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Fi Europe Innovation in Sterilisation, Pasteurisation and Roasting Processes

Editor: Ahlam Rais

At the upcoming Fi Europe show in Paris, Kreyenborg will provide information on the exhibition stand 6D162 about innovations in the fields of sterilisation, pasteurisation, roasting, stock protection, drying, pre-heating and coating of pourable bulk food products.

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By using the new Kreyenborg Food Safety-IRD (Food Safety Infrared Rotary Drum), the ingredients will be treated gently, and the durability of the products will be extended.
By using the new Kreyenborg Food Safety-IRD (Food Safety Infrared Rotary Drum), the ingredients will be treated gently, and the durability of the products will be extended.
(Source: Kreyenborg)

Spices, herbs, tea, nuts, seeds, dried rootlets, and also dried mushrooms as well as dried vegetables are high-quality and sensitive food products, which are often exposed to thermal processes. The resulting deterioration of the properties of these products is partly substantial.

FS-IRD: One Machine for all Processes – Advantages in the Treatment of Infrared Light

By using the new Kreyenborg Food Safety-IRD (Food Safety Infrared Rotary Drum), the ingredients will be treated gently, and the durability of the products will be extended, states the firm. Owing to the mode of action of the infrared light, the product to be treated will be heated from inside and will be subjected to heat as an additional measure. The sterilisation, pasteurisation, roasting or drying processes will be gentler.

Specialist Book „Heat Transfer Technique“The comprehensive standard work „Heat Transfer Technique“ offers not only a detailed and well-founded presentation of the basics of heat transfer technique, but also shows the latest state of the art and the latest regulations in the use of organic fluids. Thematically, the book is rounded off with an overview of property data of organic heat transfer fluids as well as many use cases from practical experience.

During the process, the Food Safety-IRD will regulate the intensity of the infrared light and, thus, the process and product temperatures on a permanent basis depending on the material temperature. In this way, a constant product temperature is guaranteed and the risk of overheating of the goods is avoided, adds the company.

Due to the permanent mixing process, an absolutely uniform product quality is achieved. The material is mixed and conveyed in a gentle, continuous manner at low speed, preventing the formation of agglomerates. Even very brittle products (such as cashews, peanuts, almond slivers etc.), sugar containing products (fruit tea) are treated very gently in this way, claims the firm. The flavour can unfold gradually, variations in taste and colour can be realised easily by the adjustment of temperature and residence time. Moreover, energy consumption is reduced substantially by the direct mode of action of the infrared light.

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