The use of electro-hydrodynamic liquid systems (EHD) is one of the emerging technologies for coating foods with oils, emulsifiers or various flavorings. The fundamental operating principles of such systems are based on the fact that the surface area, and therefore liquids’ surface energy is constantly increased by the application of electrical forces up to the disintegration of the surface itself. At this point, the liquid is atomized and subsequently transformed into droplets with electrical charges that form the coating.
Electro-hydrodynamic systems for the application of coatings
Tomato squeezers for continuous service
The professional tomato squeezer byReberis provided with continuous service industrial motors and metal gears in oil bath. Further features are: possibility of applying protective casing steel of different types (no protection, round fan covers, square semi-professional carter, professional full coverage); power from 400 to 2000 W; ability to mount aluminum or steel gears, straight or helical teeth.
Microcast stainless steel carts
In the course of its centennial activities,Officina Masettihas created many carts, specifically for the food industry. Among these, there is the Simplex steel model, with microcast steel parts (lost wax process) which ensure a longer life. The new digital TRM 2008 indicator has a capacity of 2000 kg both in transport and in weighing, with the following division: 500, 200, 100 g.
For excellent dough
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Storcihas dedicated years to developing the Premix® pre-mixing unit for pasta makers. 600 of these machines have already been installed around the world and many attempts have been made to imitate it. It can be installed on all kneading tanks, presses and dough sheeters and offers a range of advantages: it is easy to use, ensures perfect flour hydration, requires no heating of the product and guarantees low energy consumption, high productivity and easy accessibility and cleaning.
Inulin: effect of its addition on the characteristics of spaghetti made from wheat flour
Aim of this work was to evaluate the effects of partial replacement of semolina with inulin on the technological, sensory and nutritional characteristics of spaghetti made from wheat flour. In particular, the tests were performed using two different types of inulin, with different polymerization degree. Results demonstrate that the use of the fiber at higher molecular weight causes minimal changes in the dough, up to 20% replacement level. Conversely, lower molecular weight inulin has negative effects on spaghetti tenacity, on solid loss by cooking and on product sensory acceptability, even at low replacement levels.
Rice flour: effects of enzymatic treatments on its technological characteristics
Aim of this work was to evaluate changes in the protein profile of rice flour samples treated with transglutaminase enzyme. Through the use of size exclusion high-performance liquid chromatography (SE-HPLC) it was possible to observe that rice flour is characterized by the presence of both macromolecular protein complexes and low molecular weight proteins.
Polyphenols: extraction from residues of apple processing using ultrasounds
Residues from the production of apple juice still contain a high level of polyphenolic compounds. Aim of this work was to test an extraction system based on the use of ultrasounds in order to recover these compounds. The tests were effected using water as a solvent and varying the intensity of ultrasounds (between 0.43 and 0.76 W/cm2), temperature (between 10 and 40° C) and sonication time (between 5 and 55 min). In contrast, the solid/liquid ratio was kept constant and equal to 150 mg/mL.
Characterization of bread chewiness
The chewiness of food, like bread, strongly depends on several parameters such as dimension, cohesion strength, lubrication degree and particle structure. During chewing, the bread structure evolves becoming a mixture composed no longer by individual particles. Experimental characterization of this process is complex and the attempts made by technologies such as laser diffraction and microscopy are not exhaustive.
Horizontal packaging for bags
The combination between experience and innovation has enabled the GermanHDG Pouch Packaging Machinery, represented in Italy byOpessi Stefano, to improve the horizontal packaging machines with filling and sealing system equipped with rotating turret RBK.
Thanks to this, machine intervention times to modify parameters, format change and cleaning are reduced. Ideal to fill various types of bags with a wide variety of products, it is available in five different versions, in order to create up to 240 bags/min with sizes from 40×40 to 200x200mm.
Included in the HDG Premium Line, the machine is based on the principle of rotary system, which guarantees quality and performance for small bags. Besides classic bags with 3/4 welds, it is possible to produce stand-up bags of doypack type, with particular profiles and squared bottom. Options such as spouts, open/close zip or protective atmosphere, for example, may be provided in the equipment.
大范围的大小满足the needs of different industries, including food (powders, granules, pieces as well as liquids) in line with all safety parameters.
Low acid validation for GEA Procomac ABF
GEA Procomachas announced that its revolutionary machine ABF (Aseptic Blow Fill) has successfully passed the LA (Low Acid) microbiological validation making it suitable to fill milk and milk based products. The ABF consists of a traditional oven, a preform sterilizer, a sterile blower and an aseptic filler. The preforms are warmed up in the oven so they arrive already hot in the sterilizer where they are sterilized internally and externally by a flow of Hydrogen Peroxide. Once sterile they enter the sterile area of the blower, are stretch-blown into bottles and then filled in an aseptic filler. The blower is sterilized using Hydrogen Peroxide and the sterile environment inside the Microbiological Isolator is maintained with an overpressure of sterile air. The high and low-pressure pipelines that supply blowing air to each mould are also sterilized to maintain sterility throughout the system.
New stretch rod system maintains sterility
在操作期间,一个标准的stretch rod moves up and down in a non-sterile environment entering the moulds and touching the preform/bottles. A new system from GEA Procomac includes a magnetic joint that allows movement inside the aseptic housing and makes sure that, after sterilization with Hydrogen Peroxide, the stretch rod remains sterile.
Sterilized preforms reduces PET usage
Preforms are much thicker and more heat resistant than bottles. Once they are sterile they can be blown without the need for further sterilization. This allows bottles to be much lighter weight and, therefore reduces PET consumption.
ABF now validated in Low Acid (LA) conditions for products with a PH > 4,5
The Low Acid validation was structured to challenge the decontamination capabilities of the machine in different crucial areas:
-In the Aseptic Blower and internal pipelines by inoculating the Biological IndicatorBacillus atrophaeusATCC 9372 in a spot and performing up to 6 log reductions. The sterile environment after preform sterilization ensures that they won’t be re- contaminated again before being filled.
-On preforms internal and external surfaces inoculatingBacillus atrophaeusATCC 9372 and performing up to 6 log reduction. A key feature of the ABF is the simultaneous internal and external sterilization treatment of the preforms, with no risk of cross contamination.
-A production test with Culture Broth was carried out on three batches of 10,000 bottles with zero defects on the 30,000 produced. This is an excellent result compared with the standard for this kind of test of max 1:10.000 defects per batch.
文化肉汤测试尤为重要study the enhanced growth of specific microorganisms that can grow in a LA product. This test provides checks at every step through the aseptic machine, confirming that containers were properly sterilized, the environment was properly sterilized and kept in sterile, and that the right overpressure inside the Microbiological Isolator was maintained.
GEA Procomac ABF has passed all the steps to be suitable for the production of LA products
| Microrganism | Kind of inoculum | Log Reduction | |
| Preform external | Bacillus atrophaeusATCC 9372 | Spot inoculum | up to 6 log reduction |
| Preform internal | Bacillus atrophaeusATCC 9372 | Spot inoculum | up to 6 log reduction |
| 鼓风机的环境 | Bacillus atrophaeusATCC 9372 | Spot inoculum | up to 6 log reduction |
| Blower internal | Bacillus atrophaeusATCC 9372 | Spot inoculum | up to 6 log reduction |
| Culture Broth Test LA – max 1:10,000 on 30,000 bottles | |||