It’s impossible to ensure the shelf-life of meat-based products without using additives such as preservatives, stabilizers and antioxidants. An alternative, though, is to exploit the preservative, antimicrobial and antioxidant properties owned by numerous natural substances. And consumers appreciate.
Meat-based foodstuffs, use of natural antimicrobials and antioxidants
Monobloc with heating system
Many farmers chose it to offer their milk in their own distributors at a high quality and safety levels, with a perfect conservation, avoiding the milk boiling, which eliminates the pathogenic micro-organisms, but damages the nutritional quality, because boiling also removes the beneficial flora. Above problem has arisen only when the raw milk distribution system was widely spread, and the solution has been including to the existing plantsPast-matik.
Wastewater processing
Diversified Technologies的脉冲电场(PEF)处理使用high-energy pulsed electric field to break open vegetative cell walls in a process called “electroporation”. PEF processing can destroy pathogens in liquid food and wastewater; increase yields in starch and sugar extraction from plants such as sugar beets; and aid the dewatering digestion of biomass, enabling its conversion to alternative fuels.
Strategies for acrylamide reduction
Acrylamide is a small molecule with neurotoxic and carcinogenic effect, based on an increasing number of studies. It has been used since the Fifties for the production of polyacrylamide, which has many industrial applications such as: flocculation agent in water treatment plants, in the production of paper and fabric, in cosmetic gels, in building materials, etc.
Extended shelf life
ESLPasteurizer is a process to obtain milk with extended shelf life (approx. 20 days). This kind of pasteurizer is available also in the version “triblock”, byFrau Impianti, which is suitable to produce HTST milk, ESL milk and UHT milk. The flexibility of such solution grants the maximum customization of the plant, according to the specific requirements of the customer.
Electromagnetic waves and food-related applications
Rubbing a piece of plastic with wool together develops a static charge that can attract or repel small bits of paper. We can assume then that the electrically charged plastic can develop electric field changes in the surrounding space. If electric charges are present in a specific space, this space is disturbed by the presence of these charges. In this space resides an electric force field. These charges create an electric field. A magnetic field is a field produced by moving electric charges or by electric fields that vary in time; electric and magnetic field together produce the electromagnetic field.Radio frequency (Rf) and microwave (Mo) techniquesare “endogenous” or “volumetric” heating techniques, i.e. there is a uniform volumetric heat generation throughout the product volume.
Three new Roll-Fed labelling machines for vegetable oil installed in Algeria
Thanks to the support of the Maghreb branch,P.E. Labellerslabelling machines have made their way in the Algerian market. Prolipos, an important Algerian producer of oil, vegetable fat and derivatives, has purchased threeROLLMATICroll-fed labelling machines, for cooking oil bottling lines. Installed in early 2013, the rotary labelling machines, with a 540 diameter, apply fed-roll OPP film wrap-around labels; the first two are applied on 1 and 2 l cylindrical formats, with production speed equal to respectively 24,000 and 12,000 bph while the third one is applied on 5 l cylindrical and rectangular formats with a production speed equal to 7,000 bph.
Where is Map going for meat packaging
MAP consists in the replacement of atmosphere surrounding the product before sealing it in a vapor/gas barrier packaging material (1). Deteriorating processes are mainly caused by microorganisms, which find in water-rich food all the nutrients they need. Also atmosphere composition is critical for most microorganism: some necessarily require the presence of oxygen in order to survive and proliferate (yeasts, moulds, aerobic bacteria), while others are killed by oxygen (anaerobic bacteria). Taking advantage of these effects, the atmosphere inside packaging can be modified to avoid the proliferation of undesired species.
As the non-traditional raw materials can affect the properties of pasta
Pasta is a traditional Italian food made from extruded dough, usually composed of durum wheat semolina flour recognized to be the most suitable raw material for pasta production. This cheap food representing an important source of complex carbohydrates and is obtained by kneading, extrusion, pressing through a die and eventually dehydration of mixtures of meals and water. Pasta with ideal physical and sensory quality is characterized by strength and elasticity in the dough form, high tensile strength in the dried form, minimal cooking losses, minimal stickiness, and reasonable firmness after cooking.
From pasteurization to pre-drying
Thanks toToresanidivision,Pavan Grouppresents a complete line for pasta manufacturing and drying. Meticulously re-designed, the line offers a dryer with a new ventilation flow which allows high and constant air speeds at every level. Thermal plants (batteries and ventilators) are installed outside the product processing area. Among the other features of the dryer: class 100 air filtering system, complete accessibility and washability, reduced noise. Pasteurization allows reducing steam consumption by 50%.