Dosing and Mixing
Gentle product treatment and high quality
Juices, yoghurts, jams and many more: A lot of foods contain colouring and flavouring agents. And in the case of pasteurised products, e. g. fruit preparations, these agents are often added to the raw product batch. Although the additives only have a minimal microbiological basic load, there exists the danger of re-contamination if they are added following pasteurisation. Furthermore, there is a disadvantage associated with this method as the additives are subject to the same technical process as the raw product batch and as a consequence suffer from thermal load during heating. On the one hand, this leads to a reduction in quality while on the other hand the manufacturer needs to dose in exceedingly large quantities in order to achieve the desired results.
Methods such as sterile filtration fail because in the case of colouring and flavouring agents filters are not suitable due to spreading. A definitive assignment of filters is mainly impossible as a result of the wide variety of products and their additives.
Ruland dosing station for colouring and flavouring agents
In order to ensure a high level of quality in the production process, Ruland has developed a dosing station for colouring and flavouring agents. Thanks to a direct steam injection, the dosing station is able to guarantee a minimum thermal short term load of the additives. This approach means that Ruland can provide a method that enables our customers to improve quality whilst simultaneously reducing the quantity. The precondition for the application of this technology in food production is that the finished product allows the presence of water resp. condensate. This is because for the quantity to be heated, approximately 2 % condensate is generated per 10 °C heating.
When applying this method of colour and flavour dosage, the additives are filled into a container and heated up to the respective temperature within a split second. This is achieved by means of an injection system that is fed with culinary steam. This method means that a temperature change of approximately 70 °C is possible within just one run. Therefore, with a starting temperature of 20 °C, a pasteurisation temperature of 90 °C can be reached immediately. If higher temperatures are necessary, the colouring and flavouring agents are preheated to 50 °C prior to the temperature change. Following this, the additives are directly injected into the cold, aseptic product via an aseptic transfer line. This results in an immediate cooling down of the additives to a temperature below the critical level. An additional heat retention time can be generated by the length of the transfer line.
The dosing station is fully automated and flow meters accurately monitor the volume flows. As many flavouring agents cannot be measured inductively, mass flow meters are used for colour and flavour dosage. Depending on the type of additives used, the ATEX requirements are also met.
With all of these characteristics, the dosing station for colouring and flavouring agents provides all users with another element to ensure a gentle production process. This advantage is combined with a cost-effective use of product ingredients as well as a high level of product quality.