Our portfolio of “Dosing and Mixing”:
Direct steam injection
The precondition for the application of this technology in food production is that the finished product allows the presence of water or condensate respectively. 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 up 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.