Automation essential to sustainable success, says TOMRA Sorting Food

Continued advances in automation and robotics are making the global food manufacturing and processing industries safer, more efficient and able to deliver higher profits, according to TOMRA Sorting Food.

The leading food sorting machines manufacturer believes that these improvements are not only necessary to boost yield, but also inevitable as automation and robotics continue to evolve.

Research by Grant Thornton validates this claim. The international business consultancy’s recent global survey of 2,751 executives in 36 economies shows that manufacturing businesses across the world will be replacing more than five per cent of their workforce with robots in the near future.

However, when this does happen, more than half of the surveyed companies plan to redeploy affected staff. Of those companies that keep staff, 28 per cent would expect existing employees to control the machines that replace them.

Another research project, the 2015 World Robotics Survey by the International Federation of Robotics (IFR), found that by 2018 global sales of industrial robots will on average grow year-on-year by 15 per cent. The IFR says that the number of units sold will double to around 400,000 units with five major markets representing 70 per cent of the total sales volume, namely China, Japan, USA, South Korea and Germany.

Looking specifically at food processing, a report by UK-based Automated Packaging Systems states that Californian strawberry farmers have invested in a 14-arm robotic harvester to pick faster and reduce labor costs. The same report highlights that Wageningen University in the Netherlands is undertaking a project called Clever Robot for Crops. Its objective is to show how robots can select perfectly ripe fruit accurately and faster with tests currently focused on grapes, apples, strawberries and peppers.

Commenting on this automation trend, TOMRA Sorting Food’s sales director for China, Steven Van Geel, says: “Ongoing advancements in automation and robotics technology are driving improvements in all aspects of food manufacturing and processing.

“This does mean that certain types of manual labour will be replaced. However, our experience in both developed and developing economies is that as automation increases food processors look to employ more highly skilled workers to operate the machines.

“Manual food sorting requires significant management time within businesses to organize and run teams of people on a continuous basis. In this situation, it is an extremely difficult task to ensure consistently high rates of yield and sorting effectiveness are maintained.

“Manual food sorting is also becoming increasingly seen as an unattractive employment opportunity. People everywhere have become more aspirational and see manual food sorting jobs as a stepping stone, and one which few are committed to for the long term. This cultural shift actually accelerates the food processors’ desire to embrace automation as machines do not need to be kept motivated and engaged.

“When this way of thinking is aligned with the need to build a safe, sustainable, profitable food processing business able to respond quickly to the needs of customers, automation becomes a necessity.”

An example of this shift towards automation occurred with China-based TOMRA Sorting Food customer Yantai Lushun Foodstuff Co., Ltd. The company processes around 1,000 metric tonnes of brown raisins per year as well as dehydrated apples, dried figs, dried cherries, strawberries, apricots, peaches and pears.

Yantai Lushun Foodstuff installed a Helius C 640 free-fall sorter in response to rapidly increasing labor costs and the fact that it was becoming more and more difficult to recruit young people to work as sorters.

The company’s chairman, Mrs Luxia Zhang, says: “Labor costs have doubled in the past five years and it is harder to find young people committed to the type of sorting job we offer here. Installing a Helius allowed us to replace the need for 40 pickers, although still being able to process one tonne of produce per hour.

“In particular, the Helius is able to identify very small foreign materials which are difficult for pickers to see. The machine’s double-sided detection capability also means that it can discover if there is a small pit or stalk on the back-side of, or even inside, the raisins which are impossible for pickers to find and sort.

“This type of automation has allowed us to enhance food safety, create a better yield and generate productivity gains. The success of the Helius has given us a competitive advantage and enabled us to perform strongly in a global marketplace.

“We are committed to continued automation of our processes as we only expect labor costs and human resource issues to increase over time. Our objective is to use the automation technology available to ensure we continue to grow a sustainable business by consistently providing safe, high quality produce to our customers.”

For further information on the latest developments in automated food sorting systems visit www.tomra.com/food

Success story: Apetit Plc, Finland

Apetit Plc is a Finnish producer of convenient fresh and frozen vegetable based products that are healthy, tasty and based on locally sourced raw materials such as potatoes, leeks, carrots, peas, swede, parsnips, celery, beetroot, and spinach.

Its aim is to become the leading brand in frozen vegetable products, frozen ready meals and ready-to-use fresh vegetables.Petri Pyysalo, technical manager at Apetit, says: “Apetit has worked closely with contract growers in the Satakunta region in south-western Finland for more than 60 years. Essentially, good food is made from good ingredients, so the quality of the vegetables we use is the most important factor affecting our product quality.

“As a company, we have become extremely familiar with the local suppliers and growers and sign agreements with around 140 contract growers every year. We also select quality suppliers outside the Satakunta region, from European and international markets, because Finland is situated too northern for farming e.g. corn and peppers. We purchase vegetables from Finnish, European and international suppliers depending on the season”.

Great taste

Petri explains why its vegetables have such a great taste: “Finland is the northernmost agricultural country in the world and this is something that you can taste in our vegetables. Arctic food production is characterized by short summers and low temperatures, combined with long summer days and short nights. This unique combination lends a specific taste and texture to the vegetables, and that’s why Apetit has been exporting tasty “midsummer night” peas to Italy since 1970.

“We try to harvest when the vegetables are at their best in order to keep that wonderful taste. We know how to freeze vegetables such as peas, potatoes and spinach rapidly: we wash them gently, blanch them and freeze them evenly to prevent the formation of large ice crystals that alter the texture of the vegetables.

“Apetit aims to lead the way in developing a vegetable-based food chain, which is why we are investing more than ever in quality. We strongly favor suppliers who have a valid quality or product safety management tool in place, and in order to Apetit Plc is a Finnish producer of convenient fresh and frozen vegetable based products that are healthy, tasty and based on locally sourced raw materials such as potatoes, leeks, carrots, peas, swede, parsnips, celery, beetroot, and spinach. Its aim is to become the leading brand in frozen vegetable products, frozen ready meals and ready-to-use fresh vegetables. become the leading brand, we are increasing our efforts in product development and investing in new food solutions, service development and technical innovations.

“We are currently processing approximately 20,000 tons of frozen vegetables per year. During this process, we also sort out foreign materials, making sure we guarantee a top quality product as well as food safety along the way. We want to make sure that no foreign materials enter the further production line after coming from the storing and mixing process. That’s why we have bought TOMRA’s free fall pulsed LED camera sorters for the packaging lines – as many companies do”.

Pulsed LED sorter versus laser sorter 

“TOMRA’s Blizzard is a very cost-effective solution. For many years we considered buying new laser sorters, which are often thought to be the best machines for sorting IQF vegetables, but after seeing TOMRA’s pulsed LED technology in action, we were convinced that this technology was equally as good, if not better.

“Pulsed LED recognizes the subtlest color and structural differences as well as foreign materials just before packing, and the benefits are abundant: it is calibration-free, stable, and has a long life-span. For peas for examples, the Blizzard is able to take out pods and stalks based on shape sorting”.

“TOMRA’s Blizzard is a great alternative to the more expensive laser sorters. With TOMRA’s Blizzard we are able to differentiate us from competitors.” Petri Pyysalo, technical manager at Apetit

Impeccable food safety record

“We have already installed four of TOMRA’s Blizzard machines and not only has our quality increased, but also our food safety record is impeccable, since we are confident that all foreign material is being removed. It’s an all-in-one package. We save money, the quality has improved and food safety is guaranteed.

“We are also making raw materials for baby food and those people have already been interested and satisfied by the fact that we have installed Blizzard sorters in our company. It gives them confidence.”

Commenting on the initial stages of the partnership, Petri says: “During the installation, our operators received special training courses from the TOMRA team in order to learn how to operate the sorting machine, but once you know how to operate it, it’s very easy to work with. On top of that, it’s easy to clean”.

One Blizzard in each of our six packaging lines

After the installation, TOMRA is continuing to support us. Its Finnish agent is brilliant and has delivered a very good job in helping us. He knows his business by heart. We have been so impressed and satisfied with TOMRA’s Blizzard, that we are installing one in each of our six packaging lines.”

“Our brand name is close to our heart and you have to keep your brand protected at all times. TOMRA’s Blizzard sorting machine gives you that confidence and trustworthiness.” Petri Pyysalo, technical manager at Apetit

The Food Safety Conference – Risks, Threats & Vulnerabilities

Where are tomorrow’s food and drink safety threats, recalls, and outbreaks going to appear? The smart food safety players including; Premier Foods, Coca Cola, Arla Foods, Kerry, Nestle, Bacardi, Vita Coco, Genius Foods and Ferrero are striving to identify and reduce threats and vulnerabilities with advanced risk assessments around fraud, contaminants and industry challenges. From next-level, proactive systems and approaches for full supply chain traceability, raw material authenticity and integrity assurance to uncovering retailer’s expectations, embedding a food safety culture and preparing for legislative updates… how can we anticipate what’s coming next? 

Hear from 17+ leading food and drink brands and retailers at The Food Safety Conference – Risks, Threats & Vulnerabilities on 15th September London. Download the brochure here.

Roy Kirby, Global Director Food Safety at Mondelēz will chair the day, welcoming the likes of Salvatore Ranchetti, Group Quality Director at Ferrero, Sue Ashford, Associate Director QESH at Coca-Cola, Paul Dobson, Quality, Safety & Environment Director at Premier Foods and Fran Ball, UK Technical Director at Arla Foods to the stage. They’ll be discussing the hottest industry topics including:

1. Horizon Scanning & Industry Trends – Anticipating The Next Big Threat: Assess the trends in industry recalls and outbreaks and harness horizon scanning to predict and prepare for emerging risks
2. Identifying & Reducing Supply Chain Vulnerabilities: Best-practice methods for robust risk assessment and traceability of your raw materials and supply chain to assess the various threats
3. Food Fraud – Don’t Get Caught Out!Harness insights into the best methods and systems to maintain the authenticity and integrity of your end product
4. Next-Level Authenticity Testing: Ensure the authenticity of your raw materials and map your supply chain with the latest tools, techniques and developments
5. Prevent The Threat Of Contamination & Outbreaks: Best-practice detection methods and controls to protect your food and drink products from micro, chemical and physical contamination
6. Advanced Allergen Control: Avoid the cost of allergen recalls and the risk of cross-contamination with robust detection methods and on-site controls
7. Uncovering Retailer Expectations: Don’t fall short of retailer expectations and motivations
8. Successfully Implementing & Preparing For Legislation Updates: Strategies to meet current industry standards and assessing the likely impact of legislation changes
9. Embedding Food Safety Culture: Best-practice training methods to entrench food safety culture within your organisation

Senior-level peers from across the food and drink industry are set to descend upon London at The Food Safety Conference – Risks, Threats & Vulnerabilities and take away a far better understanding of how to ensure you have robust, proactive systems and process to reduce the risk of food fraud, supply chain vulnerabilities, raw material adulteration and contamination. Not only will this unique, one-day event provide exclusive, real-life case studies, but also the opportunity to discuss and develop practical solutions and strategies to overcome your specific food and drink food safety issues and challenges – gain best-practice advice, assess the trends in industry recalls and harness horizon scanning to predict and prepare for what’s coming next! Download the brochure here.

With limited places available, book online here, email the team atinfo@foodsafetytrendsconference or call +44 (0)20 3479 2299 to secure your place today! www.foodsafetytrendsconference.

Avoid losses in food quality by observing the cool chain

The concept of an uninterrupted cold chain in the food industry consists of two main pillars which are transport and storage. Perishable foods must be carried from the place of production, i. e. farm, food producer’s site, etc., to the sales location which is a market or supermarket on most occasions, and finally to the consumer.

During the complete transportation process, the food must beAlso, proper refrigeration ensures stable food quality and a long shelf life.

refrigerated to make sure no dangerous germs and bacteria evolve as these can cause the consumer serious health problems.

Ensuring an uninterrupted cold chain might be a challenging and, in some cases, costly task but is definitely one of the most crucial requirements when it comes to food quality. One of the challenges is the continuous monitoring of the temperature in vehicles for refrigerated transport, cool boxes, refrigerated warehouses and fridges. However, there is a relatively easy 

solution to this issue. Data loggersare compact, normally hand-held devices which are very easy to use and give reliable and accurate measurement results, provided that a high-quality meter has been selected. Some data logging instruments can be mounted to walls, etc. for continuous measurement of the air temperature and relative humidity, e. g. in refrigerated warehouses where the food quality is highly dependent on the environmental conditions.

PCE Instruments has the equipment for temperature control you need, at affordable prices.

High pressure processing (HPP) – Food preservation 2.0

Advantages of high-pressure processing (HPP)

The high-pressure processing of fruits and juices denaturises pathogenetic germs and fungi. Nevertheless, that non-thermal process preserves vitamins, flavouring and colour pigments. As food is processed in the final packaging, that process meets maximum hygienic requirements, because a later contamination is excluded. Additives are not used; thus, the product maintains its pure and biological state.

Application areas

A higher water activity is necessary for the HPP process; therefore smoothies, fruit and juices are especially appropriate. As the product is not heated up, taste and appearance remain unaltered. The consumer receives a gently and – most of all – safely and durably made product. New drink variants like DETOX or ANTIOXIDANTS can be processed gently as well.

Packing materials

The product is compressed by approx. 15 % at a pressure of 6,000 bars; the same also applies to the packing material. Therefore, flexible vacuum or MAP packing materials on the basis of PE, PET or EVON are appropriate for that process. The portion of air within the packing material (upper space) is fully compressed during the processing and has no influence on product or packing material.

The process

HPP offers the chance to process products in their final packing material. They are put in a basket for processing – either by a machine or manually. Attention has to be paid that the capacity of the basket is exploited optimally; if required, the packing design has to be adapted to the basket. Baskets are transported automatically into the HP vessel. Following that, it enters the plant and is filled with water to make the remaining air escape. Following that, pressure in the vessel is increased up to 6,000 bars. That value approximately conforms to the weight force exerted by three Jumbo Jets on the surface of a smartphone. After a dwell time of approx. three minutes, which is set product specifically, the plant relieves the pressure exerted. The water in the vessel is drained and the vessel returns to its initial position. The subsequent cycle may begin.

Necessary supply

The HPP process demands water in potable water quality. That water can be reused after each cycle. Therefore, wastewater or waste products do not occur. The amount of electricity needed varies in dependence on the plant capacity.

A new report from the Food Research Collaboration argues that UK policy makers must act against excessive energy drinks consumption by children and young people.

The Food Research Collaboration is an initiative of the Centre for Food Policy at City University London. The report reviews the worldwide evidence on energy drinks and their impact on health. One survey outlined in the report shows that 68% of adolescents (11 to 19 year olds) and 18% of children (age 10 and under) consumer energy drinks, with 11% of adolescents and 12% of children drinking at least 1 litre in a single session.

The report also includes data from European studies that link energy drink consumption to health complaints such as headaches, stomach aches and sleeping problems. According to data cited in the report, consumption of energy drinks is also associated with risky behaviours such as binge drinking and drug use.

A single can of popular brands on the market can contain around 160mg of caffeine, while the European Food Safety Authority recommends an intake of no more than 105mg caffeine per day for an average 11-year-old.

Proposed legislation against the sale of energy drinks

The report proposes legislation against the sale of energy drinks to under-16s and a ban on marketing targeted at children. Other potential steps include in-school interventions and the implementation of shared strategies on energy drinks and children by local and health authorities.

Dr Shelina Visram, Lecturer in public policy and health at Durham University and an author of the report, said: “Youth energy drink consumption is a growing public health concern due to the high caffeine and sugar contents of these drinks. More research is needed to understand the short- and long-term effects in terms of health, wellbeing and educational outcomes. However, the available evidence indicates that these drinks are associated with a range of health complaints and risky behaviours in school-age children. Action is needed by local and national government to restrict the sale and marketing of these drinks to young people.”

Kawther Hashem, Registered nutritionist and researcher at Action on Sugar based at Queen Mary University of London, added: “Children and teenagers are being deceived into drinking large cans of energy drinks, thinking they are going to improve their performance at school, during sports, or even on a night out. In reality it is more likely increasing their risk of developing obesity, type 2 diabetes and dental caries, which will have lifelong implications on their health. The government needs to set strict limits on added sugars in these products and ban the sale to children under 16 because of their high caffeine, calorie and sugar content.”

Greencore buys The Sandwich Factory for £15m

Greencore Group plc (‘Greencore’) today announced that it has acquired The Sandwich Factory Holdings Limited (‘The Sandwich Factory’) from Cranswick plc.

The Sandwich Factory produces a range of food to go products for the convenience store and food service channels, currently operating from a single facility in Atherstone, Warwickshire. Net revenue from manufactured products in the financial year ending 31st March 2016 was £42m.

The acquired business will extend Greencore’s presence in the high growth food to go category outside of its current core business with large grocery customers, and could boost the company’s overall capacity in Greencore’s food to go business.

“This acquisition makes strong strategic sense for Greencore, given our ongoing focus on the food to go market,” said Greencore chief executive Patrick Coveney. “The Sandwich Factory will extend our reach into customer channels in which we are currently under represented, notably convenience stores and the travel sector, and will also bring new product types into the Greencore portfolio. We are delighted to be adding more capacity to our manufacturing network, and to be welcoming new colleagues to our business.”

Palm oil – a sustainable product?

Recently Cargill put new business with IOI on hold after the palm oil supplier were suspended from the Roundtable on Sustainable Palm Oil (RSPO) in April, and called on IOI to “deliver a responsible sourcing policy or a detailed sustainability implementation plan to meet our requirements.”

The RSPO has developed a set of environmental and social criteria which companies must comply with in order to produce Certified Sustainable Palm Oil (CSPO). When they are properly applied, these criteria can help to minimise the negative impact of palm oil cultivation on the environment and communities in palm oil-producing regions.

But what does ‘sustainable palm oil’ entail and is producing this oil in a sustainable manner even possible? According to a new study by the IIASA it is. The study is the first to map land suitable for palm oil production on a global scale, while taking into account environmental and climate considerations.

Palm oil, which is used for cooking and as a food additive, now accounts for about 30% of all vegetable oil used worldwide. Production of the oil has expanded massively, from six million hectares in 1990 to 16 million in 2010, an area about the size of Uruguay. Palm oil is controversial, in particular because much of this expansion came at the expense of biodiversity-rich tropical forests, which were cut to make room for new plantations. But it also contributes a lot to the local community and economy. An important share of palm oil producers are small-holder farmers who rely on the commodity as their primary income.

Palm oil is a popular product, especially in Asia, and demand is only continuing to grow, but “there is room to expand palm oil production and to do it in a sustainable way,” says Johannes Pirker, the IIASA researcher who led the study.

The recent study states that land used for palm oil production could be nearly doubled without expanding into protected or high-biodiversity forests. They identified 19.3 million hectares of very suitable land which could potentially be available for future production.

The overall message is that expansion is possible but new, and current, palm oil suppliers must take into account the area that they choose, and try as much as possible to reduce their impact on the environment.

Salmonella risk reduced

The last report on Salmonella in eggs was completed in 2001, thisnew report by the Food Standards Agency (FSA) wanted to see what has changed since the last ACMSF report, and to assess the current level of microbiological risk to consumers (including vulnerable groups) from raw or lightly cooked shell eggs and their products.

The Group concluded that with respect to hen shell eggs, whilst a range of microorganisms could potentially contaminate the shell surface and possibly the egg contents, the only group of organisms of significant importance in respect of contents contamination isSalmonella. This latter risk is generally limited to a subset of these bacteria, principally Salmonella Enteritidis.

There has been a major reduction in the microbiological risk fromSalmonella in UK hen shell eggs since the 2001 ACMSF report. This is especially the case for those eggs produced under the Lion Code quality assurance scheme, which comprises a suite of measures including: vaccination for Salmonella Enteritidis and Typhimurium, a cool chain from farm to retail outlets, enhanced testing forSalmonella, improved farm hygiene, effective rodent control, independent auditing, date stamping on each individual egg and traceability. The risk from non-UK eggs has also been reduced, but not to the same extent.

In practical terms, the Group considered that the ‘VERY LOW’ risk level means that UK eggs produced under the Lion code, or under demonstrably equivalent comprehensive schemes, can be served raw or lightly cooked to all groups in society, including those that are more vulnerable to infection, in domestic and nondomestic settings, including care homes and hospitals. This recommendation does not apply when non-Lion Code eggs, or eggs not produced under demonstrably equivalent schemes are used. The recommendation also does not apply to non-UK or non-hens’ eggs.

The report also highlighted the need to store eggs properly, to observe best before dates, and to avoid cross-contamination of eggs or temperature abuse within the kitchen environment, particularly where the egg contents will be consumed raw or lightly cooked. These factors will increase the level of uncertainty associated with this risk assessment.

‘Joint Ambition’ on food waste plan

Unilever and Hubbub have launched a five-point action plan to boost business collaboration and customer awareness of food waste reduction efforts. This plan has been developed with the support of WRAP, following consultation with 240 organisations and public polling of more than 2,000 households, the ‘Joint Ambition’ to cut food waste is based around five core principles.

According to the plan the annual cost of avoidable food waste to the UK economy is £12.5bn, which produces 17 million tonnes of greenhouse gas emissions per year – approximately 3% of the UK’s total emissions.

The key points of the plan are focused on: boosting collaboration within the private sector; public communication on demonstrating the value of food; raising awareness of the impacts of food waste; boosting skills to extract maximum value from food; and improving the consistency of food waste collection systems in the UK.

“As a food manufacturer, we understand that more needs to be done to address avoidable food waste, especially as in the UK alone, one fifth of struggling families experience food poverty,” said Charlotte Carroll, sustainability director at Unilever UK. “That’s why, through our Joint Ambition, we are taking collective action to drive lasting transformational change in this area. With our exciting partnership with Hubbub, who are experts in food waste and behaviour change, we will be delivering a series of consumer campaigns via our much-loved brands, including Wall’s, Knorr and Hellmann’s.”

Alongside the action plan, Unilever and Hubbub recently launched a summer campaign aimed at encouraging the public to freeze, gift or cook their food leftovers before they leave home for their holidays.

The summer campaign follows research showing more than £500m of edible food is thrown away in the UK e

ach year when people head off on holiday.

“The Joint Ambition has been created following extensive consultation with organisations working across the food chain,” said Trewin Restorick, CEO of Hubbub. “This demonstrated a huge desire to act on food waste and the importance of collaboration. The Joint Ambition will provide a practical and positive way of turning this desire into action and we are delighted to be working with Unilever to make this happen.”

Unilever and Hubbub said they hoped a growing number of organisations would join the Joint Ambition plan to help cut food waste and launch their own campaigns to support it.

“The Joint Ambition highlights the need for a coordinated focus on food waste prevention, communication, skills and the recycling of unavoidable food waste,” said David Moon, head of food sustainability at WRAP. “In this, it is really focused in helping households value their food and drink. Significantly, the Joint Ambition is also well aligned and contributes to the food waste targets and delivery programmes within our industry-wide Courtauld 2025 agreement. We therefore look forward to the Joint Ambition being achieved.”

ROHA continues to display incremental growth

As the leading Indian MNC, engaged in Manufacture and Marketing of colors and food ingredients, ROHA has made exciting advances through expansion in 2016. It is going to be a big growth year for us with many more plans to be announced in the near future.

We are proud to announce the launch of an avant-garde Global Center of Expertise (GCE) in St. Louis, U.S.A. with an investment of $ 5 million. GCE will fuel the current innovative product range and will ensure ROHA’s competitive advantage in quality and pricing.

ROHA is going to prolong its twenty-two-year long commitment with yet another state of the art facility and ultra-modern office set up recently in South Africa. This $ 2

million investment will eventually become a hub for all African operations.

We are strengthening our presence in UAE by setting up a new office in Dubai as ROHA is conscious of Middle East being a key market for future growth.

We are excited to announce the opening of an office in Japan, a market promising abundant opportunities for ROHA. Japans food industry is witnessing a period of transition giving boost to the color industry.

Brazil’s food sector is very dynamic and supports some of the largest players in the global meat market and leading exporter of other raw materials for the food industry. To meet the emerging requirements of these industries, ROHA established a manufacturing facility in Brazil.

ROHA has also set up a new office in Argentina, one of the leading producer and exporter of foodstuffs.

ROHA has announced the launch of a windmill project in Madhya Pradesh. This huge wind mill boasts a 14 megawatt capacity.

Fresh by high pressure, meat and sausages

Advantages of high pressure processing (HPP)

The high pressure processing of meat and sausages denaturises pathogenetic germs and fungi. Nevertheless, that non-thermal process preserves vitamins, flavouring and colour pigments. As food is processed in the final packaging, that process meets maximum hygienic requirements, because a later contamination is excluded. Additives are not used; thus the product maintains its pure and biological state.

Application areas

A higher water activity is necessary for the HPP; therefore, meat products are especially appropriate. As the product is not heated up, taste and structure remain natural. The consumer receives a gently and – most of all – safely and durably made product.

Results

In case of raw meat the HPP influences the myoglo

bin which changes colour in compliance with pressure (Fig. 1). However, pressure does not influence the colour, structure and vitamins of processed meat like boiling, cooking or pickling products – properties remain unaltered. In addition, the microscopical tests show that the germs are reduced distinctly. (Example graphical diagram 1: fresh cold cuts and shelf-life tests at 5 °C). They meet the benchmarks issued by the German Society for Hygiene and Microbiology (DGHM). Examples of products The HPP processing is optimally appropriate for the extension of shelf life of sausage and ham; thus, it is made sure that detrimental germs are denaturised. This applies to both, cold cuts and piece goods. Even today many meat processors worldwide apply HPP to gently and safely process their products being worth several billions of Euros. Packing materials The product is compressed by approx. 15 % at a pressure of 6,000 bars; the same also applies to the packing material. Therefore, flexible vacuum or MAP packing materials on the basis of PE, PET or EVON are appropriate for that process. The portion of air within the packing material full compression is implemented during the processing, which has no influence on product or packing material.

Examples of products

The HPP processing is optimally appropriate for the extension of shelf life of sausage and ham; thus, it is made sure that detrimental germs are denaturised. This applies to both, cold cuts and piece goods. Even today many meat processors worldwide apply HPP to gently and safely process their products being worth several billions of Euros.

Packing materials

The product is compressed by approx. 15 % at a pressure of 6,000 bars; the same also applies to the packing material. Therefore, flexible vacuum or MAP packing materials on the basis of PE, PET or EVON are appropriate for that process. The portion of air within the packing material full compression is implemented during the processing, which has no influence on product or packing material.

The process

HPP offers the chance to process products in their final packing material. They are put in a basket for processing – either by a machine or manually. Attention has to be paid that the capacity of the basket is exploited optimally; if required, the packing design has to be adapted to the basket. Baskets are transported automatically into the HP vessel. Following that, it enters the plant and is filled with water to make the remaining air escape. Afterwards, the HP pumps start operations. Pressure in the vessel is increased to 6,000 bars. That value approximately conforms to the weight force exerted by three Jumbo Jets on the surface of a smartphone. After a dwell time of approx. three minutes, which is set product-specifically, the plant relieves the pressure exerted. The water in the vessel is drained and the vessel returns to its initial position. The subsequent cycle may begin.

Necessary supply

The HPP process demands water in potable water quality. That water can be reused after each cycle. Therefore, wastewater or waste products do not occur. The amount of electricity needed varies in dependence on the plant capacity.

How to get metal out of baby food

Baby food is just one example of a foodstuff that is generally processed in a slurry form with small sized solids.

However, as with all processed foods, there is a possibility of metal being introduced into the product and it is vital that this is removed prior to bottling.

The metal contamination can be in the form of larger sized ferrous particles such as nuts, nails, screws or clips or even stainless steel that has been abraded or broken off other process plant. Also, many plants use pens and other items manufactured out of magnetic plastic. All these are attracted and captured by strong Magnetic Separators using Rare Earth Permanent Magnet technology.

For slurries and liquids, one of the most common designs of Magnetic Separator used is the Magnetic Liquid Trap. This has a very simple design and uses Cartridge or Tube Magnets orientated vertically down into the product flow. The slurry or liquid has to pass close to the strong magnets and through the magnetic field, thus capturing all magnetically susceptible materials.

Many slurries and liquids are processed at high temperatures and then there needs to be careful consideration of the type and design of magnet to use. Standard Rare Earth Magnets are suitable for installation in products where the temperature does not exceed 80 degrees centigrade. When the temperature exceeds this level, the magnetic force diminishes, reducing the separation capabilities and potentially irreversibly damaging the magnetic strength.

When the product or the cleaning process exposes the magnets to high temperatures, then Rare Earth Magnets designed to operate in temperatures up to 150 degrees centigrade are recommended.

There are also Magnetic Liquid Traps especially designed for installation in processes where the product has to be kept at a high temperature e.g. chocolate.  These have a ‘water-jacket’ through which hot water is pumped, maintaining the temperature of the product inside the pipe.

Further information on the Magnetic Liquid Trap can be found on our website. Bunting manufacture a wide range of Magnetic Separators and Metal Detectors specifically for use in the Food Processing and Manufacturing sector. Alternatively, contact our technical sales team to discuss your specific application in greater detail. You can contact us on: