Food & Beverage Asia August/September 2021

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46 PROCESSING AND PACKAGING Image 1: A 2-bin Napasol pasteurisation line. On the left is the preheat chamber in the middle the pasteurisation chamber. On the right is the cooling platform. Auxiliary systems are laid out on a mezzanine platform. Photo credit: Sunshine Foods, China the Napasol pasteurisation process. In the pasteuriser, a deep vacuum is used to remove all air from the load and chamber. High pressure steam is introduced in the chamber and spreads evenly into the load, raising the product temperature. Once the pasteurisation temperature is reached, saturated steam conditions are maintained by controlling the pressure. The Napasol pasteurisation lines consist of three sections: preheating, pasteurisation and cooling (Figure 1). Each section is modular and can be built on a 1-bin footprint for smaller processors, up to a 6-bin footprint for larger throughputs. Figure 1 shows a 3-bin unit configuration. The product is loaded into the stainless steel bins and moves automatically through the sections of the line without any scuffing, breakage or dust. Figure 1: Napasol 3-bin pasteurisation plant layout drawing. From left to right: the preheat platform, the pasteuriser and the cooling platform. Bins are loaded on the raw room side of the preheat platform and automatically move through the line until they are removed after cooling on the clean room side. This plant delivers 3 tons/hr of pasteurised cooled nuts to the packing line on thermal treatments, in which the heat denatures enzymes that insure vital metabolic functions. Different thermal pasteurisation technologies have evolved from existing continuous processes such as roasting and blanching. In the first case, moisture is added to the hot air, whereas in the second wet steam is applied followed by a drying step to remove the added moisture. However, Napasol has developed a dry saturated steam process which combines vacuum and steam to achieve a highly effective reduction without needing a drying step (Table 1). THE NAPASOL TECHNOLOGY Nuts are transformed in continuous pasteurisation processes particularly at higher temperatures or with wet steam, the added moisture results in colour or flavour change and skin lifting. Unlike continuous processes where wet steam is applied at ambient pressure, Napasol pasteurisers run batches through a chamber where the pressure can be controlled. Dry saturated steam is applied at relatively low temperatures in a partial vacuum maintaining the nuts‘ colour, texture, and flavour. Napasol has established the superior performance of this dry saturated steam vacuum process for the pasteurisation of nuts with lines validated for 5-log reduction in plants around the world. Validation data is shown for several nuts and nut sizes in Graph 1. Seen in Graph 2 is the pressure and temperature parameters applied in Image 1 shows an overview of a 2-bin Napasol pasteuriser. Preheating, cooling fans and other auxiliary systems were placed on a mezzanine above the pasteurisation line to minimize the plant‘s footprint. Nuts are frequently consumed raw and a suitable pasteurisation process that maintains the colour, flavour and bite of the product is desired. Adapting existing technologies such as roasting as a kill step frequently requires over roasting the product in order to achieve validated pasteurisation parameters. Continuous wet steam processes necessitate a drying step to remove the added moisture. This is not required with the Napasol dry saturated steam process which delivers a higher level of food safety while maintaining the qualities of the raw nuts. Trading nuts without a pasteurisation step carries inherent risks associated with environmental contaminants. Pasteurisation guarantees market access and ensures a supply of safe nuts for the consumers. FBA FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2021
PROCESSING AND PACKAGING 47 A new Krones line for Händlmaier’s mustard production The Regensburg-based company Luise Händlmaier GmbH is, above all, renowned for its sweet homemade mustard that has fans all over the world, not just in Bavaria, Germany. Since the popularity of Händlmaier’s mustards, sauces and dressings just kept on growing, the mustard and delicatessen manufacturer decided upon a significant investment initiative for its production facility in Regensburg’s Haslbach industrial estate in 2018. This includes a new state-of-the-art turnkey line for making mustard and sauce. Händlmaier found the right partner for this project more or less on their doorstep: the complete-system vendor Krones from Neutraubling, only 15 kilometres away. HÄNDLMAIER’S FIRST TURNKEY PROJECT WITH KRONES Cooperation between the two tradition-steeped companies from the Regensburg region is nothing new. Händlmaier has, for decades, been using individual Krones machines for its mustard and sauce production. The company has now for the first time placed a major order with the completesystem vendor from Neutraubling: a new turnkey production line rated at 12,000 containers per hour will start operation at Händlmaier in the spring of 2021. It is only the filler that will be supplied by a third party because corresponding machines from Krones usually handle only beverages and liquid food but no products with a higher viscosity like mustard. Krones’ scope of supply starts directly downstream of the filler. When products are hot-filled, the disposable jars are first of all cooled down, and then a drier removes any condensation water. After that, the jars are dressed in a Krones labeller and checked for correct closure and label position by two inspection systems. Finally, Krones machines featuring the latest state of the art pack the individual jars in trays or cartons and palletise the finished packs. Franz Wunderlich, who heads the tradition-steeped Händlmaier company in the fourth generation, explained the Händlmaier has for decades been using individual Krones machines for its mustard and sauce production reasons why the client opted for Krones kit: “We’ve appreciated Krones’ special expertise in process engineering and filling and packaging technology for years now. Professional excellence and utmost reliability are the salient characteristics of our collaboration. We are certain that the Krones systems will help us achieve the market growth we’ve targeted in the mustard, sauce and dressing categories. An additional bonus is, of course, that our two companies are located so close together in the Regensburg district. Everything is simply spot-on.” FBA (Photo credit: Luise Händlmaier GmbH) FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2021
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Page 5 and 6: CONTENTS 3 40 48 53 56 42 Advance,
Page 8 and 9: 6 NEWS TOMRA Systems ASA announces
Page 10 and 11: 8 NEWS New Kerry research shows inc
Page 12 and 13: 10 NEWS Olam Food Ingredients annou
Page 14: 12 NEWS Krones Ecosystem to combine
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Page 19 and 20: MARKET INSIGHTS 17 Photo credit: De
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Page 27 and 28: INGREDIENTS 25 SATISFYING SENSORY E
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Page 35 and 36: INGREDIENTS 33 Extending shelf life
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Page 41 and 42: ON THE TABLE 39 Recently, the compa
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Page 45 and 46: ON THE TABLE 43 In this context, Si
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Page 51 and 52: PROCESSING AND PACKAGING 49 equipme
Page 53 and 54: PROCESSING AND PACKAGING 51 For exa
Page 55 and 56: FIRST LOOKS 53 igus now offers cost
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Page 59 and 60: SHOW REVIEW 57 PRESENTING THE LATES
Page 62: 60 ADVERTISERS’ INDEX COMPANY PAG

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