Pasteurisation and Remelting Process of Low Fat Products
21 September 2007 11:42
As the physical properties of the low fat products such as viscosity differ from recipe to recipe, flexibility of the pasteurisation and remelting processing equipment is important. Due to the design of the GS scraped surface heat exchanger (SSHE), the Consistator#174;, it is less sensitive to viscosity than a plate heat exchanger (PHE).
The Consistator is designed for thermal treatment of products that are sensitive to mechanical shear, heating or both. The larger annular space and the continuous scraping off of the inner surface of the SSHE create a turbulent flow which minimises burned protein and avoids separation of the relatively unstable low fat emulsions during pasteurisation and remelting.
The design of the Consistator offers no dead legs, thus it ensures an optimal hygienic process environment hereby resulting in longer production periods before any cleaning is necessary. The Consistator is cleanable by CIP (Cleaning In Place).
The Consistator is the optimal choice for pasteurisation and remelting of low fat crystallised products as it can efficiently process low fat emulsions with high viscosity in contrast to PHE. The Consistator is placed prior to the high-pressure pump, thus still on the low-pressure side of the processing line.
If pasteurisation on the high-pressure side is preferred, a high pressure SSHE pasteurisation solution is available as well using the Kombinator 250 SHCW.
For more information on this company:
Gerstenberg Schröder - Crystallised and Emulsified Food Processing Equipment
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