Continuous processing more efficient than dealing with batches
By Matt Hale , International Sales & Marketing Director , HRS Heat Exchangers
Products such as mechanically separated meat ( MSM ) and meat emulsions are commonly used in a wide range of products including sausages , chicken nuggets , patties and some minced meats . While different meat sources and products will have different processing and cooking requirements , it is important that the methods chosen to minimise the energy use involved , saving money and reducing greenhouse gas emissions .
Meat emulsions , slurries and reformed meat products have been used around the world since the early 1970s . Around the world there are strict rules , both about the raw materials used for the production of MSM , but also how it is processed and labelled . Similar cooking , handling and cooling methods are also used for other food products , such as ground ( minced ) meat and soups , and these products can also benefit from the same approach to choosing cooking systems .
The European Food Safety Authority ( EFSA ) advises that , ‘ Microbiological and chemical hazards associated with mechanically separated meat derived from poultry and swine are similar to those related to non-mechanically separated meat ( fresh meat , minced meat or meat preparations ). However , the risk of microbial growth increases with the use of high-pressure production processes .’ In addition , ‘ High pressure mechanically separated meat must be immediately frozen and can only be used in cooked products .’
Matt Hale , International Sales & Marketing Director , HRS Heat Exchangers
Some companies processing large volumes of product may have ten or more vessels in various states of operation at one time . This is because , while these vessels are an effective method of cooking and pasteurising a range of products including MSM , they are limited in their capacity because it is important that the product is cooked through thoroughly . Because each vessel must be heated from scratch for every new batch of product , and the heat used is then lost when the vessel is emptied , this is an incredibly inefficient method of cooking such products .
A much more energy efficient method is to cook a continuous stream of product using a scraped surface heat exchanger such as the HRS R Series or Unicus Series . The HRS R Series uses a rotating action to scrape the tube surface and a helix to ‘ push ’ material through the heat exchanger , ensuring thorough mixing and heat distribution . It provides an economic solution for situations where product mixing is a benefit in processing , or where physical integrity is less important than heat transfer . For example , it is ideal for MSM , meat emulsions and co-products ( such as materials which are destined for the pet food market ).
In some situations , the robust mixing action of the R Series can damage the product . For example , some minced and ground meat products , or products containing definite pieces or product . In this case the HRS Unicus Series is preferred . This patented design uses as reciprocal action to prevent fouling of the
These products are often cooked in batches prior to final product formation , often using large steampowered kettles or pressure vessels .
The HRS R Series of rotating scraped surface heat exchangers provides thorough mixing and heat transfer for products such as mechanically separated meat and emulsions
76 FDPP - www . fdpp . co . uk