Preserving product properties
For manufacturers, the fricy trend presents two key challenges in terms of processing. The first is that the importance of flavour and texture in these( sometimes novel) foodstuffs means that it is vital that processes such as heating, cooling and pasteurisation do not affect the quality or organoleptic properties of the finished product.
Secondly, as an identified‘ trend’, the current demand for many of the more exotic fricy ingredients, like Mexican chamoy or Japanese yuzu kosho, may be somewhat transient. Therefore, being able to produce products in small batches using existing equipment allows companies to trial demand without making significant capital investment to create products which may have limited or finite demand.
Many products which fall into the fricy category will have textures which are as complex as their flavour profiles. Fruit pieces and purees, thick textures and emulsions will need to be preserved during manufacturing and thermal processing, so it is important to choose a heat exchanger that is suitable for both the product and the process.
In many cases, a scraped surface heat exchanger( SSHE) will be required to ensure the necessary combination of product mixing – without damage – plus heat transfer. The HRS Unicus Series of reciprocal SSHEs is ideal for processing fricy foodstuffs as it features separately controlled hydraulic scrapers. Available in a range of designs, the Unicus is fully controllable, enabling a variety of products to be moved gently but effectively through the heat exchanger, providing timely and efficient heat transfer without damaging product integrity. Where more thorough mixing is required, or where materials are particularly thick or viscous( such as hot honey), then the HRS R Series, with its proven rotary scraper action, is more suitable.
Short runs and easy changeovers
Having flexible equipment which is capable of producing a range of different product types is a major benefit when trialling new products or producing short runs. Speed of changeover is a key consideration, as any downtime will increase overall production costs.
All HRS heat exchangers and food processing systems are designed for effective and thorough Cleaningin-Place( CIP) via integrated components and controls. Prior to cleaning, as much product as possible should be removed to minimise wastage and energy use. This is often done by physical removal or using air or water under pressure, although in certain situations the HRS R Series can be run in reverse to remove and recover some product. Common elements found in most CIP systems include pre-rinsing, a high temperate caustic or chemical wash, and intermediate and final rinses. Washing processes use a combination of chemicals and agitation( such as turbulent flow in corrugated pipes) to remove dirt.
As a food and drink manufacturer, whether or not you are responding to the current fricy trend, it is vital to have reliable and efficient heat exchange equipment which is quick to adapt to changing consumer demands. Speak to HRS Heat Exchangers today to discuss our full range of corrugated tube and scraped surface heat exchangers for food and drink products.
www. hrs-heatexchangers. com
FDPP- www. fdpp. co. uk 29