GEA TDS was exhibiting at Anuga FoodTec in Cologne,
27 - 30 March 2012 !
GEA TDS presented processing technologies for all dairy and food products.
Here is a small selection of the topics we presented at Anuga FoodTec.
Optimized cheese production: protein denaturation increases yield and quality!
When producing (hard or semi-hard) cheese, the cheese yield can be increased by subjecting part of the cheese milk to a high temperature heat treatment. Thermal denaturation of whey proteins changes the protein structure so that part of the whey remains in the curd during the cheese-making process.
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Cost savings by using modern inline UHT technology for the production of milk
The inline UHT process saves fixed and variable costs, especially for energy consumption.
It also requires fewer components and less water and detergent while enhancing
product quality. With the help of this technology, milk producers can optimize their products,
reduce operating costs and take care of the environment.
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GEA TDS offers different engineering concepts for ESL treatment processes: direct heating, indirect heating, microfiltration and deep-bed filtration, bacteria removing separation
GEA TDS uses the following definition for ESL milk: ESL milk is milk with a shelf life of
at least 21 days when stored at ≤ 8° C. From a sensory quality point of view, virtually no loss can be detected in comparison with conventional fresh milk (shelf life of 6–12 days).
ESL milk is more than a product with an extended shelf life. It is also synonymous with the high hygienic standard of the process technology required to produce it.
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GEA TDS heat treatment concept for viscous food
The new GEA TDS heater unit offers a recommendable thermal treatment solution for demanding fine food products such as premium ketchup, mayonnaise, seasonings and dips.
It is based on a flexible system of tubular heat exchanger modules and is suitable for a broad spectrum of finished premixed products of different viscosities; products containing pieces and/or fibres can also be processed.
The flexible combination of modules of high economical and ecological efficiency gives you the highest leeway for production planning and marketing with minimum expenditure of time and cost for energy, operation control and maintenance.
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GEA TDS aseptic dosing station for the production of lactose-free milk
The aseptic dosing station VARI-DOS-ASEPT provides a safe and reliable way to dose small quantities of up to 0.2 – 3 g/kg of aseptic liquid products directly into the main aseptic product flow. Aseptic dosing helps to achieve best product quality at competitive costs.
The aseptic port valve allows automatic sterilization of all parts in contact with product at a temperature of more than 125 °C. The port valve is switched to the sterilization position by compressed air and is then sterilized by steam passing through them. The needle remains in the sterilization position, and the front third of the needle is also sterilized. Filtered, and thus sterile, compressed air automatically cools down the port valve to less than 50 °C after sterilization. The dosing station has a filling capacity of 6 – 12m3/h and can be equipped with bag sizes of 5 and 10 kg.
GEA TDS
Cheese, made „dynamically“
GEA TDS will receive the Dairy Technology Award 2012 for its “dynamic recipe”. It bases on practical experience in cheese making as well as on planning and building of complex cheese plants. The concept allows for a higher degree of standardization of final products, a better utilization of the whole cheese making plant, increased efficiency as well as saving of energy, resources and costs.
The recipe does not take into account (classical) fixed parameters of raw materials but rather
The Dairy Technology Award 2012 will be awarded through the International Dairy Magazine on March, 28th at 16.00 at Anuga FoodTec in Cologne.
You find GEA TDS on the GEA Group stand in hall4.1:
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See all details of the participating GEA Companies in our leaflet,
here prepared for your download! |