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.
Read
more...
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.
Read more...
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.
Read
more...
{pic5}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.
Read
more...
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! |