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MATERIALS HANDLING


DER


ANTRIEB  Reliable  Versatile  Global


HRS’ aseptic process ensures that both food and packaging materials are free of harmful bacteria when the product is packaged


size from containers of few millilitres up to tanks with a capacity of 30,000m3 used for international shipping, and improvements in recycling have overcome some of the objections to using aseptic packaging for consumer goods. As already noted, the actual methods used to sterilise both the product and the packaging can vary greatly and will depend on a number of factors. The ‘common link’ in the production line is   piece of food processing equipment, it can represent a major capital expenditure so it makes sense to spend time in making sure that the equipment  As well as comparing the upfront


capital expenditure and long term running and maintenance costs, it  machinery is both fast enough to match the pace of your production process (and any potential increase in output)  full range of products that the line may  terms of the packaging used. Although retail and trade packaging will often be  able to handle a range of pack sizes such as 200 litre bags in drums and bag in box sizes from 3 to 25 litres will greatly improve adaptability. When it comes to the type of food 


 types of material, but if possible choose a machine (such as the HRS AF Series)  users to handle both liquids and liquids with particles, such as diced fruit and vegetables purees, concentrates, juices, pastes, sauces, soups and other delicate products. By combining the HRS AF Series with a tubular heat exchanger (double, triple or multi-tube type), it is possible to process a wide range of food products with and without particulates, from low to high viscosities. As with other food processing equipment, the physical, chemical and organoleptic characteristics of the product will dictate the design   including product viscosity, particulate size, thermal sensitivity, volatility and likelihood to cause fouling all helping to  It is also important to make sure that the  thermal treatment, so for example, using the same technology provider for both the heat exchanger/s and the aseptic  compatibility, but also that a fully sterile environment is maintained between the two processes 


Matt Hale is with HRS Heat Exchangers. www.hrs-heatexchangers.com


www.engineerlive.com 39


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