WATER MANAGEMENT
Holst Sørense says: “Dairies are increasingly replacing their traditional pasteuriser for water treatment with our raslysation system. This treatment ensures the desired water quality and prevents the product from spoiling when it is fl ushed from tanks and pipes. The risk of glass contamination is also eliminated.” he explains. “The big energy saving comes because dairies no longer need to heat water to 72 degrees and subsequently cool it to a service temperature of 30 degrees, as they have to do with traditional pasteursation. Instead, raslysation inactivates the microorganisms using UV light without having to heat the water. After that, a heat exchanger is used to ensure that the water has the exact desired temperature. Thus, the water fl ushes the curd grain out of containers and pipes without changing its texture. If the temperature is wrong, the curd grains retract, ruining the structure of the cheese. With the new raslysation system, the dairy saves energy and money while eliminating the risk of glass contamination and ruined cheese,” he adds.
VALUABLE PROTEINS ARE PROTECTED Raslysation also secures high product quality in opaque liquids like brine, whey, blood plasma, protein solutions, juice and industrially fermented liquids. Because heat is avoided, the product’s valuable proteins are kept in their original form. When the technology is used as a replacement for depth
Core principals for managing pathogens
1) Separate raw from ready-to-eat – there is a greater likelihood of fi nding pathogens or spoilage organisms in uncontrolled or raw manufacturing areas than in controlled production or Ready-to-Eat (RTE) areas. 2) Good manufacturing practices (GMPs) is one of the most fundamental expectations in the food industry to prevent contamination of products – ensuring surfaces are dry is a key element of this. 3) Sanitary facility and equipment design – ensure the design, construction, and installation of equipment and facilities support eff ective and effi cient cleaning and sanitising. 4) Eff ective cleaning and sanitation procedures and controls cleaning – these will compensate for poor facility or equipment design until improvements can be implemented. 5) Create an environmental pathogen monitoring program (EMP) - this will help you control dairy plant pathogens.
fi ltration of for instance enzyme solutions, the production process gains higher yield and an increased level of automation. Lyras claims that its goal is to
implement raslysation across the global process industry to help reduce the world’s total CO2 emissions and increase food safety globally. ●
ABOVE: Purifi cation of process water with raslysation BELOW: Lyras CEO Mark Kalhoej Anderson in front of a raslysation unit
For more information visit
https://lyras.com/
www.engineerlive.com
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