2.1.2 Emulsification and Separation of Food
①Foreword
The manufacturing of chemical instruments and equipment that can perform wet stirring, mixing, emulsification, separation, and micronization of liquids powders, and granules required by all industrial sectors is undertaken by our company.
From the engineering design of cosmetic crystals, food, and chemical industries to various manufacturing devices and research instruments that comply with GMP and other pharmaceuticals, and from labor-saving to the improvement of processes in the electronic materials, magnetic materials, new materials, and energy sectors, it is in a wide range The interior meets the requirements of customers’ advanced and diversified requirements. At the same time, it is possible to develop new mixing technology by combining more than half a century of technology and performance with the latest technology.
The terms emulsification and separation are indeed obscure, but in our surroundings, especially supermarkets and self-selected small stores, these products are flooded with food sales points.
Take milk as an example. A large number of 3.4 or 3.5 is printed on the package, which means that the milk contains 3.4% and 3.5% fat. The fat component, which is the state where oil and water are not separated, is called emulsification.
Similarly, mayonnaise is also an emulsified product. It has a higher fat content than milk, as much as 65%-70%. Most of the remaining ingredients are eggs, followed by a small amount of vinegar and seasonings. Milk is the representative of dairy products, and mayonnaise is the representative of seasonings. People have many requirements for the current food, so a variety of dairy products and seasonings have been developed.
Compatible with these emulsified products is the “T·K·Combination Mixer” (Photo 1 is omitted) of the emulsification, separation, and mixing device.
②Emulsification, separation, and mixing device This machine can be widely used in the production of dairy products, seasonings, etc., and cooked food.
This machine is a mixing system that puts a low-speed mixer and a high-speed mixer into a container.
Due to the complementary effects of different stirring functions, the processed material can be stirred, emulsified, separated, and kneaded from low viscosity to high viscosity. It is a system that can change the combination of mixers according to the processing purpose.
1) Purpose
Used in the production of yogurt, after-dinner food (cheese, chocolate), mayonnaise, seasoning, sauce, cooked food, etc.
2) Features
·Suitable for operations from emulsification, and separation, to the dissolution, heat exchange, and mixing of high-viscosity substances.
·The powder can be separated and dissolved easily.
· Equipped with a scraper, can effectively carry out heat exchange, but also can prevent the container wall from scorching.
· It has a good effect on the emulsification, dissolution, and homogenization of the processed material.
·The scale of the mainframe can be expanded (from 5:1 research to 1000:1)
·Since the stirring shaft is independent, the maintenance of the bearing shaft seal is simple.
The maximum viscosity of the treatment fluid is 500Pa, S (500000CP)
·Various mixing blades are easy to clean.
3) Main Specifications
·Container: vacuum or open, easy to seal.
·Container: equipped with shell (heating, cooling) and thermal insulation decorative board.
·health standard.
·Measurement equipment such as temperature sensors and load sensors.
·The lifting mode of the mixing part: manual, hydraulic.
4) Main materials and processing.
·Lids, containers
Use SUS 304, 316, 316L (especially the seasonings are mainly salt and vinegar, so use the material above 316, polish to 320# above).
Recently, SUS 304 has often been used for the outer shell. To make the heat-insulating material used as a decorative board after processing has the same washing performance and cleanliness as SUS 304, it needs to be polished. When particularly good cleaning performance is required, electrolytic polishing is sometimes performed after polishing and polishing.
·Mixer
Anchor mixer: The material is SUS 304, 316, 316L (the same cover and container), but the scraper uses PTFE (Teflon). In addition to machining, polishing is used.
Homogenizing mixer (high-speed rotating emulsifier):
Use SUS 304, 316, 316L, turbine, and stator use SCS13.
Homogeneous dispersion separator (high-speed rotating separator):
The shaft uses SUS329J1 (excellent corrosion resistance and rigidity).
Separate blades use SUS304, 316, 316L.
·The discharge valve, temperature sensor, and other materials are the same as the mixer. In recent years, SUS systems have also been used for load sensors.
This combination mixer has many uses, but it eliminates various questions from customers, such as whether it is completely matched in use. Is it economically cost-effective/The company has established emulsification separation technology research institutes in Osaka and Saitama (Kawagoe City) The test laboratory.
The tasks of the institute are twofold:
One is the customer’s technical laboratory, equipped with test and research equipment, and accepts nearly 600 customer test projects every year.
The other is that it plays a role in the development of main products as the front-end intelligence base. While developing the emulsification separation technology to a higher goal, the main products are being developed in an organized and focused manner.
③Production Pump (sine pump)
This is another product that our company provides to the food industry. It is a positive displacement “sine pump” that can transfer the finished emulsion without damage (photo 2 is omitted).
This is a pump developed mainly for the food industry. It adopts sine curve theory, has very little pulsation, and has a small number of parts, so it is easy to disassemble and install and has excellent cleanability. The standard material uses SUS 316.
④Requirement
Customers in the food industry are particularly sensitive to foreign matter mixing, especially for metal foreign matter. Please use a high-magnetic magnet to adsorb and remove the magnetic metal and SUS abrasion powder.
To allow customers to recognize the differences between SUS 304, 316L, 317, etc., please create easy-to-understand materials.
2.1.3 Heating and Sterilizing Device for Highly Viscous Liquid
①Foreword
Consumers’ demand for food safety is further rising, and there is an urgent need for food manufacturers to implement stricter management of microorganisms. For this reason, to prevent harmful microorganisms from entering the food and increase the reproduction of harmful microorganisms, it is necessary to carry out sterilization operations.
This article will describe the heat sterilization method of food raw materials, especially liquid food, and introduce the high-viscosity liquid sterilization equipment manufactured and sold by our company.
② Heat Sterilization of Liquid Food
Heat sterilization methods for liquid foods can be roughly divided into the following types according to their heating and heat transfer methods:
·Indirect heating method;
·Direct heating method;
· Self-heating method.
These methods have their lengths and shorts and must be selected according to the viscosity of the liquid, the presence or absence of solids, the shape, equipment costs, and operating costs.
The indirect heating method is generally the same as the plate type used in the low viscosity area, the tube type used in the medium to high viscosity area, and the grab type used in the high to ultra-high viscosity area. In addition, the plate type is not suitable for liquids containing solids, and the tube type and the grab type are used according to the size of the solids.
Compared with the indirect heating method, the direct heating method is characterized by a very short heating time. However, due to the increase of water content due to the mixed steam and drainage, the vacuum container must be used to evaporate this part of the water, which causes the loss of aromatic components.
③ Heating and Sterilizing Device for Highly Viscous Liquids (KID’s Cookware)
1) KID’s Cookware
KID, as a high-viscosity liquid heating sterilization device, has achieved sales of nearly 100 units since its development and commercialization and has been well received by the food industry and the pharmaceutical industry. After the company withdrew from the design engineering business in 2001, it handed over the technology, patents, and business rights to Okawara Manufacturing Co., Ltd. to inherit.
2) Device Structure
The indirect heating part is a single-tube double-tube heat exchanger, and a static mixer (hereinafter referred to as SM) is installed in the original liquid flow line. The SM is a static mixer that performs mixing and stirring operations according to the flow of liquid, so there is no drive The structure of the shaft and sealing device.
3) Features
The characteristics of KID’s cookware are summarized as follows:
·Because the SM is installed in the indirect heater, the liquid in the stirring tube can be uniformly heated. In addition, because the film on the heat transfer surface is frequently replaced, it is difficult to produce an oxide scale. Compared with no SM, the heat transfer coefficient is 2-6 Times.
·Since SM is also built-in in the indirect cooler, it can be cooled rapidly like a heater, thereby preventing quality deterioration.
·From the raw liquid pump to the product outlet, it is composed of the same pipe diameter, so there is no liquid stagnant part, and the flow rate adjustment of the raw liquid flowmeter can be managed in units of seconds.
·Clean components are used from the original liquid pump to the discharge valve. After cleaning, the SM of the heating part and cooling parts can be pulled out, and all parts can be visually confirmed whether they are cleaned.
·The device CIP is easy to clean, and there is no need to disassemble normal liquids except for visual confirmation.
4) Examples of Use
KID’s cookware has a wide range of uses. It is used for sterilization, sterilization, and cooking in various liquid juices, buckwheat juice, roasted meat sauces, soups mixed with solids, and jams. Other aspects are also used in medicines and injections. The viscosity is the highest at 3000mPa·s, and there are also examples of using soups below 100mPa·s and concentrated soups with 10Pa·s at the same time.
5) Use Special Steel Material
Since this device is used in the final stage of food and pharmaceutical manufacturing, the corrosion resistance of the device must be fully considered. Generally, SUS 316 (L) is used for the wetted part; SUS 304 is also used for the stand, applicable piping, various cover plates, and control panels.
The indirect heater and the built-in SM are different due to the difference in liquid composition, even if SUS 316L is used. Corrosion, especially about the juices and seasonings contained in organic acids, special steel materials (titanium, etc.) are also used.
④Conclusion
The general description of the heating sterilization device and the structure and characteristics of the KID’s cookware developed by our company are described. These are general introductions. To meet the recent requirements of the properties and physical properties of various raw liquids, most of them have been specially designed.
Especially when liquid foods are heated at high temperatures, it is very important to take complete anti-corrosion measures. As a device manufacturer, it is strongly expected to Obtain special steel materials with high corrosion resistance, low price, and easy availability.