Dairy and fruit processing
Reduction in size-texturing-homogenization
The protein of milk origin is very versatile, it can be used in countless products like cheeses, yoghurts and milk drinks among others. Each one of these products is obtained through various processes; One of them is to texturize the product through a reduction in the size of the protein particles. This makes it possible to highlight the organoleptic properties of the final product.
Skim milk as whole milk
The low fat content of skimmed and skim milk makes the acceptance of this product low because its taste and smell is not very pleasant for the consumer. Our size reduction technology redistributes in the fluid the fat granules still present in skim milk, also affects the serum proteins that are joined in distributed conglomerates creating the sensation of softness and texture of milk Entire on the consumer’s palate.
To carry out homogeneous mixtures between immiscible fluids is a task that requires a great effort in energetic and time terms. With HCM® Technology , non-polar fatty substances are easily mixed and homogenized with polar substances such as water. The advantage of HCM® Technology is that it reduces the mixing process time by up to 60% with up to 30% less energy consumption, allowing the productivity of the process to be increased by doubling the production capacity in the company.
The HCM® Technology applied to the protein of milk origin achieves the effect of texturizing, homogenize and reduce the size of protein particles at pressures from 30 to 50 bars, and temperatures between 5 and 8 °c, with low energy consumption and in a Continuous process.
Applications such as the texturing of the Greek type yogurt, reduction of the particle size of the cheese of a consistent mass to transform it into an untable cheese, or in a protein-rich Greek yogurt food, mixing and homogenizing of milk drinks Flavored with a reduction of up to 50% of the processing time, are only some of the applications that in this area the HCM® Technology can offer.
The shock waves controlled in our reactors produce at low temperature-maximally 65 °c-, the destruction of milk pathogenic agents. Reductions in CFU content are achieved up to 0 units. Also, if you want the destruction of termodúricas spores, we offer a process prior to UHT pasteurization where it is possible to weaken the protein cell wall of the spores so that they can be easily destroyed during the UHT pasteurization.
Our process does not use boiler live steam, everything is achieved thanks to our reactors. As it is a process at low temperature preserving the organoleptic properties of milk and simultaneously, it achieves the homogenization of the product highlighting its properties.
The fruit processing industry for the production of pulps, juices, juices and concentrates has as its main drawback the generation of high quantities of waste of shell, seeds and skin among others. For example, for the production of passion fruit pulp, only 30% of the fruits are obtained as waste, the husk, the skin, the seeds and particulate matter with an important pulp content.
The application of the HCM® technology to this industry, allows to enter to the reactors different portions of skin-material that covers the pulp in the passion fruit-, seeds, and part of the shell. Within the developed process a combination of the portions is accomplished by delivering finally a homogeneous and pasteurized pulp. Also, during the process is obtained the release of sugars and pectin which helps to improve texture and avoid the separation of phases, when juicing is made from these pulps; Our technology increases the yield of pulp fruits to 60%.
In the case of strawberry pulp processing in waste generation, this technology makes it possible to reach reductions close to zero.
Also, during the process of making jams, it enables the release of sugars and pectin from a significant decrease in additives such as sucrose and pectin increasing in this way, the final net margin of the product.