EVAPORATORS FOR FOOD CONCENTRATION
Our food concentration systems employ the evaporation method, which consists in eliminating a part of the water contained in a fluid food, by evaporating it (boiling) in order to obtain a concentrated product.
The concentration of food achieves a reduction of the Water Activity (Aw) of the food to values between 0.6 and 0.8 (intermediate humidity), with these values of Aw the development of microorganisms and the speed of chemical, biochemical and enzymatic reactions are they reduce, but they are not inhibited.
Therefore, concentrated products require preservative adjuvant techniques: Refrigeration, Freezing, Heat Treatment and Vacuum Packaging, Addition of preservatives, Etc.
There are three methods to concentrate food:
- By water removal
- Evaporation Concentration
- Membrane Concentration (Reverse Osmosis)
- Concentration by Freezing (Crio-concentration)
- By adding solids
- Adding sugar (jams, jellies, ties, crystallized fruit)
- Addition of hydrocolloids (stabilized fruit)
- Adding salt (meat and salted fish)
- By adding solids + Water removal
- Adding sugar + Evaporation (condensed milk)
STRATEGIC ALLIANCES
Development and validation of thermal processes
Food Security and Safety
Evaluation of funding sources to land the necessary resources
Personalized training, according to the production process to be carried out
Process authority
Entity training and evaluator of operating conditions prior to the FDA visit
Development and implementation of quality systems
Development and management of federal inspection type certification
Integration to the value chain, linking it, according to the stage in which the process is
Development of business model oriented to objective markets, potentializing opportunities and mitigating risks
