Climate Changers provides energy efficient banana ripening chambers to help businesses profit from fruit ripening. Their customized chambers carefully control temperature, humidity, ethylene and CO2 to safely ripen climacteric fruits like bananas. The chambers use intelligent control systems and automation to enhance ripening quality and reduce waste. Climate Changers offers turnkey solutions for chamber design, construction, equipment and ongoing maintenance.
Changing lifestyle and nuclear families are leading to exponential increase in the demand of ready to eat processed food in developing countries like India. A consumer would prefer traditional food on a daily basis, provided a safe, tasty and processed option is available. Therefore, this modern urban dynamic lifestyle leads to the genesis of discovery of Ready to Eat, Ready to serve and convenient food.
Retorting is one of the major technique used for the thermal processing of food products which are packed either in semi rigid flexible laminates or in metal or alloy cans. Retort Technology provides the advantage of processing the food and packaging together which makes the filled product more commercial stable. This technique is used for commercialization of traditional or ethnic dishes which are important due to their delicacy and are high in demand. It can be defined as the heating of low acid food prone to microbiological spoilage in hermetically sealed container to extend shelf
life.
Changing lifestyle and nuclear families are leading to exponential increase in the demand of ready to eat processed food in developing countries like India. A consumer would prefer traditional food on a daily basis, provided a safe, tasty and processed option is available. Therefore, this modern urban dynamic lifestyle leads to the genesis of discovery of Ready to Eat, Ready to serve and convenient food.
Retorting is one of the major technique used for the thermal processing of food products which are packed either in semi rigid flexible laminates or in metal or alloy cans. Retort Technology provides the advantage of processing the food and packaging together which makes the filled product more commercial stable. This technique is used for commercialization of traditional or ethnic dishes which are important due to their delicacy and are high in demand. It can be defined as the heating of low acid food prone to microbiological spoilage in hermetically sealed container to extend shelf
life.
In high-temperature short-time (HTST) pasteurization, also known as Flash pasteurization, the product is heated to the minimum temperature and held continuously at or above that temperature for at least the minimum time required. This thermal treatment extends the shelf life of product by eliminating vegetative and pathogenic microorganisms. For HTST temperature ranges between 72°C- 76°C for 15 to 20 seconds. It targets resistant Pathogenic bacterial and their spores e.g.,
Coxiella burnetii.
Need of pasteurization is not limited to make product contamination free or to increase the shelf life. As high temperature is used during processing it alters some of the characteristics of end product that can be due to enzymatic changes or denaturation of protein. Products that can be completely pasteurized are beer, canned food, milk and milk product, eggs, juices, low alcoholic beverages, syrups, vinegar, water, wines, nuts, etc. It is important to handle the pasteurized product in refrigerated condition after pasteurization to prevent the recontamination of product.
Temperature and time for process is set on the basis of product and targeted microorganism of the product. Effectiveness of pasteurized product can be detected by various means. Heat treatment in milk causes denaturation of alkaline phosphatase and in liquid eggs the alpha amylase. These can be used as indicatives for checking the effectiveness of the process.
Waste rendering plant (Make Meat Meal from waste)Dezvolta
One of the most important aspect in Poultry Processing industry is waste management. Poultry dressing (slaughter) results in waste which is almost 30 % of live bird weight. This waste can be efficiently managed and made into Meat meal by Rendering the waste. Hence Waste Rendering plants are indispensable in any Poultry / Hatchery / fishery & Goat processing operation. Also known as Protein Recovery Plants, they render all the non-edible waste such as Feathers, intestine, blood etc and make sterilized meat meal.
Unique features of Rendering process:
1. Prevents environment pollution by disposing of all biological waste.
2. Offers optimum utilization of animal resources since
meat meal is used for making animal feed.
3. More effective and profitable than any other waste-
disposal method.
4. Converts entire poultry waste into high protein sterilized
meat meal
Heat Treatment of Foods: New Developments and Trends”
Parma 25 June 1999
APPLICATION, LIMIT AND POTENTIALITY
OF HTST TREATMENT
Roberto Massini
Institute of Food Production and Processing, University of Bari, Italy
High Temperature Short Time heat treatment, HTST affects production costs, HTST to optimise thermal effects, Ambiguity of thermal effects, HTST to improve food quality, Temperature dependance of reaction rates in foods, Variability of microbial heat resistance,HTST process control
Máy lọc không khí Hitachi EP-PZ30J 240 (WH) trang bị bộ lọc Hepa chống dị ứng giúp bắt giữ các phân tử bụi cực nhỏ rất hiệu quả, bao gồm cả bụi, phấn hoa và nấm mốc trong không khí và phân tử PM2.5.
Freezing is a unit operation in which temperature of a food is reduced below its freezing point (removal of sensible & latent heat of fusion), and a proportion of the water undergoes a change in state to form ice-crystals. Immobilization of water to ice and the resulting concentration of
dissolved solutes in unfrozen water lowers the water activity of the food. Lowering of temperature, lowers the microbial activity as well as suppresses the chemical reactions in the food. Generally,
we find two type of freezing method, quick freezing and slow freezing. In slow freezing, food products are introduced to low temperature for relatively longer time duration and hence the ice crystal formed are of larger in size, which are sometimes not at all desirable depending on
characteristic of food product. In quick freezing, relatively even lower temperature is used for food product but exposure time is less. Hence the ice crystal formed are of smaller size. Even though small ice crystal formed during quick freezing helps in preserving the texture and other characteristic of product, sometimes it may cause to temperature shock to product. Choosing the method of freezing is hence of utmost importance.
In high-temperature short-time (HTST) pasteurization, also known as Flash pasteurization, the product is heated to the minimum temperature and held continuously at or above that temperature for at least the minimum time required. This thermal treatment extends the shelf life of product by eliminating vegetative and pathogenic microorganisms. For HTST temperature ranges between 72°C- 76°C for 15 to 20 seconds. It targets resistant Pathogenic bacterial and their spores e.g.,
Coxiella burnetii.
Need of pasteurization is not limited to make product contamination free or to increase the shelf life. As high temperature is used during processing it alters some of the characteristics of end product that can be due to enzymatic changes or denaturation of protein. Products that can be completely pasteurized are beer, canned food, milk and milk product, eggs, juices, low alcoholic beverages, syrups, vinegar, water, wines, nuts, etc. It is important to handle the pasteurized product in refrigerated condition after pasteurization to prevent the recontamination of product.
Temperature and time for process is set on the basis of product and targeted microorganism of the product. Effectiveness of pasteurized product can be detected by various means. Heat treatment in milk causes denaturation of alkaline phosphatase and in liquid eggs the alpha amylase. These can be used as indicatives for checking the effectiveness of the process.
Waste rendering plant (Make Meat Meal from waste)Dezvolta
One of the most important aspect in Poultry Processing industry is waste management. Poultry dressing (slaughter) results in waste which is almost 30 % of live bird weight. This waste can be efficiently managed and made into Meat meal by Rendering the waste. Hence Waste Rendering plants are indispensable in any Poultry / Hatchery / fishery & Goat processing operation. Also known as Protein Recovery Plants, they render all the non-edible waste such as Feathers, intestine, blood etc and make sterilized meat meal.
Unique features of Rendering process:
1. Prevents environment pollution by disposing of all biological waste.
2. Offers optimum utilization of animal resources since
meat meal is used for making animal feed.
3. More effective and profitable than any other waste-
disposal method.
4. Converts entire poultry waste into high protein sterilized
meat meal
Heat Treatment of Foods: New Developments and Trends”
Parma 25 June 1999
APPLICATION, LIMIT AND POTENTIALITY
OF HTST TREATMENT
Roberto Massini
Institute of Food Production and Processing, University of Bari, Italy
High Temperature Short Time heat treatment, HTST affects production costs, HTST to optimise thermal effects, Ambiguity of thermal effects, HTST to improve food quality, Temperature dependance of reaction rates in foods, Variability of microbial heat resistance,HTST process control
Máy lọc không khí Hitachi EP-PZ30J 240 (WH) trang bị bộ lọc Hepa chống dị ứng giúp bắt giữ các phân tử bụi cực nhỏ rất hiệu quả, bao gồm cả bụi, phấn hoa và nấm mốc trong không khí và phân tử PM2.5.
Freezing is a unit operation in which temperature of a food is reduced below its freezing point (removal of sensible & latent heat of fusion), and a proportion of the water undergoes a change in state to form ice-crystals. Immobilization of water to ice and the resulting concentration of
dissolved solutes in unfrozen water lowers the water activity of the food. Lowering of temperature, lowers the microbial activity as well as suppresses the chemical reactions in the food. Generally,
we find two type of freezing method, quick freezing and slow freezing. In slow freezing, food products are introduced to low temperature for relatively longer time duration and hence the ice crystal formed are of larger in size, which are sometimes not at all desirable depending on
characteristic of food product. In quick freezing, relatively even lower temperature is used for food product but exposure time is less. Hence the ice crystal formed are of smaller size. Even though small ice crystal formed during quick freezing helps in preserving the texture and other characteristic of product, sometimes it may cause to temperature shock to product. Choosing the method of freezing is hence of utmost importance.
Modular Waste To Energy is the most economical, environmental and sustainable solution available to communities. You don't have to start from scratch - so start your waste to energy program today!
General Water Treatment For Cooling Water
0 INTRODUCTION/PURPOSE
1 SCOPE
2 FIELD OF APPLICATION
3 DEFINITIONS
4 CHOICE OF COOLING SYSTEM
4.1 ‘Once through' Cooling Systems
4.2 Open Evaporative Recirculating Systems
4.3 Closed Recirculating Systems
4.4 Comparison of Cooling Systems
5 MAKE-UP WATER QUALITY
6 FOULING PROCESSES
6.1 Deposition
6.2 Scaling
6.3 Corrosion
6.4 Biological Growth
7 CONTROL OF THE COOLING SYSTEM
7.1 ‘Once through' Cooling Systems
7.2 Closed Recirculating Systems
7.3 Open Evaporative Cooling Systems
TABLES
1 RELATIVE IMPORTANCE OF FOULING PROCESSES AND INSTALLED COSTS
2 WATER QUALITY PARAMETERS
FIGURES
1 PREDICTION OF CALCIUM CARBONATE SCALING
2 CALCIUM SULFATE SOLUBILITY
3 CALCIUM PHOSPHATE SCALING INDEX
Michele Mohorovicich, Marketing Manager Refrigeration – EMEA CAREL, at Eurovent Middle East 2020. This presentation describes the solution trends for Supermarket retrofit and the benefits of DC inverter technology and EXV in food retail applications. Explore CAREL DC technology solutions to reach energy efficiency and food preservation.
It designed for an Econet system especially for the use in the greenhouses of nurseries or the farms to protect the plants from excess of sunlight. It is one of the energy saving product which works on the process of adiabatic cooling.
Manufacturing & Supplying of air refrigeration equipment and temperature controlling equipment, controlling equipment, chillers and dryers, air dryers, Mold Temperature Controllers, Evaporative Air Cooling Systems, Individual Quick Freezing (IQF).
Esco Medical Mini Miri Humidified Incubator for iIVF applicationsEsco Group
Built on the strong and reliable Miri® Multiroom, the Mini Miri® Benchtop Incubator is a humidified incubator that provides a stable culture environment. It has two chambers that prevent cross contamination while HEPA-VOC filtration cleans the incoming airstream. The compact design and direct heat regulation further translate to faster temperature and gas recovery.
full solution of making dyhydrated fruits slice.pdfnelly bway
full solution of making dehydrated fruits slice, including dried mango slice, dried pineapple , dried apples , dried lemons and more
for more visit bwaymachine.top
Enhancing Sustainability in Pharma; Reducing Your Carbon, Water and Physical ...A.T.E. Private Limited
A.T.E. provides a range of sustainable solutions for the pharmaceutical industry for boosting productivity, equipment uptime and asset life, improving indoor air quality, reducing energy costs, reducing water footprint, and more. Click on the link below to learn more.
2. RIPENING CHAMBERS
BY CLIMATE CHANGERS *
Climate Changers - Complete Solutions on Pressurized Fruit Ripening
Chambers with High End Integration with global technologies which is
running exceptionally well all over India. With our Expertized solutions
across the full spectrum on Cold Chain Solutions - Refrigeration
System, Climate Changers provides Solutions on Design, Integration &
Construction of Cold Infrastructure needs.
Climate Changers offer Hi Tech Banana Ripening Chambers with
Temperature/Humidity/Ethylene/Co2 Management systems. Turnkey
solutions - Civil/Electrical/PEB/Refrigeration/Racking
solutions/Docking/Receiving/Storage/Operating & Maintenance.
RIPENING PROCESS & PRINCIPLES .
Ripening is the process by which fruits attain their desirable flavour,
quality, colour and other textural properties. On the basis of ripening
behaviour, fruits are classified as (i) Climacteric, (ii) Non Climacteric.
Mango, Banana, Papaya, Guava, Sapota, Kiwi, Persimmon, Fig, Apple,
Passion Fruit, Apricot, Plum and Pears are Climacteric Fruits.
Citrus, Pineapple, Grape, Strawberry, Pomegranate, Lichi, Watermelon
and Cherry are Non Climacteric Fruits.
NOTE: Cold Rooms are different from Ripening Rooms
SALIENT FEATURES OF OUR RIPENING CHAMBERS .
• Customized Walls, Ceiling & Air tight Specially Designed doors from Globally Present Suppliers.
• An Compact, Modular, Light Weighted, Food Grade Casing, High Air flow, Low Noise & Vibration Sleek Fans - Coolers
Specially designed for Banana Ripening Chambers up to 150 Pa ESP.
• An Energy Efficient High Performance Refrigeration system with multiple options on Customization with all green gases.
• Intelligent Control system on Ethylene Injection, Co2 Extraction, Fresh air Supply, Accurate temperature, Humidity
Controls.
• Centralized Ethylene Injection System with Precise dozing by Ethylene Sensors & Co2 Extraction with High Static
Modular Inline fans and sensors.
• An Automated Humidification system using Ultrasonic/Fog based Humidifiers
• Pulp based Control systems.
• A Complete automation with ease of access across globe on Web based system.
• HACCP approved Controls/Sensors/Electronic Devices.
• An Customized Air flow distribution system to enhance the quality of Ripening - using CFD Analysis.
• Assured results on Fruit ripening - in terms of Pulp Temperature, Lowest Weight Loss, Glossy texture, Fruit holding
Quality.
3. FOR R E F R I G E R A T I O N S Y S T E M
CUSTOMIZED OPTIONS FOR RIPENING CHAMBERS
No. System Advancement Feasibility
01. Direct Expansion Ref.
System with R134A/R22/R407C
02. Chilled Water System
Reciprocating/Scroll Compressors - Fixed
Speed/ Digital Scroll Compressors / Inverter
Compressors. Dual Discharge /Front
Discharge Coolers
Primary Fixed & Secondary Variable &
Inverter/ Digital Compressors/ Dual Discharge
/Front Discharge Coolers
One to One Condensing
Units/ Compressor Racks
Compressor Racks - Air
cooled/ Water Cooled
Modular Type Chambers -
Up to 30 MT storage in
Single Chamber
Centralized Solution -
Range Starts with 30 MT
& above
FOR HUMIDIFICATION S Y S T E M
No. System
01. Adiabatic
02. Ultrasonic
03. Fog Pumps
Feasibility
Independent/Multi Rooms
Independent/Multi Rooms
Multi Rooms
Microprocessor Controlled Heating system
High Frequency Mechanical Oscillation
Centralized Inverter based Pumping system with Fog Diffusion Nozzles
FOR E T H Y L E N E INJECTION & C02 EXTRACTION
No. System
01. Gassified Cylinder Based System
02. Ethylene Generators
03. Cabinet Exhaust with Energy
Recovery and Absorbers
04. High Static Inline Fans
Feasibility
Independent/Multi Rooms
Independent Rooms
Multi Rooms with 30MT
& more
Independent/Multi Rooms
Microprocessor Based Control & Sensing system for Precise Ethylene
Injection
Timer based Heating system
Inverter Based Centrifugal Fans 6» Energy Recovery Wheels - Ducted
System for Both Fresh air & Exhaust Air
Room Mounted In line with Fans for Motorized control of Exhaust
& Filtered Intake
TYPICAL PALLET ARRANGMENT & RIPENING CHAMBERS LAYOUT (25 MT x 4 Chambers)
4. Temperature in 0° Celsius
Ripening Period Daily Ripening Chart
4 Days 18u 18u 161 / 2 ° 1 5 l / 2 " 1 4 l / 2 '
5 Days 161 / 2 ° 161/2° 161 / 2 ° 161 / 2 ' 151 / 2 " 1 4 l/2°
6 Days 16 ^ 16 V2' l 5 i / 2 - 151/2" 141/2" 141/2" 141/2"
7 Days 15 ^ I51/2" 15 ^ 1 5 l/2° 141/2" 141/2" 141/2" 1 4 l / 2 "
8 Days
141/2" 141/2" 141/2" 141/2" 141/2" 141/2" 141/2" 141/2"
Green
Natural
Green
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day
Light
Green
First change
in color as a
result of
ripening
Light
Green with
Light Yellow
Clear change
in color -
ready for
market in
hot weather
ST)
Yellow
with some
Green
Ready for
market in
cold
weather
Yellow with
Green at
ends
Ideal color
for retail sale
Full
Yellow
Ready for
sale and for
eating
Yellow with
Brown spots
Fully ripened
with aroma
Climate Changers - Technology Solutions Private Limited
#007, 2nd Floor, 'Benaka Towers', SubraraanyaPura Main Road, Padmanabhanagar, Bangalore - 560061
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