EXCLUSIVE REPORT: ENERGY AUDITS INDISPENSABLE FOR EFFICIENT PLANT OPERATIONS November 2011 |
www.foodengineeringmag.com
THE MAGA ZINE FOR OPER ATIONS AND MANUFACTURING MANAGEMENT
Sustainable Plant of the Year
Frito-Lay
Casa Grande Facility Attains Near Net Zero
ALSO THIS MONTH ` SENSORS FOR A DIGITAL WORLD ` FLOORING COMMANDMENT:
KNOW THY INSTALLER ` FOCUS ON DRY PROCESSING TECHNOLOGY
Where Do I Go for Sanitary Products?
omega.com, of Course!
Your single source for process measurement and control products! Ideal for Washdown and Sanitary Applications in Food Manufacturing Digital RTD Thermometer with NEMA 4 Enclosure DTG-RTD100 Series M12 Connector $425
Magnetic Stylus Included!
ith Available w ess el Built-in Wirter Transmit Option
© Kheng Guan Toh / Dreamstime.com
Self-Adjusting Weigh Assemblies with LCM501 Series Load Cell Included Standard and Metric TWA5/TWA6 Series Starts at $ 560 Visit omega.com/twa5
Visit omega.com/dtg-rtd100
AA-0-200F-4 $233 Sanitary Dial Thermometers Visit omega.com/ sanitary_dialtemps Sanitary RTD Temperature Sensor with M12 Connection PRS-S-M12 Series Starts at $110 ®
FREE!
General purpose M12 style cable with stripped leads and additional mating M12 field installable connector included.
74-03
Visit omega.com/prs-3-100-m12
Transit-Time Ultrasonic Flowmeter FDT-30 Series Starts at $ 1340
Sanitary Pressure Transducers and Transmitters Visit omega.com/px409s PX409S Starts at $585
Visit omega.com/fdt-30_series RTD Sensors with M12 Connectors Visit omega.com/ pr-21 PR-21 Starts at $60
®
74-03
ACCURACY IEC CLASS (±0.15ºC @ 0ºC)
A
Visit omega.com to order your FREE copy of New Horizons® in Products for Sanitary Applications Version No. 27
For Sales and Service, Call TOLL FREE Because of transmission frequency regulations, these wireless products may only be used in the United States and Canada (915 mHz models) or Europe (868 mHz models). Dilbert © United Feature Syndicate, Inc.
© COPYRIGHT 2011 OMEGA ENGINEERING, INC. ALL RIGHTS RESERVED
NOVEMBER 2011
www.foodengineeringmag.com
FEATURES COVER STORY
39
Sustainable Plant of the Year Efficiency was built into Frito-Lay’s Casa Grande plant a quarter-century ago, but the snack maker takes the facility’s energy- and water-conservation systems to a new level with near net zero.
51
Indispensable Energy Audits Energy audits and management can increase the bottom line, but to be effective, the job is never done.
63
Flooring Commandment: Know Thy Installer Polymer science presents food and beverage manufacturers with many floor covering options, but performance often hinges on the expertise of the people installing them.
73
39
Dry Processing Technology Tumble-turn-cut-fold mixing action yields 100% batch uniformity in less than three months.
20 DEPARTMENTS 8
Editor’s Note
10
Calendar of Events
13
Manufacturing News A brand new whey of packaging food
64
19
Food Packaging Processors add value to commodity cuts with cook-in bags.
Connect with FE on Facebook
23
Technology Sourcebook
www.facebook.com/FoodEngineering
82
ADLits
Follow FE on Twitter
86
Classified Advertising
http://twitter.com/FoodEng
95
Engineering R&D
Join FE’s Group on LinkedIn Food Engineering Magazine
Advances in sensor technology are bringing industrially hardened detectors with on-board electronics to food and beverage processors. www.foodengineeringmag.com | Food Engineering | November 2011
3
www.foodengineeringmag.com
#1 IN BEARING ISOLATORS www.inpro-seal.com
EDITORIAL Joyce Fassl Editor in Chief
[email protected], 610-436-4220 ext. 8519 Kevin T. Higgins Senior Editor
[email protected], 847-405-4045 Wayne Labs Senior Technical Editor
[email protected], 215-345-4548 Morgan Smith New Products Editor
[email protected] Richard Stier, Jaan Koel, Allen Merritt, Mark Huffman, Olin Thompson Contributing Editors ART & PRODUCTION Karla Fierimonte Art Director
[email protected] Suzanne Fairman Advertising Production Manager
[email protected], 253-946-6854 MARKETING Marge Whalen Food Automation & Manufacturing Conference Manager
[email protected], 847-405-4071 Amy Kozyra Marketing and Event Coordinator
[email protected], 847-405-4022 Chris Frost ProcessTechnologyXchange
[email protected], 952-224-4390 Jill L. DeVries Corporate Reprint Manager
[email protected], 248-244-1726 LIST RENTAL Kevin Collopy Postal Contact 800-223-2194 x684,
[email protected] Michael Costantino Email Contact 800-223-2194 x748,
[email protected] AUDIENCE DEVELOPMENT Kourtney Genereaux Group Audience Development Manager Megan Neel Corporate Fulfillment Manager Carolyn M. Alexander Audience Audit Coordinator
YOUR EXPERTS IN UPTIME When there’s no time for downtime and equipment failures are not an option, you need a proven solution you can trust. At Inpro/Seal, we combine extensive application experience and field–testing with a robust development process to deliver the best performing products–guaranteed. Your custom engineered Inpro/Seal Air Mizer® is a permanent non-contacting shaft seal designed to prevent product loss, harmful emissions and contamination. We deliver technology that improves the reliability of rotating equipment… standard with every Inpro/Seal solution.
FOR SUBSCRIPTION INFORMATION OR SERVICE, PLEASE CONTACT CUSTOMER SERVICE AT: Tel. 847-763-9534 or Fax 847-763-9538 or e-mail
[email protected] FOOD ENGINEERING Volume 83, Issue 11 (ISSN 0193-323X) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $115.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $149.00 USD (includes GST & postage); all other countries: $165.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2011, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. POSTMASTER: Send address changes to: FOOD ENGINEERING, P.O. Box 2146, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Pitney Bowes, P.O. Box 25542, London, ON, N6C 6B2. Change of address: Send old address label along with new address to FOOD ENGINEERING, P.O. Box 2146, Skokie, IL 60076. For single copies or back issues: contact Ann Kalb at (248) 244-6499 or
[email protected].
BNP Media 4
November 2011 | Food Engineering | www.foodengineeringmag.com
Helps People Succeed in Business with Superior Information
Keeping your production on track
Hi, I'm Daniel and I’ve been a service technician working with Atlas Copco products for over 26 years. I’ve seen technology race ahead over that time, but the one thing always setting the pace is our commitment to keep your productivity on track. The key behind Atlas Copco’s service offering is that it’s fully customizable, with a selection of plans and programs that put you in the driver’s seat. We understand how important compressed air is within your workplace and keeping your production fine tuned is our number one priority. Looking after your processes and applications is part of every Atlas Copco employee’s mission and this goes far beyond the compressor room. Inspecting your piping system for leaks, assessing pressure drops, and checking condensate drains is all in a day’s work for our service teams. Our driving force is to continue to bring sustainable productivity through safer, cleaner, more energy-efficient and cost-effective compressed air technology. Simply log onto www.atlascopco.us/danielusa or call 866-688-9611 to learn more about us, our products, and how we have earned and will continue to earn our reputation.
© Copyright 2011 Atlas Copco Compressors LLC. All rights reserved.
www.foodengineeringmag.com NORTH AMERICA SALES Patrick Young Publisher & District Sales Manager 600 Willowbrook Lane, Suite 610 West Chester, PA 19382
[email protected] Tel: 610-436-4220, ext. 8520; Fax: 610-436-6277 Mid-Atlantic Territory: CT, Eastern PA, NJ, NYC and LI, VA, MD, DE, Washington DC Paul Kelly District Sales Manager 155 N. Pfingsten Rd., Suite 205 Deerfield, IL 60015
[email protected] Tel: 847-405-4048; Fax: 248-502-1017 Midwest and Northeast Territory: Northern IL, WI, MN, IA, KS, MO, SD, ND, CO, WY, NE, TX, OK, NM, AR, NH, VT, MA, RI, ME, Saskatchewan Brian Gronowski District Sales Manager 13973 Meadowlark Ln. Newbury, OH 44065
[email protected] Tel: 440-564-5732; Fax: 440-564-5734 Midwest and Southeast Territory: OH, IN, WV, KY, TN, MI, NY, Western PA, FL, GA, NC, SC, AL, Southern IL, MS, LA, Ontario, Quebec Wayne Wiggins Jr. District Sales Manager 454 Funston Avenue San Francisco, CA 94118
[email protected] Tel: 415-387-7784; Fax: 415-387-7855 West Coast Territory: AZ, CA, OR, WA, AK, UT, ID, HI, British Columbia Carolyn Dress Inside and Online Sales Manager Tel: 847-405-4046;
[email protected] Suzanne Sarkesian Classified Sales Manager Tel: 248-786-1692;
[email protected] INTERNATIONAL SALES Gabriele Fahlbusch IMP InterMedia Partners GmbH Tel: 49 (0)202-27169-15; Fax: 49 (0) 20227169 20
[email protected] Germany, Switzerland and Austria Fabio Potesta Mediapoint & Communications SRL Tel: 39-010-5704948; Fax: 39-010-5530088
[email protected] Italy CORPORATE DIRECTORS Publishing John R. Schrei Corporate Strategy Rita M. Foumia Marketing Ariane Claire Production Vincent M. Miconi Finance Lisa L. Paulus Creative Michael T. Powell Directories Nikki Smith Human Resources Marlene J. Witthoft Information Technology Scott Krywko Conference & Events Scott Wolters Clear Seas Research Beth A. Surowiec
6
November 2011 | Food Engineering | www.foodengineeringmag.com
See Food Master, p. 64
EDITOR’S NOTE
Making a difference in the battle of the bulge
I Joyce Fassl, Editor in Chief e-mail:
[email protected] s it stress? Is it the economy? Is it modern lifestyles? Maybe it’s all of the above. Many Americans are just saying no to low-fat food and light beverages. And while many claim they want to drop pounds, most continue to eat high-calorie foods when dining out, bypassing the salad selections. With a third of Americans now considered obese, experts fear we may reach a 50 percent obesity rate in 20 years. According to an NPR report, even in health-conscious Colorado, obesity has risen from 20 to 21 percent. The trend also continues in traditionally fit nations like France where obesity is increasing. Some researchers believe the culprit is the change to modern lifestyles mimicking the American culture of larger portions and plentiful options. As cultures become more urbanized, young people are no longer interested in learning how to cook. As more women enter the workforce, they are no longer able to shop daily for fresh foods and take the time to prepare healthy meals for the family. Nutrition experts say it’s OK to indulge once in a while and that most people cannot maintain a restrictive diet for very long.
The challenge comes in managing cravings for tasty treats. I, for one, am happy to see calories listed on websites and fast food wrappers. In fact, I often consult a fast food website before my visit to the restaurant. I look for the wise options and check for whole grain bread offerings. I know I’d also think twice before ordering certain dishes in casual dining restaurants if calories were listed on their menus. It would definitely help manage my portion control, too. Last week, for example, I took advantage of a free frozen drink offered by a chain where I’m a loyalty card member. I checked the website for calories when I got home and promptly threw away the remaining half. It just wasn’t worth the calories. Some people think obesity can only be solved by the individual’s self control. I think our industry can make a huge difference in the battle of the bulge. Thank you to the food industry members who are making access to nutritional information easier. It’s helping at least one American make intelligent choices. ❖
Food Engineering Editorial Advisory Board Tom Lance Vice President-Operations The Boston Beer Company Ed Delate Vice President, Global Engineering and Corporate Social Responsibility Keystone Foods LLC
8
David Watson Vice President-Engineering Campbell Soup Company International and Baking Technology Sam Casey Director of Engineering H. J. Heinz
November 2011 | Food Engineering | www.foodengineeringmag.com
Alex Peele Director of Project Engineering Interstate Brands Corp.
Dan Sileo Vice President, Manufacturing Sunny Delight Beverages
Diane Wolf Former Global Vice President, Safety and Environmental Sustainability Kraft Foods
David Haase Vice President of Operations WILD Flavors
9OUKNOW who it is on the football field.
But did you know the Slipstick Conveyor
can be your sanitary “Wide Receiver” to accumulate product upstream of a packaging distribution system? In this recently installed system, the upper Slipstick pan has a diagonal slot to uniformly distribute the product across the wide Slipstick on the bottom. The width of the bottom Slipstick is 102” to keep product depth shallow and still achieve 30 minutes of surge time. The Slipstick provides gentle, sanitary on-line storage of even the most fragile products with no moving parts in the food zone, greatly reducing the risk of cross-contamination that commonly occurs when using a belt storage unit. Call today or email SALES SSSDYNAMICSCOM to add the Slipstick “Wide Receiver” to your processing lineup.
When food safety matters, the Slipstick Accumulator is the sanitary alternative.
0/"OXs$ALLAS 48 ssWWWSSSDYNAMICSCOM
Terlotherm® Scraped Surface Heat Exchanger The Smart Alternative
CALENDAR JANUARY 2012 15-18: 98th Annual NW Food Manufacturing & Packaging Expo and Conference; Oregon Convention Center, Portland, OR; Northwest Food Processors Association; www.nwfpa.org 22-25: IFPAC-2012 Annual Conference & Exhibition; Baltimore Marriott Waterfront, Baltimore, MD; International Foundation Process Analytical Chemistry; www.ifpacpat.org 24-26: International Poultry Expo; Georgia World Congress Center, Atlanta, GA; US Poultry & Egg Institute; www.poultryegginstitute.org
FEBRUARY 2012 6-9: ARC World Industry Forum; Renaissance Orlando at SeaWorld Marriott, Orlando, FL; ARC Advisory Group; www.arcweb.com 28-March 3: IPACK-IMA; Fiera Milano, Italy; Ipack-Ima spa; www.ipack-ima.com
MARCH 2012 14-17: FPSA Annual Conference; The Biltmore Hotel, Coral Gables, FL; Food Processing Suppliers Association; www.fpsa.org 17-19: SNAXPO; Phoenix Convention Center, Phoenix, AZ; Snack Food Association; www.snaxpo.com 27-30: Anuga FoodTec; Koelnmesse GmbH; www.koelnmesse.de
• Vertical Unit = Small Foot Print
APRIL 2012
• (5) Times More Surface Area Than Conventional Equipment
3-4: OFPA 106th Annual Convention and Exposition; Holiday Inn Convention Center, Springdale, AR; Ozark Food Processors Association; 479-575-4607; http://ofpa.uark.edu
• Quick & Easy Maintenance and Inspection • Lowest Operating & Maintenance Costs • Test and Rental Units Available Used For: Heating/Cooking
15-18: 2012 American Bakers Association Convention; Fairmont Scottsdale, Scottsdale, AZ; 202-789-0300; www.americanbakers.org 17-19: Food Safety Summit; Walter E. Washington Convention Center, Washington, DC; BNP Media; 630-962-0078; www.foodsafetysummit.com 22-25: Food Automation & Manufacturing Conference; Sanibel Harbour Marriott Resort & Spa, Fort Myers, FL; Food Engineering; www.foodautomationconference.com
Cooling Pasteurizing
Ideal For:
Sauces, Spreads, Shortenings, Beverages and Dairy Products, Confectionery Products, Soups, Meat and Poultry Products. TerletGroup Group USA MPE USA Phone: 856-241-9970 TerletPhone: Group USA 856-241-9970 MPE Group USA Fax: 856-241-9975 856-241-9975 Fax:
Phone: 856-241-9970 856-241-9970 Phone: Fax: 856-241-9975 856-241-9975 Fax:
30-May 3: AMI International Meat, Poultry and Seafood Convention and Exposition; Dallas Convention Center, Dallas, TX; American Meat Institute; www.meatami.com
April 25-28, 2012 Sanibel Harbour Marriott Resort Fort Myers, Florida See pages 36-37.
www.mpegroupusa.com November 2011 | Food Engineering | www.foodengineeringmag.com
YOUR NEXT EXPANSION will benefit from ours.
FOOD SYSTEMS DESIGN
joins
POWER Engineers
PROJECT MANAGEMENT INTEGRATED DELIVERY PROGRAM MANAGEMENT Buildings Process Packaging Mechanical Electrical Controls STRATEGIC LOCATIONS: POWER’s 31st Office – Located in Minneapolis DEEPER RESOURCES: 170+ Food and Beverage Team Members
IUUQXXXQPXFSFOHDPNt
!
SAN TARY
Food o d processing environments nvironment i pu putt a diverse ver number of demands on or a yyour o r designs. g That’s at’s whyy whether whethe it’s t a ssimple imp clamping p g application, p
www.bimba.com/food www.bimba. . o
complex omplex controlled ed d closed e loop bottle bo b ot fillling solution, Bimba is dedicated to USDA improve efficiency, o delivering elivering productss that h t meet m U S rrequirements, eq and n reduce costs. And as always, when w n you yo work with Bimba, customer commitment comes standard. mm
The Original Line Electric Actuator This revolutionary design is built and tested to provide the greatest durability, highest speed and most thrust per dollar. These cylinder’s superior execution in applications requiring increased control and flexibility make the OLE ideal for various food processing applications.
Roundline Repairable Stainless Steel Cylinder The round, smooth—bodied design prevents potential sources of bacteria growth and contamination and has proven ideal for washdown environments. Designed specifically for food processing applications, this is the only cylinder that meets USDA regulations.
Valves From solenoid air valves to button valves, Mead Fluid Dynamics has the technology to handle the most demanding pneumatic control applications. An innovative approach to design allows these corrosionresistant valves to perform even in tough wash-down environments, while still yielding smooth speed and control.
To learn more about why the best use Bimba, call or go online today.www.bimba.com
1-800-44-BIMBA
MANUFACTURING
`NEWS PLANT OPENINGS & EXPANSIONS Maple Leaf Foods celebrated the opening of its Hamilton, Ontario plant, which is Canada’s largest commercial bakery. The plant produces a variety of products for the Canadian market and represents a $100 million investment. The 385,000-sq.-ft. “Trillium” bakery features efficient design flow and best-in-class LEED technologies. Cargill will rebuild and expand its oilseed processing plant in West Fargo, ND. Construction is expected to start late fall 2011 with completion slated in time for the 2013 harvest. Project costs are expected to exceed $50 million. Toronto-based SunOpta Inc. is expanding its Modesto, CA non-dairy beverage processing facility to handle the production of aseptic, privatelabel, non-dairy beverages for big-box retailers. The expansion is expected to increase plant capacity by about 40 percent, and the company’s overall aseptic non-dairy and broth capacity by approximately 10 percent. The project is slated for completion in the third quarter of 2012. Algae Biosciences is expanding its omega-3 production facilities near Holbrook, AZ. The $5 million project is expected to be complete this year. The expansion will boost production of omega-3 fatty acid oils and high-protein algae meal, products primarily used in food additives and nutraceutical products. The facility is expected to produce about 5,900kg of whole algae powder a month by late 2012.
A brand new whey of packaging food
B
egun three years ago as an industry-driven, research and development project sponsored by the European Commission, W heyLayer is ending on a successful note. The purpose of the project is to develop a suitable whey proteinbased packaging replacement barrier film layer for non-recyclable, syntheticbased film products. The WheyLayer film, developed by Fraunhofer Institute for Process Engineering and Packaging (Fraunhofer IVV), had to provide both an oxygen barrier and water vapor barrier similar to its synthetic counterpart; it also had to be biodegradable. IRIS (Innovació i Recerca Industrial i Sostenible), a Spanish engineering group and partner in the project, is tasked with scaling up Fraunhofer IVV’s lab-based process to an industrial level and integrating the material in an industrial coating system. The WheyLayer material is laminated with a polymer substrate such as PET, OPP or PLA. In terms of recycling, the WheyLayer barrier coating can be dissolved completely without harming the substrate, making it easy for recyclers to reclaim the substrate. A barrier-layer film is important in food packaging to prevent the oxidation of fats, oils and other food components from off-flavors, change in color and loss of nutrients. Common synthetic films such as PE and PP are excellent moisture barriers, but must be coated or laminated with synthetic polymers including EVOH and PVDC copolymers to provide an oxygen barrier, according to the WheyLayer Project. The resulting polymeric structures are effective in minimizing oxygen permeation, water vapor
` This machine is part of the coating application in the lacquering/laminating plant used to process WheyLayer films. Inset shows sample foods packaged in WheyLayer material. Source: Fraunhofer IVV.
and odors, but are not very reusable for recycling because of the difficulty in separating the layers. Recent research found that whey, the milk protein byproduct of cheese production, acts as a good moisture barrier with acceptable mechanical integrity. In addition, the use of the whey-layer coating on plastic films improves the recyclability and reuse of the plastic layer because the whey protein can easily be removed chemically or by using enzymes. IRIS exhibited results from the ongoing project at Interpack in May. The first demonstration session for the WheyLayer project was held at IRIS on Sep-
www.foodengineeringmag.com | Food Engineering | November 2011
13
MANUFACTURING
`NEWS tember 22. Various packaging items and samples based on WheyLayer were exhibited as well as the recycling process at lab scale. The WheyLayer project prototype machine built at IRIS was demonstrated to coat PET films at semiindustrial speed.
14
In addition, a W heyLayer demonstration was held in October at the TUBA(supplier of packaging materials) facility in Ljubljana, Slovenia. Fraunhofer IVV will show its new packaging film at the November 2011 Munich “Sustainability in
November 2011 | Food Engineering | www.foodengineeringmag.com
Packaging: Process and Materials” conference. According to WheyLayer’s Executive Summary 2.1, research activities led by Frauhofer IVV were to develop and select WheyLayer formulations best suited for achieving barrier property specifications of less than 20 cm3/ m2 d bar for oxygen (23°C, 50 percent RH) and less than 50g/m3 d for water vapor permeation (23°C, 85 to 0 percent RH) for protein on polymer film substrates like PET, OPP or PLA. Since whey proteins as raw materials for coatings show a wide spectrum of properties, extensive chemical, physical and functional characteristics tests were performed on carefully selected, commercially available whey protein concentrates (WPCs) and isolates (WPIs). Processing properties of the whey protein products were, in general, improved with increasing protein pureness and maintained protein nativity, according to the summary. WPIs from both sweet whey and sour whey were produced in a pilot scale using a combined ultra- and micro-filtration process. The aim was to produce products with better adapted properties and to produce not-commercially available WPI from sour whey. The adapted process was suitable to process both types of whey and to produce WPIs with protein contents of 95.9 percent d.m. for sweet whey and 92.9 percent d.m. for sour whey respectively. Missing protein properties for an excellent WheyLayer coating were introduced by elaborating formulations with additives like plasticizers (glycerol, sorbitol, PEG [polyethylene glycol] and PG). After further research and testing for rheological behavior, film-forming properties and water resistance, two formulations achieved the required specified properties, and were selected as first-coating materials on polymer substrates like PET, OPP and PLA. For more information, visit www. wheylayer.eu.
REGULATORY WATCH Milk producers seek right to reduce output when prices are low
“By creating a level playing field, the FTAs with South Korea, Panama and Colombia will increase our competitiveness in these countries and help the food, beverage and CPG industry innovate, expand and create new jobs,” says Bailey.
“Our competitors have negotiated their own trade agreements with Colombia, Panama and South Korea. The European Union’s trade agreement with South Korea went into effect July 1, and a trade agreement between Colombia and Canada became effective August 15,” adds Bailey.
Milk producers and dairy processors are clearly at odds over major new dairy legislation now in Congress. The Dairy Security Act of 2011 is backed by the National Milk Producers Federation (NMPF), which said the legislation is modeled on its proposals and would improve the farmlevel safety net for producers. Under the legislation, the Dairy Market Stabilization Program would reduce milk output at times when milk prices are low. Connie Tipton, CEO of the International Dairy Foods Association (IDFA), calls the bill’s pricing provisions unacceptable. “IDFA opposes milk pricing regulations that increase the already significant regulatory burden on processors, put pressure on declining milk sales and increase costs for consumers, as well as many government nutrition and feeding programs that are already stretched to serve Americans who are struggling to feed their families,” Tipton states. She says the legislation would give dairy cooperatives “the power to veto rules” developed by the Secretary of Agriculture. The bill was introduced in the House in late September.
Trade agreements expand US surplus The Grocery Manufacturers Association (GMA) praised President Obama’s signing of free trade agreements with Colombia, Panama and South Korea. The agreements are critically important to increasing exports of US food and consumer products. “We applaud President Obama for signing free trade agreements [FTAs] with Colombia, Panama and South Korea,” says Pamela G. Bailey, GMA president and CEO. “The food, beverage and consumer packaged goods [CPG] industry exports $50 billion worth of goods to 215 countries around the globe, generating a $10 billion trade surplus. www.foodengineeringmag.com | Food Engineering | November 2011
15
MANUFACTURING
`NEWS INDUSTRY & PEOPLE Northwest Food Processors Education & Research Institute and the Hitachi Foundation are jointly offering the 2012 Food Processing Workforce Pioneer Awards for food companies with
facilities in Idaho, Oregon and Washington. This award will recognize employers whose successful businesses are built on developing opportunities for economic advancement for their lower-income employees
in production, packaging, sanitation and other non-managerial positions. McCormick & Company, Inc. has created the new position of chief science officer on its leadership team. Dr. Hamed Faridi, a food scientist, researcher FARIDI and 14-year veteran of McCormick, assumes this role. PepsiCo announced that Eric J. Foss, chief executive officer of the Pepsi Beverages Company (PBC), will retire in December 2011. PepsiCo also named Albert P. Carey as its new CEO of PepsiCo Americas Beverages. Carey previously served as president and CEO of Frito-Lay North America. James P. Young was named logistics manager for YOUNG Wixon, a manufacturer of seasonings, flavors, ingredients and consumer products. Joe Stout, former global director of product protection, sanitation & hygienic design at Kraft, will serve as a food safety consultant to the Food Safety Task Force of the Food Processing Suppliers Association. Kasey Moctezuma of Quality Assurance International, an organic certification organization, was appointed to serve on USDA’s Agricultural Technical Advisory Committee for Trade in Processed Foods. Baltimore Aircoil Company promoted Michael Swiderski to the position of
16
November 2011 | Food Engineering | www.foodengineeringmag.com
president. He succeeds Steve Duerwachter, who announced his retirement.
equipment for the controlled application of liquid and dry ingredients.
Siemens appointed Helmuth Ludwig as chief executive officer of the company’s industry sector in North America.
3M Food Safety introduced a new test called the Aerobic Procedure for
Lactic Acid Bacteria. This procedure enumerates lactic acid bacteria in food and environmental samples, and is the result of a long-term relationship with Kraft Foods.
Eldon Roth, Beef Products Inc. inventor and innovator, will be inducted into the Meat Industry Hall of Fame. LUDWIG
SABMiller will purchase Australian brewer Foster’s for approximately $10.2 billion. Powerit Solutions announced that Kevin Klustner joined the company as CEO. Sealed Air Corporation completed the acquisiKLUSTNER tion of Diversey Holdings, Inc., a solutions provider to the global cleaning and sanitation market. The board of governors of Material Handling Industry appointed George W. Prest to the position of chief executive officer of Material Handling Industry of America. Prest succeeds John Nofsinger who is retiring at year’s end. Nofsinger has more than 45 years of experience in the material handling and logistics industry. ONEsource Facility Solutions named Ed Wright as its president and CEO. Pilgrim Software, Inc. appointed Thierry Durand as its chief executive officer and a director of the executive board. Heat and Control, Inc. purchased Spray Dynamics, Ltd., a provider of
www.foodengineeringmag.com | Food Engineering | November 2011
17
: n o i t u d l e a i F C c i t e n g a M eme
Xtr
®
n insist o , s t n a n mi al conta vailable! t e m f o sa ree duct is f werful magnet o r p r u re yo st po To ensu ERIEZ, the mo
®
Ships Next Day! PROGRADE Tube Magnets 4-Inch Tube
$
29
PROGRADE
Grate Magnets 6 x 6-Inch Grate
$
99
PROGRADE Round Grate Magnets 6-Inch Diameter
$
85
PROGRADE Plate Magnets 6-Inch Plate
$
248
PROGRADE Grate In-Housing 6x8-Two Drawer
PROGRADE E PROGRAD e
Full Lilnog Cata
Liquid-Line Traps are your best defense against metal contamination.
Call 888.300.3743 or visit Prograde.Eriez.com
$
985
FOOD PACKAGING Kevin T. Higgins, Senior Editor
It’s in the bag
`
A canola-based plastic resin is the latest wrinkle in a larger effort to get protein processors to add value to commodity cuts with cook-in bags.
C
ook-in bags for turkeys have been around since the 1970s, and hermetically sealed vacuum bags for protein products have a decade’s worth of applications under their belts. But change comes slowly in food processing, and adoption of these bags to add value to commodity cuts is just beginning to heat up. Following a few false starts, Sealed Air’s Cryovac division rolled out Oven Ease bags in recent years, targeting foodservice operations with a package that retains meats’ juices and prevents cross-contamination of precooked items for school lunches (see “Packaging materials innovations,” Food Engineering, January 2010). Cryovac was following the lead of Schuylkill Haven, PA-based M&Q Packaging Corp., a film converter that has aggressively promoted the cook-in bag as a way for further processors and packers to generate more profitable sales. M&Q’s
` Raw chicken isn’t visually appealing, even when it’s fully seasoned, but when placed in a cook-in bag, it is safer and more convenient for the cook and more profitable for the processor. Source: M&Q Packaging.
latest innovation is an outer-ply resin fabricated from canola oil that has been modified to perform like a polyester. The MQ120 Oven Bag qualifies for a No. 1 resin recycling code, a distinction M&Q hopes will increase the bags’ sustainability credentials. Replacing the polyolefin and nylon in conventional oven bags may result in a greener footprint, but MQ120 is a minor improvement in a packaging idea with significant potential. For the at-home cook, ovenable bags can reduce preparation time to a third, while delivering a meal with the flavor Grandma derived from a pressure cooker. For a restaurateur, cook-in bags slash preparation time and safeguard meats from human contamination, while retaining juices for gravies and other stock-pot uses. For the food processor, a bag can turn raw meat or poultry into a seasoned, ready-to-cook product that commands a higher price while adding only a nominal cost. “The traditionalists keep pushing back,” allows Curt Rubinstein, M&Q’s sales & marketing manager, “but the marketing groups get excited about this because they can sell a product that sounds like it’s fully cooked but doesn’t have any of the costs involved.” As an example, he cites pork ribs: Absent precooking or a cook-in bag, ribs are “just bones [hog processors] have to get rid of.” By giving people a way to prepare juicy ribs in about an hour, pork producers turn ribs into value-added meats. Perdue has steadily expanded its Oven Ready line to five offerings, and Jennie-O and other processors are marketing meats and poultry in cook-in bags. Rubinstein points out his bags tolerate a higher level of cook temperatures for faster preparation time than bags using nylon, and a larger cooking dome results in better flavor. “The only real downside is that the sealing of the bag is a challenge,” he concedes. Whereas nylon bags might tolerate a sealing temperature variance of plus or minus 20 degrees, his bags have a narrower window. But if plant engineers are up to the challenge of tighter sealing tolerances, processors and their customers stand to benefit. ❖ For more information: Curt Rubinstein, M&Q Packaging Corp., 864-261-8800,
[email protected] www.foodengineeringmag.com | Food Engineering | November 2011
19
FOOD PACKAGING
What goes with a donut?
J
ust as gas stations morphed into convenience stores, donut shops evolved from coffee shops. Mindful of its roots, K r i s p y K r e m e D o u g h n u t Co r p. i s updating its java line, including an overhaul of the to-go bean bag. The f resh-lock bags feature new graphics depicting different coffee-drinking occasions, including the office, at home and—where else?—a donut shop. The overhaul also represents a scaling back, according to Lafeea Watson, media manager in Krispy Kreme’s WinstonSalem, NC headquarters. Instead of five varieties, the chain now packages Signature House, Signature Dark Roast and Signature House Decaf in 12-oz. bags. “ We found there wasn’t a significant difference between the [former] bold and rich roasts,” she explains. “Only about 20 stores in the country” sell the coffee bags, says Watson, not including Krispy Kreme’s 650 locations
` The donut shop experience can be replicated at home with Krispy Kreme’s three new coffee blends. Source: Krispy Kreme Doughnut Corp.
worldwide. And while competitors such as Dunkin’ Donuts have muscled their way onto grocers’ shelves, the number of brands in the retail coffee channel has surpassed critical mass, and Krispy Kreme is focusing on the Internet and its own stores for coffee sales. ❖
7JTJUVTBU1SPDFTT&YQPt#PPUIt/PWFNCFS t$IJDBHP *-
donaldson.com
See Food Master, p. 52
November 2011 | Food Engineering | www.foodengineeringmag.com
ageme an
9001:2008
© 2011 Donaldson Company, Inc. Minneapolis, MN. All rights reserved.
20
Registered:
ality M Qu
Tel 800-543-3634 Fax 952.885.4791 processfi
[email protected] System nt
Donaldson Company, Inc. Compressed Air and Process Filtration PO Box 1299 Minneapolis, MN 55440-1299 U.S.A.
ISO
Standard No. 10-04*
* PF-EG & PG-EG single filter element housings meet 3-A Sanitary Standards.
Wow… nice package!
We’ve got the perfect package to fight contamination in washdown applications: 304 stainless steel helical (bevel or inline) gear reducer: • 95.5%–97% efficiency • C-face or IEC input • PTFE seals on output shaft • smooth body minimizes particle and bacteria collection • highly resistant to most acids, alkalis and corrosion 304 stainless steel C-face motor: • encapsulated stator and conduit box • antibacterial treatment • premium 6200 series stainless steel bearings • double-lip FKM seals Movitrac LTE-B inverter: • IP66/NEMA 4X enclosure • SBus (CAN based) communicates with PLC • single or three-phase input
seweurodrive.com
TECHNOLOGY S O U R C E B O O K
HIGH-SPEED DISPERSERS
AIR KNIVES Powered by energy-efficient regenerative blowers, Spraying Systems WindJet air knife drying packages eliminate the need for compressed air in a range of operations including debris and dust blow-off, removal of excess water and moving products. Available in lengths from 6 to 36 in. and with .040- and .060-in. air slot sizes, the knives feature a 1/8-in. leading edge along their length to direct a controlled air stream. Regenerative blower assemblies are available from 5.5 to 30hp. The air knife drying packages include a pressure relief valve, pressure gauge, air inlet filter, filter monitoring gauge, vibration dampener, fittings and mounting adapter. Spraying Systems Co.; 630-665-5000; www.spray com
SHRINK SEALER Variable in speed, the PDC 90-2 shrink sealer has a dual-head capability and can seal over 400 containers/min. or run as slowly as 100 cpm per head to
synchronize with production. The sealer applies single- and multi-layer PVC, PETG, PLA and OPS bands in gauges as thin as 40 microns. Compatible diameters range from .375 to 3.0 in.; height ranges are .625 to 8 in. A changeover feature allows a second reel of film to be staged while operation continues at normal speed. When the current reel is spent, an end-of-reel sensor automatically shuttles the second head into position and engages the new reel. Standard features include a stainless steel frame, NEMA 4 enclosures, AllenBradley touch screen and PLC, static eliminator and blade assembly without spinning knives. PDC International; 203-853-1516; www.pdc-corp.com
Suitable for most straightforward powder wet-out applications up to 50,000cP, Ross high-speed dispersers come with heavy-duty precision bearings and drive assembly, high-quality stainless steel wetted parts and shaft guard, and an air/ oil hydraulic lift with controls. Features include a 10-gauge thick, laser-cut stainless steel saw-tooth blade; adjustable can lock system; and a TEFC or explosionproof inverter-duty motor. Optional blade styles, ultra-high molecular-weight polyethylene blades, a variable frequency drive and an explosion-proof operator station are available. The dispersers come in sizes from standard laboratory models for batches as small as 1 gallon to production units for vessels up to 500 gallons. Charles Ross & Son Company; 800243-ROSS; www.mixers.com
ROTARY CHAMBER MACHINE The Rollstock RC-300 rotary chamber machine features a 304L stainless steel modular frame with the ability to accept a range of chamber configurations, sealing profiles and sealing widths up to 24-in. long. The unit’s constant temperature sealing system allows sealing through thick bags, contaminants and excessive folds and wrinkles. Rollstock, Inc.; 888-314-2152; www. rollstock.com
www.foodengineeringmag.com | Food Engineering | November 2011
23
TECHNOLOGY S O U R C E B O O K
clear. safe. solutions. Clarion provides the most highly refined white oils available to help protect your facility from contamination, equipment failure and downtime. EXPERIENCED We have a 40-year history of processing white oils and continue to redefine the leading edge of industry innovation. SECURE As an established national manufacturer, we know the importance of a strong supply chain: When you need our white oils, you’ll be able to get our white oils. COMPLETE Clarion Food Grade FR Fluid Clarion Food Grade White Mineral Oils Clarion Food Machinery Grease, No. 2 Clarion Food Machinery A/W Oils Clarion Food Machinery Gear Oils Clarion Food Machinery HT EP Greases Clarion PM Hi-Temp Food Machinery 100 Greases Clarion Chain and Trolley Lube COMMITTED Our technical field support team is able to optimize your operation by creating custom solutions.
PLC-CONTROLLED PALLETIZER Using a common programmable logic controller platform, the Intelligrated Alvey PLC-controlled robotic palletizer is an alternative to the traditional proprietary robot. The PLC-based control system enables users to deploy Alvey robotic palletizing solutions while maintaining their standard control platform and provides a compact footprint by eliminating the need for additional control cabinets for each robotic application. Intelligrated; www.intelligrated.com
RELIABLE Clarion Food Grade Lubricants are NSF H-1 registered and Kosher certified.
field calibration, the 3-in. Type 1084 pocket test gauge covers ranges to 1,000psi with 0.5%FS accuracy. Ashcroft Inc.; 800-328-8258; www.ashcroft.com
To learn how Clarion can refine your operation, call 855-MY-CLARION or visit clarionlubricants.com.
MOLDED-FIBER BOTTLES
TEST GAUGES Ashcroft Type 1082 and Type 1084 test gauges test and certify pressure monitoring devices. Available in 4 1/2-, 6and 8 1/2 in.-diameters, the Type 1082 gauge provides +/-0.25%FS accuracy in ranges from vacuum through 10,000psi; an external zero adjuster, temperature compensation and Monel wetted parts ensure precision and media compatibility. Engineered for
Ecologic Brands eco.bottle molded-fiber bottles are available in 32-, 50- and 64-oz. sizes to house liquids or dry food-grade products. The bottles are comprised of a sturdy molded fiber shell, made from recycled cardboard and newspapers, and a thin interior #4 low-density polyethylene plastic, BPA-free pouch and spout. The outer shells tightly nest and can be transported flat; they can be recycled or composted. The plastic pouch is recyclable with plastic grocery bags at retailer drop-off bins. Ecologic Brands; www.ecologicbrands.com
See Food Master, p. IFC 13, 36-41 November 2011 | Food Engineering | www.foodengineeringmag.com
IMAGINE A WORLD WITHOUT CONTAMINATION OR DOWNTIME.
FOOD GRADE
We know how hard you work to meet demand and stay competitive. But no matter how meticulously you service your equipment or how much skill your workforce acquires, accidents happen. Something as simple as a ruptured hose can lead to lost profit, missed deadlines and even e damaged reputations. That’s why we created Clarion Food Grade Lubricants. This full line ne o off NSF H-1 regist registered food grade products including oils, greases and fluids has been sp pecifically formulated to iinhibit nhibit oxidation and provide anti-wear properties to safeguarrd your operation and givee your bottom line the security it des deserves. ser
clear. safe. solutions.
TECHNOLOGY S O U R C E B O O K
INNOVATIVE STEAM SOLUTIONS Worldwide Boiler Energy Savings: $134-Million! Since 1930, Clayton Industries has taken the lead in steam generating equipment design, manufacturing and service. With an ever-growing diverse and unique line of steam generators, they’re used in a broad range of major industries worldwide.
Here’s what makes Clayton your best choice:
PROCESS CONTROL With an EMM interface module, the Moore NET Concentrator System process control and distributed I/O network comes standard with an Ethernet (MODBUS/TCP) port and dual, independent MODBUS RTU (RS-485) ports. The system can be used as either a single or dual MODBUS master, allowing it to provide simultaneous Ethernet and dual MODBUS RTU master/slave communications. Designed to work in demanding industrial applications and settings, it has an ambient temperature range of -40°F to 185°F and a 20-bit input/18-bit output resolution. Users can view, select and set operating parameters for both Ethernet and dual MODBUS parameters through the Internet Explorer Web browser or free Intelligent PC configuration software. Moore Industries-International, Inc.; 818-894-7111; www.miinet.com
• High Productivity – Clayton Steam Generators are in 18 sizes that range from 10 to 1,000 bhp and with design pressures from 15 to 3,000 psi. They start up and stop quickly, assuring a consistent supply of dry clean steam with no wasted energy.
for use on circuits from 0-15 to 0-600 VDC, they provide industry-standard 4-20mA loop-powered output, making them compatible with existing controllers, data loggers and SCADA equipment. The input and output circuitry is fully isolated for operational safety. NK Technologies; 800-959-4014; www.nktechnologies.com
• Space Efficiency – Clayton’s exclusive vertical design allows for a space saving very small footprint. • Safety – All Clayton Steam Generators, including its signature Sigma-FireTM series, are 100 percent explosion-proof! • Energy Efficiency – Being more efficient than any other boiler designs, Clayton Steam Systems consistently provides significant energy savings. • Clayton Steam Boilers are built to last! Our expert team of engineers and technicians provide 24/7 service and maintenance assistance. Please contact us or visit our website to learn more.
World Headquarters 17477 Hurley Street City of Industry, CA 91744-5106 800.423.4585 tel • 626.435.0180 fax email:
[email protected] www.claytonindustries.com
COMPRESSED AIR FILTER
VOLTAGE TRANSDUCERS Packaged in a 35mm-wide DIN-rail enclosure, NKT VTD Series high-performance voltage transducers sense voltage in an array of DC-powered installations, including industrial motors, battery chargers, photovoltaic arrays and wind generators. The transducers help avoid motor overheating by detecting below normal voltage conditions and voltage conditions that can stress or damage starter components. Suitable
Engineered for point-of-use filtration of compressed air in a variety of applications, the Donaldson DF-Three filter features 3 stages of purification: aerosol coalescing, hydrocarbon vapor adsorption and particulate removal; it can also be used as a compact treatment unit for small compressors to generate pure compressed air. Validated according to ISO 12500-1, the filter achieves an overall residual oil content of Ãi`Ê«À`ÕVÌÊÌi UÊ«ÀÛi`ÊVi>}ÊVÃÃÌiVÞÊ
i>ÀÊÀiÊ>ÌÊÌ>iÌ°V
TankJet 65 Tank Cleaner
TankJet AA190D Tank Cleaner
TankJet 18250A Tank Cleaning Nozzle
* Reductions in cleaning time will vary based on current cleaning methods and the tank cleaner installed. Multi-hour operations can often be reduced to 60 minutes or less.
See Food Master, p. 110-111 www.foodengineeringmag.com | Food Engineering | November 2011
29
TECHNOLOGY S O U R C E B O O K
CLOSE-COUPLED PUMP BLOWDOWN CONTROL SYSTEM Providing continuous control of the surface blowdown rate for commercial and industrial boilers, the ECD automated Model 61 boiler blowdown control system reduces scaling and corrosion. The system calculates total dissolved solids levels by measuring conductivity in the boiler water. A CS10 conductivity sensor with a standard range of 0 to10,000 μS or optional ranges of 0 to 1,000 μS or 0 to 100 μS makes the conductivity measurement. Electro-Chemical Devices; 800-729-1333; www.ecdi.com
The Moyno 1000 close-coupled positive displacement pump can be used for shear-sensitive chemical feeds, adhesives, lime, polymer metering, slurries and viscous crude oil transfer applications. Allowing mechanical seal access, the 2-piece drive shaft eliminates the need for complete pump disassembly when the seal is serviced. The pin-type universal joint is sealed and lubricated. Additional features include a low-shear pumping action, non-pulsating flow, pressure capabilities to 350psi and flow rates from 0.38 to 320gpm. Moyno, Inc.; 877-4UMOYNO; www.moyno
When It’s Your Can
On the Line…
Allpax provides peace of mind for you and your retort room. We handle every kind of static and agitating retort process mode (even Shaka®) and just about any container you can throw at us (even pouches). But that’s only the beginning. Our retort controls are the best in the business, helping you through all your food safety initiatives.
If it’s in the retort room, we can do it.
Go to www.AllpaxRetorts.com or call 1-888-893-9277 for more information
30
November 2011 | Food Engineering | www.foodengineeringmag.com
TECHNOLOGY S O U R C E B O O K
ELECTRIC LIFT TRUCKS Featuring 4 models ranging from 4,000- to 6,000-lb. capacities, Nissan Platinum QX Series 80-volt electric lift trucks use 100% AC power. They have a tight turning radius, low center of gravity and regenerative braking system. The trucks come standard with programmable PIN access to help prevent unauthorized use, an automatic mast-lock system that prevents mast or fork movement when an operator is not in the seat and controlled rollback. Nissan Forklift Corporation; 815-568-0061; www.nissanforklift.com
See Food Master, p. 24
Solutions for you and you alone. No
ceptions.
IIf there h iis one thing hi 0 years off iindustry d i h h us, iit’s ’ that h products d hi h over 50 experience have taught which may have worked in the past may not be sufficient to provide adequate lubrication in the h ffuture. At JAX lentless in our quest st to provide vid you with i h the he mostt inno ive and indi id li d 800.782.8850 JAX, we are relentless innovative individualized llubricant lub i l i d the h lif hi d d i d iincrease production. d i www.jax.com solutions to extend life off your machinery, reduce downtime and Just a our needs are ever-ch i , so is our line of iindustrial d strial llubricants b icants – because af ll as your ever-changing, after all, the th h thing hi ki l i there iis no such as a cookie-cutter solution. See Food Master, p. 76-77
FEX09074JAX.indd 1
November 2011AM31 www.foodengineeringmag.com | Food Engineering | 8/8/07 10:46:17
TECHNOLOGY S O U R C E B O O K
WIDE-MOUTH PET JAR A lightweight replacement for glass for pasta sauces, apple sauce, salsas, jams, jellies and other food products filled at temperatures up to 205ºF, the Amcor 24-oz., round, wide-mouth PET jar is unbreakable, transparent and recyclable. Its 4 horizontal ribs and stiff walls resist vacuum as the product cools, maintaining bottle shape. Blow-trim technology ensures consistent finish dimensions, closure performance and sealing integrity. Amcor Rigid Plastics; www.amcor.com available in single- and double-flex models in inch and metric bore sizes from 0.157 in. (4mm) to 1.750 in. (45mm). All models and sizes feature clamp-style hubs and operate in temperatures from -22°F to 212°F. Zero-Max; 800-533-1731; www.zero-max.com
LINE DIVERTERS
COUPLINGS Designed with 304 stainless steel disc packs and 7075-T6 aluminum hubs, Zero-Max ServoClass couplings provide high torsional stiffness, zero backlash and low hysteresis for precise positioning at speeds up to 10,000rpm. To ensure precise alignment of the assembled components, ISO 4762 CL12.9 corrosion-resistant socket head cap screws are utilized with a carefully controlled assembly process. The couplings are
Used to replace existing manual hose switching stations, Vortex multi-port wye line diverter valves converge or divert materials from one or more sources to one or more destinations. Available in 2- through 8-in. pipe or tube sizes, the diverters can route non-abrasive to moderately abrasive materials, such as granules, pellets and powders. Upon installation, they interface directly with the user’s PLC; the only manual operation is hooking up the inlet of the diverter to the railcar or other source. An operator accesses and directs the switching and/or loading operation through a computer touch screen from inside the facility. Vortex Valves North America; 785825-7177; www.vortexvalves.com
November 2011 | Food Engineering | www.foodengineeringmag.com
TECHNOLOGY S O U R C E B O O K
Service.
FOOD-GRADE EPOXY Independently tested and certified to meet the requirements of FDA CFR 175.300, the Master Bond EP42HT-2FG food-grade epoxy system has been toxicologically evaluated to meet the NSF/ANSI 51.4.1 (2009) standard for food equipment materials. The 2-part epoxy can be used in a variety of applications, such as bonding and sealing metals, plastics, rubber and other substrates. Featuring high resistance to chemicals and many solvents, along with boiling water, fats and oils, it can also be used as a coating for storage tanks, bins, hoppers and other containment vessels. Capable of withstanding conditions over a service temperature range of -60°F to 450°F, the epoxy resists steam, radiation and frozen storage conditions. It comes in half-pint, pint, quart, gallon and five-gallon containers. Master Bond, Inc.; 201-343-8983; www.masterbond.com
BARRIER FILM Designed for powders and nutraceuticals that require an ultra-high moisture barrier, Klöckner Pentapharm ACLAR PA600/02 2-layer laminated barrier film is made with Honeywell 152-micron ACLAR UltRx6000. The film is transparent and non-yellowing and is compatible with existing standard form/fill/seal packaging lines and tooling. Klöckner Pentaplast Group; 540-832-3600; www.kpfilms.com
At ", we take uptime very seriously. Even though " machines are legendary for their reliability, they sometimes need service. Our plant runs day and night and when you need us we are there. Made in the USA. DeFrancisci Machine Company LLC 500 North Drive Melbourne Florida 32934 defranciscimachine.com
[email protected] 321-952-6600
SINE PUMP ICE PREVENTION UNIT Installed inside cold storage and process freezers with temperatures as low as -30°F, the Munters IceDry unit reduces or prevents ice and frost. The unit begins to remove ice immediately and automatically adjusts to keep ice buildup, due to moisture infiltration, under control. Munters; 800-843-5360; www.munters.us
The MasoSine sine pump produces powerful suction with low shear and no pulsation. Large, open cavities allow the transfer of cheese curd with little damage. The pump has only one shaft, one seal and no timing gears for simple inplace rebuilds. It meets 3-A SSI for food sanitation and hygiene. MasoSine; 800-282-8823; www. masosine.com See Food Master, p. 49
www.foodengineeringmag.com | Food Engineering | November 2011
! al er* e w l n rd No ilab ditiorst O a Ad r Fi v A e an You 1
v F Sa OF 5%
Now a Self-Stacking Belt That Won't Break Your Bank Replace your existing self-stacking belts with Ashworth’s NEW ExactaStack™ Drop-in Replacement - Available in all widths including wide belt, tier heights, and mesh configurations for both spliced-in sections and complete belt replacements. No system drive modifications required Turn Key - Expert technical support and full turnkey installation from the belting experts who invented spirals Made in the USA - for fast deliveries and cost savings 1-800-682-4594 to register your Self-Stacking Belts and receive * Call 15% OFF your first ExactaStack order! − Limited Time Offer ™
Increase Capacity & Improve Efficiency - Contact Ashworth Today Ashworth Bros., Inc. +1-800-682-4594 | Ashworth Factory Service +1-866-204-1414
[email protected] | www.ashworth.com
TECHNOLOGY S O U R C E B O O K
DETECTABLE ADDITIVES FDA-compliant Eriez PolyMag additives impart metal detectability, X-ray contrast and magnetic susceptibility into plastic moldings to protect consumers from plastic-contaminated food products. Masterbatch PolyMag additives can be incorporated in returnable plastic containers, pallets, scoops, scrappers, O-rings, gaskets, conveyor belting, drive belting, bucket elevators and more; the masterbatch pellets are available with various carrier resins including ethylene, polypropylene, polycarbonate, nylon, acetal and a flexible elastomer. PolyMag powders can be used for special compounding needs or in foam, thermoset rubber and liquid raw materials. The additives are typically included at 10% to 20% loadings in moldings and extrusions. FDA has offered a favorable opinion of the additives per CTS 75807. Eriez; 888-300-ERIEZ; www.eriez.com
(QHUJ\(IÀFLHQW
TEMPERATURE MONITORING LABELS PakSense XpressPDF temperature monitoring labels monitor time and temperature of perishable products during distribution and storage. Approximately the size of a sugar packet, the flat, waterproof labels feature an integrated USB connection point that can be plugged directly into the USB port of a computer. Once connected, the labels automatically generate PDF data files containing a complete time and temperature history including a graph and summary statistics. Light-emitting diodes on the labels flash to indicate a temperature excursion and prompt the user to download full cold chain data via the USB connection. PakSense, Inc.; 208-489-9010; www.paksense.com
Tank Cleaning Devices and CIP Nozzles Reduced Effluent and Reduced Cost
For Rent or Purchasee Energy Sealing
Energy Saving
Rytec’s Turbo-Seal Insulated Door is the world’s fastest, PRVWHQHUJ\HIÀFLHQWKLJKVSHHGGRRU 'LVFRYHUWKH6DYLQJVDW5\WHF'RRUVFRPRUFDOO*25
