The US Patent and Trademark Office (USPTO) recently awarded a patent to Caloris Engineering LLC for its CALORIS AGILIXTM Mobile Evaporator.
Artur Zimmer, CEO and co-founder of Caloris Engineering, is listed as the inventor on US Patent 9,487,415 for a mobile mechanical vapor recompression evaporator. Mechanical Vapor Recompression (MVR) generates heating vapors by mechanically recompressing the water vapors evaporated from the product or waste stream being processed by the evaporator.
“The unique layout of this complete MVR evaporator makes it the first ‘plug-and-play’ unit to be able to be transported to remote areas for resolving temporary evaporation needs,” Zimmer said.
The CALORIS AGILIX Mobile Evaporator is a complete wastewater evaporation system mounted onto a single flatbed trailer so it can reach almost any location. Applications include draining wastewater ponds, evaporating fracking fluids from oil and gas wells, and a wide spectrum of other remedial needs, the company said.
Featuring forced circulation evaporator technology, the CALORIS AGILIX Mobile Evaporator can be hooked up to the power grid or to a fuel-powered electric generator, meaning it can be used virtually anywhere, Caloris Engineering noted. It can begin continuous operation within hours of arriving on site and is monitored remotely.
A unique low headroom horizontal vapor separator is the key to the very compact configuration of the entire unit on one trailer, the company explained.
The CALORIS AGILIX Mobile Evaporator is capable of evaporating water at rates of up to 20,000 pounds per hour (40 gallons per minute). Depending on the application, the CALORIS AGILIX Mobile Evaporator can run at an efficiency of up to 16 gallons of water evaporated per kilowatt of electric power consumed.
The evaporator is available for purchase or rent.
For more information, visit http://caloris.com/caloris-agilix-mobile-evaporator/.
Caloris Engineering is a process technology company that engineers and builds thermal and membrane processing systems to treat industrial wastewater.
Caloris equipment also supports companies in the dairy and other food industries to create the best achievable concentrates and a wide spectrum of powders produced on Caloris Compact Multiple Stage dryers.
G-M-I, Inc., Willoughby, OH, has introduced a Strainer Barrier that is officially accepted for use in dairy plants inspected by the US Department of Agriculture (USDA) under the Dairy Plant Survey Program.
G-M-I’s Strainer Barrier can
be, but is not limited to, stainless steel grades 304, 304L, 316 and 316L, and is bonded to an elastomer to form a Strainer Gasket.
The Strainer Barrier consists of a circular disk with a plurality of perforations of various diameters in a specific pattern that are completely within a specific-sized circle that is concentric to the OD of the disk.
The circle diameter is less than that of the ID of the elastomer gasket portion so there can be no chance of the elastomer migrating into any particular perforation during the molding process which would create crevices, G-M-I explained. In addition, there are a plurality of specific sized holes in a radial pattern between the OD of the disk and the cylindrical ID of the elastomer gasket.
In the molding process, the elastomer will fill in these holes from both sides, yielding a much more secure adhesion between the strainer disk and the elastomer gasket portion, G-M-I noted.
For information, visit www.gmigaskets.com; e-mail firstname.lastname@example.org; or phone (440) 953-8811.
Valcour, Rheolution Partnership Introduces At-Line Instrumentation
For Optimal Cheese Cutting Times, Boosting Yields
Rheolution Inc. recently announced a partnership with US-based cheese manufacturing equipment/technology provider Valcour Process Technology (VPT) for the commercialization of CoaguSens and ElastoSens technologies in the US.
The CoaguSens at-line coagulation analyzer is specifically designed for the cheese production market, VPT said.
By analyzing the kinetic properties of the coagulum to trigger automated cutting, the CoaguSens enables consistent yield optimization, reduced losses, and a more consistent final product, according to VPT.
CoaguSens mimics the coagulation process occurring in the vat, VPT explained. Immediately after renneting, a small sample is poured into a sample holder by the cheese maker. This container is placed into the thermal chamber of the instrument that will regulate temperature matching that of the vat.
At the desired frequency, CoaguSens will transmit vibrations to the tested cheese gel and measure the signal in return to accurately calculate and plot cheese gel elasticity on the touchscreen interface, VPT said.
Based on the elasticity value, the operator can either trigger curd cutting or CoaguSens can actuate it automatically.
This non-destructive sample measurement process uniquely allows multiple measurements of the same sample and to plot coagulation kinetics, VPT said.
This technological breakthrough is patented by Rheolution.
With this process instrument in use, cheese makers will see reduced yield variability, improved yields, and have the ability to document and execute different make recipes with the same benefits, VPT noted.
A medium sized Cheddar plant realized an average yield increase from 11.6 percent to 11.8 percent from using CoaguSens, resulting in a $2 million annual savings and a “very attractive return on investment,” VPT added.
Valcour Process Technologies will distribute CoaguSens for cheese and dairy industry applications in the US.
For more information, contact Valcour Process Technologies, at (518) 561-3578; e-mail email@example.com; or visit www.rheolution.com/cheese-industry.html
BioIonix Reduces Microbial Contamination In Brine, Extends Shelf Life Of Cheese
See Complete Article Here
The control of microbials in cheese brine systems has always been a challenge for cheese makers. A solution may be in hand from a company here that is offering a new method that continuously disinfects brine without the use of chemicals and without creating brine discharges.
BioIonix is the manufacturer of this process. The process uses platinum catalysts, similar to those found in a car’s catalytic converter that purifies the exhaust, and uses them to directly disinfect the brine by passing the brine through the system’s reactor module.
“We have a breakthrough catalytic disinfection process that disinfects opaque, turbid liquids with organic loads…exactly what cheese brine is,” said James Tretheway, president of BioIonix. “We have had commercial installations running virtually continuously in the food processing industry for five years now, and multiple systems running cheese brine for close to two years.”
Qualtech, a customized process design, automation, installation and commissioning services company has recently introduced a new cheese fines saver that the company said will increase yield 1.4 percent.
Called the Curd Maximizer, the fines saver meets the food industry standards, the company said.
Qualtech’s Curd Maximer makes it possible to recover fines that pass through the coarse filters of the cheese table’s outlet.
The fines saver unit includes the enclosure, wedge wire screen, control panel, a set of valves and a positive displacement pump, Qualtech noted.
The unit’s large counter-weight access door allows for easy accessibility and inspection, the company said.
Ease of integration to exisiting CIP system as well as no consumables and no moving or wearing parts make this a unique fine saver, the company noted.
As the company said, the yield can be increased 1.4 percent. Other benefits of the fines saver include the compatiblity with any CIP system; and allows for the return of cheese fines directly to the finishing process.
Qualtech said the Curd Maximizer can run up to 125,000 liters per hour whey filtration.
For more information on Qualtech’s Curd Maximizer, visit www.qualtech.ca or email George Anton at firstname.lastname@example.org or call 1-888-339-3801.
Nelson-Jameson, Valcour Process Technologies, Kaestner Enter Partnership To Expand Offerings To Cheese, Dairy Industries
Marshfield, WI—Nelson-Jameson, Inc., and its sister company, Kaestner LLC, are entering a strategic partnership with Valcour Process Technologies.
Based in Valcour, NY, Valcour Process Technologies specializes in offering process technologies, equipment, systems, lines, and project solutions for the cheese, yogurt, dairy, food and beverage processing markets.
Kaestner LLC is a provider of field service, PM programs, and project solutions.
Under the strategic partnership, Valcour will be working directly with the sales teams at Nelson-Jameson and Kaestner to expand their market reach and breadth of offerings to customers. Kaestner will also offer services, spare parts, and preventative maintenance programs to Valcour to better serve their customers.
All three companies will work together to provide better solutions to cheese manufacturers.
Nelson-Jameson has been an integrated supplier for the food industry since 1947.
Nelson-Jameson is headquartered in Marshfield, WI, with other locations in Turlock, CA; Twin Falls, ID; York, PA; Dumas, TX; and Chicago, IL.
For more information, visit www.nelsonjameson.com.
Kelley Supply, Inc. (KSI) recently became one of Wexxar/BEL’s sole distributors in the US, and has announced the expansion of its equipment packaging solutions with the addition of Wexxar/BEL Case Packaging.
Since 1977, Wexxar has designed and manufactured leading-edge case erecting, case sealing and tray forming machinery for corrugated container packaging, KSI explained.
There is equipment for forming or sealing anything from a simple “brown box” to complex specialty tray with industry innovations in end-of-line packaging solutions that deliver benefits and value to the customer.
With Wexxar machines still running that were designed and built over 20 years ago, Wexxar has proven the value of solution-based engineering and will be a great complement to KSI’s automation division, Kelley Supply announced.
With one of the widest ranges of case packing machines on the market today, KSI said it offers unlimited off-the-shelf solutions and total flexibility through its completely interchangeable, mix-and-match modular systems:
—Product conveyors and accumulation tables ensure products are conveyed continuously and precisely to the operator.
—Semi- and fully-automatic case formers improve efficiency and ensure cases are reliably delivered, fully formed in position for packaging.
—Check weigh and pack stations monitor or “check weigh” products loaded before case sealing.
—High-speed case tapers and sealers keep cases square during taping or hot melt sealing.
For more information call 800-782-8573, or visit www.kelleysupply.com.
The new Model 1820 Single Direction Cheese Cutter from General Machinery Corporation (GenMac) is designed to cut cheese blocks or wire cutable product into uniform portions for retail purposes, or portions for further processing, such as dicing, shredding, and melting/blending.
Product can be cut in any direction (14” side, 11” side, or 7” side), GenMac noted.
A manual swing harp can be added to the cutter for additional cuts if needed. The harp is easily removed for cleaning and wire change.
The Model 1820 comes with an adjustable speed control. The 1820 uses 4 CFM @ 80PSI for air to operate.
This cheese cutter has a compact design, GenMac noted, with an overall footprint 23.5” by 45.5” by 70”. It features an all stainless steel frame and manufactured parts, with 100 percent wash down components.
The Model 1820 can be moved around by two people, without the need for a dolly or lift truck. Product load height and discharge are the same, at 35”. The height is adjustable with leveling pads or casters to accommodate various discharge methods.
The 1820 uses a two-hand, anti-tie down control unit while the cutter is in motion.
The pusher returns to home position immediately upon release of the anti-tie down control, allowing loading while unloading product, reducing production time.
The cutter can be used for either left hand or right hand loading, by flipping over the harp/platen, and product stop.
For more information, visit www.genmac.com; e-mail email@example.com; or phone (920) 458-2189, or (888) 2-GENMAC.
Extrutech Plastics, Inc. (EPI) recently introduced P1600 Flat Panels, which are made to cover dairy and food plant walls or ceiling areas quickly.
Panels are 16 inches wide and available in custom lengths to fit project requirements. Panels have a smooth, glossy surface that improves overall reflective lighting.
The panels create a great-looking, easy-to-clean wall for corrosive or high-moisture areas while also maintaining a fresh, clean appearance, EPI noted.
P1600 Flat Panels’ bright white surface quickly sheds water, EPI said. Made with 100 percent virgin, exterior-grade PVC, the 16-inch wide P1600 wall and ceiling panel has a tongue-and-groove design with a nailing fin along one side that makes installation quick and easy, with no exposed fasteners.
All panels are cut to customers’ requested length, up to 20 feet. EPI said they are easy to clean, durable, never need paint, and will not rot or rust. Panels are 100 percent recyclable and do not support mold or mildew per ASTM D3273 and D3274.
For more information, e-mail firstname.lastname@example.org; visit www.epiplastics.com; or phone (920) 684-9650.
The US Patent and Trademark Office (USPTO) has been granted a patent related to methods and apparatuses for making pasta filata cheese.
Inventors are Peter F. Nelles, Gary L. Nesheim and Grant L. Nesheim. The patent was assigned to Johnson Industries International, Inc.
In the preparation of traditional pasta filata, the curd melts in a cooker using hot water. The method disclosed in this patent uses energy from a microwave system to cook and/or melt the curd.
The use of energy from a microwave system to cook and/or melt the curd has several advantages over traditional preparations of pasta filata cheese, according to the patent. Solids loss is avoided or minimized with the inventive method using energy from a microwave system.
In the traditional pasta filata preparation, fats and other milk solids are lost in the water used to melt the curd. This loss can amount to from about 0.5 percent to about 2 percent, the patent noted.
In traditional Mozzarella preparation, the product from the cooker goes directly to an extruder (sometimes referred to as a molder), where the melted curd is augered into molds. The product cools in the mold so that it will retain the mold shape when the molded product is pushed out of the mold into salt brine. While the molded cheese product finishes cooling in the brine, salt from the brine soaks into the molded cheese product before packaging.
The pasta filata cheese prepared according to the methods of this patent has body, meltability, stretchability and flavor characteristics of a traditional pasta filata cheese, the patent stated.
The Mozzarella cheese made according to the inventive method can be packaged in any sizes common to the cheese industry and according to the customer’s needs. Thus, sizes of one ounce, eight ounces, 12 ounces, 16 ounces, five pounds, 10 pounds, 20 pounds and 40 pounds, as well as other sizes, may be prepared In one embodiment of the invention, the method of making a pasta filata cheese comprises heating a pasta filata-type cheese curd using microwave energy. To optimize quality of the pasta filata cheese, various ingredients may be added before or after heating the cheese curd with microwave energy.
In one embodiment, the invention relates to a method for making pasta filata cheese comprising: manipulating cheese curd to a desired shape, size or volume; and heating the cheese curd with microwave energy.
In yet another embodiment, the patent relates to a method for making pasta filata cheese comprising: manipulating cheese curd to create a uniform heating profile; and heating the cheese curd in a chamber comprising a microwave energy source.
In one embodiment, a conveyor belt is used to move the cheese curd through the microwave system. This method can be carried out by use of an apparatus that allows adjusting the heating time by controlling the speed of the conveyor or transporter belt.
Sanitary Design Industries Introduces Technology For Environmental Controls In Cheese Aging, Drying, Curing, Storage Rooms
Sanitary Design Industries, LLC (SDI) has spent the last two years developing what it calls a breakthrough technology that maintains precise vapor pressure and temperatures in cheese caves and other aging and drying and curing environments.
SDI said its OEM design revolutionizes control of the environment based on one simple but important principle: the only way to control humidity is to control the temperature and the dew point.
The new system allows maintenance of consistent temperatures and relative humidity levels within tight limits.
“The technology was developed because many existing aging rooms are not capable of creating the required temperature and humidity conditions due to their fundamental design,” explained Neville McNaughton, SDI’s president. “Most refrigerant-based cooling systems tend to remove excessive moisture, and this overly dry air has a negative impact on the natural food products. This dry condition retards rind flora growth in cheese and retards the aging process in general.”
For SDI’s customers, the new system “means consistent growth of surface micro flora and less growth of unwanted micro flora, lower spoilage rates, optimum aging times and increased revenues,” McNaughton added.
SDI’s revolutionary environmental control system was developed by McNaughton and engineer David Sandelman to create a flexible, affordable system that works with chilled water or refrigerant. The controls are designed to be easily installed in both new and retrofit applications, and come pre-programmed with a touch screen that displays the environmental conditions at all times.
The SDI control can replace up to three conventional controls and comes equipped with auxiliary outputs for a supplementary humidifier and heater when required.
SDI controls are designed to work in any food processing environment that requires accurate and reliable control of temperature and relative humidity.
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