K-Patents Oy - food_beverage

K-Patents Applications in Food and Beverage Industry 2.01.00 Alcohol Distillation 2.01.01 Rum 2.02.00 Wine 2.02.01 Wine Grape Processing 2.02.02 Wine Interface Detection 2.03.00 Beer Brewing Process 2.04.00 Juice and Soft Drinks 2.04.01 Juice Evaporation 2.04.02 Juice Blending 2.05.00 Dairy 2.05.01 Whey Separation Process 2.05.02 Milk Evaporation and Spray Drying 2.06.00 Coffee and Tea 2.07.00 Egg Process 2.08.00 Sugar Dissolving 2.09.00 Jam Cooking 2.10.00 Tobacco Process 2.11.00 Tomato Paste Evaporation 2.12.00 Soybean Oil Production 2.13.00 Food and Beverage Interface Detection
2.01.01 Rum: Rum is a distilled beverage made from sugar cane by-products, such as molasses and sugar cane juice, by using fermentation and distillation. The distillate, a clear liquid, is usually aged in oak barrels or in similar devices. Ref. 2.01.01 Rum To top of the page 2.02.01 Wine Grape Processing: Modern harvesting and winery techniques have had an impact on the wine production methods. Grapes are harvested and transported to gathering sites. After weighing and separation from the stalks, the grapes are ground to produce, which is termed as grape must. If the wine producer receives grapes from various vineyards, each particular crop supplied is processed separately. The price paid for each separate crop depends on the quantity and the quality of grapes, delivered by the grape producers. Ref. 2.02.01 Wine Grape Processing To top of the page 2.02.02 Wine Interface Detection: Many processing plants use the same filling station for a range of different products. For example, wine factories run wines from different barrels in the same station. High-speed in-line filling machine operations can be improved by utilizing real-time Refractive Index measurement technology. Automated monitoring and control of the CIP cleaning process allows wines to be switched without the need for a shutdown. This way, an increased productivity is achieved without compromising the end product. Ref. 2.02.02 Wine Interface Detection To top of the page 2.03.00 Beer Brewing Process: Overview of process control Ref. 2.03.00 Beer Brewing Process To top of the page 2.04.01 Juice Evaporation: Fruit juice concentration requires the partial removal of water content so that all the solid components such as fruit sugars, minerals and vitamins are left in a more concentrated solution. The purpose of concentration is to ensure longer storage life and easier transportation. Ref. 2.04.01 Juice Evaporation To top of the page 2.04.02 Juice Blending: Juice is prepared through mechanical squeezing of fresh fruits or vegetables. Juice always has 100 % fruit content. Nectar is also made from fruit or vegetables but with added sugar and it may have a juice content of 25-99 %. Still drinks have a juice content of 0-24 %, which can come from fruit, vegetable or other flavourings. A highly automated process is essential for achieving precise in-line juice blending. This is necessary because instabilities in the juice concentrate and water flows, caused by variations in tank contents and pumping rates, lead to fluctuations in the concentrate/water ratio. These fluctuations are difficult to control when using traditional blending methods. Ref. 2.04.02 Juice Blending To top of the page 2.05.01 Whey Separation Process: Whey is a liquid residue of cheese and casein production, which contains large amounts of food protein. Whey comprises 80-90 % of the total volume of milk entering the process. It also contains about 50 % of the nutrients of the milk: protein, lactose, vitamins and minerals. Whey protein concentrate (WPC) is processed by ultrafiltration (UF). Also, reverse osmosis (RO) or diafiltration are used. UF is the most widely used process of membrane filtration (fractionation) in the dairy industry. The principle of these processes is that a membrane restricts the passage of particles over a certain size. For example, in UF large particles like fats and proteins are retained (retentate), while small particles, like salts and sugars, pass through the membrane (permeate). Ref. 2.05.01 Whey Separation Process To top of the page 2.05.02 Milk Evaporation and Spray Drying: Evaporated and condensed milk are two types of concentrated milk, which the water has been removed from. Evaporated milk (also called unsweetened condensed milk) is concentrated to one-half or less of its original bulk. This is done by evaporation under high pressures and temperatures, without the addition of sugar, and usually containing a specified amount of milk fat and solids. Condensed milk is evaporated milk, often with added sugar. The milk is then canned for consumer consumption and commercial use. Powdered milk is made by evaporating milk to a totally dehydrated powder. One purpose of drying the milk is to preserve it. Another purpose is to reduce its bulk for economical transportation. Baby milk, or infant formula, is primarily used as a substitute for human milk. The finished product is either supplied as a dried powder, or as a canned or bottled liquid. Ref. 2.05.02 Milk Evaporation and Spray Drying To top of the page 2.06.00 Coffee and Tea: Overview of process control Ref. 2.06.00 Coffee and Tea 2.07.00 Egg Process: Overview of process control Ref. 2.07.00 Egg Process 2.08.00 Sugar Dissolving: Overview of process control Ref. 2.08.00 Sugar Dissolving 2.09.00 Jam Cooking: Overview of process control Ref. 2.09.00 Jam Cooking 2.10.00 Tobacco Process: Overview of process control Ref. 2.10.00 Tobacco Process 2.11.00 Tomato Paste Evaporation: Overview of process control Ref. 2.11.00 Tomato Paste Evaporation 2.12.00 Soybean Oil Production: Overview of process control Ref. 2.12.00 Soybean Oil Production 2.13.00 Food and Beverage Interface Detection: Overview of process control Ref. 2.13.00 Food and Beverage Interface Detection To top of the page
To find out how You can benefit from using a K-Patents Process Refractometer, please contact us or send us an Information request.