No reduction of quality during pasteurisation:
Progressing cavity pumps gently convey chilli and tomato sauce
Lipofoods specializes in the development and production of microencapsulated functional ingredients, providing nutritional and technical solutions for your final products brands in the functional foods & dietary supplements industries.
Look behind the scenes
A food manufacturer used a multi screw pump to convey hot chilli and tomato sauce until 2015. However, this pump did not achieve the required flow rate and at the same time by shearing reduced the product quality. In order to avoid this problem in future and to ensure efficient production and smooth conveyance, the existing unit was re-placed by two NEMO® progressing cavity pumps from NETZSCH.
Food trays and baking molds made from Genuine Vegetable parchment are biodegradable and home compostable.
The first pump transports the medium into the heater at a temperature of 65°C and then the second pump conveys the medium at 98°C into the heat retention section. The progressing cavity pumps’ design and the way they work conveys the medium particu-larly gentle. In addition, the progressing cavity pumps work at a low speed which does not affect the quality of the chilli and tomato sauce.
Both progressing cavity pumps were connected in series to achieve high conveying pressures overall. This configuration was necessary because there are pressure losses of 35 to 40 bar due to the design of the pasteurisation system. “The heat exchanger and the heat retention section mean that pressure losses accumulate”, said NETZSCH food expert, Rainer Gozzer. “Spreading these across two pumps enables us to avoid exposing the product to mechanical stresses that are too high.” This means smooth handling of the sauces is ensured during pasteurisation.
The elastomer materials are manufactured and comply the requirements with the FDA (Food and Drug Administration) and Regulation (EG) Nr. 1935/2004.
Both NEMO® progressing cavity pumps have been successfully employed by the food manufacturer since July 2015. They reliably achieve the desired flow rate, although the technology change has significantly reduced the energy consumption.
NETZSCH: Two progressing cavity pumps incl. CIP process
Medium: Hot chilli and tomato sauce
Throughput volume: 2 m³/h
Temperature: The two pumps conveys the medium at a temperature range of 60°C to 100°C
Pressure: 35 to 40 bar
Both NEMO® progressing cavity pumps have been successfully employed at a food manufacturer since July 2015 and have been running smoothly and quietly. As well as the specified design-related flow rate being achieved, their use also means that the manufacturer has no longer been able to detect any damage to the product struc-ture during conveyance since the units were changed and they have been able to significantly reduce their energy consumption.
Since July 2015, the food manu-facturer, has been using two NETZSCH NEMO® progressing cavity pumps in the context of pas-teurising chilli and tomato sauce.
Both progressing cavity pumps were connected in series to achieve high conveying pressures overall, and thus both an efficient and a smooth pumping process.