"water" has 165 results found for your search in 14 categories:
eMag: (23 Treffer)
eMag: FT Meat Technology 06/2010
Seite 62: ...www.singer-und-sohn.de Niebling technische Bürsten GmbH Abwasservorklärung Waste water pre-treatment D - 83737 Irschenberg Tel. ++49 (0) 8062 - 70 75 - 0 Fax ++49 (0) 8062 - 61 64 ...
eMag: FT Meat Technology 06/2010
Seite 35: ...be able to rely on the details, relating to the weight of the pack contents for example. As highly gas and water vapourimpermeable packaging materials are used for minced meat packs, there is practically no natural ...
eMag: Online Edition 02/2010
Seite 33: ...of the product. Their specially developed temperature and humidity measurement control system regulates the water loss of your product and provides documentations simultaneously. This prevents the formation of dry rings of ...
eMag: Ftec
Seite 56: ...+49 (0) 8462 94 22-22 e-mail info@singer-und-sohn.de Internet www.singer-und-sohn.de Abwasservorklärung Waste water pre-treatment D - 83737 Irschenberg Tel. ++49 (0) 8062 - 70 75 - 0 Fax ++49 (0) 8062 - 61 64 ...
eMag: FT Meat Technology 06/2010
Seite 28: ...the result of a dissertation dealing with the topic of "The effect of preservatives in sausages to be heated in water, sliced and vacuum packed" that was supported by the Kurt van Hees research fund. This dissertation is one ...
eMag: FT Meat Technology 06/2010
Seite 46: ...knowledge of both the protein and baking industries. Combined with other JBT FoodTech brands such as the DSI Water Jet Cutting machine, the range of in-line solutions for food processors across the board is extensive. This ...
eMag: Online Edition 02/2010
Seite 12: ...an animal's stomach if they had no pot at hand. Herodotus writes: "They put the meat into the rumen, mix it with water, and cook it like this above the bone fire". In Classical Greece, meat was rare except at ...
eMag: FT Meat Technology 06/2010
Seite 29: ...processing companies, universities and technical colleges Lowering of the aw-value of sausages to be heated in water using suitable additives in order to optimize sensory qualities and shelf-live conducted by the University ...
eMag: Online Edition 02/2010
Seite 27: ...speed. The new OnLine analysis system is directly adapted to every Laska mincer and continuously measures the fat, water and protein content. Hall 8.0, Stand G32 Die Vakuumzentrale Magurit Magurit Eiskalter Schnitt Im Bereich ...
eMag: FT Meat Technology 05/2011
Seite 67: ...a total cooling capacity of 365kW. The unit is fully packaged and located externally. Suitable for cooling both water and glycol, Azanechiller was developed by Star for environmentally conscious end users. Ammonia is a ...
eMag: FT Meat Technology 06/2010
Seite 51: ...modernen und umweltorientierten Industrieabwasserreinigung geschaffen werden. v intermediate buffer storage the wastewater is to a high degree homogenized as it is flowing into the following physicalchemical pre-treatment stage. ...
eMag: Ftec
Seite 32: ...consequent lost sales. Where the potential loss of such a facility is substantial, standalone automatic gas, water mist or sprinkler installations should be considered. In the event that a business decides to implement such ...
eMag: Online Edition 02/2010
Seite 10: ...blood and intestines provided they are used in the production of sausage products. The constituents of meat are water, minerals, proteins, nonproteins containing nitrogen, lipids, carbohydrates, enzymes and vitamins. Lean ...
eMag: Ftec
Seite 31: ...internationally recognised standards. Any fixed fire protection should be fed form an adequate and reliable water supply and water suppliers should be installed in accordance with the standard applicable to the ...
eMag: Ftec
Seite 45: ...appears on the wash down touch screen. The advantage is that the data goes directly into the production rooms. From his waterproof PC, the head of production can determine which orders take priority and can then delegate the necessary ...
eMag: FT Meat Technology 05/2011
Seite 53: ...media vary across the different sectors of the food industry, e.g. from dairies. Usually heat in form of water including 6% waste water, electricity with 48%, natural gas with 41%, hot water or steam ...
eMag: FT Meat Technology 06/2010
Seite 43: ...platform with the IP69K-protected measuring cell, allows problemfree cleaning, even when using high-pressure water. As well as producing kebabs, Royal Döner prepares a series of fixedweight ready-made meals which ...
eMag: FT Meat Technology 06/2010
Seite 32: ...i.e. the simultaneous reading of several transponders. The data carriers are also less sensitive to dirt, water and cleaning agents. Do you think the time will come for RFID in the meat-processing industry? This time ...
eMag: FT Meat Technology 05/2011
Seite 65: ...). The cold brine producers were also equipped with a heat recovery system, which is used for heating service water. At the same time, the hot brine produced this way is used to defrost the brine air condenser. With regard to ...
eMag: FT Meat Technology 06/2010
Seite 31: ...The strict requirements that are set in terms of temperature as well as the resistance to cleaning agents and water constitute a certain obstacle. The result is that already existing systems cannot be utilised, but ...
eMag: FT Meat Technology 05/2011
Seite 63: ...output of 930kW on the roof of the building. In this way the condensers can be directly cooled by the outside air. Water for a cooling tower and additional pump energy can be saved, as a result of which the overall efficiency of ...
eMag: Ftec
Seite 39: ...environmentally friendly with patented condensation smoke process and closed Circo-Smoke-System duced energy, water and smoke material consumption · Viable thanks to its adherence to the strictest exhaust air ...
eMag: FT Meat Technology 05/2011
Seite 54: ...the economically most effective insulation measures can be selected. Even though in most cases only a part of water being needed for production in the food industry is included in the final product the manufacturer sets ...
eMag: FT MEAT TECHNOLOGY 01/2010 (14 Treffer)
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 76: ...19 Ruf 05 61/40 31 30 Fax 05 61/40 27 17 www.steinmetzohg.de stohg@gmx.de Abwasservorklärung Waste water pre-treatment D 83737 Irschenberg Tel. (08062) 7075-0 Fax 6164 www.wvgkainz.de Dosenfüllmaschinen ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 61: ...are for example operated in slaughter houses to separate paunch contents, in the meat industry to clean waste water. Hall 8.0, Booth E48 Cattle stunning with head fixture A fast and safe method of stunning is not only ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 15: ...meat, so that the net which is normally used for the products can be omitted. The casing is soluble in cold and hot water. The company also presents its vegetable-based sausage casing Nutracasing on its trade show booth. Just ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 48: ...shelf life even at higher temperatures (>20°C). The higher fat content and the drying process reduce the water activity so drastically that germs cannot breed. Aside from the long storage at higher temperatures, oxygen and ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 59: ...bennetti. What are the economic losses which are to be expected? MPS Meat Processing Systems / AQUA industrial Watertreatment World market leader in design, engineering, manufacturing, installation and 24/7 service of advanced ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 74: ...with the hand-wash basin WR. The activation of the horizontally rotating brushes, which are sprayed with a mix of water and detergent is implemented by means of light barriers. The equipment producer also offers the boot and ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 63: ...Logistic for made-to-measure cutting systems and systems for further logistical processing, and industrial waste water systems in the Aqua division. The employees at Service & Spares are responsible for customer care and ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 47: ...manufacturers expect. The property of inulin to substitute fat is based on the formation of a particle gel with water under shear force. The resulting products have a reduced fat-content but provide the desired mouthfeel and ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 35: ...chopped on Unit 1 at varying velocities. 0,936 7,02 12,64 18,72 Geschwindigkeit m/s Velocity meters per second Water binding capacity The water content of the meat did not vary with the change of velocity. However, on Unit ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 27: ...leading to significant cost reductions. A formation, the risk of scalding as well as the production of water vapour, which causes mould growth. The mobile, free-standing sterilAir knife sterilisation unit can ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 22: ...optimizing its exis-ting systems. In its product lines of thermal afterburning systems and recirculated ice water systems, the company pioneered remarkable solutions which lead to significant energy and water savings ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 34: ...is the use of rolling mills. The technology applied by the Moscow State-University for applied 80 Wasserbindung % Water binding capacity % 88 81,8 78 88,9 80 Wasserbindung % Water binding capacity % 71,3 74,8 77,6 78,1 60 60 ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 24: ...creates smooth, hygienic surfaces. The large radii on the floor of the casing and the rotation dynamics of the water create a self-cleaning effect without any corners where dirt can build up. All floor drains are made completely ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 36: ...units 1 and 2 Muster Sample Feuchtegehalt (%) des Fleisches, zerkleinert bei verschiedenen Geschwindigkeiten m/s Water content (%) of the meat, chopped at different velocities m/s proportions compared to the meat chopped in a ...
eMag: FT MEAT TECHNOLOGY 01/2011 (8 Treffer)
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 15: ...Building defects in the field of stone density. This problem often occurs in sectors which work with a lot of water. Poor internal working processes caused by crossings and associated with a complicated personnel flow. Wide ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 22: ...also be mentioned here. Mucilages are also present in many herbs and spices. These substances swell up strongly in water. They produce a surface film on inflamed areas of mucous membrane. Linseed, borage, calamus and cinnamon are ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 38: ...machines Clipverschlusstechnik Clip-sealing technique Därme/ Sausage casings Abwasservorklärung Waste water pre-treatment Darmaufziehgeräte Intestine hoisting machines Alles- und Speckschneider Food-slicers ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 23: ...The consumption of salt should be restricted. It is the sodium ions, which at certain concen-trations bind water both in food and in the human body that are harmful to persons with cardiovascular diseases and in some ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 35: ...and S-MPB have a sloped surface, providing a perfect drainage in the return part and thus preventing the build-up of water pools and bacteria growth. Robust technology The thermoplastic belts by Volta are designed to deliver a ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 36: ...places for debris to become trapped. The redesigned patented "oblong hole" gives greater access for water into the area around the rod. The belt underside features the "patented dynamic open hinge" as well ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 13: ...its functional and organisational units (entrance area, infrastructural systems such as sewage treatment, drinking water preparation, waste water removal, supply pipelines etc.). The mechanical installations are also set out ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 28: ...In addition to deep contamination due to bolts and knives, the contamination caused by penetrating scalding water is even more significant. From a microbial point of view scalding and de-hairing processes must be ...
eMag: FT MEAT TECHNOLOGY 02/2011 (9 Treffer)
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 35: ...and held tightly. A metering pump automatically adds a combicleaner to the manually activated high-pressure water jet, which ensures degreasing and disinfection. The residues are then flushed into a container equipped with ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 51: ...during slicing. Furthermore, the spices and herbs are spread evenly on the surface. For sausage to be heated in water, cooked ham and pies, Sun Products offers Spice FS casings or films. The dual tube DH711 allows processing ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 46: ...vary cutting space sizes and thus provides the best conditions for the production of sausages to be heated in water, cooked and raw sausages on a single machine. The cutter mixer is controlled via a membrane keyboard or ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 30: ...there are the slaughterhouse, the cutting and processing rooms, cold storage rooms as well as a sewage and water treatment plant. Comprehensive monitoring by trained employees and documentation of the processing data ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 61: ...machines Clipverschlusstechnik Clip-sealing technique Därme/ Sausage casings Abwasservorklärung Waste water pre-treatment Darmaufziehgeräte Intestine hoisting machines Eilige Anzeigen unter Tel.: 0 89/ 3 70 ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 45: ...convince by their taste but also provide technological advantages for the production of sausages to be heated in water and cooked sausages. The cutting agent Nuba-Fosrot Super E emulgator is based on phosphate and helps to ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 49: ...four bowl speeds allow universal applications. The production of raw sausage, fine sausages to be heated in water or emulsions is possible just like the gentle blending and dispersing of various types of products. With ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 21: ...an ERP system, the Agrohandel specialists predict and order the presum- MPS Meat Processing Systems / AQUA industrial Watertreatment World market leader in design, engineering, manufacturing, installation and 24/7 service of advanced ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 41: ...is how they are obtained: rock salt is mined, whereas sea salt is created through the direct crystallisation of sea water. Either way, salt is a mineral compound made up of about 40% sodium and approx. 60% chloride. Depending on ...
eMag: FT MEAT TECHNOLOGY 02/2010 (13 Treffer)
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 33: ...of the product. Their specially developed temperature and humidity measurement control system regulates the water loss of your product and provides documentations simultaneously. This prevents the formation of dry rings of ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 64: ...with CO2, oxygen and poultry faeces. For the cleaning operations, acid and alkali chemicals in connection with water at a temperature of 65°C and a pressure of 40 bar are employed. In this surrounding the ISV plug ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 101: ...19 Ruf 05 61/40 31 30 Fax 05 61/40 27 17 www.steinmetzohg.de stohg@gmx.de Abwasservorklärung Waste water pre-treatment D - 83737 Irschenberg Tel. ++49 (0) 8062 - 70 75 - 0 Fax ++49 (0) 8062 - 61 64 ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 27: ...speed. The new OnLine analysis system is directly adapted to every Laska mincer and continuously measures the fat, water and protein content. Hall 8.0, Stand G32 Die Vakuumzentrale Magurit Magurit Eiskalter Schnitt Im Bereich ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 56: ...feeding easily-digestible carbohydrates, by avoiding an excess supply of protein, and by providing sufficient water and by increasing the pH value by adding bicarbonate to the feed. Alternatives Alternatives considered are ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 12: ...an animal's stomach if they had no pot at hand. Herodotus writes: "They put the meat into the rumen, mix it with water, and cook it like this above the bone fire". In Classical Greece, meat was rare except at ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 46: ...of Forbo Siegling meat the demand on hygiene. The Siegling Transilon conveyor belts are easy to clean with hot water and have very long service lives due to their resistance to oil and grease. Optionally a belt-edge sealing ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 79: ...unit is installed at the reverse station. At one of the hose connections on the left and the right side, hot water high-pressure tabs are installed. The inside as well as the outside of the reverse station can be cleaned with ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 91: ...with a turnstile. As it employs a contact-free wash basin, the automatic soap dispenser adds soap to the water for about two seconds. Clear water flows subsequently for a further eight seconds, whereby this period ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 10: ...blood and intestines provided they are used in the production of sausage products. The constituents of meat are water, minerals, proteins, nonproteins containing nitrogen, lipids, carbohydrates, enzymes and vitamins. Lean ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 40: ...by means of light reflections. Not only fat can be detected: protein, meat protein free of connective tissues and water can be detected and subsequently corrected in order to comply fully with the specifications of the ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 45: ...the products from getting soft. Blanching also ensures clean micro-biology. Critical components with a high water content are avoided completely. Also they use cooked ham with a low water content and a high meat ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 39: ...emphasises Peter Barth. No compromises The fact that the rotary evaporators are supplied with an excess-water drainage, i.e. when production is stopped, the residual water is automatically drained, the new ...
eMag: FT MEAT TECHNOLOGY 03/2010 (15 Treffer)
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 55: ...Wasserbehandlung verfügt. Sewage treatment under vacuum Since the end of 2009 almost the complete waste and wastewater of the largest private meat processing company in Norway is processed in an innovative solution that brings ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 22: ...saw for large animals in mid-sized to large firms. The saw is equipped with automatic warm and cold water feed for cleaning and cooling of the saw blade. It makes very low noise and is low in vibration. Furthermore, ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 41: ...with its specific composition optimises the tenderness of the meat noticeably. ZARTIN® Liquid stabilises water retention, so the meat juice is retained in the meat to a very high degree and the meat maintains its ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 56: ...große Vakuum-Abwassersammeleinheiten innerhalb der baulichen Anlaopens a connecting valve and the wastewater is sucked off into the pipeline system. The term "Vacuum drainage" is widely used for this technology. ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 51: ...component groups have been replaced by electrically driven technology. By doing without pressurised air and water connections, the machine is flexible with respect to where it is positioned. In addition, the e-concept promises ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 62: ...mincer. The length portioning device is connected to the linking drive like a regular casing holding device and a water connection for the flushing unit can easily be implemented via a quick connector. The LPV is wear and ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 65: ...19 Ruf 05 61/40 31 30 Fax 05 61/40 27 17 www.steinmetzohg.de stohg@gmx.de Abwasservorklärung Waste water pre-treatment D - 83737 Irschenberg Tel. ++49 (0) 8062 - 70 75 - 0 Fax ++49 (0) 8062 - 61 64 ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 9: ...in all, not only the entire hygienic standard was optimised, but also a large proportion of time, energy, water, power and detergents can be saved. The partner cooperation Robotik-Pack-Line is also well equipped for the ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 57: ...to this section collapses completely. The result is that the sewer connections will not be disposed of the wastewater anymore. In addition it is often difficult to find the leakage quickly. This is one of the reasons for the ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 45: ...in Sachen Logistik The logistics specialist retrieval equipment (RGB) with a picking shelf and with the water treatment system for label removal which was patented only shortly before the trade show. This can be ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 27: ...color intensive emulsion which is ideal for sliced products. screw conveyors. The meat components like fat, protein, water and collagen are analyzed directly during the process and the system indicates the required quantities to be ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 30: ...heat requirements of the container washing system drastically; multi-tank technology enables a vast reduction of the water and detergent requirements. The extremely stable machine design with a completely welded housing and the ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 61: ...use of the LPV reduces the proportion of intestine bursts, because the intestine runs smoothly on a film of water within the machine; if however the casing should burst, because it was perforated it is not turn off inside ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 29: ...additional "Swing" to the segment of dry processed meat products. Both are equipped with good smoke and water permeability for an ideal rapid drying process. Furthermore, NaloFerm Kranz and NaloFerm Swing have ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 32: ...the machines is now free of integral builtin parts, there are no hygiene-critical angles and edges. Regarding water supply, MAJA trusts in innovative DVGW-compliant systems for the water tap, every ...
eMag: FT MEAT TECHNOLOGY 03/2011 (10 Treffer)
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 44: ...energy efficiency. The waste heat can, for example, be used to heat social areas and offices, or to heat water and for production purposes. Efficiency in the cold store The cold store is to be designed so that its exposure ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 39: ...chemischer Stufe Membranbiologien Schlammbehandlung Komplette Systemlösungen info@huber.de www.huber.de WASTE WATER Solutions 3/2011 ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 32: ...to sewage treatment with biofilm reactors to biological waste treatment. The substances that contaminate water are a food and energy source for microorganisms. Biofilms form a large adsorption surface, due of their ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 9: ...E 459. Organic compounds are used as carrier systems for vitamins. Nanofiltration is used for the treatment of waste water and waste-air purification, and nanoparticles are used in the analysis of process and product control. On ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 10: ...nanoparticles, thus, in the inorganic area. But Organic,however, that's nature. This is something which dissolves in water, there can be no risk. The problem with communication is that often everything is measured by the same ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 49: ...machines Clipverschlusstechnik Clip-sealing technique Därme/ Sausage casings Abwasservorklärung Waste water pre-treatment Darmaufziehgeräte Intestine hoisting machines Eilige Anzeigen unter Tel.: 0 89/ 3 70 ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 28: ...with very different species in communities in a film. Besides the microorganisms, the biofilm mainly contains water. Polymeric substances excreted by the microorganisms form hydrogels on contact with water, generating ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 47: ...dioxide is a natural element of our atmosphere. Applications Unlike normal ice that is evaporated from water, dry ice is completely residue-free, therefore no liquid is formed that might damage the chilled goods or ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 29: ...biofilms do not only affect the product-conveying part of the plant, but often occur in the process and industrial water systems or in the cooling water. If these indications are ignored or interpreted incorrectly, ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 30: ...against biofilm formation are inevitable in order to prevent contamination of food and water with microorganisms. This always involves large amounts of water that are polluted with detergents ...
eMag: FT MEAT TECHNOLOGY 04/2011 (11 Treffer)
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 75: ...Tel.: 08031-809569-0 Elektrische Betäubungsanlagen Abwasservorklärung Waste water pre-treatment Electrical stunning systems Dampfkessel und Tanks Gebrauchtanlagen 8 3737 Irschenberg ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 30: ...traditional slaughter and cooling buildings have a verified functional life of 25-30 years. Moreover, cold, water, cleaning agents and disinfectants can severely stress or even damage the buildings when used ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 32: ...bildende wie auch Verderbnis D epending on the fat content, meat contains between 65% and 80% water and a share of minerals of 1%. The freezing temperature of meat juices ranges between -1 to -1.5°C. At ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 13: ...conent At the start of the production process for a normal salami the fat content is initially 24 to 25%. With water loss and the associated increased concentration the fat content in the final product rises to around 34 to ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 46: ...application The Crisp Sensation Coating is suitable for many kinds of fillings awith different levels of water content. For instance different meat types, minced meat preparations, but also combinations of meat, ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 45: ...ingredients are put on the product in a multi-step processing method. The Crisp Sensation technology controls the water content of the substrate and the coating therefore the coating remains crunchy when the products are ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 39: ...slow defrosting proves as being more beneficial, because in this case, more time is available to reabsorb water into the tissue. Thus, a lower leakage of meat juice and a better consistency of the defrosted meat is ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 33: ...des Fettverderbs auch im gefrorenen Zustand value varies in accordance with the proportion of frozen water. It is 0.95 at -5°C and decreases to 0.75 at -30°C. Various Spoilage of Meat The growth conditions ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 21: ...Angebot. F or the production of dry processed meat products, we recommend that casings with a relative low water vapour barrier are used and, in order to lose water during their maturing period of a few weeks time, ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 34: ...form inside cells and in intercellular spaces. At the same time, due to the low pressure difference, hardly any water can flow from the cell through the cell membrane. Hence, by forming large ice crystals in the ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 36: ...over a longer time of storage. When constant temperatures cannot be guaranteed, recrystalliza- Reduction of Water Losses As a rule, the reasonable defrosting time corresponds approximately with the freezing time. Thus, ...
eMag: FT MEAT TECHNOLOGY 05/2010 (11 Treffer)
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 56: ...In addition to biodegradability or suitability for composting, other factors such as a high fat density, good water vapour permeability, satisfactory aroma barrier, shine, easy printability and antistatic properties are also ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 12: ...making purchases and their transportation, process control in production, monitoring and control of energy and water use, as well as marketing and sales. This applies first and foremost in the retail trade. The planning of ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 11: ...materials. Most food and beverage production companies are associated with very large liquid and material flows. Water supply and disposal have to be paid for. The costs incurred here have almost reached the same level as ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 62: ...19 Ruf 05 61/40 31 30 Fax 05 61/40 27 17 www.steinmetzohg.de stohg@gmx.de Abwasservorklärung Waste water pre-treatment D - 83737 Irschenberg Tel. ++49 (0) 8062 - 70 75 - 0 Fax ++49 (0) 8062 - 61 64 ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 30: ...sausages many producers use additives such as proteins, carbohydrates and fibres. These additives have an impact on water binding properties, pH value, drying properties as well as texture and taste of the sausages. A further ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 35: ...each test. Foreign matter can be identified in aluminium foils and even cans, irrespective of the salt or water content or the temperature of the product. Data protocols help avoid permanent problems and enable the analysis ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 58: ...total weight of the microorganisms can be extracted. The PHBV polymer powder is extracted solely by the addition of water at low temperatures. The linear polyesters are characterised by a melting point between 40°C and ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 43: ...of the product. Their specially developed temperature and humidity measurement control system regulates the water loss of your product and provides documentations simultaneously. This prevents the formation of dry rings of ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 54: ...packaging made of renewable resources, reduced emissions within the production process and savings in energy and water. Thanks to modern power electronics, a packaging machine helps to reduce energy consumption by 20%. Also to ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 29: ...den Einsatz von Proteinen lässt sich der Wassergehalt in Rohwürsten absenken./ By using proteins, the water content in raw sausages can be reduced. Combis Da eine optimale Wirksamkeit der Starterkulturen nur ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 32: ...as salami. Standard helps to improve the structure of the sausage and increases the binding capacity regarding water and fat. The prebiotic fibre Inulin from Beneo-Orafti can be used for the production of fat-reduced meat ...
eMag: FT MEAT TECHNOLOGY 05/2011 (5 Treffer)
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 4: ...Füllen & Clippen Filling, Casings & Clipping Wasser ein unterschätzter Faktor Water an underestimated factor Hüllen für regionale Spezialitäten Casings for regional ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 13: ...metal detectors, standardisation installations with automatic weight control, devices for adding spices and water as well as conveyer systems to the filling stations. Data programming systems are used to manage recipes, ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 32: ...oder reinen Cellulosedärmen (Schäldärmen) ist dieser Effekt nicht erwünscht. Water an underestimated factor Apart from very few exceptions, moisture acts in the same way on ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 25: ...In order to carefully prevent this, Sterilsystems, a specialist in surface and air degermination, drinking water disinfection and odour elimination based on UVC developed the FB conveyor degermination system. Equipped with ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 36: ...Angebot. F or the production of dry processed meat products, we recommend that casings with a relative low water vapour barrier are used and in order to lose water during their maturing period of a few weeks time ...
eMag: FT MEAT TECHNOLOGY 06/2010 (5 Treffer)
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 15: ...of the cutting surfaces at a sufficient performance. When hydrocutting, the machine continuously generates a water jet as a cutting tool. Therefore, preparation and adaptation of the working device is not necessary. The ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 17: ...the muscle fibres had developed and the destructive material had been carried off from the surface by the water jet. The effect intensity on the cutting surface was so strong that no surface contamination by the micro ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 10: ...short frying. These types of meat should be smouldered or cooked. From a technological perspective pH value and water binding capacities are relevant for the processor of meat and sausage products. These features are not covered ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 14: ...von Fleisch Waterjet cutting of meat Das Schneiden ist eine der wichtigsten Arbeitsprozesse in der Fleischverarbeitung und bestimmt in vielen Fällen die Qualität der Fleischprodukte. In Zukunft könnte dabei ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 16: ...%. Vor und nach dem Hydroschneiden wurde die Ober- Hydrodynamic Cutting The equipment includes filter, intermediate water tank, high-pressure pump (100-400 MPa), cutting head, a device for abrasive addition, a flexible ...
eMag: FT MEAT TECHNOLOGY 06/2011 (20 Treffer)
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 16: ...a way that ensures that especially the surface of brine injected and steaked meat products is prepared for better water binding capacities. Foto: Henneken 16 ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 49: ...specifications are fully serviceable up to 120°C. It can withstand regular and routine discharges of boiling water, hot oils and fats. www.flooring.basf.com Robuster geht es nicht! Industrie Computer bis IP69k Live-Test ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 23: ...the texture is the transition of solute proteins from a sol-state to a gelstate. This process is accompanied by water emission and leads to the shrinkage (synaeresis) of the gel. The influence of the myofibrillary proteins ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 4: ...40 Für Abwässer aus Fleisch verarbeitenden Betrieben gelten besondere gesetzliche Regelungen. / For waste water of the meat processing industry special regulations apply. Entsorgung & Reinigungstechnik Waste Disposal ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 34: ...which, in turn, ensures low operating costs. Neither does it require connections for compressed air or cooling water. Thus, it can be positioned very flexibly. In addition, the R 095 is equipped with an interface for ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 17: ...the brine absorption process thus reducing the overall tumbling time. Optional for heating the glycol include hot water and electrical heating. The cooling unit can be connected to an ammonia system. Foto: CFS The Future is ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 18: ...cooling system, energy costs can be reduced significantly. The double jacket is cooled by a mixture of glycol and water. It is possible to use already installed cooling systems. The company also offers a cooling box which can ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 56: ...fluorescent tube or the starting mechanism. www.dekur-international.de Large-scale heat pump The new brine/ water heat pump WPF 27 HT from Stiebel Eltron is ideal for DHW heating, for example in a WPF cascade. High ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 1: ...nur Mischen Tumbling more than just mixing Individuell verpackt Packaged individually Abwasserentsorgung Waste water ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 13: ...the edge to the core. While the salts diffuse on the inside, meat juice winds up in the counterflow, i.e. water and the dissolved protein within this water and other meat components wind up on the outside. A solution ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 21: ...reduced the impact of oxygen on the aroma. Control of dehydration In general one can expect that 2-3% of the water content is withdrawn during the first six days of sausage maturation. Until the 21st day the water ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 40: ...Sie nicht nur Kosten einsparen, sondern noch mehr die Umwelt entlasten können. Waste water disposal This is what you should note In their production, meat processing plants bring out large ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 22: ...Wurst pH-development during maturing After that the value slowly decreases further and approaches 0. Although the water reduction in spreadable raw sausages is more difficult due to the higher fat content, they also lose about ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 41: ...die Einleitungsstelle (1) Qualifizierte Stichprobe oder 2-Stunden-Mischprobe mg/l Table 1: Following waste water requirements are set for the point of discharge into the water bodies: (1) Combined random sample or ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 43: ...detergents and disinfectants should always be used sparingly, as they may unbalance the biology of the waste water treatment plant. The use of bacteria and/ or enzyme compounds is generally not permitted, as they will ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 48: ...in the sludge trap. Next, there is the actual fat separation, where flow stabilization ensures that, compared to water, the lighter fats and oils can rise to the water surface. There they form a steadily growing floating ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 47: ...· regular maintenance of the system; · emptying, cleaning and refilling the system with fresh water unless otherwise specified, when reaching the storage capacity of the sludge trap or of the fat ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 46: ...the tubing of building installations. But first of all, they affect the functionality of the sewerage and waste water treatment plants. Trades whose waste water contains fats and oils of animal origin are therefore ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 55: ...to all cleaning tasks ranging form 20-80 bar. For different needs and applications different pressures and water amounts can be applied. Therefore buildings. machines and equipment are not damaged by high pressure. The ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 42: ...Quelle: Merkblatt ,,Umweltschutz in Fleisch verarbeitenden Betrieben" Table 2: Requirements for waste water treatment for each place of occurrence: Waiting pen: The waste water from the stabling and waiting ...
eMag: Ftec 01/2011 (12 Treffer)
eMag: Ftec 01/2011 - 04.05.2011
Seite 56: ...Actijoule process developed by the working group, the freshly harvested herbs and spices are ground and, by means of water vapour, blanched in a tubular heater at +70°C and, very briefly, heated to about +100°C and ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 48: ...aid a high-pressure jet we were able to successfully achieve spray drying. If the protein powder is then mixed with water again the same creamy, viscous structure is obtained which gives the product its fat-like character. 1/2011 ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 5: ...& PRODUCTION ENGINEERING Comprehensive Planning .........................................62 Water: Sophisticated Raw Material.........................66 Weighing with less Spice ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 21: ...Stand C54 Lowest levels of bacteria growth E asy to clean by pressure, brush, steam or chemicals cleaning with low water/ chemical consumption Fast Long working life with low maintenance requirements ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 29: ...for changing the foil at the thermoformer. The whole plant allows to be cleaned with cleaning products and high water pressure (wash down version). In addition to the final results, the quality of cooperation is essential for ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 53: ...potatoes and pepper, methyl eugenol and coumarin in spice plants and uranium or nitrate in drinking and mineral water occur naturally in foods. As a result of microbial spoilage during storage and transport of foods, ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 55: ...some cases the maximum value of 1µg/l (the WHO guideline value amounts to 10µg/l) defined in the Drinking Water Ordinance. The health risk of benzene intake via soft drinks is difficult to assess. Since benzene is ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 63: ...hygienische Reinheit muss erhalten werden, 1 / 2 0 11 I n the beverage industry the point of departure is clear: water basically comes in two qualities drinking water, which is bottled as drinks, and water used ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 49: ...are involved? When used in the moist form, the protein isolates from lupin seeds contain approximately 50% water and 50% vegetable protein. This mass can be used in food recipes instead of fat, e.g. oil or butter. In ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 62: ...are tiles, epoxy resin and/or general synthetic resin floor coverings that must be sloped to ensure problem-free water drainage, corners should be rounded to prevent dirt become trapped. Cavities and shelves should be avoided, ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 67: ...deutlich intensiviert. www.van-hees.com Carl Zeiss Deep-fried potato products are generally checked for their water and fat content after the fryer and the subsequent cooling in the cooling tunnel. Conventionally, the chips ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 64: ...sich damit Wasserund Abwasserkosten und auch Reinigungsmittel einsparen. Dr. Dietmar Stutzer qualities, drinking water and process water (cleaning water), are therefore circulated in different systems. Rinsing of ...
eMag: Ftec 01/2012 (9 Treffer)
eMag: Ftec 01/2012 - 21.03.2012
Seite 47: ...as an integrated attachment of the new vacuum filling machines, raw sausages and sausages to be heated in water can be emulsified before filling. The cutting speed can be controlled independently of the output speed of ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 86: ...Potential (ODP) Ammonia (NH3) Carbon dioxide (CO2) Hydrocarbons (propane C3H8, propene C3H8, isobutane C4H10) Water (H2O) Chlorofluoro-hydrocarbons (CFCs) Partally halogenated chlorofluoro-hydrocarbons (HCFCs) ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 49: ...continuous production of Mozzarella is the first unit worldwide which is stretching the cheese without using a hot water bath. Furthermore it is possible for the first time to add ingredients (flavours, herbs etc.) to the ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 64: ...eine geeignete Auswahl der Prozess- und Produktparameter kann das Ausmaß dieser uner- Grafik: DIL Cascading water autoclaves Berieselungsautoklaven V Schott GmbH · Am Seefeld 3 · 35510 Butzbach · Fon ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 66: ...of food treated with high pressure per year. The preservation of sliced raw and cooked ham, sausages to be heated in water and bratwurst as well as ready meals has in particular been successfully applied in the USA and Spain. ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 21: ...Kögel in 2012. new headquarters in Bartlett was organised by S+S North America General Manager Werner Fleps. Wash-water could recover fish protein Recycling protein from surimi washwater that is usually ditched could serve as ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 74: ...pigs, cattle, dogs and cats. Campylobacter is transmitted by food contaminated with feaces, e.g. in drinking water and raw milk. Only in rare cases Campylobacter is transmitted from person to person. The clinical picture ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 73: ...milk, ses 2 - 18 h) arrhea, no temperature cheese, cream pastry relatively heat-resistant Enterotoxin up to 5 days watery diarrhea, Vibrio cholerae water, contaminated food vomiting Enterotoxin 12 - 15 h (in rare ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 87: ...order to safeguard both capital expenditure and the environment in the long term. Monika Witt, Chairwoman of Eurammon Water refrigeration with savings The evaporation of water has always been used as a means of cooling. But ...
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