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eMag-Archives (1 Treffer)
Read our specialised magazines online: eMags - 09.11.2010
...allows you to page through our specialised magazines online just like through a printed version. The pages can be enlarged by a click on the page and conveniently zoomed in or out by using the mouse wheel. The ...
eMag-Archives - FT MEAT TECHNOLOGY (8 Treffer)
Read FT MEAT TECHNOLOGY 01/2012 online - 10.02.2012
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Read FT MEAT TECHNOLOGY 06/2011 online - 24.12.2011
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Read FT MEAT TECHNOLOGY 04/2011 online - 02.09.2011
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Read FT MEAT TECHNOLOGY 03/2011 online - 04.07.2011
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Read FT MEAT TECHNOLOGY 02/2011 online - 21.04.2011
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Read FT MEAT TECHNOLOGY 01/2011 online - 18.02.2011
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Read FT MEAT TECHNOLOGY 06/2010 online - 30.12.2010
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Read FT MEAT TECHNOLOGY 05/2010 online - 09.10.2010
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eMag-Archives - Ftec (2 Treffer)
Read Ftec 01/2011 online - 04.05.2011
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Read Ftec 01/2010 online - 09.10.2010
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eMag: (81 Treffer)
eMag: Ftec - 09.10.2010
Seite 22: ...addition to VW vans with insulation and VW Crafters with a compact cooling unit adapted to E2 box sizes, they can also deliver MercedesBenz Sprinters in three different sizes from stock. The company also has Peugeot ...
eMag: Ftec - 09.10.2010
Seite 17: ...built on a solid foundation, from both a technical and marketing perspective. "Our products are the safest we can make", he comments. "HPP and Avure give us the edge that is important to both consumers and ...
eMag: Ftec - 09.10.2010
Seite 46: ...can ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 11: ...Lean beef has an average fat content of 8.5%. Most cuts of roast meat have up to 5%, cuts of boiling meat can contain up to 20% fat. Meat from the leg is particularly low in fat (see table 2). Beef has around as much fat ...
eMag: Ftec - 09.10.2010
Seite 34: ...adhere to existing hygienic regulations. They are suitable for almost all surfaces, it is durable, non-slip and can be used for renovations as well as inside and outside. www.fgs-stockstadt.de ine nicht zu ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 28: ... a recent example has proven provide an additional effect in the production of safe food. They can be applied in various ways and are suitable for the needs of the industry as well as manual work or retail ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 68: ...Quick Frozen) offer the best preconditions for that. A subsequent packaging in modified atmosphere (MAP) can improve the shelf life of foods significantly. Mixtures of nitrogen (N2) and carbon dioxide (CO2) or oxygen ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 27: ...others. In this process, many liquid smoking process types are applicable. The vegetable alginate casing can be dyed evenly with no prints. www.maurer-atmos.de rianten geeignet. Die pflanzliche Alginathülle ...
eMag: Ftec - 09.10.2010
Seite 14: ...Was ist neu? ew systems not only offer more efficient operation, but are also easier to control and seal. However, if you cannot afford such an investment, you may want to change over to the chlorine-free HCFC mix R422 consisting of ...
eMag: Ftec - 09.10.2010
Seite 16: ...in the automatic leak detection systems with which the test interval for CFC and HCFC systems with over 30 kg can be doubled and which are compulsory for F-gas systems Signal word with a capacity over 300 kg. This does Hazard ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 64: ...the natural refrigerating agent R723. Johann Baumer, managing director of Südbayerische Fleischwaren GmbH, can confirm the economic success of the system already after two years of ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 53: ...data are recorded transparently, in order that inefficient areas are detected and efficiency-increasing measures can be taken: Reduction of energy consumers by switching them off when not needed, and prevention/reduction of ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 23: ...Continuous supplying takes place via a feed conveyor. With a conveyor speed of 18 m/min high throughput rates can be achieved. The round blade slicing machines are available with working widths of 300mm, 400mm and 600mm; ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 20: ...make thorough wet cleaning at short intervals cost-effectively possible. A reproducible effective cleaning result can thus be quickly achieved which leads to reduced personnel costs. v K+G Wetter Bizerba Robust und ...
eMag: Ftec - 09.10.2010
Seite 26: ...offenen Fragen zu beantworten und Datenlücken zu schließen. Für die Stu- A s minimal amounts of food can pose a lethal threat to allergic people, there is a high degree of alertness and uncertainty among consumers, ...
eMag: Ftec - 09.10.2010
Seite 39: ...More recirculating air at less energy input by means of intelligent channel and jet design · Significant energy saving thanks to patented combined housing for air conditioning · Easy and safe to operate with ...
eMag: Ftec - 09.10.2010
Seite 44: ...and reliable production processes since November 2006. All components are designed to work together and can therefore ensure optimal functionality. Regarding the software, TopControl reaches back to a vertical ...
eMag: Ftec - 09.10.2010
Seite 7: ...meat, and healthy vegetable oils. Additionally, the partners will examine if and how carbohydrates from algae can be used. Currently, most of the initiatives for the use of algae are related to the oil as a potential ...
eMag: Ftec - 09.10.2010
Seite 6: ...über aktuelle Veranstaltungen, Marktentwicklungen, Technik und viele weiteren Bereichen auf dem Laufenden. You can read , the special issue of Meat Technology as always online on our website free of charge. ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 46: ...freezing operations without losing quality and cost-efficiency. In 1978 the company introduced the Frigoscandia GyroCompact® range of spiral freezers, chillers and proofers. Featuring a modular selfstacking conveyor with ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 52: ...of the product range only, but almost to the same degree it depends on if and how the production processes can at least partly be self-supplied with valuable energy from waste materials. The corporate planning and ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 59: ...or time-controlled, in due consideration of the pollution level. In addition, the self-cleaning can also be manually activated. www.itec.de 6/2010 Fotos: Itec, Maja, Oxytec ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 58: ...for the next hygiene bath. By way of this closed circulation of the cleaning system, 98% of the carbon dioxide can be reused for a further 50 to 100 cleaning cycles. www.fredbutler.com 62 6/2010 Fotos: Cleaning Enterprises, ...
eMag: Ftec - 09.10.2010
Seite 20: ...the senses. It will take professional visitors into the world of extravagant, rare and innovative delicacies which can, of course, also be tasted. This special show will be located in hall 15, directly at the intersection of ...
eMag: Ftec - 09.10.2010
Seite 37: ...können während des ganzen Prozesses verfolgt werden. The crates are labelled with all relevant data and can be traced during the whole process. Lösung zu bekommen, die unseren Bedürfnissen ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 25: ...the new slicer meant that we managed to slice Touch-screen mit intuitiver Bedienführung./ Settings can be made intuitively via the touch screen. up to 100kg within a time period of one to one and a half hours ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 31: ...time cost-effective RFID transponders are available. New solutions, e.g. transponders without silicon chips that can be printed directly onto the product are therefore gaining in importance. In the study "Printed and ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 59: ...highperformance PCI Express bus standard. Network connections are established with a Gigabit Ethernet interface that can handle high-speed data exchange between IPCs and other computers or devices in the network. RAM is supplied ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 69: ...Porschestr. 19 Ruf 05 61/40 31 30 Fax 05 61/40 27 17 www.steinmetzohg.de stohg@gmx.de Dosenfüllmaschinen Can filling machines kupo 8 3737 Irschenberg . Germany Tel. +49 (0) 80 62 . 70 75 - 0 Fax +49 (0) 80 62 . 61 6 4 w w ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 62: ...Straße 63 - 67 Telefon 0 25 20 / 89 - 0 Fax 0 25 20 / 89 - 50 info@berief.de Dosenfüllmaschinen Can filling machines kupo Service und Handel mit neuen und gebrauchten Fleischereimaschinen Tel.: +49(0)33434/ ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 12: ...him as an unrecognisable beggar. At the gate to his estate, someone starts to argue with him. Before it can turn into a duel, it is agreed that the victor should receive sausages as a reward. In the Stone Age, ...
eMag: Ftec - 09.10.2010
Seite 40: ...heute mit ca. 250 Mitarbeitern an zwei Standorten 100 Mio. um. The Austrian fine cheesemaker Woerle can look back on 120 years of history. Founded as long ago as the 1880s, this successful milk-processing company now ...
eMag: Ftec - 09.10.2010
Seite 35: ...Karl Eidmann ab. ast Karl Eidmann based Bruchköbel/D has been producing regional specialities and canned food since 1914. The traditional company has built up long standing business relationships. One example is ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 53: ...covered press stud strip is suitable. er. Whereas, according to some specialist views, biocides applied to the fabric can wash out and therefore lose their effect, the antimicrobial effect of woven-in silver ions is evidently retained ...
eMag: Ftec - 09.10.2010
Seite 56: ...und Entstapelgeräte Stacking machines Clipverschlusstechnik Clip-sealing technique Dosenfüllmaschinen Can filling machines kupo Service und Handel mit neuen und gebrauchten Fleischereimaschinen Tel.: +49(0)33434/ ...
eMag: Ftec - 09.10.2010
Seite 43: ...chains in Germany, Austria and Switzerland. There are also department stores and delicatessen stores in France, the Scandinavian countries, the Benelux states and Ireland which are part of his market. The confection goods are produced ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 62: ...LED lamps by the subsidiary company GT BiomeScilt. In this way the electricity consumption of the entire group can in future be reduced from 3.61 million kilowatt hours 62 5/2011 Foto: ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 47: ...create a line in which every component best fits the customer's standards, capacity and production goals. Tests can be conducted at any of JBT's Food Technology Centers at Helsingborg in Sweden, Sandusky in the USA and Broxburn ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 18: ... an aspect that is pivotal for the future of quality management in the industry. In hall 4.1 trade visitors can also find out about the latest developments in the fields of additives spices and aromas, as well as ...
eMag: Ftec - 09.10.2010
Seite 15: ...or R402A (HP80) will no longer be permissible as fresh produce (article 5) as from January 1, 2010, whereby they can still be used for maintenance and repair tasks as recyclate until the end of 2014 (article 11, para. 4). ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 26: ...By selecting the Clipserie CT 800 a small clip is used on a small calibre. Nevertheless, larger calibres can be firmly and reliably closed without having to fear a breakdown during scalding or maturing. With a blade, ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 32: ...Knowing at all times and without delay which meat has been processed by which supplier into which product can be a realistic goal. In the longterm cross-company interlinking of supply and value-added chains is ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 33: ...Waren lückenlos dokumentiert werden können. Das Konzept besteht aus zwei Komponenten: Ein Frischescanner ermittelt durch optische Sensorik schnell und unkompliziert den jeweiligen Frischezustand der Produkte. Auf ...
eMag: Ftec - 09.10.2010
Seite 31: ...that will be a positive benefit to their facility. Fire extinguishers are provided so that staff or others can tackle a small fire and extinguish it before it becomes a major fire. If the fire is small and can ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 25: ...the ClipStar and CDC series are manufactured from stainless steel on modern metallurgical machines. In this way we can quickly respond to customer wishes. For us, material selection, quality, service and customer satisfaction ...
eMag: Ftec - 09.10.2010
Seite 10: ...verbessern lässt, bleibt abzuwarten. Heinz Sielaff und Heinz Schleusener With this method new approaches can be taken to fundamental biological and medical problems. Genes can be added to organisms, transferred or ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 45: ...aus, und das beeinflusst die Kaufentscheiv dung des Kunden positiv. close range to the production. This way they can be processed as fresh as possible, the quality is right and the suppliers are paid fairly. Flexible Labelling ...
eMag: Ftec - 09.10.2010
Seite 11: ...cattle lacking the prions that are responsible for the brain disease BSE. Transgenic animals can be used for obtaining medicinal products. Antithrombin III, which can be effectively used against ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 22: ...operating pressure of 2.5 bar. An integrated electronic control documents the sterilisation process the data of which can be transferred via an infrared interface. For large companies the new KA 380 with a boiler capacity of 380 l has ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 43: ...Barcode generiert. Im Bereich der Gewürz- und Fleischverwiegung werden diese Rohmaterialien mit Barcode-Scannern wiederum identifiziert, nach der Rezeptur mittels der am ERP System angeschlossenen Tisch- bzw. Bodenwaagen ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 49: ...Echt-Farbmessungen, Aussa- AutoFomTM kann mehr als 1.000 Schweine in der Stunde klassifizieren./ AutoFomTM can grade and classify more than 1,000 pigs per hour. gen zum intramuskulären Fettgehalt, der Marmorierung und ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 39: ...loading carriage on the scales, he enters the amount of ice required by the recipe in the operation terminal and can start the discharge by the press of a button. When the pre-set weight is reached, the discharge always ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 54: ...Being part of the costs of electricity of 48%, the cooling costs account for about 20% of the energy costs. Significant savings in a company of the food industry can be achieved by: Thermal insulation of distributions Waste ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 22: ...one of the central features of the Slicer Divider 660 L offered by Treif. Due to its dual belt the machine can process products continuously. Therefore standby times and blank cuts are a thing of the past. This opens up ...
eMag: Ftec - 09.10.2010
Seite 38: ...verzweigte Fördertechnik bereitstellen./ The buffer store for empty crates has a capacity of 5,000 boxes that can be made available via the conveying system. automated transporting of full and empty containers, six labelling ...
eMag: Ftec - 09.10.2010
Seite 42: ...TO TEST the reaction times in the store considerably" explained Josef Görg. Online order picking Woerle uses scanners in online order picking. The three pickers compile the orders in accordance with their online allocated packing ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 32: ...the unit has the ability to sear or char-grill on both sides of the product simultaneously, leading to significant savings in time, costs and packaging logistics. The unit can be built with any number of burners and ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 36: ...the meat industry. The device is equipped with a special belt which allows high conveying speeds. This belt can be easily removed for cleaning. The quality of the portioning process can be determined via the ...
eMag: Ftec - 09.10.2010
Seite 50: ...unit covers spices and seasoning mixes, functional additives, fish seasoning and additives, food systems, "Piccantos" sauces and preparations, an extensive organic range, additives, marinades, sweet and savoury flavourings ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 40: ...in personnel savings. An employee who was previously responsible for the operation of the semi-automatic scales can now be deployed in other areas. Operating the new spiral-conveyor scales is very simple. Conversion to other ...
eMag: Ftec - 09.10.2010
Seite 51: ...33,000 visitors are expected at FachPack 2010 in the Exhibition Centre Nuremberg from 28-30 September. he experts can look forward to innovative packaging solutions (FachPack), creative approaches to packaging processing ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 26: ...having to convert the machine. Its safe handling is a further plus point in its favour: the slicer's blades can be exchanged without the need to take on an overhead position. The open design and the easy dismantling of ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 41: ...label roll completely. A further advantage of the machine is the low start-up and holding time. The label position can exactly be adjusted via the control unit located directly at the dispenser. Apart from the series selfLAN ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 3: ...global markets. Only companies harten Wettbewerb zu stellen. Nur Unternehmen mit with convincing competitive edges can secure a überzeugenden Wettbewerbsvorteilen können sich die share of the future markets. Every company ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 56: ...the materials and the prohibitive prices due to higher production and processing costs. The question of costs can be effectively solved by increasing the production capacity of the main players in the sector. "Focussing ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 21: ...the best possible edge retention with a minimum risk of breakage. Furthermore, the non-slip Fibrox handles can be sterilised at up to 150°C. www.victroinox.ch Farbige Hygiene Beim neuen Messersortiment von Victorinox ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 33: ...product and provides documentations simultaneously. This prevents the formation of dry rings of the products. Significant energy savings can be realized by the enthalpy controlled fresh air integration. The default humidity in ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 54: ...household germs are taken to work via the working clothing". In any event, if something goes wrong the entrepreneur cannot prove that the hygienic clothing has been washed properly and came into the company in hygienically ...
eMag: Ftec - 09.10.2010
Seite 53: ...and placed in a packing tray. The tray is then sealed by the Sealpac A6. The fully-automated pretzel line can in general easily be used for other products that come in the form of separate items. Hall 1, Stand 121 ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 30: ...every step traceable retrospectively. Brilliant idea Rudolf Schuch has proved that the use of modern machines can also enable new economic ways for the production process. "The double clipper FCA 160's possibility ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 65: ...the production? The transfer of the cold is performed by means of a cold brine generator, meaning that no refrigerant can approach the vicinity of food. In my opinion, this is a clear plus in terms of safety. Do you have insight ...
eMag: Ftec - 09.10.2010
Seite 3: ...from 17% in 2000 to 26.4% in 2010. he competitive edge of the German food industry is the fact that it can resort to the successful machine builders in the own country. Only by close cooperation existing ...
eMag: FT Meat Technology 05/2011 - 09.10.2010
Seite 63: ...installing air-conditioning systems with natural coolants such as ammoniac and or carbon dioxide, buildings can be operated in a more environmentally-friendly and at the same time more energy-efficient" explains ...
eMag: Ftec - 09.10.2010
Seite 55: ...prepared in the design department and coordinated with the customer, and sample packs are produced. The customer can then see clearly how his new packaging will look and how it will function. What tests do you carry out on ...
eMag: Online Edition 02/2010 - 09.10.2010
Seite 21: ...operating pressure of 2.5 bar. An integrated electronic control documents the sterilisation process the data of which can be transferred via an infrared interface. For large companies the new KA 380 with a boiler capacity of 380 l has ...
eMag: Ftec - 09.10.2010
Seite 28: ...allergen management. The complete Fresenius conference documentation including scripts from all the presentations can be purchased at the Akademie Fresenius for 295,00 (plus VAT). www.akademie-fresenius.de Potentials and ...
eMag: Ftec - 09.10.2010
Seite 24: ...Cryoline® MT, all the freezers in the series are of modular design, available in various widths and lengths, and can be used with nitrogen or carbon dioxide as the coolant in some cases. Hall 13, Stand B73 SAB Barth SAB ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 55: ...great importance in hygienically sensitive areas as the transmission of germs and microorganism adhering to clothing can be prevented. Corporate fashion can also identify differences in the company and/or employee hierarchy. ...
eMag: Ftec - 09.10.2010
Seite 52: ...for various applications. The inline hotLAN 310 labelling machine, which has a capacity of 800 containers/min., can be used to provide allround labelling on various container shapes made from glass, metal and PET. Because of ...
eMag: FT Meat Technology 06/2010 - 09.10.2010
Seite 35: ...in addition to minced meat household refrigerators are usually used to store other foods, the natural germs of which can affect unpackaged minced meat. Primarily this involves uncovered cheeses or vegetables which can ...
eMag: Ftec - 09.10.2010
Seite 45: ...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 equipment and personnel as ...
eMag: FT MEAT TECHNOLOGY 01/2010 (37 Treffer)
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 39: ...lower nitrite content at high speeds. The content of nitroso pigments increases with the speed of the knives. A significant tendency towards an increase of the nitroso pigments was examined in the products. This value was lower in the ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 14: ...packaging technology. Legal hygiene requirements must be satisfied, as must the laws of the market, and these demands can only be met with the greatest possible production and packaging flexibility. At IFFA exhibitors will present a ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 63: ...den anschließenden reinen Schlachtbereich. Thanks to its expansive structure, the company can react well to fluctuations in demand precisely because it doesn't concentrate on one main market. With ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 4: ...dieser Erreger. Listeria have made their way to newspaper headlines mainly because a contamination can be deadly. On these pages we provide a quick guide to the eradication of Listeria. 62 EDV & Warenwirtschaft ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 62: ...its trading and marketing activities as it is in purchasing. "We don't actually have one main market. We can deliver whatever is needed", explains Marc Van Rooi. 62 1/2010 Fotos: ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 23: ...production where hygiene is an important issue. The compact wall-mounted device which is made of stainless steel can be mounted in very few steps and connected to the power supply. As the air speed and temperature are set at ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 36: ...milling speeds of 0.9 to 7 meters per second a decrease of the maximum induced shear stress occurs. This can be explained with the fact that the cellular structure dur-ing this period is destroyed faster than the single ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 22: ...systems and recirculated ice water systems, the company pioneered remarkable solutions which lead to significant energy and water savings and ultimately reduced production costs. Thanks to the maximum heat transfer, the products ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 44: ...Volker Grebe, marketing manager at K+G Wetter, is delighted to present the company to visitors, and you can hear the pride in his voice when, in the introduction, he points ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 74: ...foil. The adhesive foils are integrated in the units in such a way that neither the foil nor the insects can be seen. The foil is easy to replace. The unit is also suitable for monitoring and therefore also conform to ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 17: ...to 56 HRC. At the same time, the surface roughness in the area of the sharp chamfer is considerably reduced significantly increasing the service life. A further innovation has been developed in the form of the sickle slicer with a ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 52: ...problem of pale, greyish meat products. With the natural meat culture Bactoferm® Rubis Chr. Hansen's customers can succeed in preserving an attractive appearance for their sliced meat products during shelf-life. The culture ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 33: ...geschätzt und anerkannt. P 40 years OF SERVICE FOR THE CUSTOMER In its 129th business year, Hagesüd can celebrate the 40-work anniversary of Peter Scheu, business graduate. In these decades the company developed into ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 46: ...enables the operator to observe the current cutting process on the the attitude of: "No such thing as can't!". The tour ends in the spacious training room where a map of the world hangs, displaying branches and ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 42: ...The system helps standardise the raw material very precisely and the fat content of the entire flowing material can be measured online, i.e. during the mincing process. Deviations lie below one percent. In former times you still ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 10: ...Market Research Imbalances Within the food supply chain there are significant imbalances concerning the negotiation positions. This asymmetric situation can lead to unfair trade practices when powerful and influential ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 76: ...water pre-treatment D 83737 Irschenberg Tel. (08062) 7075-0 Fax 6164 www.wvgkainz.de Dosenfüllmaschinen Can filling machines Bolzenschussapparate Slaughter guns Alles- und Speckschneider Food-slicers (bacon slicers) ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 26: ...Whether you want to seal printed foil on PP cups or whether you want to seal aluminium cups, the machine can be quickly adjusted to your requirements. Companies which are already using a stretch-film machine by Walstar ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 72: ...may not yet understand the direction that Listeria monocytogenes is taking, there are a number of ways in which it can be tackled. The bacteria colonize easily by direct food contact with a contaminated surface, and can grow ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 18: ...is the additional possibility of producing either diluted or humidified smoke. Three different smoke densities can be set and selected. Hall 8, Booth A 65 Efficient packaging of meat products Ishida will be ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 21: ...production is presented by Eberhardt this year. A special spindle system has been developed for the press. It can produce products with a length of 1,000mm. Depending on the individual requirements, the products can ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 15: ...transports the product flow and cuts the portions to the required size. The modular system for ground meat lines can quickly and individually be adapted to customers' requirements. Hall 8.0, Booth G06 Natürliche Folien ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 73: ...the categories most at risk. Control methods, such as organic acids, nisin (a bacteriocin) and similar compounds can impair or inhibit the growth of Listeria bacteria. However, these substances must be labelled as additives ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 67: ...goods and the respective batches are represented clearly on the same screen. If worse comes to worse the user can react quickly: There is for example the option to create a serial letter for customers who received a ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 58: ...Italy was still in an imported animal, 2009 first cases of the disease in Italian born cattle were confirmed. How can it be prevented to introduce Besnoitia besnoiti into a non-infected cattle herd? Grobknotig verdickte und ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 59: ...this connection. However, as besnoitiosis occurs in many countries in the Mediterranean area and in Africa, it can be expected that a warm climate favours the occurrence. Yet, the German cases prove that the infection ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 60: ...vermehrt Augenausfluss beobachtet werden. / Heavily infected cattle display increased ocular discharge. they too can be a source of new infections. Economic losses in affected herds are mainly due to reduction of mast performance ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 24: ...Schmutzecken. Alle Bodeneinläufe sowie Einbauteile werden aus Edelstahl Werkstoff Wiedemann Scan von Lebensmitteln erleichtert OCS Checkweighers stellt Kontrollwaagenlösungen für die Fresh-Food-Branche ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 71: ...shelf system Wiedemann has developed a shelf system that is fully made of stainless steel. The shelf system which can bear a load of up to 150 kg per shelf and can be completely taken apart, is extremely stable and needs ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 53: ...180% and more. With the product Econom Ham which is label-friendly and has the typical ham flavour yields up to 170% can be achieved. Another new product is PLUSstabil 80 BAC which has been developed specially for belly of ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 69: ...Lagerort getrennt. Jeder Bereich verfügt über entsprechende Peripheriegeräte wie Waagen, Scanner und Handhelds, die direkt mit dem ERP-System verbunden sind. SB-verpackte Produkte werden über die ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 12: ...bewerten. 2. Beobachtung der Preisentwicklungen in den Mitglied- ket dictate the agreements. Such practices, which can occur at any link of the food supply chain, are payment delays, one-sided contract alterations, unannounced ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 70: ...are especially suitable for warehouses because of their high load capacity at wide spans. All storage systems can also be delivered as moveable versions with guide rollers. www.mohn-gmbh.com Printec-DS Keyboard GmbH ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 50: ...release of free radicals which in turn accelerate the oxidation of the haem pigments. The addition of anti oxidants can stop these oxidation processes. Synthetic and natural substances can serve as antioxidants, however ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 47: ...Genuss. Was entgegnen Sie den Zweiflern? Production of low fat sausages The prebiotic fibre Inulin can be used for the production of fat-reduced meat and sausage products. Dr. Liv Jánváry, Beneo's ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 41: ...perfect result in seconds. The original looping machine makes up to 2800 loops per hour. With the Stockmat the pieces can hung directly on the curing stick. Collared meat and ham can be processed consistent and careful into net ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 27: ...microorganisms and containing no chemicals, ozone or residues. The environmentally-friendly technology can be implemented directly into existing work processes and makes a major contribution to maintaining HACCP ...
eMag: FT MEAT TECHNOLOGY 01/2011 (25 Treffer)
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 32: ...a number of ways. Production capacity has doubled, the improved consistency of delivered products has led to a significant reduction in customer complaints and foreign object detection has provided a competitive advant-age for ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 13: ...Production quantities (items per unit of time) Production costs Delivery times These performance parameters can be measured by means of appropriately defined performance indicators. The project budget and deadlines to ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 29: ...which exceed the legislatively determined maximum microorganism content, the "warning level", can pose a risk to the health of the consumer. In accordance with the three-class plan the warning level corresponds ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 12: ...But industrial complexes located in the close vicinity, such as waste disposal facilities or shipping companies can also be beneficial. The nature of the site itself affects the construction process. A flat site allows the ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 20: ...as well as food acids. Essential oils are the most common aroma and taste components of herbs and spices. They can occur in all parts of the plants, making up proportions of up to 15% and even Z u den bedeutendsten ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 38: ...(0 73 21) 96 45 50 www.holac.de Bolzenschussapparate Autoklaven/ Autoclaves Slaughter guns Dosenfüllmaschinen Can filling machines kupo Service und Handel mit neuen und gebrauchten Fleischereimaschinen ASCA ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 37: ...materials. By combining a new belt design and a nose bar diameter of 0.28" (7mm) spacing between belts can be reduced to 0.55" (14mm). The key to these improved performance characteristics is a new modular belt ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 36: ...operations where products move through processing steps leading to packaging and shipment. But damage and loss can occur when delicate and/ or small footprint products are transferred between conveyor systems, either directly ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 30: ...zum Würfelschneider Production line FAT ANALYSIS The measurement of meat trimmings directly in production can prove a smart move as quality meat suppliers, Böseler Goldschmaus, discovered after integrating an in-line ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 11: ...of the food sector on January 10, 2011, were high, but they were not met. It was about the question how food can better be protected from contamination; however, this question remained unanswered. The minister said that there ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 7: ...As usual you will also find an electronic version of Meat Technology after publication of the printed version. You can read the electronic magazine on your PC or your smartphone. www.fleischnet.com Klonen aufgeschoben Die EFSA ist ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 26: ...I n food safety an important role is played above all by the pathogens of zoonoses, i.e. animal diseases which can be transferred to humans, and which sometimes occur in high densities in animals to be slaughtered and in ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 9: ...of animal nutrition that disclosed this failure. The uselessness of the European and national laws on food safety cannot be illustrated in a more drastic way than in the first few months of 2011. Emphatically, it focuses ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 24: ...and ensure the production of high-quality raw sausage products. Spreadable as well as sliceable raw sausages can be produced by using the companies preparations. Spice Preparations such as Bauersalami RS, Rohwurst Premium, ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 27: ...pH-Wert der Muskulatur, und relative Luftfeuchtigkeit beeinflusst. only "marker organisms" can be identified. These indicate whether a food or also equipment and commodities are in good or bad ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 23: ...Heinz Sielaff, Heinz Schleusener lates the blood vessels. Local redness of the skin and mucous membrane can occur as a result of hyperaemia. Antibacterial effects Many herbs and spices contain antibacterial substances. ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 22: ...können sie leicht in Health-promotion The subject of the health-promoting properties of herbs and spices can only be dealt with here in the form of examples re- 24 1/2011 Fotos: Almi, Wiberg rogenic acid in coffee beans ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 18: ...capable to allow vapour diffusion. Silikal offers a 2-component epoxy resin for vapour diffusion: Silikal RE 29 W. It can be applied in layer thicknesses of 2 to 5mm and it is suitable for medium to high mechanical stress. In addition, ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 14: ...involved before submitting the plan. During a preliminary presentation of the plan any planning shortcomings can be identified and rectified in good time. Once all the conditions have been fulfilled the architect can ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 34: ...Die Bandgelenke der uni® Baureihen MPB und D eficient hygiene at any step of the production process can have a negative impact on the quality and shelf live of meat products and can even hold health hazards ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 15: ...ebenso eine wartungsunfreundliche Maschinenanordnung. Bernadette Wagenseil Visitors or inspectors can thereby follow the production processes at any time. Sources of defects Exceeding deadlines due to ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 16: ...must be equipped with up-to-date technology. It is essential for the operators that the equipment can be adapted to the new conditions without major structural modifications. F or the producing companies of the ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 5: ...dokumentiert, kommentiert Dr. Dietmar Stutzer./ Dr. Dietmar Stutzer comments on the German Dioxin Scandal and the failure of joint food safety. For more than 40 years quality is our program The guarantee for optimal ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 31: ...MULS E Improved performance The continuous measurements improve the entire batch performance because targets can be matched more closely, thereby saving lean meat. At the same time, manual work associated with controlling ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 28: ...the meat as a consequence of the slaughtering process, a secondary contamination is involved. Among other things this can be caused by bolts and knives for instance. Immunological factors in the muscles still remain effective for ...
eMag: FT MEAT TECHNOLOGY 02/2011 (33 Treffer)
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 41: ...is a mineral compound made up of about 40% sodium and approx. 60% chloride. Depending on where it is obtained, salt can also contain other elements albeit in very small quantities. Due to its regulatory effect on water balance ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 13: ...in a transparent, resealable plastic jar. This way, it claims, the six little Knackwurst sausages can be simply taken out, staying guaranteed fresh to the last bite. "People's eating habits have now ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 9: ...today is my day of fasting." Meat consumption from around the 17th century As already depicted, it can be assumed that in Germany meat consumption remained very high until the Thirty Years War. Meat consumption ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 48: ...with the R-ID clip division XS and a spread of 18 mm safely, reliably and very efficiently. The clipping machine can also be equipped with the GSA 20 automatic looper. In this combination up to 200 cycles can be achieved ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 7: ...demonstration models and machines for hire all of which can be delivered at short notice or for a short time. Given its depth of vertical integration in manufacture, construction, workshop and mechanical production, ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 17: ...loading and packing non-uniform products in a process that mimics this human trait. This modular building system can be configured and adapted to a number of loading and packing jobs all without complicated custommade ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 54: ...and disinfection. The lower weight compared to an aluminium structure means that with a GFP inner lining fuel can also be saved. Due to the increased stresses on the loading area floor through the loading and unloading or ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 26: ...60 years first in the USA, later in Europe too. Carbon dioxide is heavier than atmospheric air, so it can be filled into a pit below floor level. The animals are than lowered into the pit in a lift, either single ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 61: ...30 Fax 05 61/40 27 17 www.steinmetzohg.de stohg@gmx.de Bolzenschussapparate Slaughter guns Dosenfüllmaschinen Can filling machines kupo Service und Handel mit neuen und gebrauchten Fleischereimaschinen ASCA ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 28: ...specific quality criteria. Thanks to the distribution system that is unique in Germany, the origin of the meat can be traced back at every production stage. "Our job is to market the agricultural products of our members in ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 47: ...scalded meat snacks are fully in line with the trend. These sausage snacks are heated at high temperatures and can be stored at ambient temperatures. High production speed and associated high yield play a decisive roll in ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 20: ...Reent Wirdemann is angry with himself for being unable to say no: "When a customer asks, whether we can offer him a specific service, the first thing I always say is yes." Then, it does not matter that he and ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 46: ...the sausage meat, bowl speed and batch time. Together with the software CutControl individual sausage recipes can be produced at will. www.kgwetter.de Kontinuierlich 3:00 Uhr 7: 45 Uhr 11: 53 Uhr Auf die ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 22: ...proofed to be ideal for the versatile production and for high volume packaging. The highperformance machine can carry out a range of jobs without a change of tools. Two vertically adjustable sealing bars with ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 35: ...in the types Cortex CB 595, CB 695, CB 795. www.nock-gmbh.com Clean chain gloves Even heavily soiled chain gloves can be cleaned within seconds using the new cleaning system KHR-1 developed by Kohlhoff Hygienetechnik. The machine ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 11: ...1 and 6kg per capita per year are consumed. Alternative diet Not everyone finds meat beneficial. Problems can arise when allergies occur. Although allergies following the consumption of meat are very rare. however, it is ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 3: ...nur noch Smørebrød because the betuchte Dänen leisten können. tax burden of the Scandinavians Denn die steuergeplagten Skandinawill be added by another levy by vier sind ab Juli 2011 um eine BelaJuly ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 15: ...300. Multipeel scores with high-barrier properties, the high functionality and freshness in the opened package. It can be processed on all standard packaging machines. The highly transparent film range ecopet is extremely suited ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 53: ...for example, Euro boxes, it is better if there are no wheel casings in the body assembly. The loading area can then be utilised in the best possible way. In contrast to panel vans refrigerated box assemblies usually have ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 51: ...such as reddening, boiling and cooking, optional additional functions such as baking, cooking and cold-smoking can easily be carried out. With this combined hot-smoker and boiling system, at minimal energy and operating ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 34: ...covers which fold open downwards make maintenance and changing the feed-in belts simple. The feed-in tension can be easily adjusted by turning a nut on the exterior of the machine. At the moment Mond-Star prepares two tonnes ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 60: ...und Begriffen ist möglich. ONLINE Read Meat Technology on your screen. Our electronic magazines can be flipped online just like the printed versions. The pages can be enlarged by a click on the page. ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 50: ...in comparison to any other long stranded, tubed hog casing. The casing raises productivity by at least 20% and significantly reduces production costs. The CDS SilberPfeil NonStop can be used without any configurations on the ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 19: ...to 10 g more accurately per package. Every day the system weighs 7,000 packages. Extrapolating the savings, you can see that the machine paid for itself very quickly." The weigher is operated by two employees. The ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 45: ...to be heated in water and cooked sausages contains a share of 30 % of meat proteins. Furthermore, drying losses can be reduced. The final product has a tasty bite and mouthfeel. Texture and firmness are also improved. ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 23: ...he spontaneously has to start the packaging machine in order to show customers the types of packaging that he can offer them as a service. "The machines are very reliable. They work free from interferences even after ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 30: ...pick the boxes, which then are transported by a conveyor belt to the commissioning zone. In this way the goods can be deposited and commissioned very quickly. A warehouse system ensures that the individual batches can ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 33: ... which was originally for preserving it. With this popular product the company has continued to grow and can also boast five gold DLG prizes. Today the family company is run by the second generation in the person of ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 5: ...perfect result in seconds. The original looping machine makes up to 2800 loops per hour. With the Stockmat the pieces can hung directly on the curing stick. Collared meat and ham can be processed consistent and careful into net ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 57: ...freezer sliding wall system is a partition wall consisting of two individually suspended wall elements which can be slid indepen- dently of each other perpendicularly to the direction of travel. The design allows opening even ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 59: ...want to see the company making efforts and want to be able to rely on assurances that have been given. How can this expected attitude of employees be lived up to if this attitude is not promoted, rewarded and above ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 49: ...monitor temperature, humidity and air velocity. In order to control temperature and humidity a limit can be set. www.bastra.de Tipper Tie Alpina Verschleißarm füllen Mit der F190 und F200 bietet Frey ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 42: ...blood pressure levels. However, potassium has a bitter, metallic taste which means that there is a limit to how much can be exchanged. Developments are based on salt mixtures that contain potassium as well as other ingredients which ...
eMag: FT MEAT TECHNOLOGY 01/2012 (3 Treffer)
eMag: FT MEAT TECHNOLOGY 01/2012 - 10.02.2012
Seite 11: ...perfect result in seconds. The original looping machine makes up to 2800 loops per hour. With the Stockmat the pieces can hung directly on the curing stick. Collared meat and ham can be processed consistent and careful into net ...
eMag: FT MEAT TECHNOLOGY 01/2012 - 10.02.2012
Seite 3: ...ESBL germs in ten out of twenty purchased meat samples and two were contaminated with MRSA. ESBL-forming bacteria can destroy antibiotics through enzymes and are therefore resistant to these active substances. In humans MRSA ...
eMag: FT MEAT TECHNOLOGY 01/2012 - 10.02.2012
Seite 15: ...is not modified through the influence of oxygen; microorganisms are inhibited or killed. Clostridium botulinum can be eradicated in this way. The taste of the products is improved by the development of the curing ...
eMag: FT MEAT TECHNOLOGY 02/2010 (39 Treffer)
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 91: ...to the water for about two seconds. Clear water flows subsequently for a further eight seconds, whereby this period can be individually programmed. In the next step, an automatic, high speed hand drier dries the hands. A sensor ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 80: ...meat or during the curing process of a raw sausage (e.g. lactic acid, lactate E270 and E325). Natural substances can fulfil all functions of conventional additives: they create taste, smell and colour, prevent oxidation and ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 66: ...of production which ensures that the sausage products are packaged hygienically, quickly and reliably, so they can be sent to their destination 66 2/2010 Foto: ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 11: ...Lean beef has an average fat content of 8.5%. Most cuts of roast meat have up to 5%, cuts of boiling meat can contain up to 20% fat. Meat from the leg is particularly low in fat (see table 2). Beef has around as much fat ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 82: ...Kerry Ingredients & Flavours will exhibit a range of concepts demonstrating how producers of meat products can create products faster and more costeffectively, compared with the traditional approach of co-ordinating ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 43: ...company profits from the research of food technologists and they in turn profit from the practical experience they can make at Fabry's. To ensure the high quality standards and certifications such as IFS, qualified food engineers ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 93: ...most companies the certification is regarded as a profitable investment in the future, as the EU seal of hygiene can be used as a quality advertisement. In addition, it is very beneficial that there is now a common degree of ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 46: ...incision. Because of their shape with hinges that open wide and their chemical and thermal resistance, the belts can be cleaned easily. The series 6 modular belts were enhanced to transmit high levels of force. Hall 9.1, Stand ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 101: ...- 83737 Irschenberg Tel. ++49 (0) 8062 - 70 75 - 0 Fax ++49 (0) 8062 - 61 64 www.wvgkainz.de Dosenfüllmaschinen Can filling machines Bolzenschussapparate Slaughter guns Alles- und Speckschneider Food-slicers (bacon slicers) ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 25: ...the new slicer meant that we managed to slice Touch-screen mit intuitiver Bedienführung./ Settings can be made intuitively via the touch screen. up to 100kg within a time period of one to one and a half hours ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 52: ...act Since sucking piglets can be classified as severely sensitive to pain due to insufficient endogenous pain control, castration without anaesthetic is an issue facing intense criticism. Not all alternative methods ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 98: ...www.tig-group.com Natural refrigerants In view of the pending phaseout of HCFCs, users of refrigeration systems can contact eurammon, the European initiative for natural refrigerants, to seek answers to their questions regarding ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 18: ... an aspect that is pivotal for the future of quality management in the industry. In hall 4.1 trade visitors can also find out about the latest developments in the fields of additives spices and aromas, as well as ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 12: ...him as an unrecognisable beggar. At the gate to his estate, someone starts to argue with him. Before it can turn into a duel, it is agreed that the victor should receive sausages as a reward. In the Stone Age, ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 67: ...packaging chambers are evacuated in two stages. The critical pressure loss is used and hereby a quick evacuation can be achieved. The first evacuation phase is taken over by a rough vacuum pumping station and the second ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 65: ...now available with metal clasp/clip. Furthermore, easyfit is now also offered for left or right-handers. This model can be easily and quickly changed without tools. The full arm glove Fix is self-adjusting and equipped with a ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 49: ...chemists work on the development of new processes on behalf of the customers. The pilot plant comprises a complete canteen with all its furnishings and fittings, modern pilot systems for the industrial production of ham ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 86: ...the meantime we have 18 VielLeicht products on the market. Fix & Foxi is a current example which shows how you can use a different approach. It is a sausage for kids which has also been developed to market-ability by the ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 73: ...and international protection standard IP69k has been designed for use in the meat processing industry. Visitors can test the ID30 live with the QM software FreeWeigh.Net in Hall 6.0, Stand B80. Sealpac ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 3: ...global markets. Only companies harten Wettbewerb zu stellen. Nur Unternehmen mit with convincing competitive edges can secure a überzeugenden Wettbewerbsvorteilen können sich die share of the future markets. Every company ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 45: ...The machine took up operation in May 2009 and after only a very short period it worked reliably. "Now we can guarantee our normal product quality at much lower costs". 40,000 to 70,000 snack products leave the plant ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 21: ...operating pressure of 2.5 bar. An integrated electronic control documents the sterilisation process the data of which can be transferred via an infrared interface. For large companies the new KA 380 with a boiler capacity of 380 l has ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 26: ...having to convert the machine. Its safe handling is a further plus point in its favour: the slicer's blades can be exchanged without the need to take on an overhead position. The open design and the easy dismantling of ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 79: ...IP 66/67 protection is suitable for use in wet areas. All modules are easily accessible and the entire cutting line can be cleaned quickly. The conveyor belt is equipped with four lifting units in order to facilitate cleaning. ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 39: ...loading carriage on the scales, he enters the amount of ice required by the recipe in the operation terminal and can start the discharge by the press of a button. When the pre-set weight is reached, the discharge always ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 44: ...Tag verlassen den Betrieb 40.000 bis 70.000 Snackprodukte, die an drei Linien produziert werden. which can be consumed straight away. Products which can be eaten cold are therefore very popular.", ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 32: ...the unit has the ability to sear or char-grill on both sides of the product simultaneously, leading to significant savings in time, costs and packaging logistics. The unit can be built with any number of burners and ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 60: ...and animal housing equipment lines of business is now considered a renowned partner. "No such thing as can't!" An international company Renner Schlachthaustechnik can successfully point out projects in Europe ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 70: ...C-Labellers fix a long label on three sides of a package. The new C-Labeller ES 9600 is a stand-alone device which can be integrated into an existing production chain. The ES 1220 and ES 1510 devices can dynamically ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 50: ...improvements into our standard," says Hartmut Harders. The necessary changes resulting from the cooperation can then be implemented as a joint project. "These chances are decisive for us. Should, during the ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 33: ...product and provides documentations simultaneously. This prevents the formation of dry rings of the products. Significant energy savings can be realized by the enthalpy controlled fresh air integration. The default humidity in ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 51: ...perfect result in seconds. The original looping machine makes up to 2800 loops per hour. With the Stockmat the pieces can hung directly on the curing stick. Collared meat and ham can be processed consistent and careful into net ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 68: ...Höchstmaß an Betriebssicherheit bei gleichzeitig größtmöglicher Energieeffizienz. um pump can be accessed at all times. This data is automatically archived, so that it can be evaluated over long ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 81: ...the Japanese giant garlic (Allium ampeloprasum L.) have been found: it not only has an appealing flavour, but it can also lower the cho-lesterol level and protect the haem group. From this point of view, this type can ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 59: ...by Dörr, available in painted steel, partial stainless steel or stainless steel, packaged and loose foods alike can be reliably transported even in the wet zone and at peak times. Cylindrical end rollers with a diameter between ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 22: ...operating pressure of 2.5 bar. An integrated electronic control documents the sterilisation process the data of which can be transferred via an infrared interface. For large companies the new KA 380 with a boiler capacity of 380 l has ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 85: ...this over a long period. The brand creation is always a strategic process which takes place over a longer period and can only work if the brand is positioned properly, if the right product is behind it and if the brand is managed. ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 30: ...every step traceable retrospectively. Brilliant idea Rudolf Schuch has proved that the use of modern machines can also enable new economic ways for the production process. "The double clipper FCA 160's possibility ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 40: ...or indirectly via containers into the mixer. At this point, following a brief mixing period, an online analysis can be carried out in the mixer by means of NIR (near- infrared reflection) in order to ensure the recipe is kept ...
eMag: FT MEAT TECHNOLOGY 03/2010 (35 Treffer)
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 45: ...and with the water treatment system for label removal which was patented only shortly before the trade show. This can be integrated directly into the washing system and works with a pressure of 100 bar without requiring ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 3: ...world" "Feed the world" Aber richtig! but responsibly or lunch I often grab for the can n der Mittagspause greife ich gerne canned food, of course, or I take zur Dose also zur ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 10: ...With food everything has to work perfectly and be quality assured on the highest level. Hazards to consumers cannot be tolerated. The high quality of all monitoring measures is therefore a joint goal of all members in ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 48: ...them is a re-sealable zip packaging with printed elements. With the Multipeel Flow Wrap packaging Südpack helped a Scandinavian customer gain a competitive advantage on the shelves. As the first producer of Wiener sausages the ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 41: ..."original" for instance is now available in liquid form. ZARTIN® Liquid is ready-to-use and can be applied directly. Provided with all the properties of ZARTIN® the "original", it makes all ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 51: ...as products which have been used before which increases line efficiency. On the other hand, the sealing temperature can be reduced which protects the surface of the meat from burning. The forming temperature of the packaging ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 57: ...choice of piping system) High flexibility at installation of extensions and changes to the system Modifications can be made without interruption of the production The installation costs are low (no floor slots, core hole ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 11: ...Pneumatik who are also available to the Robotik-Pack-Line partners as consulting service providers when required can deliver even the most sophisticated pneumatic components. Similarly, Habasit make a great variety of module ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 50: ...exported, even outside of Europe, daily. Many of the meat specialities are offered in selfservice packaging which can be adapted specifically to the brand and customers. The foils that the Gausepohl Fleisch group of compa- nies ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 65: ...- 83737 Irschenberg Tel. ++49 (0) 8062 - 70 75 - 0 Fax ++49 (0) 8062 - 61 64 www.wvgkainz.de Dosenfüllmaschinen Can filling machines Bolzenschussapparate Slaughter guns Alles- und Speckschneider Food-slicers (bacon slicers) ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 47: ...the top foil is pressed into an indentation and hereby it is disconnected from the seal rim. It is easy to grip and can easily and completely be pulled off the packaging. You buy what pleases the eye Another example is ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 64: ...they have a conveyor curve machine and the Robby or RobbyII are rotary vane pump machines. This means the butchers can decide for themselves which is the best for their products and which machines to use. What all Vemag machines ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 28: ...up to 22t of fresh meat per hour or 16t of pre-cut frozen meat per hour. Standard blocks (60 x 40 x 25cm) can be processed at a capacity Goldbergstraße 21 D-35216 Biedenkopf-Breidenstein Tel.: +49(0)6461/98 ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 39: ...non-abrasive plastic are available in various colours. www.dick.de JBT FoodTech Integrated Processing The M-series Frigoscandia GYRoCOMPACT self-stacking spiral freezer is the latest generation of Frigoscandia's range of freezers, chillers ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 46: ...task that packaging producers are faced with." A packaging, for example, has to be sealed so securely that it can endure the loads of transport and handling without the seal welds opening. Simultaneously consumers should be ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 49: ...the next couple of years the most. Despite the great progress that has been made in the area of biofoils, they still cannot replace the conventionally produced ones used today. One of the reasons for this is the high costs of the ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 59: ...of the 40 + age group who are of main importance, because the manually produced product range of good butchers can easily fulfil the needs of these target groups. If you want to reach these customers as buyers, you have to take ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 43: ...Cutting Facility in the U.S.A. enables the company to meet the growing number of customer requests. Every customer can view the test cutting of their product in the test facility. A comprehensive report with photos and/or ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 30: ...represented in hall 9.0, booth A86 and they showed independent high-end machine technology for cleaning containers, cans and mixing carriages. D ie Kunden waren von den Kitzinger-Lösungen auf der Messe überzeugt. ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 62: ...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 maintenance free, as it is not equipped with ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 13: ...Ausbeute und Qualität nach Belieben eingestellt werden. v possible without mechanical de-boning. De-boning can be applied for eviscerated carcasses of chicken, young chicken and ducks as well as for their separate parts such ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 40: ...of the slices thanks to a camera with colour and shape recognition. The Divider 880 loads automatically and can cut up to four products simultaneously. Equipped with a smart tray feeder, the machine can be integrated ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 56: ...pump unit needed for the vacuum production is central. The Advantage of the vacuum-drainage system is that one can work with considerably smaller tube diameters for long distances. Since downward slope is not necessary and ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 9: ...control centre the entire process within the Robotik-Pack-Line becomes transparent, so that when required measures can be taken to intervene in the right place. This control centre has already been proven in practise which a ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 24: ...now also equipped with an electronic vacuum control system. The filling hopper has a capacity of 250 l. The machine can be equipped with a lifting and dumping device for 200 l norm trolleys. be formed in a low-pressure process. ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 60: ...und whereas younger consumers see it as an economic problem. The target group of demanding, older consumers can be characterised as follows: critical, picky and qualityconscious high purchasing power and willingness to ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 44: ...Technology Powerful T he slicer 905 is the largest and most powerful Slicer by Weber. This machine can slice nearly every type of cheese, sausage and bacon at an enormous speed and very precisely: This slicer ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 5: ...perfect result in seconds. The original looping machine makes up to 2800 loops per hour. With the Stockmat the pieces can hung directly on the curing stick. Collared meat and ham can be processed consistent and careful into net ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 18: ...to 56 HRC. At the same time, the surface roughness in the area of the sharp chamfer is considerably reduced significantly increasing the service life. The sickle slicers developed by BE and partners have a solid blade made from a ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 23: ...werden. www.gewuerzmueller.com Ishida Leistungsstarkes Frosten Gewür zmüller As natural as can be Gewürzmüller presents a modular system for "Clean Label" products and a natural ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 32: ...flake ice! The core piece of the new HY-GEN Flake Ice Machines is the robust evaporation bin in plastics, which can be easily removed. It's round shaped evaporator tank can be cleaned easily and effectively. This design ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 63: ...you have occasional deliveries to restaurants where you have to process artificial casing, this casing holding device can be equipped with a casing grip ring with only a few simple moves and you can quickly start filling ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 19: ...only able to perform weight and quality checks, but also provides insights into the production process. The operator can already perform AQL sampling according to ISO 2859 by using the Bizerba Load Receptor 750 VE-ED and the ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 17: ...without additional fat and very low loss of weight. The distance between the two belts and the heating plates can be adjusted according to the product height by an electric drive. The cooker is equipped with an automatic ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 61: ...producing sausages with natural intestine casing with the same weight, the same length and the same calibre, you can fulfil these three requirements at the same time when you work with the length portioning device LPV 802 by ...
eMag: FT MEAT TECHNOLOGY 03/2011 (28 Treffer)
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 30: ...highly refined material such as stainless steel even describe a relative corrosion resistance only. Thus, biofilms can cause considerable damages if they spread and multiply unimpededly, so that metabolites and changes in the ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 34: ...ow different the approaches for the implementation of this regulation were in the individual countries can be seen on the examples of Belgium, the Netherlands and France. On the occasion of an international symposium ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 17: ...mincing and separating are directly linked to filling and portioning. All components of the mincer system can be combined with an automatic separating unit which ensures a computer monitored separation of hard ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 16: ...at the same time, its bending increases by the influence of lateral forces. The maximum value of tension can be found at the phase side of the blade back. Markus, L.I. and others, Moscow State University of ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 9: ...vielen Firmenpräsentationen. Ahmet Oezen, Heike Sievers ter and grinder. His examinations showed that energy can be saved through a higher product temperature. The existing sausage grinder system already produces relatively ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 13: ...face plates. Such cracks appeared particularly often with blades made of medium and high-carbon steel, which hardly can combine M A D O GmbH, D-72175 Dornhan, Tel. +49 7455 931-0, www.mado.de Rauchstockreinigungsmaschine lmittel, r ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 44: ..."waste product" of the refrigeration production additionally optimises 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 ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 10: ...and smell. But there are other effects that we know from medicine, for example chewing cloves for toothache. You cannot use the pure spice to exploit such effects, it would be too intensive, so we use extracts or certain components ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 3: ...in paweit schnell umgesetzt werden könthe event of a crisis measures nen. Doch wenn bereits die nationalen can be implemented quickly everywhere in Behörden versagen, ist dieses gut gemeinte System Europe. When ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 24: ...is easy to clean and impervious to bacteria and odours. There are no holes, textures or fibres in which bacteria can hide and grow. Secondly, the belt is easy to clean by whatever method is most appropriate: heat, pressure, ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 39: ...for suppliers and an early warning system for participants. He explained also the role that private certification can play under VWA supervision. French food legislation The last presentation of the morning session was given by ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 8: ...Clostridium estertheticum produces gases that smell badly and cause a distension of the packaging. The gases can be smelt clearly, but, up to now, there has been no reliable standard method for conventional detection. ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 33: ...was developed in cooperation with Diversey Inc. and offers user companies numerous functions. Cleaning tasks can, for example, be managed based on frequency: the performance of each task is requested in line with the ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 49: ...30 Fax 05 61/40 27 17 www.steinmetzohg.de stohg@gmx.de Bolzenschussapparate Slaughter guns Dosenfüllmaschinen Can filling machines kupo Service und Handel mit neuen und gebrauchten Fleischereimaschinen ASCA ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 26: ...The R 095 has been designed for the production of vacuum and MAP packaging from flexible film. Sliced products can be fed in automatically from a Bizerba slicer via a special infeed conveyor. www.multivac.com Ideal ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 21: ...more than 200 l bowl volume are optionally equipped with a touch screen. Via the touch screen all modifications can be made centrally and intuitively. All process parameters and status updates are shown on the easy to ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 41: ...than at the beginning due to the sustainability of the active agent. For the field of cooked cured meat products it can be stated that with the application of the Frischfleisch Zur kontinuierlichen Entkeimung ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 29: ...dioxide, methane or hydrogen sulphides. Both oxygen-demanding zones and zones that do not require oxygen can occur at distances of a few hundred micrometers. Biological Attack There is an intermediate stage until ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 47: ...applications of dry ice in the food industry are mainly in the chilled transport sector. So dry ice snow can be used, for example, for refrigerating containers in the chilled and fresh food logistics industry. One of ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 32: ...mounting of test strips or special biofilm sensors. When they are installed in pipe walls, for example, you can monitor the formation of biofilm in the system itself. Biofilms can also be detected by attentive ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 5: ...Kräfte auf Kuttermesser einwirken erfahren Sie in diesem Artikel. This article analyses the forces that can cause damage to your cutting blades. 12 For more than 40 years quality is our program The guarantee for ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 28: ...laydown area in a company or say that installations have been `eaten up with rust' mostly do not know (and hardly can know) that they, above all, are talking of biofilms. B iofilme bestehen aus einer mikroskopisch ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 27: ...a 16-head weigher type CCW-RS which is equipped with a special feeding system. Thanks to the flexible funnel, trays can be filled on the lines at the same time. Af- ter that the trays are sealed by the newly developed tray ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 45: ...boards with a layer thickness of not less than 120mm. Equally, for example, direct sunlight on the outside can be reduced by the use of light or reflective surfaces. In the case of an existing property it is possible ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 31: ...components, may lead to corrosion under the film by depolarization of the surface. Despite all efforts, biofilms cannot be suppressed completely. They are natural; however, they can be kept down by an appropriate choice ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 43: ...the penetration of moisture, which weakens the insulating effect. In addition the energy consumption of the fans can be optimised, e.g. through speed control. There is further optimisation potential in needbased ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 25: ...Füllguts und fixiert es fest in der Schale. Auf Wunsch ist die PP-Schale ES-Plastic * *The best thing that can happen to meat *Das Beste, was dem Fleisch passieren kann For an exquisite smoke aroma Für ein ...
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 40: ...applying a harmless and effective decontamination technology, the microbial status in production rooms can be significantly improved even during production. he fogging technology offered by Air Solution reduces ...
eMag: FT MEAT TECHNOLOGY 04/2011 (34 Treffer)
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 34: ...even at -40°C. Due to the enzymatic reactions of fat decay even in frozen state, raw fats and fatty carcasses cannot be stored for an unlimited time, even when frozen. The internal enzymes of meat are used in food control ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 25: ...ham products with every conventional synthetic casing up to a calibre of 160mm. For air-free loose filling the SV4800 can optionally be equipped with an overspreading device for total spreading up to 250mm. The Quick Release , a ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 17: ...a VBS Vertical Buffer System is programmed to buffer a certain percentage of the sliced groups so that they can be released into the product flow Foto: Marel Das Neue Fat-O-Meat'er Tried, Tested, Tough! Das weltweit ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 73: ...consequence, they are offered other extras to fill them with enthusiasm. A vicious circle from which the entrepreneur can escape only by prioritizing customer switching. 1: Zufriedenheit vor Begeisterungsstrategie Unternehmen sollten ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 50: ...& Frozen Food Über den Touch-Screen lassen sich Rezepturen hinterlegen. On the Touch-screen recipes can be safed for future use. Mit dem Spiralofen lassen sich große Mengen verarbeiten./ The spiral oven offers ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 65: ...heavily used, when it is difficult to see or when material is stored there. Also, an inadequate design of routes can lead to collisions. Likewise, employees may be compromised by routes going past nearby. In principle, ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 72: ...however, is often neglected in practice", says Bernd Stauss. Instead, companies believe that they can compensate deficiencies in basic quality factors by factors of enthusiasm. In this respect, the expert argues ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 42: ...Packed, Convenience & Frozen Food New quality new opportunities hanks to the Freshline QS tunnel freezer we can think of the future, think of increasing our output and expanding our exports with the confidence that the ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 75: ...61/40 27 17 www.steinmetzohg.de stohg@gmx.de Be- und Entstapelgeräte Stacking machines Dosenfüllmaschinen Can filling machines kupo Service und Handel mit neuen und gebrauchten Fleischereimaschinen Tel.: +49(0)33434/ ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 48: ...a hold down belt and lift mechanism into its range of Double D Continuous Protein Ovens, so that producers can cook either flat or wavy bacon. The stainless steel hold-down belt is placed onto the bacon as it enters the ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 24: ...that the cultures besides performing their specific functions fulfil an additional task which can serve as an optimized fermentation process, so that end products offer maximum safety, contribute to health ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 36: ...as possible prevent the formation of larger crystals over a longer time of storage. When constant temperatures cannot be guaranteed, recrystalliza- Reduction of Water Losses As a rule, the reasonable defrosting time ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 69: ...Secure transporting The Feil-rolldolly® is a universal transporter for 400 x 600mm EURO crates. It can be used for the secure and convenient transporting of meat and sausage products. Even its basic structure ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 23: ...flavor. It lowers the pH-value more slowly and is thus ideally suited to longer periods of ripening, which can be defined individually by customers. Both starter cultures are suitable for firm raw sausages like salami ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 43: ...hours. Air Products' Freshline QS tunnel freezer achieved the same results in barely 12 hours. This change is significant the figures speak for themselves." And as Jerzy Piotrowski points out, increased speed means ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 30: ...erhöhten Mitarbeiterzahl wurde eine neue Kantine eingerichtet. Due to the increased number of employees a new canteen was built. cooling and maturing area, of the cutting area and of the packaging area. In order to adapt the ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 18: ...have commented on the improved presentation of the product. IPL Robot has a great deal to do with this because it can place the sliced groups in the pack more quickly, more gently and more precisely than any operator and ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 45: ...auf zen snacks with a Crisp Sensation coating that contains less than 50% fat then comparable products and they can be prepared in a combimicrowave in no time in three to four minutes the snacks are ready to serve, crunchy ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 40: ...freezer which was presented last year. hanks to the new TopLift system Air Liquide's new generation of freezers can now be opened at the top and thereby be cleaned more easily. An additional cooling system in the entrance area ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 62: ...no system drive modifications are required. The experts at Ashworth Factory Service (Northfield, MN) can provide customers with a turnkey ExactaStack install, in addition to optimizing the stacker sys-tem and ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 14: ...the raw sausage. Ready matured dry sausages in this segment usually have a pH value of 4.9 to 5.1. These pH values can be reached by fermenting the sugar through starter cultures. In the case of the Primal® Ferma Quick dry ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 5: ...diesem Fachthema geben wir dazu einige Ratschläge./ By appropriate preventive measures transport accidents can be avoided. We give some hints on how to implement these measures. For more than 40 years quality is our program ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 74: ...und Begriffen ist möglich. ONLINE Read Meat Technology on your screen. Our electronic magazines can be flipped online just like the printed versions. The pages can be enlarged by a click on the page. ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 51: ...to enhance its production capabilities. The Unitherm flame griller features multiple ribbon burners, some of which can be turned off or on to achieve the wanted production scale. Using this equipment, chefs are able to achieve the ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 41: ...user requirements: on the one hand it now has a completely new, divided housing. The upper part of the housing can be easily opened upwards through the TopLift so that the entire drum is freely accessible and easy to clean. ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 67: ...die farblich markiert sind, ermöglichen ein sicheres The heavy weight of the EURO tub can cause foot injuries when moved inappropriately. There is also the risk that the EURO tub may slide off ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 71: ...not guarantee that even satisfied customers do not switch to competitors. "In some sectors, companies can refer to satisfaction scores of 80% to 90%, while, however, they lose 30% or more customers at the same ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 8: ...MEAT TECHNOLOGY The Meat Technology Award 2012 will be awarded to innovative technologies that help to achieve significant advantages in meat and sausage production. These technologies provide a significant advantage to the processing ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 61: ...Spätestens cessful company. The risk associated with Günther Weber's decision was significant; after all, his company had only been on the market for five years. "From today's point of view we can ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 63: ...empfohlen eopold L Nubassa Gewürzwerk Curing agent Juicy ham specialities with an intense flavour can be successfully produced with Nubassa's liquid curing agent NubaKombi-Lak Spezial, which boosts the meat's ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 64: ...addition to severe injuries of people, such events often have serious economic consequences for the company. This can be avoided by appropriate preventive measures. he trade association for the food and hospitality industry (BGN) ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 26: ...is not warmed and the conveyor system does not suffer from wear. As an integrated attachment the sausage grinder can reduce raw and a pre-cooked sausage varieties into small pieces immediately before filling. www.risco.de ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 12: ...maturing period and loss of weight are a high cost factor. With a recently developed process raw sausage maturing can be done in two days and at significantly lower costs. D as von Van Hees entwickelte Rohwurstkonzept ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 46: ...instance different meat types, minced meat preparations, but also combinations of meat, vegetables and cheese can be coated without any difficulty. The characteristic sensory qualities of snacks coated with Crisp ...
eMag: FT MEAT TECHNOLOGY 05/2010 (40 Treffer)
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 59: ...Research tic film is also suitable for packagings for fruit and vegetables. Scandinavia, on the other hand, is supporting research projects focussing, as with chitosan, on by-products from the fishing industry or, as with xylophane, ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 29: ...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 dann gewährleistet ist, wenn ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 9: ...a delicious ham baguette. They consume 240,000 metric tonnes of ham every year! In France, one in three people can count themselves especially lucky that their ham is from Schröter. Whether the system is a SEMIjet ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 10: ...production costs throughout Europe. However, due to speculative price movements sharply increased raw material costs can occur for short periods resulting in operating losses in production and sales. It has been shown that this ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 57: ...oxo-biodegradable or UV-biodegradable plastics. Properties and application Despite in-depth research, biopolymers cannot be used satisfactorily in all areas of the food industry. For this reason, Jan Switten, a consultant in plastics ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 41: ...a. auch den Einsatz von Industrie-PCs an den einzelnen Produktionsschritten. Im Zusammenspiel von geeichten Waagen, Scannern, Druckern und natürlich der geeigneten Software werden die gesamten Produktionsdaten gesichert, ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 23: ...this was "the freshness from the countryside", as the omnipresent slogan of the company goes, can be assured and communicated during every step of the production. Variety of meatballs In 1993 the ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 54: ...the packaged product in the plastic shell, into the little hollow at the edge of the shell, the cold welding can partially be dissolved, so that the package can be opened easily. Seniors will be pleased about this just ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 37: ...centrally and to create long-term statistics. If there are inadmissible deviations a member of staff can immediately intervene in the production process, optimise it and reduce later work expenditure. The CWE ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 56: ...barrier, shine, easy printability and antistatic properties are also of interest. Since not every plastic can achieve top marks in every area, it is important to specify properties that are particularly crucial for ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 62: ...- 83737 Irschenberg Tel. ++49 (0) 8062 - 70 75 - 0 Fax ++49 (0) 8062 - 61 64 www.wvgkainz.de Dosenfüllmaschinen Can filling machines Bolzenschussapparate Slaughter guns Alles- und Speckschneider Food-slicers (bacon slicers) ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 40: ...einzelnen Verarbeitungsschritte des Produktes bis hin zum lebenden Vieh Transparent HAM Lutz Fleischwaren AG can look back on a 100 year tradition. Although tradition plays a major role, modern technologies, e.g. in the field ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 28: ...texture of the sausage. There are several types of additives and ingre- Raw sausages are typically consumed raw and can be stored without cooling. That is why the microbial stability of raw sausages is particularly important. ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 3: ...sich einfach ,,nur" darauf vertificates? lassen kann, dass der Produzent verantwortungsIt would be better if we can "simply" trust voll arbeitet. that the food producer works responsibly. D T 5/2010 ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 26: ...is again the most important place of transhipment for natural casings. herefore, the German natural casing trade can draw up a positive balance of the past business year. "The economic crisis had only little effect on the ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 34: ...impair the measuring signal of the metal detectors due to their electrical conductivity. Only when these signals can be precisely 36 5/2010 Fotos: Ishida, ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 31: ...high clipping stability ®NaloLine also offers the efficient productivity of a Nalo Fibrous casing and can be smoked according to proven methods. The casing has excellent shrink properties and will shrink along with ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 11: ...the success of the products on the market, but almost to the same extent on whether and how the production stages can at least partially supply themselves with process energy from recyclable residual materials. Company planning ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 52: ...Peter Gabriel: Once again, this depends on the terms of reference and on how much of the existing equipment can be used. Generally speaking, the scope of supply starts with equipment for deep drawing a container or ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 46: ...Kunden positiv bewertete Vertriebswege o. ä. Auch der Preis kann im Ausnahmefall T the product. It can be supplemented by special services, quality, certain distribution paths positively valued by the ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 60: ...chemische Beständigkeit zeichnen sie aus. www.habasit.de Poly-clip System Pumping & Clipping Stew and soups can be filled in films and plastic casings. Poly-clip System's solution for this type of packaging is ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 30: ...Production of Raw Sausage Combis As startet-cultures can only work efficiently if the microorgansims are properly adjusted to the raw-material, the ingredients and the spice mixes as well as the sausage casings, ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 48: ...Simple communication In order to make the function of the USP clear within the company too, a demonstrative question can be posed: "How would you explain what is special about your product to somebody you know?" So ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 42: ...pc offers high performance, compatibility and extensibility. Depending on usage requirements, the computer can be equipped with three different noax all-in-one motherboards. All noax industrial PCs are fitted with Intel ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 45: ...is present. Being marked with "UL" or "DIN" alone is not enough. Only a reference to the American UL1046 or German DIN18869 is considered as definitive identification. In addition, the separators should have ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 19: ...einsetzen. machines often also enable the inclusion of nooses, casing sections of any size can be produced, which can be hung up directly after they are filled and linked. There is no synchronisation ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 24: ...Das Abdrehgetriebe lässt sich mit wenigen Handgriffen austauschen./ The linking gearing can be removed quickly for product changes. darmschonend abgedreht. Das Abdrehgetriebe selbst lässt sich ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 35: ...in Dosen erkannt, unabhängig von Temperatur, Salz- und Wassergehalt des characterised and filtered, can even the smallest metal particles be found in products reliably. The high degree of precision of the product ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 20: ...control socket of the vacuum filler enables two modes adapted to the settings of the clipper. Either the filler can control the clipper and synchronise with it or vice versa. Both modes can be implemented with the ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 50: ...new method of conservation preserves product quality while affording exciting scope for new recipe ideas. It can also claim to provide outstanding efficiency: A best-before date of 90 days can be achieved in just ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 17: ...ent- this end onto the matrix in the machine and hereby clips it. Depending on the matrix, nooses or strings can be fixed to the end together with the clip, so that simultaneously either a hanger or label for the sausage ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 18: ...machine Robot 500 and the rotary slide-valve pump machine Robby or Robby II. This means the manual producers can decide for themselves which is the ideal filling technology for their products and which system they wish to ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 61: ...from one hand. The product on the disjointing conveyor is aligned via a laser beam. In this way, pork halves can be cut up into ham, shoulder, belly and middle piece. These parts are then weighed individually on scales ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 43: ...product and provides documentations simultaneously. This prevents the formation of dry rings of the products. Significant energy savings can be realized by the enthalpy controlled fresh air integration. The default humidity in ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 38: ...Einrichtungsaufgaben an den einzelnen Maschinen für den Auftrag zu erledigen sind. Beim anschließenden Scannen der jeweiligen Maschinen-ID werden auf dem Bildschirm automatisch die Einrichtungsvorgänge pro ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 5: ...an Einsatzmöglichkeiten moderne Füller bieten, lesen Sie au diesen Seiten./ On these pages you can read about the broad range of applications of modern fillers. Diese Marktübersicht gibt einen Einblick in ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 32: ...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 and sausage products. Orafti® Inulin is a white, ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 13: ...% 1,2 % 1,0 % 0,8 % 0,6 % 0,4 % 0,2 % 0,0 % 1996 1997 1998 1999 2000 2001 2002 2003 2004 Australia United States Japan Canada European Union (EU) Geschäftsausgaben für FuE von Lebensmittel verarbeitenden Betrieben in ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 36: ...in Kunststoff- oder Naturdärme gepumpt wird. Durch die vorhandene patentierte ICF (Internal Field Cancellation)-Technologie können kurze Rohrlängen verwendet werden. Dadurch verringert sich das Risiko ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 58: ...vollständig biologisch abbaubares Polyester auf Basis petro- because of their poor mechanical properties, they can be made, for example, into carrier bags or waste bags, agricultural plastic film or packaging materials for ...
eMag: FT MEAT TECHNOLOGY 05/2011 (20 Treffer)
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 12: ...recent years. More and more slaughtering and production operations are investing in robots. Slaughtering robots can slaughter and cut into pieces up to 600 pigs per hour. As a rule the robots perform tasks such ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 25: ...Thus, the number of germs which is, initially, low or almost not detectable shortly after the regular cleaning can rise up to a multiple of the value already soon afterwards and contaminate the fresh products. In order to ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 44: ...deliver precise cuts and have to keep up with the cycle of the packaging line. he CFS MegaSlicer includes X-ray scanning and analysis, which allows precise weight portioning, and other add-ons for an improved product ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 13: ...stage by stage. The recipes are revised and clearly documented. However, in spite of extensive automation the user can intervene at any time. With Cut-Control it is possible to use highlyqualified personnel not only on the ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 32: ...traditional mois- tening. The reason for this is the fact that generally in pre-moistening the quantity of water that can be introduced into the product is never that achieved in traditional ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 49: ...weigher is controlled and operated using an operator friendly color touchscreen monitor. All product contact parts can be removed for cleaning, product changes and maintenance easily without the use of tools. To keep the time ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 11: ...are the big differences between unpacked and packaged goods. If the meat is packaged only 20% feel they can assess the quality, with just 24% in the case of cheese and 28% in the case of baked goods. This is ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 9: ...Verbraucher ausreichend nutzen? Do you make adequate use of your influence as a consumer? 6% 23% 16% the public can complain about manufacturers and find out about products. But what about the willingness of consumers to ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 42: ... pretreated pig intestines packed in crates for export and only tersely remarked: "Oh, you can get that sort of thing as well." At that time, the trained watchmaker from Mettlach, Saarland, did not yet ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 18: ...allowing an implementation of lines with a high density of robots in little space. What is the strategic significance of the introduction of this new kinematics for Yaskawa? Das war ein riesiger Vorteil. Wir setzen viele ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 10: ...% ab und zu. Die Berichterstattung erreicht alle 31% on the other hand do not even believe that the individual can do anything. This opinion is overproportionally held by people with a low household income. In contrast 16% do ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 15: ...developed the new IDCS (Ishida Data Capture System) software. It offers a variety of graphic report options which can at a glance visualise problems and solution possibilities. The recording data can be analysed by ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 14: ...of the brine up to different zone injections within an individual piece of meat. Further mechanical processing can differ depending on the product, needle steakers or roller steakers have different effects on the quality. ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 35: ...ideal for the production of raw TRW products. The textile casing is available in many colours. Almost everything can be realized, from standard colours to customized colouring. They can be printed on in multiple colours ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 46: ...Egalisierung, sondern mehr auf Hochleistung legt, findet in der G 010 die eine Schneidemaschine, die mittels Scannertechnik bis zu 250 gewichtsoptimierte Scheiben/Minute produziert. Mit der ESB 4434 SH können ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 47: ...Continuous supplying takes place via a feed conveyor. With a conveyor speed of 18 m/min high throughput rates can be achieved. The round blade slicing machines are available with working widths of 300 mm, 400 mm and 600 mm; ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 45: ...ist der einzige Slicer-Hersteller, der in dieser Slicer-Klasse sowohl tissue. With the product data provided by the scanner, the CFS MegaSlicer can cut precise slices to a minimum thickness of 0.6 mm and produce accurate ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 34: ...recipes are a new trend in sausage and meat production. These traditional and regional meat products (TRW) can be tracked by the consumer; he finds products he can identify with and in which he trusts. TRW products ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 23: ...lose oder verpackten Artikeln wird von der jeweiligen Einlagerkiste die Rückverfolgungsinformation gescannt und dem Posten zugeordnet. Der gesammelte Auftrag wird anschließend in Transportkisten zur ...
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 33: ...If such casings are them moistened, e.g. because someone has left the box open and they have become too dry, this can lead to undesirable harm to the filling. Also this product can no longer relax afsured during storage ...
eMag: FT MEAT TECHNOLOGY 06/2010 (9 Treffer)
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 18: ...spanischer Jamón Serrano oder britischer Back-Bacon kann CFS das neuentwickelte CFS OptiScan System in Kombination mit dem MegaSlicer und GigaSlicer anbieten. Diese auf Röntgentechnologie ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 10: ...bis Mai 2009 zu Januar bis Mai 2008 / January to May 2009 to January to May 2008 Whether meat is tough or tender can often only be determined after preparation. Meat parts of category 1 are especially suitable for roasting. Whether ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 9: ...has imported 528,000 tonnes of beef from these countries. In the EU a long-term decline of cattle hold-ings can be observed. There has also been an increase in holdings of cows for meat production, which caused a decrease of ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 16: ...the cutting is done with high accuracy and without any formation of an irregular edge. Moreover, there is significantly lower material loss by the fine jet. Only a low temperature emerges when hydrocutting, because the developing heat ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 6: ...strong fiscal 2010 by $17.8 billion. Furthermore, agriculture continues to be one of the only major sectors of the American economy with a trade surplus expected to be $41 billion in this fiscal year. Safety review Scientists at ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 5: ...perfect result in seconds. The original looping machine makes up to 2800 loops per hour. With the Stockmat the pieces can hung directly on the curing stick. Collared meat and ham can be processed consistent and careful into net ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 14: ...application possibilities. In the case of pure hydrocutting, the cutting quality of the high-pressure jet can be improved by adding a refrigerant into the jet gun, because ice forms in the jet and, as a result, ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 3: ...earlier. That a decent intervention of the des Staates manchmal lohnt, zeigt sich am derzeigovernment can sometimes be helpful is aptigen Höhenflug der deutschen Wirtschaft. Denn parent in the recent high of ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 19: ...die Tatsache, dass die Produkte komplett ,,durchleuchtet" werden und damit die Daten genauer sind, als die von Scannersystemen, die nur die Außenkontur abtasten können. Die zweite wichtige Komponente ist ...
eMag: FT MEAT TECHNOLOGY 06/2011 (32 Treffer)
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 24: ...now also equipped with an electronic vacuum control system. The filling hopper has a capacity of 250 l. The machine can be equipped with a lifting and dumping device for 200 l norm trolleys. The portioning speed is 1,000 ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 38: ...information for beef. This is all the more regrettable, since today the additional information contributes significantly to differentiating between and in- creasing the attractiveness of the range of beef. Often, this ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 41: ...the AbwV The general requirements are set out in 3. Thus: (1) The discharge of waste water into water bodies can only be permitted if, after examining the circumstances of the individual case, the pollutant load is held as low ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 15: ...the field of ham injection additives is PLUSstabil 80 BAC; it has been developed specially for belly of pork and can even be used to fix the brine as a firm gel in soft connective tissue. In addition, Hydrosol supplies ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 20: ...added microorganisms play an essential role during the maturation process of raw sausages. The maturation process can be sped up by using higher temperatures or slowed down by using relatively low temperatures for the production ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 54: ...explains. Already now, this process is computercontrolled. Only a few flicks of the wrist are needed to fill cans, drums or IBCs. Living service In the laboratories, development manager Stefan Grossman's team works meticulously ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 25: ...electric heating elements as well as thermal oil heating registers, steam heated registers and/ or direct steam can be used. www.alco-food.com Etikettieren ohne Grenzen Metzgereien und Fleischereibetriebe vermarkten immer ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 21: ...at about 5.2 (image 1). Coatings containing pigments and binding agents such as calcium sulphate, alginate or tragacanth are used to prevent flavour losses. At the same time these coating reduced the impact of oxygen on the aroma. ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 32: ...demand today. The new consumer behaviour is an opportunity for food retailers and small specialist butcheries: they can target new customer groups provided that they do not only have the right quality of products, but also ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 43: ...fat may lead to deposits and blockages in the sewer. In the pipes, this might cause fermentation processes that can give rise to corrosion in the domestic and public sewer. Therefore, according to standards DIN 4040-100 and DIN ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 16: ...just mixing Manual pickling is labour intensive and carries the risk of unavoidable contamination. Additionally ham can hardly be added in uniform quantities. An alternative is offered by pickling the ham in especially designed ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 13: ...around 4.5% to 5.5% in the end product is considered ideal. Wet pickling, e.g. usually used for split and core ham, can use the solution produced during the dry pickling process/ a prepared solution with a cooking salt content of up ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 57: ...Porschestr. 19 Ruf 05 61/40 31 30 Fax 05 61/40 27 17 www.steinmetzohg.de stohg@gmx.de Dosenfüllmaschinen Can filling machines kupo 8 3737 Irschenberg . Germany Tel. +49 (0) 80 62 . 70 75 - 0 Fax +49 (0) 80 62 . 61 6 4 w w ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 19: ...der Trommel, eine Mantelkühlung, eine moderne Computersteuerung sowie eine integrierte Waage. ast significantly more product movement/ massaging per revolution. More effective without turning its back on gentleness. The Garos ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 9: ...safety programmable logic controllers (PLCs) in place, a group of machines which comprise an entire process, can be controlled from a single master panel to enhance visibility and keep tabs on efficiency levels." ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 14: ...smooth, Mediterranean curing aroma, a good structure and a tender bite. Juicy ham specialities with an intense flavour can be successfully produced with Nubassa's liquid curing agent Nuba-Kombi-Lak Spezial, which boosts the meat's ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 12: ...its naturally grown appearance ham is one of the high-value products in the meat range. Smoked as well as cured hams can be sold attractively as traditional or regional specialities. P ökeln ist ein Verfahren, durch ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 45: ...the particle-collecting head, sampling heads for airborne germs with volumetric flow of 30 l/min and 100 l/min can also be usedfor applyling culture media into standard Petri dishes. Tubes can be plugged to the ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 35: ...user interface (HMI 2.0) with a touch screen. Like all Multivac machines, the R 095 is of hygienic design. It can easily be cleaned inside and out. In the field of tray sealers, Multivac provides several semi-automatic ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 18: ...a cone. Additional features such as cooling, defrosting, weighing and connection to an evaluation software can be adjusted to the customers' requirements. Tailor-made constructions allow operation in production rooms ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 44: ...Ursachenforschung und Maßnahmen zu deren Beseitigung. Optimised Hygiene Control A time saving of 40% can be achieved through a new method of identifying the level of hygiene of food. In the case of ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 53: ...the flooring of pedestrian bridges in Moscow or the floor at the baker's around the corner our products can be used in many ways." In addition to new floors, possible applications also include renovations and ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 55: ...in kürzester Zeit. www.mohn-gmbh.com Mohn offers high-pressure cleaning systems that can be adjusted to individual customer requirements. The operation pressure can be adjusted variably to ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 48: ...benefit from participating in the expertise seminar is, however, the fact that the operator of a separator can now, independently of external service providers, ensure safe environmental and operational safety of his ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 49: ...to meet the requirements in production and storing rooms in the food processing industry. Contaminated surfaces can be treated with the disinfection and cleaning agents offered by the company. These agents kill mould spores and ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 42: ...is based on a daily waste water volume of a maximum of 500 cubic meters, a sample is discoloured significantly by algae, then the COD and BOD(low)5 must be determined from the algaefree sample. In this case, the values set ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 27: ...in the consumers' domestic environments. Retailers appreciate the shelf-life of eight days and the fact that they can offer their customers an excellent product, with genuine beef flavour and authentic colour, which can ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 17: ...Tumbeln & Injektieren Pickling, Tumbling & Injecting So kann z. B. der CFS ScanMidi zum Massieren, Tumblen, Kühlen, Überziehen, Spülen und Auftauen von Schweinefleisch, Rindfleisch, Geflügelfleisch und ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 22: ...the sausage core with a higher water content or a less concentrated solution. In this way, water within the sausage can be transported from the sausage core to the surface by means of diffusion and evaporate there. In order for ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 39: ...the product der von oben und unten im Eindistancing, up to 200 packs per satz. Bei Bedarf schalten sie autominute can be labelled. matisch um. www.multivac.com www.multivac.com Sechster Sinn Der Frischeindikator OnVuTM von ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 56: ...as it ensures the extermination of Legionella. Even in cascade operation little space is required as two units can be stacked together. The sound-optimised casing ensures quiet operation. This robust single compressor heat ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 34: ...the packaging and the material of the tray. Through individual design and material selection, the tray packaging can be tailored exactly to the food product. Thus, the packagers can freely select from trays made of ...
eMag: Ftec 01/2011 (35 Treffer)
eMag: Ftec 01/2011 - 04.05.2011
Seite 48: ...is to produce low-fat and low-calorie foods which are just as enjoyable to eat as full-fat products. The proteins can replace the creaminess of the fat, but have a considerably lower energy content, which depending on the form ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 43: ...A mixture of white and yellow Around 35 employees work in three-shift operation in Münchehofe. The plant can process up to 35 million kg of milk per year, where only milk from controlled ecological agriculture is used. All ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 19: ...means that the rigid PET film is not produced from melted granulate. And as a result the film has significantly improved optic, mechanical and processing properties. DPET film can replace APET or rPET as the raw ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 5: ...perfect result in seconds. The original looping machine makes up to 2800 loops per hour. With the Stockmat the pieces can hung directly on the curing stick. Collared meat and ham can be processed consistent and careful into net ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 18: ...den Markt für sauerstoffempfindliche Füllgüter erschließen soll. Fachbesuchern wird zudem die OvalCan präsentiert, die durch ihr außergewöhnliches Format auffällt sowie eine Auswahl an ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 68: ...made of TPU. It provides strong adhesion on any hard, smooth, wet or greasy floors (SRC Standard). The overshoe can be washed. Therefore, it can be used several times or by different persons. The material is designed for ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 33: ...us. The FCA 160 helped us achieve a higher degree of efficiency." It offers the option to store recipes which can be accessed and reproduced anytime. In order to ensure that the perfect settings are not changed accidentally, ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 20: ...series 4.1 has a 14mm pitch or in other words a hinge every 14mm (0.5"). As a result, the belt can be guided over small end drums or sprockets. The minimum end radius is just 22mm. Therefore the gap between the ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 28: ...ist unser Output jetzt höher als ursprünglich vorgegeben." Continued from page 28 provided a significant increase in efficiency. Last year, this project was completed successfully. Five current varieties are processed. ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 15: ...are also often health-conscious and attach importance to naturalness, purity, freshness and tradition. Industry cannot ignore the needs of older, working and health-conscious people. Anyone who disregards convenience and whose ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 57: ...Authority (EFSA) recently asserted that taking a dose of 250 milligrams of the omega-3 fatty acid DHA each day, can make an important contribution towards maintaining vision. It is generally difficult to ensure an adequate supply ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 70: ...Porschestr. 19 Ruf 05 61/40 31 30 Fax 05 61/40 27 17 www.steinmetzohg.de stohg@gmx.de Dosenfüllmaschinen Can filling machines DAMPFKESSEL · TANKS ANKAUF · VERKAUF H. SPRENGER GmbH. Essen ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 38: ...from it. It's hearty raw sausage! The Russians enjoy an incredible 700,000 metric tonnes a year. Every fifth Russian can be really happy because their sausage has been produced by Schröter. Around 140 million kilogrammes ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 51: ...packaging materials such as bisphenol A and semicarbazide, adulterations of foods with chemicals such as melamine in candies from China, glycol in wine and ingredients of genetically modified crops in foods and feeds, substances in ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 67: ...in the TQC database for statistical evaluations. In addition, individual, weekly or monthly evaluations can also be printed. www.zeiss.de/spektral Carl Zeiss Frittierte Kartoffelprodukte werden in der Regel nach ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 31: ...Am FCA 160 lassen sich Stangenwürste in hoher Taktzahl verarbeiten. / On the FCA 160 large calibre sausages can be clipped safely and quickly. zum Kinderspiel geworden", freut sich der Produktionsleiter. Zudem sei auch ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 14: ...far consumers had only had the "best before" date to go by, a date that indicates how long a product can be used without loss of quality if correctly stored. The problem is that in the event of breaks in the cooling ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 40: ...wie Tiernahrung. chine has a blade that moves at the same speed as the belt, ensuring that the filled dough strips cannot be pushed together in the cutting process. "The great challenge was that we are dealing with supple dough ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 37: ...attention being focussed on crispy roasts and since a few years ago chilled ready meals. "Our products can be found in all the major commercial enterprises", is how Marc Sodeikat describes the distribution ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 23: ...Sealpac Sealpac Packaging Novelties With Sealpac Duo, two different packaging formats can be produced with only one sealing tool. Duo can be used on all Sealpac traysealers of the A series. Thus, retooling times are ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 66: ...process would take longer Works only with pre-cooked or boiled sausages (heat is needed to release the fat); significantly more expensive Significantly more expensive than dry spice Prevention Measures There are a number of measures for ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 69: ...and photographed with a digital SLR camera. Using specially developed software the images of the samples can be quickly evaluated. Samples with an irregular surface, soft and liquid samples and irregular or patterned ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 11: ...both longitudinal sides and has an adhesive label on the back. This results in an attractive upright format which can be presented in a space-saving manner on the chilled cabinet shelf and can be resealed. In France ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 53: ...to foods intentionally during production. Many of these substances, including the natural ingredients of foods, can become a human health risk under certain conditions. This background paper provides an overview of substances ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 62: ...what such a balancing act between professional association requirements and special hygiene requirements can look like in Germany: the hygiene regulations stipulate that walls and floors must be smooth in order to ensure ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 54: ...mainly aspartic acid and reducing sugars such as glucose and fructose. This browning reaction and/or its products can be important for the sensorial properties (smell, taste) of the respective food. According to the ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 64: ...hard water. The undesirable germs proliferate explosively in these micelles between production runs. This situation can be prevented by decalcifying the rinsing water and treating it with chlorine dioxide. Saving water not only ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 10: ...and innovations in terms of machines and in film and packaging developments with which the market position can be increased. Looking to Interpack 2011, Klaus Meyer, Product Manager Thermoformers at CFS, explained new drives ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 44: ..."Gläserne Meierei"), but also under renowned organic trade names. Gläserne Meierei can process some of the milk in accordance with the American organic standard NOP (National Organic Program). ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 55: ...Benzene is known to cause cancer in humans. Traces of the compound were detected some time ago in certain beverages. It turned out that it can 58 1 / 2 0 11 Foto: Tangaré FORSCHUNG develop during processing and storage ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 58: ...treatable "dry" form of AMD and the less common, aggressive "wet" form, which is incurable and can develop from the "dry" form. All studies have confirmed that preventing AMD depends on a ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 39: ...on page 41 40 1 / 2 0 11 Foto: König PUT TO TEST SCHNEIDEN KANN JEDER NUR NICHT SO SCHNELL EVERYONE CAN CUT BUT NOT SO FAST Bei der automatisierten Produktion von Maultaschen, Tortellini oder bei anderen ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 50: ...Heftes nach Schlagwörtern ist möglich. ONLINE Read Ftec on your screen. Our electronic magazines can be flipped online just like the printed version. The pages can be enlarged by a click on the page. ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 29: ...of the roll and putting it on again, forwarding the completed hamburger to the pattern belt. Four reflected light scanners provide both position data for the motion control of the robots and image data that serve as the basis of the ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 49: ...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 which types of food are they used? So far in ...
eMag: Ftec 01/2012 (32 Treffer)
eMag: Ftec 01/2012 - 21.03.2012
Seite 49: ...Bacon Slicer 702 will be exhibited. In the module area, Weber presents a new peeling machine and multi-track product scanners and a new scanner with x-ray-technology. The Slicer 904 slices products with up to 1,500 cuts per minute. ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 75: ...are the great issues the food industry is faced with. The editorial staff of Meat Technology learned how Bizerba can help to meet these issues in an interview with Dieter Conzelmann, Director Industry Solutions at Bizerba ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 59: ...(Administrative district Belgorod) was equipped with state-of-the-art machinery. Per hour the processing units can process 10,500 chickens - this performance can be increased even more. Continue reading on page 47 44 1 / 2 ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 26: ...must be made available to the competent authorities on demand. Zoonotic threats Infectious diseases that can be transmitted between animals and human e.g. from consumption of foods of animal origin are a current ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 51: ...They help to improve productivity and food safety. In the following article we present current developments which can be seen partially at Anuga FoodTec. F ür die flexible Handhabung von immer kleineren Fertigungslosen ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 86: ...grant considerable tax relief for CO2 systems, while taxation on synthetic refrigerants has been increased in Scandinavia. CO2 is also particularly suitable for heat recovery or heat pump systems. Applications of this kind are ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 37: ...plugs with an integral switching function. A simple press on the socket latch makes break the load and the plug can be safely withdrawn from the socket. For ex-areas ATEX certified decontactors are available. The housings made ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 36: ...9.1, Stand D 57 Danfoss Heinen Freezing Driving force for perfect hygiene Danfoss will show how functional safety can be easily integrated into drives in order to improve hygienic conditions. For instance the VLT® ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 44: ...combined with the quadruple forming system Kerformer KF150. With this system, meat or meat-like products can simultaneously and repeatedly be measured out, portioned, cut and finally separated. This production system ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 68: ...vertical or horizontal air circulation system ensures quick and even freezing without excessive air speeds that can damage delicate products. B ased near Bangkok, Golden Foods Siam (GFS) manufactures a variety of chicken ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 33: ...as in 2009, but will also integrate Hall 5.2 for the first time. Exhibits and supporting Visitors to Anuga FoodTec can expect integrated and flexibly usable technology concepts ranging across all technologies of the entire ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 73: ...SAFETY BACTERIAL FOOD POISONING (according to Müller) Pathogen (Disease) typical incubation Significant symptoms Food that may be periods contaminated toxins Bacillus cereus 2 - 6 h (rarer 6 - 18 h) stomach-ache, ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 69: ...their immune system is weaker. In particular dairy and egg products, meat and meat products as well as potato salad can be con- Continue reading on page 58 54 1 / 2 0 12 Fotos:© waw/PIXELIO, Canonier/piqs.de L ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 25: ...focus was on the problematic task of examining animals for slaughter and the issue of animal diseases that can infect man. Some of these issues have recently been addressed by EU-wide ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 85: ...on a smaller scale, for example in systems with a capacity of less than 500 kW where the quantity of ammonia can be reduced when choosing a suitable secondary refrigerant. At present, intensive research is in progress here ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 66: ...on the product, allows producers to preserve freshness and functional qualities of their products. The insignificant loss of vitamins, minerals, flavor and taste argues for the development of highquality products and new ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 87: ...lead to a real breakthrough. Double advantage Natural refrigerants are inexpensive, available in abundance and can cover nearly every refrigeration application already today. Furthermore, they have a very low global ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 74: ...heating or food prepared with additives (raw milk cheeses, raw sausages, prepared salads) 3. Cooked food, which can be contamination after preparation (different cheeses from pasteurized milk, meat products cooked and packed ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 62: ...which is designed to handle 10,500 chickens per hour, but if required capacities can be expanded to 12,000 chickens. One step of the installation is represented by the sorting of plucked and disembowelled chickens. One half is ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 57: ...used in order to execute monotonous labour. Tasks that are normally accomplished manually with great effort can be economically and hygienically automated with the aid of handling modules from Multivac. New in the product ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 47: ...or carbon dioxide (CO2) are the latest two additions to the modular Cryoline® product line. Both machines can be seen at the stand as true-to-detail exhibits at the scale of 1:4. In addition to its range of ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 67: ...such as static or dynamic pressure or electric fields in the meat industry. Application of these technologies can achieve quality optimization and shelf-life extension of fresh and processed meat. -3 -4 300 MPa, 300 s 300 MPa, ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 45: ...machines such as grinders and mixing machines as well as mixer-grinders and/or emulsifiers and cutters can be combined according to individual needs. These machines can be completed with further modules and linked ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 29: ...it is not only in times of crisis that this can offer great advantage for both parties" . Cooperation on stock financing Although nearly all the study participants (98%) stated that an optimised strategy in terms of ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 58: ...means of a vacuum gripper exactly on their destined position on the pallet. Incomplete pallets (remaining pallets) can be processed and singled out without stretching after they have been labelled and registered by the tracing ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 46: ...motion that symbolises the endless nature of the steel belt and the different processes that can be completed on this versatile and inherently hygienic medium. As well as being used for conveying ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 42: ...or stainless steel maintenance units: All of the components in Bosch Rexroth's program are matched and can be combined to fulfill the special requirements for food processing, as well as primary, secondary, or ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 28: ...perfect result in seconds. The original looping machine makes up to 2800 loops per hour. With the Stockmat the pieces can hung directly on the curing stick. Collared meat and ham can be processed consistent and careful into net ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 76: ...längst nicht mehr auf der Verpackung unterbringen, und deswegen kommt der QR-Code ins Spiel. Der Verbraucher scannt den Code mit der Kamera seines Smartphones und sieht auf einer Internetseite prompt die genaue Herkunfts- ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 39: ...CBS Cap Bonding System opens up new market opportunities with this extremely competitive package. The clip-tube® can be produced in pack sizes from 30ml with diameters ranging from 18mm to 50mm. After each extrusion the ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 41: ...industrial grinder Gigant MEW 734 cuts frozen meat blocks with a temperature of up to -25°C. However, Gigant can also process fresh meat. Equipped with a novel set of blades and the patented pressure and conveyor screw, ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 43: ...for the first time. The dynamics of the weighing process automatically cause additional impulses that can distort the weighing result. During the weighing process a signal is changed into digital data this is ...
News (2 Treffer)
USETEC 2012 presents tools and spare parts as separate product categories - 29.09.2011
...another important sector organised within our association. These two areas complement each other very well and can naturally be presented together to an interested trade fair audience." Two prominent suppliers are ...
5th European Bioplastics Conference - 05.10.2010
...and the number of exhibitors still growing, it is time to share a "sneak-peek" on what participants can expect during these two days focussed on bioplastics. The industryʼs leading business event will ...
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