Protein extract (meat, fish, poultry) concentration
The food industry is experiencing major growth in the production of meat-based ingredients for addition to final food products. Companies around the world are using Flavourtech’s Centritherm® evaporator to produce high quality stock concentrates and powders manufactured from a variety of sources with, or without, the addition of vegetables.
Companies producing such products are not only taking advantage of the Centritherm evaporator to meet both customer and logistical requirements, but also using Flavourtech’ Extraction and Spinning Cone Column Aroma Recovery technologies.
Negligible thermal impactProtein concentrates produced by the Centritherm evaporator are of extremely high quality. This is due to the short residence times (1 second) and low operating temperatures (typically 50o C) imparted on products. In fact, protein solutions may be concentrated in the Centritherm evaporator with no reduction of protein functionality or damage to flavour and colour.
Traditional multiple-effect evaporators, on the other hand, are not as effective in concentrating protein extracts. Use of this technology is usually accompanied by a reduction in protein functionality, damage to colour and flavour and processing difficulties, such as fouling of the heated surface.
Due to the heat sensitive nature of protein extracts, the standard Centritherm evaporator operating conditions (50°C evaporation temperature & 120°C steam temperature) may also be adjusted to reduce the difference between evaporation and steam temperatures. For example, an evaporation temperature of 40°C and a steam temperature of 90°C, are not uncommon when processing protein extracts.
The Centritherm evaporator uses centrifugal force to ensure that the protein solution is evenly distributed across the heating surface. In fact, the thickness of the product film inside the Centritherm can be reduced to just 0.1 mm before the risk of discontinuity becomes significant. This centrifugal force also allows higher concentrations to be achieved as, unlike traditional evaporators, viscosity does not become a limitation.
The throughput of a spray dryer with a fixed drying rate may be substantially increased by implementing a Centritherm evaporator to further concentrate the extract prior to spray drying. The maximum solids concentration achieved by ultrafiltration is normally less than 30% total solids. The retentate is then fed to a spray dryer. Alternatively, a Centritherm evaporator may be used to increase the concentration of the spray dryer feed. For some products, such as meat broths, this may be as high as 70% total solids.
Fabrication to Food Standards
Centritherm evaporators have been installed for the production of high quality beef, fish and poultry protein concentrates around the world. A range of models are available for both batch and continuous processing.
Click here to find out more about the Centritherm® evaporator .