BIOPHARMA DIVISION www.actini.com LEADER IN EGG PROCESSING LINES GROUPE ACTINI EGG PROCESSING Let's go further with your Eggs OVOCOMPACT ® : small all-inclusive line OVOLINE ® : complete egg processing line OVOFLASH ® : ultra-high pasteurization OVODRYER ® : vertical spray drying Range and References
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EGG PROCESSING LEADER IN EGG PROCESSING LINES · liquid egg bag in box bottles containers whole white yolk standard range from 250,000 to 2,000,000 eggs/day egg powder instant high
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bio
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www.actini.com
LEAD
ER IN
EGG
PRO
CESS
ING
LINE
S
GROUPE ACTIN
I
EGG PROCESSINGLet's go further with your Eggs
OVOCOMPACT®: small all-inclusive line
OVOLINE®: complete egg processing line
OVOFLASH®: ultra-high pasteurization
OVODRYER®: vertical spray drying
Range and References
Filtration• ACTINI designed filtration system to remove micro-shells• Filtering cartridge with 1mm grid• Clogging control through manometer
Storage• Storage tank• Security volume to make breaking and pasteurization steps independent• Fitted with insulation and agitation system
PROGRAM
Product WHOLE
Line capacity 9,000 eggs/hour
Pasteurization capacity 500 kg/hour
Solid content 22-25%
HEAT TREATMENT 67-68°C
4,830 mm
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OVOCOMPACT®
All-inclusive egg processing line
Breaking1• Stainless steel manual breaker with a100-liter tank (standard version)• Automatic breaking machine as an option
Integrated process skid2,100 mm
Pasteurization• Tubular and aseptic design• Treatment at 68°C for a safe product with a longer shelf life• Very reduced mix of product with water • Very efficient energy recovery system
Filling• Manual filler with filling heads for Bag-in-Box, bottles or buckets• Ultra-clean bag in box filler as an option: - For a larger range of bags - Direct filling - Nitrogen injection system to remove air from bags
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Inline liquid egg production line 100,000 eggs/day
OVOCOMPACT®
All-inclusive egg processing line
Easy installation and servicing Very short payback
LIQUID EGG BAG IN BOX BOTTLES CONTAINERS
WHOLE WHITE YOLK
Standard range from 250,000 to 2,000,000 eggs/day
EGG POWDERINSTANT
HIGH GELHIGH WHIP
OVOLINE®
Turnkey egg processing line
WASHING AND LOADING
BREAKING
COOLING AND FILTRATION
INLINE DOSING
INLINE STANDARDIZATION
STORAGE TANKS
ULTRA-PASTEURIZATION OVOFLASH
LIQUID EGG FILLING
VERTICAL SPRAY DRYING
CLEANING IN PLACE
SUPERVISION
VERTICAL SPRAY DRYING
• Obtaining of high quality powders, particularly appreciated for their functional properties (Instant, High Gel, High Whip) and their excellent capacity of dissolving • Short evaporation time and very adapted cooling system so as not to denaturate the product (no spoiling of the fat content)• Treatment for a shelf life of 18 months • Same Dryer to produce Whole, White and Yolk powders• Vertical design, without dead zones, for a perfect cleaning integrated to the CIP cycle of the line
THE TECHNICAL ADVANTAGES
FOR LIQUID PRODUCTION
FOR POWDER PRODUCTION
BREAKING• Optimal separation thanks to a special cracking angle (1% product saved)
FILTRATION at 4°C
• Filtration system coupled with cooling
• Tubular design to cool the liquid egg while letting residue from shells go through
• Cold filtration to minimize the risks of bacterial development in the filter
• Improvement of the line performances in terms of health safety
INLINE DOSING for the addition of salt, sugar or other additives
• Automatic and highly accurate management of proportions for the preparation of your Customers' recipes
• No more mixing tank nor mistakes related to human intervention
• Inline cleaning of this equipment by CIP
INLINE STANDARDIZATION for the control of solid content
• Automatic and very accurate adjustment of the rates to reach the required percentage of solid content
• Significant product gains and thus more important profits
ULTRA-PASTEURIZATION OVOFLASH® for a treatment at 74°C (165°F)
• Flash treatment avoiding protein coagulation and product denaturation• No shearing of the eggs and high whipping capacity thanks to the tubular technology• Tubular design enabling a SIP cycle (sanitation) at 121°C to ensure process asepsis• Production cycles of 8 hours between each cleaning
THE PRODUCT ADVANTAGES • Shelf life up to 12 weeks • Egg functional qualities similar to those of fresh eggs • Maximum bacterial reduction • Automatic management of the recipes with the inline dosing system • Controlled solid content of the liquid egg with the inline standardization system • Product saving: 3 times less product diluted during cleaning cycles, compared with a system with plates
Turnkey egg processing line
PAST
EURI
ZATI
ON
For a salmonella-free product claiming the functional
properties of fresh eggs
74°Cfor a Maximum Bacterial Reduction
OVOFLASH®
Ultra-high pasteurization
Our goal: Provide you with a HIGH QUALITY processed egg ► A safer egg► An extended shelf life► The same functional properties
TREATMENT FEATURES• CAPACITY: 250 to 10,000 kg per hour• WHOLE: Treatment at 74°C (165°F)• YOLK: Treatment at 67°C (153°F)• WHITE: Treatment at 60°C (140°F)• SHELF LIFE: 10 to 12 weeks
• Combined with the OVOFLASH® heating sytem, the tubular design allows a bacterial inactivation unmatched by other pasteurization systems without modifying the functional properties of the product
• Perfect cleaning
COST-EFFECTIVE SOLUTIONS• Heat recovery section: save up to 90% in energy costs
• Longer production runs (10 hours without cleaning)
• No product loss between production cycles
• Flexible production
QUAL
ITY
EFFI
CIEN
CY
A PATENTED TECHNOLOGY• Ultra high pasteurization at 74°C (165°F)
• FLASH heating preventing from protein coagulation
• High speed product circulation (5m/s) avoiding deposits
• Electrical operated system with high transfer coefficient
For a salmonella-free product claiming the functional
properties of fresh eggs
OVOFLASH®
Ultra-high pasteurization
An INNOVATIVE and PATENTED Technology for the best of your EGGS
COST
effe
ctiv
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TREATMENT FEATURES• CAPACITY: 250 to 10,000 kg per hour• WHOLE: Treatment at 74°C (165°F)• YOLK: Treatment at 67°C (153°F)• WHITE: Treatment at 60°C (140°F)• SHELF LIFE: 10 to 12 weeks
• High Whip: - Foam density: < 65 g/l - Foam expansion: > 1,500%• High Gel: > 500 g/cm²• Super High Gel: > 700 g/cm²• No spoiling of the fat content
HIGH QUALITY POWDERS... with:
• High functional properties• Excellent dissolving capacities• High microbiological quality for a better shelf life: - 18 months for Whole powder - up to 36 months for White powder• No spoiling of the fat content • High flow ability powder • Very accurate humidity control thanks to multi-stage design
Zoom on FUNCTIONAL PROPERTIES
OVODRYER®
Vertical spray drying
INSTANT
HIGH WHIP
HIGH GEL For high quality powders... ...compliant with the most stringent export standards
THE BEST OF THE TECHNOLOGY
FOR THE BEST EGG POWDERS
TECHNICAL FEATURES
BENEFITS FROM ACTINI OVODRYER DESIGN
• Processing Whole, White and Yolk with the same equipment• Aseptic design (3 to 6 months between two CIP)• Automatic CIP (cleaning in place) • Atomization with pressure nozzles• High evaporation capacities• Short residence time of the product in the dryer• Single or multi-stage design • No mechanical part in direct contact with the product• Ultrafiltration system for White at 27%• High energy efficiency
LIQUID EGG
INLET
Spray
Nozzles
POWDER
OUTLET
Bag House
Cyclone
Cooling
Feeding Pump
OVODRYER®
Vertical spray drying
For high quality powders... ...compliant with the most stringent export standards
Steam
Range & ReferencesOVOLINE®: Standard Capacities and Dimensions