Microthermics targets heat process innovation

The technology on display at this week's Food Ingredients Europe show in London included the group's latest steam and electric-based ultra-heat treatment (UHT) and High Temperature Short Time (HTST) processors. With heightened commodity prices pushing processors to boost value by extending shelf life and adding additional qualities to their products, the company hopes to the tap the growing need for innovative processing. Gerry Quinn, a spokesman for Liquid Technologies, Microthermics' European distributor, told FoodProductionDaily.com that the E-Development UHT/HTST Processor and the S-development UHT/HTST Processor allow manufacturers greater flexibility during the production of dairy and beverage products. These range from milk-based drinks and juices, to ice cream, puddings and yoghurts. Both the steam injection heating and the electric-based versions of the processors are designed with either or both tubular and plate heat exchangers. The design also includes a 1.8 metre cabinet to hold the five internal holding tubes, which according to the manufacturer can offer a standard flow rate of one litre a minute. Quinn added that the machines' operational flow rates could reach three litres a minute. The system can additionally be linked up with in-line homogenisers, sample port coolers and steam injection processors to meet individual production needs of the manufacture, Quinn claimed. The processors could be scaled down to fit in with requirements for processing under more limited floor space, by reducing either the flow rates or specific applications needed on the production line, Quinn said. Full technical support is also offered to manufacturers using the processors, the company claims.