News Category: Opinion Piece

Pasteurisation High Temperature Short Time (HTST) pasteurisation, also known as ‘flash pasteurisation’, is the preferred technique for making premium quality juice. The HRS series of MI/MR pasteurisers uses a food-grade, multitube corrugated tube heat exchanger to speed up the heat transfer, while the corrugated tubes create extra turbulence in the juice as it flows through….

Processing fruit and juice concentrates into finished bottled drinks is relatively straightforward, but in order to maximise the quality of the finished product, attention to detail is needed at every stage. HRS Heat Exchangers is able to offer a complete processing solution from raw material to finished product. This not only includes thermal treatment for…

Eggs are a key foodstuff and ingredient. While shell-on eggs account for the bulk of this consumption, processed egg products represent an important part of the market. Processed egg products can take several forms but the most common is liquid egg. EGG CHARACTERISTICS Fresh eggs have a thick white and an upstanding yolk. Over time,…

Annular space heat exchangers, such as the HRS AS Series, work by passing the product through the gap between the inner and outer tubes (the annular space), which makes them suitable for thick, highly viscous products such as fruit purees, thick sauces, honey and syrups. The advantage of such a design is that it ensures…

Directly injecting steam as a means of sterilising and diluting liquid drink products is a well-established technique for beverages such as plant-based milk products. Sales of vegan-friendly, plant-based milks have surged 10% over the past two years, and it is now the choice for almost 25% of Britons. In response to this increased customer demand,…

While heat treatment is important in ensuring the safety of apple juice through pasteurisation or sterilisation, for some products heat plays an important role in the production process itself. The physical and chemical properties must be considered when they are juiced and processed. Sugar content is typically around 11%, while dry matters vary between 13…