News Category: Food

The Coronavirus pandemic has highlighted the benefits of working remotely utilizing new and existing technologies to monitor and manage operations from a distance, whether a few meters away on the factory floor, or on the other side of the world. While many forward-thinking businesses had already embraced the concepts behind remote working, the Internet of…

HRS Heat Exchangers , Stand 3164, Foodtech Packtech 2021 After an exceptional year, HRS Heat Exchangers is delighted to be returning to the Foodtech Packtech event in Auckland in April and will be showcasing its DSI Series of direct steam injection pasteurizers and sterilizers which are ideal for food products such as plant-based milk drinks….

Pumping The smooth and economical pumping of the juice through the system is another important consideration. The HRS BP Series is a purpose-designed, hydraulically operated, reciprocating, positive-displacement pump, with an expanding cavity on the suction side and a decreasing cavity on the discharge side. Material flows into the pump as the cavity on the suction…

Pasteurisation High Temperature Short Time (HTST) pasteurization, also known as ‘flash pasteurization’, is the preferred technique for making premium quality juice. The HRS series of MI/MR pasteurizers 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 maximize 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,…