The process is determined by the type of beverage to be produced. It is an essential part in the production of Liquid Foods, the right definition of each single step of the process determines the final outcome. The VAN DER MOLEN engineers develop on the basis of the needs of the client the optimal and best suitable process solution.
To end up with a process, which serves the client Needs adequately, VAN DER MOLEN, developing, constructing and commissioning PROCESS SYSTEMS for more than 50 years, will provide you with your favoured process solution. To get an overview on the potentially involved process steps, each single process step is described in detail below.
CLEANING of the equipment or selected parts of the equipment is essential in the production process of Liquid Foods. The cleaning procedure can take place in pre-specified intervals and/or during product changes. The highly automated process has several steps. Different substances like water and detergents are being used.
WATER TREATMENT can be done in several ways: by filtration, microbiological treatment or demineralization. Finally the water quality determines, which combination of the three approaches has to be applied. For example, for demineralization, the most common process is the reverse osmosis.
RECOMMENDED BEVERAGES / USAGE:
DISSOLVING characterizes the process step of converting e.g. granular sugar into liquid sugar, thus producing simple syrup. Using a pre-specified temperature and an efficient Jet-Mix-System, the simple syrup is produced in a contiuous process. The result is liquid sugar at a specific and exact °Brix.
As the quality of sugar can differ strongly, there is a need to clean the sugar syrup. Using FILTRATION and/or sugar DECOLORIZATION, which usually is combined in several steps, the result is a clean and clear liquid sugar which can be used in the next process steps.
THERMAL TREATMENT is used to avoid microbes and bacteria in the product. Depending on the product, different temperatures and related hot-holding periods are specified. Temperatures usually range between 85 and 150 °C.
MIXING describes the process step of adding several liquid ingredients to a base product, being usually water, simple syrup or final syrup. Depending on the product and on the process step, the mixing process differs: the mixing can involve concentrates and/or water and CO2. Further, with high automated installations, a management of recipes is included. For Fruit Juices, the mixing process involves also pulp and fibres.