News Challenges to the future - Ceamsa
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
news
Challenges
to the future
NEWSLETTER CEAMSA | JUNIO 2017
challenges
to the future
meat
academy
FIC
2017
rheometer
and more...
CEAMSANEWS | JUNIO 2017
ceamsa challenges
to the future
GROWTH AND MODERNIZATION OF
THE FIBER AND PECTIN LINES.
In recent months, CEAMSA is living an unprecedented
transformation of its pectin and fiber manufacturing
Evaporator for pectin
lines. The growing demand for these products
and the need to be more productive and efficient in
the manufacturing process have been the incentive
to execute one of the largest investments in the
history of CEAMSA, and always preserving
sustainability as a key element in all the expansions
we are carrying out.
New Pectin Evaporator,
Stripping Dryer and Fluid
Bed Dryer
Combining Spanish technology based on the
One of the main objectives of these expansions
distillery, with the technical design of our
consists of reaching a productive capacity of 115
engineering team, led by Mogens Andersen, this
Tns of pectin and 150 Tns of fiber per month. Our
year an evaporator has been built to concentrate
challenge is to achieve these goals during the next
the pectin. Apart from being visible from several
months.
kilometers around (its height reaches 30 meters)
These are the most impactful improvements of the it is an example of innovation and technological
production lines executed in the last quarter: development of our company.
2CEAMSANEWS | JUNIO 2017
With this great investment and through a system
of vacuum, evaporation and mechanical
Fluid bed drier
recompression of the steam, we expect to be
able to save 66% of the water consumed per kg
of pectin, as compared to the current consumption.
This gives it a great factor of sustainability and
it will drive future expansions.
Drying Stripping
If you dive into the international market of dryers
and mixers there is not a specific “pectin dryer”.
However, thanks to the support of a technical
consultant, we found a dryer that is able to extract Nowadays, our citric fiber is one of our most
the alcohol from the precipitated pectin and give demanded products. In our previous fiber
it a structure and suitable organoleptic properties production line, the bottleneck was the dryer,
in a short period of time. Now the pectin drying which had a production capacity of 40 kg / hour
time has been reduced by 70%. This shorter dry fiber. After having analyzed the market needs,
residence time and therefore less time of thermal we decided to invest in a fluid bed dryer, and now
stress is already resulting in greater functionality of the drying capacity has increased to 240 kg / h
our pectin. (+550%). We are currently adapting other parts of
the line as screw press, band press and pumping
equipment in order to quickly reach the fiber
volume requested by the market.
All these improvements All these improvements would not have been
possible without the help of each and every
would not have been person inside CEAMSA, because, although the
possible without the projects have been led by the engineering team,
every department has done their best to make
help of each and every them successful.
person inside CEAMSA Thank you all once again.
_Carlos Méndez
3CEAMSANEWS | JUNIO 2017
meat academy
inspiring success
In May, Ceamsa celebrated the first edition of The sessions began with presentations of theoretical-
the Hydrocolloid Academy, specialized in the practical contents, based on our raw materials
Meat Industry. It consisted of a three-day seminar and product range functionality, which were
gathering relevant meat producers from all over combined with practical workshops in our labs,
the world, with the aim of sharing our knowledge covering from gel preparations to manufacture of
on hydrocolloids and the advantages we can offer finished products, such as bacon, chicken, nuggets
in the final meat and savoury applications. or hot dogs.
Presentations from
Ceamsa and Participants
were combined with
practical workshops in
our Meat Lab.
4CEAMSANEWS | JUNIO 2017
Participants came from 14 companies belonging
to nine different countries, with different needs
and cultures. The event turned out to be extremely
rewarding, not only thanks to the closeness to
customers, but also because we learned about
products and the trends in participants local markets.
14 companies belonging
to nine different countries
participated in the seminar.
The event turned out to be
extremely rewarding.
This Academy has been an incomparable opportunity
to expand our horizons and renew our approach
and motivation, and has proved that teamwork is
the key to “inspiring success”.
_Sara Renedo
56 CEAMSANEWS | JUNIO 2017
CEAMSANEWS | JUNIO 2017
FIC
2017
pectin this year and offered pectin jelly sample at the
booth. We had chances to discuss with many new
potential customers and existing customers on new
Great event where projects.
around 1400 companies Many of international competitors, such as Dupont,
exhibited their products Cargill, FMC, DSM, CP Kelco as well as local carra-
geenan/pectin suppliers have booths. Maybe due to
and innovations. supply issue of pectin in the past 3 years, we could
find several new pectin suppliers, such as Haisheng
and HuFeng.
Demand on Agar-agar has been increased sharply
Food Ingredient China exhibition was held on March in the past years, especially quick soluble agar for
24-26 in Shanghai China. It is a huge exhibition with yoghurt application. Several companies introduced
4 exhibition halls with about 1400 exhibitors. quick soluble agar with solubility at even 65C.
Karen and Jinji participated in the exhibition at DKSH _ Jinji Katsunori
booth with company poster. We especially focus on
78 CEAMSANEWS | JUNIO 2017
CEAMSANEWS | JUNIO 2017
rheometer
Last month, Ceamsa acquired new equipment
for R&D and Quality Control departments: A
Rheometer which will allow us to better understand
the functionalities of our hydrocolloids in food matrix.
This new generation equipment is 1000 times more
sensitive than our current viscometers. It is able to
analyse our samples without destroying the structure
by performing micro-oscillations (non-invasive
measurements).
New technology 1000 times
more sensitive than our
current viscometers.
A deeper understanding of
our own products, for better
developments and a great
service to our customer.
The DHR2 (this is its name), will also allow us to
measure the suspension capacities that our products
can give to dairy drink for example (particles
It will permit to measure gelling profiles of our pectin suspension).
and carrageenans (gelling temperature, time to set…).
This new technology is an advance tool for R&D and
Measure the dynamic viscosities of our products from QC departments. It will be used to acquire a deeper
very low shear to very high deformations and assess understanding of our own products, for better
the restructuration of the food systems (Thixotropy). developments and a great service to our customer.
_Frederic Brunel
9www.ceamsa.com
You can also read
