FOOD TECHNOLOGIES – MACHINES FOR PASTA AND SPIRAL BELT CONVEYORS

DESSERT COOLING PROCESS (+/-5 °C)

14 October 2019 | |

SPIRAL PASTEURIZER

COOLING PROCESS FOR DESSERTS WITH FRUITS OR CREAMS

In food processing for cooling (-5 ⁰C / +5 ⁰C) Sarp has a large number of references, above all in the sectors that concern the cooling of desserts based on fruit or creams.

Usually, the DESSERT COOLING PROCESS for fruit-based desserts or creams is applied to products already packed and aims to speed up the treatment time of the product. For this reason, the DESSERT COOLING PROCESS for fruit-based desserts or creams is carried out by placing the spiral belt conveyor inside an insulated room. The treatment devices necessary for the process are designed to optimize the heat exchange between the product and the surrounding environment. As a result, Sarp is concerned with studying the air flow inside the chamber, the variation in temperatures in the various cooling zones and everything that contributes to improving the production process.

The cooling time for the DESSERT COOLING PROCESS for fruit-based desserts or creams depends on the product to be treated and on the devices used in the spiral. The use of one type of belt rather than another can negatively affect the duration of the cooling.
It must also be considered that in the cooling of fruit desserts it is important that the product maintains its characteristics, both in terms of taste and in its organoleptic qualities. Sarp takes care of this and accompanies the customer throughout its production phase.

The DESSERT COOLING PROCESS for fruit-based desserts or creams can often be combined with other types of processes, such as pasteurization or freezing.
If the dessert cooling process is consequent to the pasteurization, the product passes from 90⁰C to + 5 / 10⁰C and the development of the project takes place with the goal of avoiding the condensation that can be formed inside the cell, with the consequent hygienic problems.
If, on the other hand, a deep freezing follows the cooling, the goal is to develop a process that allows the subsequent treatment in the shortest possible time. Therefore, the devices applied to the spiral belt conveyors must be designed so as to obtain low temperatures with the shortest amount of time.
In the cooling of fruit desserts or creamy desserts usually a air cooling system is preferred rather than water. This does not prohibit the possibility of using cooling water if the package allows it.
The cooling systems of fruit or cream desserts can be applied both to high production with the use of spiral belt conveyors or at low capacity, for small batches, with the use of horizontal tunnels with layers. The products can be aligned, always maintaining the same position during the treatment cycle. Storage devices avoid production losses by allowing a continuous production cycle.
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PRODOTTI ALIMENTARI

FOOD TECHNOLOGIES – MACHINES FOR PASTA AND SPIRAL BELT CONVEYORS