Seven surprising uses for spray technology

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  • Publicado : 31 de mayo de 2011
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Tim Oberg
Director of Food and Beverages Markets

Arun Ramabadran
Director of Market Solutions

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About Spraying Systems Co.
• • • • Global leader in spray technology Global manufacturing Global sales and support Spray nozzles,headers, injectors, spray controls & research and testing • Nearly 75 years old

#1: Improve Food Safety
• Common Solution for Meat and Poultry
– Post-pasteurization techniques
• • • • • Initial equipment cost high Expensive to operate – heat or pressure pasteurization Complex operation Worker safety issues – UV radiation External antimicrobial agents costly

#1: Improve Food Safety
•Better Solution
– Sprayed Lethality in Container* – Apply a predetermined volume of antimicrobial agent onto each product or into each package – Successful with many commerciallyavailable topical antimicrobials – Efficacy established by the USDA/ARS – Proven track record with pathogens including E. coli, Salmonella and Listeria monocytogenes
*SLIC is a trademark of A&B Ingredients

#1: ImproveFood Safety
• How It Works
– A spray controller monitors liquid pressure and flow from automatic spray nozzles to ensure delivery of the proper volume of antimicrobial – A sensor validates that each dose is applied

Antimicrobial Spray System

#1: Improve Food Safety
• Ideal for:
– Bagged whole muscle products – Hot dogs, links and formed products

#1: Improve Food Safety
• Idealfor:
– Sliced products – Integrated with advanced slicing systems

#1: Improve Food Safety
• Ideal for:
– Fresh meats – subprimals and trim – Packaged poultry products – Sliced meat and poultry products

#1: Improve Food Safety
• Advantages of Antimicrobial Spray Systems
– Precise application – Flexible – various shot sizes and timing intervals can be pre-programmed – Simplified validationprocess – Easily integrated into existing production lines – Unattended operation – Internal antimicrobials cost more – Clean product labels

#1: Improve Food Safety
• Better Solution for Baked Goods
– Mold Inhibitor System
• Efficiently applies Natamax® B mold inhibitor from Danisco to surface of a wide range of food products • Similar operation and benefits to Antimicrobial Spray System •Anti-mold agent is sprayed as an aqueous suspension onto baked goods immediately after baking and depanning

#1: Improve Food Safety
• Ideal for:
– English muffins, tortillas, flatbread, bread

#2: Reduce Water and Chemical Consumption
• How much water is used in your plant? 100,000 gallons? 1,000,000 gallons? More? • Water is:
– Added as ingredient to food – Used in heat transferprocesses – Used for plant and equipment sanitation

#2: Reduce Water and Chemical Consumption
• It adds up! Especially when chemicals and wastewater disposal are included in the calculation • Simple changes in how you spray can reduce water use and save $10,000 to $500,000 or more annually

#2: Reduce Water and Chemical Consumption
• Action Steps:
– Fix leaks – one dairy plant saved nearly5,000 gallons per day – Use appropriate nozzles – one meat plant saved nearly 25,000 gallons per hour by making changes – Inspect nozzles for wear
• Most nozzles inspected are spraying 15 to 30% over capacity. One plant saved more than 3,300,000 gallons annually and significantly reduced chemical costs by replacing nozzles sooner

#2: Reduce Water and Chemical Consumption
• Action Steps:
– Usespray guns – one plant saved more than 15,000 gallons per day by using spray guns instead of 15 open hoses. Water use decreased by 30% – Only spray when necessary – Use solenoid valves tied to conveyor placement to shut off spray manifolds – Use trigger valves to spray intermittently or on demand instead of continuously – Turn off flows during shut-downs – Close filling lines when not in...
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