Dairy / Cheese [ Return towards Agri-food & Beverages ]
Antoine Kralik
Modified Atmosphere Packaging (MAP)
You must propose food matching with the new life styles: take away, easy to prepare and to eat, extended preservation time, freshness and appearance. MAP combines all these advantages.
Freezing
The properties of cryogenic fluids (high refrigeration capacity, low temperature) allow the product to be very rapidly “frozen”. Cryogenic freezing takes generally 3 to 4 times less than with a mechanical refrigeration system.
Individual Quick Freezing (IQF)
The IQF production consists in crusting and freezing in line small, fragile and individuals products.
Crust freezing
Crust freezing is applied either to boost mechanical freezers, preserve shapes, prevent water losses or obtain an efficient slicing.
Chilling
During food processing, a rapid cooling of products allows an increased productivity and a compliance with hygiene and quality standards.
Shaping
Foaming
Inerting / Deoxygenation
The liquid and solid foodstuffs in contact with oxygen from the air may deteriorate them. The inerting and deoxygenating processes naturally and economically protect them against any alteration of their properties.
Milk atomisation into powder
Milk standardization
Transport under controlled temperature
You are concerned with the food processing or the food retail; You are a specialist of home delivery, away-from-home catering or refrigerated transport and you need to transport chilled and frozen food products without breaking the “cold chain”.
Waste Water Treatment
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