FDBusiness.com

Bakkavor Master Porridge Production with OAL Steam Infusion

 Breaking News
  • Danish Crown Presents its New Brand Identity Farmer-owned Danish Crown is setting a new direction towards a more sustainable future from farm to fork. A new brand and narrative will make it clearer to customers and consumers that Danish Crown has started this transformation. At the same time, Tulip Food Company is to change its name to Danish Crown Foods. Danish Crown plans [...]...
  • Lantmännen and Yara Lead the Way Towards World’s First Fossil Free Food Chain Lantmännen, the Nordic region’s leader in agriculture, machinery, bioenergy and food products, and Yara, thespecialist in agricultural products and environmental protection agents, are taking a pioneering role in the transformation of the food system. The partners will launch a pilot project with the ambition to introduce the world’s first certified fossil free food chain. This move [...]...
  • High Quality Content Sees Packaging Innovations London Break Records Packaging Innovations and Luxury Packaging London celebrated its 10th anniversary with standout show content. This included launching three brand-new features, advancing the sustainability debate with a focus on plastic alternatives, and welcoming more exhibitors than ever before. As a result, the show, which returned to London Olympia recently, boasted a nine percent increase in visitor numbers, with more than 4,700 [...]...
  • Nestlé Inaugurates Packaging Research Institute Nestlé has officially inaugurated the Institute of Packaging Sciences, the first-of-its-kind in the food industry. The new Institute enables Nestlé to accelerate its efforts to bring functional, safe and environmentally friendly packaging solutions to the market and to address the global challenge of plastic packaging waste. Mark Schneider, Nestlé CEO, comments: “Our vision is a world [...]...
  • Three Meals a Day – The Key to Boosting Digestive Health Markets? The traditional pattern of breakfast, lunch and dinner may hold the key to boosting digestive health markets, according to Kerry Group, the makers of the leading probiotic, GanedenBC30®. A new GanedenBC30 report notes that 85% of consumers say they are interested in buying products with digestive health benefits, but only 45% actually do.1 Additional insights report on key [...]...

Bakkavor Master Porridge Production with OAL Steam Infusion

June 28
16:33 2016

OAL Steam Infusion Retrofit LanceBakkavor is using OAL’s Steam Infusion technology to manufacture porridge following the successful installation of the advanced heating and mixing process.

Research under a £1million Innovate UK project identified grain hydration as a hot spot for Steam Infusion due to the unique homogenising effect and elimination of burn-on contamination. Following successful trials, Steam Infusion was retrofitted to existing kettles; Janet Prescott, Manufacturing Manager at Bakkavor Meals, Spalding explains the benefits of Steam Infusion for manufacturing porridge:

“We are very happy with the retrofit of OAL’s Steam Infusion technology to manufacture porridge. We have been able to quickly master how to maximise the benefits of the Steam Infusion system and we’re confident that the technology offers the flexibility to cook a wide variety of products to delight our customers.”

“The system is very fast and has reduced our cooking energy consumption by 15%. It’s a quality piece of equipment that’s definitely “cook proof”. Since the installation, our engineering team haven’t had to touch the system.”

Steam Infusion is a form of direct steam injection whereby culinary grade steam is directly introduced into a liquid product, with or without particulates. A Vaction™ unit, mounted on a lance located within the vessel introduces steam into the product. Lances can be retrofitted to existing vessels dependant on the type of agitation in the vessel.

Steam is accelerated within the Vaction unit using a unique nozzle design that accelerates the steam to Mach 3 (three times the speed of sound). As this steam comes into contact with the product, it creates a large dispersion zone and partial vacuum due to the Venturi effect. The steam then condenses and flows out as a uniform product. The partial vacuum means the unit acts like a pump, so product is pushed out of the unit and replaced with product to be heated.

The technology’s ability to heat product quickly is demonstrated in a whitepaper comparing traditional technologies ability to heat water against Steam Infusion. The study found that Steam Infusion can be up to 3 times faster at heating 1,000kg of water from 20C to 70C, taking just under 4 minutes.

The partial vacuum and short residence time within the Vaction™ unit prevent the exposure of ingredients to excess temperatures in turn preventing product in contact with the kettle surface being burnt and affecting finished product flavour and visual quality. Traditionally easy to burn dairy based products taste fresher and are visually clearer.

Grain hydration and porridge manufacture is just one area that the technology has been scientifically proven to offer advantages to traditional processing. Other areas of interest include soups, sauces and ready meals. Trials can be conducted at the National Centre for Food Manufacturing, Holbeach UK. At the site OAL are also conducting research into cryogenic cooling and robotic chefs.

About Author

admin

admin

Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • October 1, 2019PPMA Total Show
  • October 17, 2019Future Food-Tech
  • November 18, 2019Plastics Caps and Closures Conference 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements