SAPLI NEWS

SAPLI IN FACHPACK Nurember (GERMANY) from 27-29 September 2022

Wed, 05 Oct 2022 09:59:49 GMT

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

Sapli will be present in PROPAK ASIA in Bangkok (Thailand). New equipment for food industry and powdered products shown. We wait for you there!
AZ11 hall 101

SAPLI EN EXPO PACK MEJICO del 14-17 Junio de 2022

183:749832242 (Albert Mozo Parramon) — Tue, 14 Jun 2022 12:53:20 GMT

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

Sapli estará presente en la feria Expopack en Ciudad de Méjico (Mexico). Maquinaria para llenado de productos en polvo y a granel con husillo y pesadoras multicabezal. Les esperamos allí!
Stand 2924

SAPLI IN PROPAK ASIA Thailand from 15-18 June 2022

183:749832242 (Albert Mozo Parramon) — Tue, 14 Jun 2022 12:42:15 GMT

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

Sapli will be present in PROPAK ASIA in Bangkok (Thailand). New equipment for food industry and powdered products shown. We wait for you there!
AZ11 hall 101

TRADE SHOW PRESENCE IN MULTIPLE COUNTRIES

183:749832242 (Albert Mozo Parramon) — Thu, 21 Apr 2022 11:00:59 GMT

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

SAPLI REMAINS ACTIVELY PRESENCE IN PRESENTIAL TRADE SHOWS AROUND THE WORLD SHOWING STANDARD AND NEW EQUIPMENT FOR FOOD INDUSTRY.

METAL TIN CAN SEAMER WITH VACUUM AND NITROGEN

Tue, 19 Apr 2022 09:02:47 GMT

METAL TIN CAN SEAMER IN MODIFIED ATMOSPHERE

Improve quality and extend shelf life of milk powder, vitaminic products and infant baby formula

Role and importance of packaging

In the process of storage and handling, milk powder and infant formula milk powder will have some unfavorable effects on nutrients in varying degrees. Packaging separates infant formula from the surrounding environment, thereby eliminating the effects of environmental factors (oxygen, humidity, light, temperature and microorganisms) on the milk powder, and avoiding physical and chemical changes in the nutrient contents. To ensure that the milk powder is in product circulation links with stable quality, extend shelf-life and storage-life of milk powder.

Stable and beautiful packaging can increase the value of infant milk powder to consumers with a sense of hygiene, nutrition, taste and sense of security. Thereby enhancing the value of the milk powder, effectively promote the sale of milk powder.

Second, the role of storage of nitrogen packaging

Powdered milk, especially baby food, is a highly sensitive product. To extend shelf life, it is important to displace oxygen from the Package by evacuating air and filling with clean nitrogen with low residual oxygen. Nitrogen, accounting for 78% of the volume of air, exists in air as an elemental substance and is inexhaustible. It is a colorless, non-toxic and tasteless inert gas.

The cans are mostly filled with nitrogen when packaging, segregated the milk powder direct contact from the oxygen in air, to prevent the oxygen and infant milk powder direct contact caused by with oxidation, fading, corruption and a variety of mold, bacteria, thus ensuring the freshness of infant milk powder, extending the storage period of infant milk powder. Therefore, the level of residual oxygen in the cans is essential, to prevent oxidative deterioration of milk powder due to excessive levels of oxygen.

Revolutionary solution

Seamer with the best vacuum and gassing system in the market. An MAP canning system especially for powdered products with the highest level of quality for final consumer and an extended shelf-life of the product for the manufacturer. Suitable for any kind of powdered or grain product that require a lox level of oxygen and the best quality method.

Sapli, offers the unique on the market and patented solution for modified atmosphere (MAP) - highly-efficient cans seaming system, developed specially for maximum reduction of vacuum gassing and sealing cycle and achieving reduced and optimal level of oxygen inside the can (around 0.5-1%).

Sapli substitutes the existing air in the can and in between the powder particles for N2 and CO2 with the best solution existing in the market.

Sapli also has added-value solutions to most of the production steps and they all result into one or several of the below mentioned advantages:

Best quality packaging
Low footprint used
Low Nitrogen consumption
Best return of investment

SAPLI IN INTERPACK 2023 EXHIBITION 04-10 MAY

183:749832242 (Albert Mozo Parramon) — Tue, 19 Apr 2022 08:23:03 GMT

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

SAPLI will be present in next INTERPACK edition in Düsseldorf (Germany) once again. New equipment for food industry and powdered products shown. We wait for you there!
Hall 13 - Stand E31.

SAPLI IN FACHPACK 2021 EXHIBITION 28-30 SEPT

183:749832242 (Albert Mozo Parramon) — Wed, 14 Jul 2021 14:47:43 GMT

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

Sapli will be present in next FACHPACK edition in Nuremberg (Germany) once again. New equipment for food industry and powdered products shown. We wait for you there!
Hall 1 - Stand 156.

REVOLUTIONARY EQUIPMENT FOR METAL TIN PACKAGING WITH MAP

Tue, 27 Apr 2021 09:18:15 GMT

REVOLUTIONARY EQUIPMENT FOR METAL TIN PACKAGING WITH MAP

Whole milk powder

WMP consists mainly of whey proteins, caseins, milk fat, and lactose. The physical processes, involving mainly milk fat and lactose, together with chemical reactions, have the ability to reduce the shelf life of WMP and other dry products based on milk powder. These other products include infant formula and instant powders for coffee, cocoa, and chocolate-flavored beverages. Long-term storage of milk powder affects the nutritive value, mainly due to loss of lysine, and the sensory qualities of the reconstituted milk, as well as the functional and physical properties that are so important for the use of milk powder as a food ingredient.

Three deteriorative reactions determine the shelf life of milk powder in practice: lactose crystallization, lipid oxidation, and Maillard reactions (nonenzymic browning).

The basic properties that determine milk powder quality, and where defects mainly appear, include powder structure, solubility, water content, scorched particles, flowability, oxidative changes, flavor, and color.

So, how to extend shelf life of milk powder and especially of infant formula? What form of packaging is more suitable for their preservation? Which system offers the best solution?

First, the role and importance of packaging

In the process of processing, storage and handling, milk powder and infant formula milk powder will have some unfavorable effects on nutrients in varying degrees. Packaging separates infant formula from the surrounding environment, thereby eliminating the effects of environmental factors (oxygen, humidity, light, temperature and microorganisms) on the milk powder, and avoiding physical and chemical changes in the nutrient contents. To ensure that the milk powder is in product circulation links with stable quality, extend shelf-life and storage-life of milk powder.

For example, metal cans infant milk powder packaging is the mainstream packaging of infant milk powder in market, but also a packaging form of exclusive high-end brand.

Second, the role of storage of nitrogen packaging

Third, revolutionary solution from Sapli

Sapli, a Spanish company located in Girona, developed a MAP canning system especially for powdered products that require a high level of quality for final consumer and a long shelf-life of the product for the manufacturer. For example, for infant formula, coffee, snacks and others.

SAPLI designs and manufactures a wide range of machines for powdered and solid products, mainly for the food industry. From 1978 till today, a lot of SAPLI's complete lines are working around the world. SAPLI designs, lay-out and install complete lines to fill, seam and pack powdered products into rigid containers (glass jars and bottles, aluminum cans and metal cans, plastic jars and bottles) and flexible packaging (sachets, doy-packs). The container volumes range from 30 to 2000 ml for a production capacity up to 600 cans per minute, or even more.

SAPLI helps the customers to develop their project from very first steps offering a wide range of services

Sapli substitutes the existing air in the can and in between the powder particles for N2 and CO2 with the best solution existing in the market.

Sapli also has added-value solutions to most of the production steps and they all result into one or several of the below mentioned advantages:

Best quality packaging
Low consumption
Best return of investment
Ergonomic design of production and maintenance tasks

QUALITY BRANDS – QUALITY EQUIPMENT – QUALITY SOLUTIONS

Tue, 30 Mar 2021 09:33:02 GMT

QUALITY BRANDS – QUALITY EQUIPMENT – QUALITY SOLUTIONS

Sapli range of equipment includes as standard the best brands for industrial equipment to let our customers focus only in the production process. Modified atmosphere packaging requires equipment specially built for its purpose, so Sapli install proofed brands in the market.

Modified Atmosphere Packaging (MAP) is well established in the food industry and continues to gain in importance. MAP means, simply put, that the natural ambient air in the package is replaced by a gas or gas mixture, often nitrogen and carbon dioxide. This packaging under a protective atmosphere preserves the quality of fresh produce over a longer period of time, prolongs shelf-life, and gives food producers access to a geographically larger market for perishable products.

The standards required by Modified Atmosphere Packaging are comparatively high, and have to be controlled and monitored to ensure safety. Therefore, food manufacturers rely on modern MAP gas technology and various levels of quality assurance for maximum process safety.

Benefits of modified atmospheres:

· Longer shelf life / higher quality

· Less waste (less waste of spoiled food)

· More sales opportunities (reality of global market)

· Fewer preservatives

· Appealing package design

Modified Atmosphere Packaging makes comparatively high demands on the packaging process, especially on the vacuum sealing process. Many sources of error can lead to leaks, usually micro-leaks. Right from the point of mixing the gases and introducing them into the package, maximum care is required. A faulty mixture or leaking packaging can have serious effects - from the loss of nutrients, taste, colour or structure to a bad smell or infestation with microorganisms. Depending on the product, health risks to the consumer cannot be completely eliminated.

Modified Atmosphere Packaging therefore requires modern high-quality equipment and uncompromising standards of hygiene. But even when using best available technology, failures can’t be completely avoided. So comprehensive quality assurance activities are essential. These can begin during the packaging process, using inline gas analysis, which constantly monitors the composition of the modified atmosphere. After packaging, the packages must be tested for the correct gas mixture and for leaks. Only with this level of rigour can it be ensured that the full benefit of Modified Atmosphere Packaging is achieved and that the customer receives a top-quality product.

Gas mixers and meterers

In the packaging process the air inside the package is replaced by a gas or a gas mixture. Pre-mixed modified atmospheres are available in different mixtures and under several brand names. WITT on-site gas mixers are used to create these gas mixtures. WITT brand MAP gas mixers provide verified gas quality and safety in the packaging process – for germfree and long shelf-life food, offering at the same time high flexibility to the user. At the push of a button different mixtures can be produced in the shortest time on one packaging line, depending on the requirements of the product.

That’s why Sapli trusts in WITT’s gas mixing and metering systems in its unique high-performance can feeding system for vacuum-gassing and seaming process, VacuuMotion, designed specifically to minimize the vacuumgassing and seaming cycle in order to achieve optimal residual oxygen levels. WITT gas mixing systems are adjusted to the specific product type and processes, and require only basic installation requirements.

Gas analysers

Gas analysers are essential for quality control in the MAP process. The monitoring can be done as continuous analysis during the packaging process or batch sampling after the packaging process. For continuous analysis, a gas analyser module is integrated into the gas mixing system. The gas analyser monitors the correct composition of the gas mixture. Sample testing is part of the quality control system of almost every company working with modified atmospheres. Via a needle, a sample is taken from the package. High quality gas analysers use modern sensors, very precise and rapid and requiring a very low gas volume. They are therefore also suited to packs with very small headspace, and a very low volume of gas inside the package. All data is logged and can be archived for complete QA documentation.

Sapli integrates WITT equipment into MAP equipment, as it gives an effective support for our quality assurance. As a solution provider WITT offers a high-quality gas mixers and gas analysers certified according to ISO 22000 food safety standard. Rely on the highest level of technical standard that is available with modern MAP gas technology by WITT – for optimal process safety and perfect food quality.

FOOD & BEVERAGE METAL CANS MARKET GLOBAL FORECAST TO 2025

Thu, 18 Mar 2021 08:32:22 GMT

FOOD & BEVERAGE METAL CANS MARKET GLOBAL FORECAST TO 2025

The food & beverage industry is constantly evolving: hence, the demand for packed and canned food and beverages is increasing to meet the growing requirements of the consumers. Metal Packaging productivity has risen because of its importance in the overall supply chain. However, it ensures the quality and safety of the content within the Package and Works as an important marketing tool for the product to attract customers. In developed regions, canned food has become an important part of people’s diet. Moreover, developed economies are the largest users and producers of metal Packaging. Metal Packaging is important for food preservation without microbiological deterioration.

The constantly changing consumer lifestyles and preferences toward convenience food have shown an upward trend in the last few years. Key manufacturers of metal cans are focusing on innovating new designs to adhere to the quality guidelines prescribed by the respective regulating authority. Furthermore, the lower consumption of Energy during the recycling of aluminium and steel has augmented the growth of the metal cans market during the forecast period. Mostly, the metal cans market is dominated by the beverage industry in the past few years. Thereby, the growth can be seen in food cans due to the increasingly busy work lifestyles of consumers and their preference for ready-to eat.

North America and Europe dominated the metal cans market for food/beverages during the forecast period. The steady growth is attributed to the saturated consumption rate of processed food and beverages in these regions. The US is the key manufacturer of metal cans for food and beverages, a majority of which is used for their domestic consumption.

The Asia Pacific and South American regions have the potential for food & beverage metal cans market. The consumption rate of processed food & beverages is increasing in the region due to the change in consumer trends and an increase in high disposable incomes. On the other hand, the consumer demand for canned food & beverages, which has further driven the demand for metal cans in countries such as India, China and Japan. Hence, for metal cans, there is still a huge market that has remained untapped, which is increasing opportunities for metal cans in the food & beverage industry.

SIGNIFICANT GROWTH OF ASIA PACIFIC IN THE FOOD & BEVERAGE METAL CANS MARKET 2020-2025

FOOD AND BEVERAGE METAL CANS MARKET SIZE, BY REGION, 2018-2025 (USD BILLION)

Source: Press Releases, Related Journals, Company websites, Expert Interviews and Markets Analysis.

SHELF LIFE OF PRODUCTS WITH THE APPLICATION OF MAP AND WITHOUT

Fri, 26 Feb 2021 09:49:56 GMT

SHELF LIFE OF PRODUCTS WITH THE APPLICATION OF MAP AND WITHOUT

Depending on the requirements for the product, its properties, packaging method and gas concentration.

DAIRY PRODUCTS

Cheese spoilage occurs primarily due to the growth of microbes and the resulting rancidity. Chilling food essentially extends the shelf life. On contact with oxygen, there is a danger of mold formation. Therefore, in the past, vacuum packaging was often used, which is inconvenient to open. CO2 effectively prevents the formation of mold without affecting the ripening process of the cheese.

Soft cheese tends to go rancid quickly. Another problem arises with the use of a modified CO2 gas environment. Since soft cheese absorbs much more CO2 than hard cheese, there is a risk that the packaging will lose its shape. Thus, the CO2 concentration should be chosen as low as possible.

When packaging dairy products such as yoghurt or cream, food becomes acidic at high CO2 concentration. Therefore, N2 must be used when packing these products.

Powdered milk, especially baby food, is a highly sensitive product. To extend shelf life, it is important to displace oxygen from the package by evacuating air and filling with clean nitrogen with low residual oxygen.

NUTS AND SNACKS

When packing snacks such as potato or meat chips, different types of nuts (peanuts, pistachios, and others), the aspect of the fat content of the products is considered. There is a danger of oxidation, as a result of which the products when

suboptimal gaseous environments become rancid. Therefore, in order to prolong shelf life and maintain taste, it is important to minimize contact with oxygen. Usually, when using MAP, 100% nitrogen concentration is used. In addition to extending the shelf life, on the one hand, the gaseous environment also protects against mechanical damage by maintaining the shape of packaging for fragile products, such as packing potato chips into bags.

COFFEE

Coffee as a dry product is relatively immune to spoilage by the growth of microorganisms. However, the fatty acids it contains can cause the product to go rancid. To avoid this, coffee is packed without oxygen. The bags or coffee capsules use a modified atmosphere of pure nitrogen.

PROTECTIVE GASES FOR MODIFIED ATMOSPHERE PACKAGING

Wed, 17 Feb 2021 10:18:49 GMT

PROTECTIVE GASES FOR MODIFIED ATMOSPHERE PACKAGING

OXYGEN (O2)

Causes deterioration of products caused by oxidation and forms a prerequisite for the growth of aerobic microorganisms. Therefore, oxygen is often excluded when packing in MGS. In some cases, such as the packaging of raw meat, a high concentration of oxygen is deliberately applied to prevent reddish discoloration and inhibit the growth of anaerobic organisms.

CARBON DIOXIDE (CO2)

Colorless, odorless and tasteless. Prevents oxidation and inhibits the growth of aerobic bacteria and mold. Gas is often used to increase the shelf life of food. In general, the shelf life of packaged or stored food is longer the higher the CO2 content. However, if the dosage is too high, some foods can sour faster. In addition, gas from the package can diffuse or be absorbed by the product - or cause the package to lose its shape. The use of a filler gas can delay this effect.

NITROGEN (N2)

It is an inert gas and, as a rule, is used to displace air from packages, especially oxygen when packing products. This prevents the oxidation of foods and blocks the growth of aerobic microorganisms.

CARBON MONOXIDE (CO)

Colorless gas, odorless and tasteless. Like oxygen, carbon monoxide is partly used to keep the meat red. The required concentrations are very low. In some countries, including the EU, the use of carbon monoxide for a protective atmosphere in food packaging is prohibited.

IMPACT OF PACKAGING ON INDICES OF FAILURE: MOISTURE TRANSFER

Mon, 15 Feb 2021 08:30:02 GMT

IMPACT OF PACKAGING ON INDICES OF FAILURE: MOISTURE TRANSFER

Absorption or desorption of moisture can signi5 cantly affect the shelf life of foods. This is particularly the case for dry, powdery products such as milk powders. The main purpose of Packaging is to protect the powder from moisture ingress to preserve the product characteristics. When they gain moisture, powdery products become lumpy or cake. In addition, the moisture may lead to deleterious changes such as structural transformations, enzymic reactions, browning, and oxidation, depending on temperature and the availability of O2. Moisture or water vapor ingress in combination with light, O2, and an elevated temperature can result in physical loss of texture and caking due to lactose crystallization, microbial spoilage, nonenzymic reactions such as Maillard browning and fat oxidation. The effectiveness of a package can be determined during shelf life testing or by combining information from break-point testing (holding at increasing humidities) and knowledge about the characteristics of the moisture permeability of the Packaging material.

Although an “wáter activity” (known as aw) < 0.6 is considered sufficient to prevent the growth of microorganisms, chemical reactions and enzymic changes may occur at considerably lower levels. It is important for the determination of the maximum shelf life for milk powders not to exceed a moisture content corresponding to an aw at which the rate of lipid oxidation is at a minimum. Commonly the aw of Whole Milk Powder varies from 0.25 (low) to 0.35 (high) and for Skim Milk Powder from 0.32 to 0.43.

Moisture sorption isotherms (MSIs) for powders describe the equilibrium relationship between

the moisture content of the powder and the relative humidity of the surrounding environment at a specific temperature. Such MSIs are major sources of information for optimizing concentration and dehydration processes, microbial growth conditions, and the physical and chemical stability of the product. Knowing the MSIs of powdered milk products is essential to be able to predict their stability in association with packaging characteristics.

Changes in the immediate environment (i.e., temperature, moisture, and gas composition) can cause different types of reactions that may be interrelated and sometimes act synergistically. Therefore, it is very difficult to control a particular reaction. Moisture content and aw can often determine the rate of deteriorative reactions as well as microbial growth. As indicated earlier, prevention of microbial growth can be achieved provided aw < 0.6. However, increased moisture levels due to transmission or condensation of wáter vapor (due to temperatura fluctuations) could result in favorable conditions for microbial growth. Off-flavors, increased acidity, and visual and textural changes may be additional negative effects of microbial growth.

Another significant factor that causes caking in milk powders is lactose. Lactose is highly

hygroscopic, but crystallization does not occur if aw < 0.43, the moisture content <8.4%, and storage temperature <20°C. With the relatively high lactose content in filled milk powder (FMP) (~35%), the powder may be prone to caking with an increase in free moisture due to lactose crystallization. Difficulties in dispersing the powder in water (i.e., diminishing the instantizing properties) may be the result.

Therefore, in selecting a suitable packaging system for milk powders, three factors must be taken into account: the initial moisture content of the powder, the final acceptable moisture content of the powder, and the required shelf life.

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: CAKING

Fri, 05 Feb 2021 10:36:23 GMT

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: CAKING

Several properties of powders with amorphous lactose can be related to its glass transition temperatura. These include surface stickiness and caking, time-dependent lactose crystallization and release of encapsulated lipids, and increasing rates of nonenzymic browning and lipid oxidation.

When an amorphous component is given suitable conditions of temperature and water content, powder can mobilize as a high-viscosity flow, which can make it sticky and lead to caking. The changes in mechanical properties and diffusion are responsible for stickiness, caking, and lactose crystallization. Caking is a deleterious phenomenon by which a low-moisture, free-flowing powder is first transformed into lumps, then into an agglomerated solid, and ultimately into a sticky material, resulting in loss of functionality and lowered quality. Amorphous lactose is generally present in high-fat powders and can contribute to flowability problems. However, these problems also arise under conditions [water activity and powder temperature] where the amorphous lactose is stable. This indicates that milk fat also contributes to caking. The changes in the reaction rates are more complex and are affected by other factors, including

pH, heterogeneities in water distribution, and miscibility of proteins and carbohydrates.

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: COHESION / FLOWABILITY

Tue, 02 Feb 2021 09:23:21 GMT

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: COHESION / FLOWABILITY

Powder deposition on processing equipment is a problem in the dairy industry, particularly in the spray-drying process, and results in economic disadvantages. Cohesion increases with a reduction in particle size; fat also plays an important part in the observed trend toward higher cohesion with increasing temperature. More surface area is available for cohesive forces, in particular, and frictional forces to resist flow. Melting of fat is likely to cause the major increase in cohesion, but there are several possible mechanisms. The liquid fat may have formed bridges between the particles, which increases the bonding strength. Alternatively, fat liquefaction could have softened the powder, resulting in deformation of the powder particles, which would have increased the contact area between the particles, thus enhancing already present attractive forces. During processing, the behavior of powders is strongly influenced by particle properties as well as the design and operating conditions of the equipment.

The flowability of powders in such equipment is an important issue as it can strongly influence the efficiency and reliable operation of these processes. Intuitively, one would expect particle shape to affect flowability, as shape will influence the surface contacts between particles; however, there is not much reported work on the influence of shape on poder flowability.

FOOD QUALITY ATTRIBUTES OF LOW-FAT MILK POWDER OR SKIM MILK POWDER

Fri, 22 Jan 2021 09:29:24 GMT

FOOD QUALITY ATTRIBUTES OF LOW-FAT MILK POWDER OR SKIM MILK POWDER

Low-fat milk powder or Skim Milk Powder (SMP) is produced as a result of the removal of milk fat and water from milk. It contains a maximum of 1.5% fat and a maximum moisture content of 5%. The quality of this product is determined by the total heat treatment (i.e., temperature and time of all operations in processing). Most of the properties mentioned (solubility, water content, flavour, color and others) are strongly affected by the intensity of the applied heat treatment. The storage time and the temperature influence the entire quality of the powder. SMP has low bulk density; an increase in bulk density is accompanied by a corresponding improvement in other quality characteristics such as wetting, sinking, and dispersing abilities.

ATRIBUTOS DE CALIDAD ALIMENTARIA DE LA LECHE EN POLVO BAJA EN GRASA O LA LECHE DESNATADA EN POLVO

La leche en polvo baja en grasa o la leche en polvo desnatada se produce como resultado de la eliminación de la grasa y el agua de la leche. Contiene un máximo de 1,5% de grasa y un contenido máximo de humedad del 5%. La calidad de este producto está determinada por el tratamiento térmico total (es decir, la temperatura y el tiempo de todas las operaciones en el procesamiento). La mayoría de las propiedades mencionadas (solubilidad, contenido de agua, sabor, color y otras) se ven fuertemente afectadas por la intensidad del tratamiento térmico aplicado. El tiempo de almacenamiento y la temperatura influyen en toda la calidad del polvo. La leche en polvo desnatada tiene baja densidad aparente; un aumento en la densidad aparente va acompañado de una mejora correspondiente en otras características de calidad tales como capacidad de humectación, hundimiento y dispersión.

ПИЩЕВЫЕ СВОЙСТВА ОБЕЗЖИРЕННОГО СУХОГО МОЛОКА

Сухое обезжиренное молоко (СОМ) производится в результате удаления из молока молочных жиров и воды. Оно содержит максимум 1,5% жира и не более 5% влаги. Качество этого продукта определяется температурой термической обработки и временем, потраченным на данные операции. Большинство свойств, таких как растворимость, содержание влаги, аромат, цвет и др, сильно зависят от интенсивности применяемой термообработки. Время хранения и температура влияют на качество порошка в целом. СОМ имеет низкую насыпную плотность; увеличение объемной плотности сопровождается соответствующим улучшением других качественных характеристик, таких как смачиваемость, подружение и растворимость.

Food Products Suitable for Modified Atmosphere Packaging

Thu, 17 Dec 2020 11:00:07 GMT

Food Products Suitable for Modified Atmosphere Packaging

Dairy products

Milk powder, over all for utilize in infant formula product, may be a exceedingly delicate item. It is particularly imperative to guarantee that oxygen is uprooted from container in arrange to expand the shelf life. In practice, bundling packaging is carried out in unblended nitrogen with as low a residual oxygen content as possible.

Sapli machines can provide up to 0,5% redusial oxygen inside.

Snacks and Nuts

Snack products, for example potato chips or nuts, primarily involve issues related with the fat content of the food. There is a risk of oxidation, whereby the items can quickly become rancid if the container is not optimal. To extend the shelf life, it is in this manner imperative to limit the contact with oxygen. Modified atmospheres with 100% nitrogen are normally utilized. In this way, a premature spoilage can be prevented, while these atmospheres also provide protection from mechanical damage to sensitive products.

Coffee

As a dried item, coffee is generally heartless to decay by microorganisms. In any case, the hazard of the greasy acids it contains oxidizing and making the item rank is more noteworthy. To avoid this, oxygen should be excluded from the packaging. Modified atmosphere comprising 100% nitrogen is frequently used in coffee packaging.

Sapli presents 2-Heads Vacuum-Gassing and Seaming Equipment.

Equipment extracts the air (oxygen) from the can and in between the particles of the product. This space is refilled with Nitrogen or any other gas or gas mix required to add quality to the final product. Before can is taken back to the line it is seamed, and it all happens in the same point. No need of extra equipment.

MAP SEAMER - WORKING MODES:

1) up to 14 cans/minute : air extraction + gas injection + seal (under 0.5% O2)

2) up to 25 cans/minute: gas injection + seal (under 8% O2)

3) up to 30 cans/minute: seal only (atmospheric O2 value)

*Depending on the product characteristics– density, flowing rate, can size etc

Products that can be packaged: Powdered and granular products (Infant Formula, Milk Powder, Instant Coffee, Cocoa, Nuts, Snacks)

Can type: Metal Tin Can, Composite Can or Plastic Can

Residual levels of O2: Up to 0,5% inside (depending on product requirements)

Gassing with: N2, N2+CO2 or any other gas mixture

Продукты питания, при упаковке которых возможно применение модифицированной газовой среды.

В модифицированной газовой среде можно упаковывать самые различные продукты питания. Традиционно этот способ упаковки применялся для молочных, мясных и хлебобулочных изделий. Однако в последнее время модифицированная газовая среда все чаще используется также для упаковки таких продуктов как рыба, кофе, овощи и фрукты. Также продукты быстрого приготовления и полуфабрикаты составляют значительную часть всего ассортимента продукции, для упаковки которой идеально подходит модифицированная газовая среда.

Молочные продукты.

Сухая молочная смесь, особенно для детского питания, является продуктом, особенно подверженным нежелательным изменениям в результате воздействия окружающей среды. Для продления срока хранения этого продукта необходимо в первую очередь исключить наличие кислорода в упаковке. На практике это возможно при упаковке с применением чистого азота, в этом случае концентрация остаточного кислорода является не значительной.

Орехи и закуски, так называемые снэки.

Процесс порчи таких продуктов как катрофельные чипсы или арахис связан в первую очередь с высоким содержанием жира. Недостатки упаковки могут привести к окислению, в результате чего продукты становятся прогорклыми. Для продления срока хранения необходимо изолировать подобные продукты от контакта с кислородом. Часто рекомендуется применение 100% азота в качестве модифицированной газовой среды. Это способствует продлению срока хранения, обеспечивая одновременно защиту от возможных механических повреждений таких продуктов как картофельные чипсы, упакованные в стандартные пакеты.

Кофе.

Кофе является продуктом с низким содержанием влажности и почти не подвержен процессу порчи в результате деятельности микроорганизмов. Скорее существует опасность окисления содержащихся в кофе жирных кислот, что приводит к прогорклости. Во избежание этого рекомендуется упаковка кофе с применением модифицированной газовой среды, не содержащей кислорода. Вместо него применяется чистый азот.

Sapli представляет Вакуумно-Газозакатачное Оборудование с Двумя Стандиями Закатки

Оборудование автоматически извлекает воздух (кислород) из банки с продуктом и заполняет освободившееся свободное пространство азотом или любым другим газом, или газовой смесью, необходимой для повышения качества и срока годности конечного продукта. Прежде чем банка будет возвращается на линию, она проходит процедуру двойной закатки, и все это происходит в одной точке. Нет необходимости в дополнительном оборудовании.

Машину можно настроить для работы в 3 различных режимах:

1) До 14 банок в минуту: Вытяжка воздуха + Газация азотом или газовой смесью + Закатка (до 0,5% O ₂ )

2) До 25 банок в минуту: Вытяжка воздуха + Закатка (до 8% O ₂ )

3) До 30 банок в минуту: Только Закатка (атмосферное значение O ₂ )

* В зависимости от характеристик продукта – его плотности, текучести, размера упаковки и т.д.

Продукты, которые можно упаковывать таким образом: порошкообразные и гранулированные продукты (детские смеси, сухое молоко, растворимый к офе, какао, орехи, закуски).

Тип банок: Жестяные, алюминиевые, картонные и пластиковые банки

Уровень остаточного кислорода (O2): до 0,5% внутки (в зависимости от требований к пролукту)

Газация при помощи: N2 , N2+CO2 или любой другой подходящей газовой смесью.

NUTRITION QUALITY PROPERTIES OF WHOLE MILK POWDER

Mon, 23 Nov 2020 11:36:16 GMT

NUTRITION QUALITY PROPERTIES OF WHOLE MILK POWDER

WMP comprises primarily of whey proteins (nearly 4%), caseins (nearly 20%), milk fat (nearly 26%), and lactose (nearly 38%). The particles of dairy powder comprise of a persistent mass of undefined lactose and other low-molar-mass components in which fat globules and proteins are implanted. The physical processes, including primarily milk fat and lactose, along with chemical responses, have the capacity to diminish the shelf life of WMP and other dry items based on dairy powder, for example baby food and powders for coffee and cocoa. Long-term storage of dairy powder influences the nutritive esteem, primarily due to misfortune of lysine, and the tangible qualities of the reconstituted dairy, as well as the utilitarian and physical properties that are so critical for the utilize of dairy powder as a nourishment fixing.

Dairy powder quality is impacted by different variables amid preparing or storage:

1. Fabricating procedures and parameters

2. Drying methods and conditions

3. Storage conditions

The shelf life of milk powder in practice is determined by three reactions: lactose crystallization, lipid oxidation, and Maillard responses (nonenzymic browning).

The main properties that determine the quality of dairy powder and in which defects are mainly manifested include powder structure, solubility, water content, burnt particles, flowability, oxidative changes, aroma and color. Therefore, the quality of dairy powder should be quantified by the relationship between the rational process parameters that best depict these properties.

ПИЩЕВЫЕ СВОЙСТВА ЦЕЛЬНЫХ МОЛОЧНЫХ ПОРОШКОВ

ЦМП состоит в основном из сывороточных белков (около 4%), казеинов (около 20%), молочного жира (около 26%) и лактозы (около 38%). Частицы сухого молока состоят из непрерывной массы аморфной лактозы и других компонентов с низкой молярной массой, в которые заключены жировые шарики и белки. Физические процессы, в которых задействованы в основном молочный жир и лактоза, вместе с химическими реакциями могут сократить срок хранения ЦМП и других сухих продуктов на основе сухого молока, таких как детские смеси и растворимые порошки для кофе, какао и напитков со вкусом шоколада. Длительное хранение сухого молока влияет на питательную ценность, в основном из-за потери лизина, и на сенсорные качества восстановленного молока, а также на функциональные и физические свойства, которые так важны для использования сухого молока в качестве пищевого ингредиента.

На качество сухого молока во время обработки или хранения влияют различные факторы

1. Технологии и параметры изготовления

2. Способы и условия сушки

3. Условия хранения.

Срок годности сухого молока на практике определяют три реакции: кристаллизация лактозы, окисление липидов и реакции Майяра (неферментативное потемнение).

Основные свойства, которые определяют качество сухого молока и в которых в основном проявляются дефекты, включают структуру порошка, растворимость, содержание воды, пригоревшие частицы, сыпучесть, окислительные изменения, аромат и цвет. Следовательно, качество сухого молока следует определять количественно с помощью взаимосвязи между рациональными параметрами процесса, которые лучше всего описывают эти свойства.

SPRAY-DRIED DAIRY POWDERS

Fri, 30 Oct 2020 10:48:55 GMT

SPRAY-DRIED DAIRY POWDERS

SPRAY DRYING

Spray drying is the foremost common strategy of drying out dairy items. It includes quick expulsion of dampness, driving to the arrangement of nebulous lactose, which shapes a persistent lattice in which proteins, fat globules, and discuss cells scatter. Spray-drying Bundling and the Shelf Life of Dairy Powders innovation in combination with other unit forms plays an vital part in reacting to showcase requests for powders with a wide run of useful properties. Spraydrying innovation includes the change of the drain emulsion into a extraordinary number of little beads that are uncovered to a quick current of hot discuss as they drop into the splash chamber. As water is vanished from the beads they ended up powder particles.

PROPERTIES OF SPRAY-DRIED DAIRY POWDERS

The quality of nourishment powders is based on a assortment of properties, depending on the particular application. In common, the ultimate dampness substance, insolubility list, dispersability list, free fat, rheological properties, and bulk thickness are of essential significance. These characteristics depend on drying parameters (sort of splash dryers, nozzles/wheels, weight, agglomeration, and thermodynamic conditions of the discuss: temperature, relative mugginess, and speed) and characteristics of the concentrate some time recently drying (composition/physicochemical characteristics, thickness, thermosensibility, and accessibility of water). The insolubility file is of essential significance for the quality of moment powders. Insoluble fabric is shaped amid splash drying of concentrated drain. The genuine sum depends on the temperature and dampness substance amid the drying period. An imperative quality property of dairy powder is the bulk thickness. It is clearly of impressive intrigued from an financial point.

РАСПЫЛИТЕЛЬНАЯ СУШКА МОЛОКА

СУШКА МОЛОКА РАСПЫЛЕНИЕМ

Распылительная сушка - самый распространенный метод обезвоживания молока и молочных продуктов. Он включает быстрое удаление влаги, что приводит к образованию аморфной лактозы, которая образует сплошную матрицу, в которой рассеиваются белки, жировые шарики и воздушные клетки. Технология упаковки с распылением и срок хранения сухого молока в сочетании с другими единичными процессами играет важную роль в удовлетворении рыночного спроса на порошки с широким спектром функциональных свойств. Технология распылительной сушки включает преобразование молочной эмульсии в большое количество мелких капель, которые подвергаются быстрому потоку горячего воздуха, попадая в распылительную камеру. Когда вода испаряется из капель, они превращаются в частицы порошка.

СВОЙСТВА МОЛОЧНОХ ПОРОШКОВ

Качество пищевых порошков зависит от множества свойств в зависимости от конкретного применения. В общем, окончательное содержание влаги, индекс нерастворимости, индекс диспергируемости, свободный жир, реологические свойства и насыпная плотность имеют первостепенное значение. Эти характеристики зависят от параметров сушки (типа распылительных сушилок, форсунок, давления, агломерации и термодинамических условий воздуха: температуры, относительной влажности и скорости) и характеристик концентрата перед сушкой (состав / физико-химические характеристики, вязкость, термочувствительность, наличие воды).

Индекс нерастворимости имеет первостепенное значение для качества растворимых порошков. Нерастворимый материал образуется при распылительной сушке концентрированного молока. Фактическое количество зависит от температуры и влажности во время сушки. Важный качественный признак сухого молока - насыпная плотность. Очевидно, он представляет значительный интерес с экономической точки зрения, поскольку влияет на стоимость хранения, упаковки и транспортировки.

FEATURES COMPARISON: SAPLI SYSTEM WITH CHAMBERS SYSTEM

Thu, 01 Oct 2020 10:31:39 GMT

FEATURES COMPARISON: SAPLI SYSTEM WITH CHAMBERS SYSTEM

Sapli offers a unique and patented solution for modified atmosphere (MAP) canning applications. Sapli seams cans in a production line for speeds from low ranges (8 units per minute) up to high speeds (96 upm). In all cases system applied is common and efficient giving a reduced level of oxygen inside the can (around 1-2%).

There are existing solutions in the market that are highly demanding in terms of price and costs for manufacturing powdered product in MAP.

Sapli developed an MAP canning system especially for powdered products that require a high level of quality for final consumer and a long shelf-life of the product for the manufacturer. For example for infant formula, coffee, snacks and others.

Sapli substitutes the existing air in the can and in between the powder particles for N2 and CO2 with the best solution existing in the market.

Below there is a chart where a comparison between solutions can be seen focussing on the some of the advantages of the solution offered by Sapli.

СРАВНИТЕЛЬНАЯ ХАРАКТЕРИСТИКА ВАКУУМНО-ГАЗОВОЙ СИСТЕМЫ SAPLI С КУПОЛЬНЫМИ СИСТЕМАМИ

Sapli предлагает уникальное запатентованное решение для производства порошкообразных, гранулированных и других сыпучих продуктов в Модифицированной Газовой Среде (МГС или MAP). Машины Sapli работают как на низкоскоростных производственных линиях (7-8 банок в минуту), так и на высокоскоростных (до 96 банок в минуту). Во всех случаях применяется эффективная система, обеспечивающая низкий уровень остаточного кислорода внутри упаковки (около 1-2%).

На рынке, конечно, существуют другие решения, но они очень не привлекательны по цене и итоговым затратам на производство продуктов в МГС.

Компания Sapli разработала систему консервирования в Модифицированной Газовой Среде специально для порошкообразных продуктов, которые требуют высокого уровня качества для конечного потребителя и длительного срока хранения для производителя. Например, для детского питания, кофе, закусок и др.

Sapli заменяет присутствующий в наполненой упаковке воздух на Азот (N2) и Углекислый Газ (CO2) при помощи своего лучшего решения, существующего на рынке.

THE MANUFACTURE OF MILK POWDER

Tue, 04 Aug 2020 14:40:10 GMT

THE MANUFACTURE OF MILK POWDER

Drying means that the water in a liquid product—in this case milk—is removed, so that the product acquires a solid form. The water content of milk powder ranges between 2.5% and 5%, and no microbial growth occurs at such a low water content. Drying extends the shelf life of the milk, simultaneously reducing its weight and volume. This reduces the cost of transporting and storing the product.

Preheating conditions are used to a large extent to control the functional properties of

the powder. A number of changes occur in milk during preheating: whey protein denaturation, association of denatured whey proteins with the casein micelle, transfer of soluble calcium and phosphate to the colloidal phase, destruction of bacteria, and inactivation of enzymes.

The manufacture of milk powder involves a series of continuous or semicontinuous steps, such as milk standardization, thermal treatment, evaporation, spray drying, and : uidized bed drying, each of which has associated process variables that affect the effciency of the process and the quality of the product.

The manufacturing process for skim milk powder (SMP) involves heating the skim milk (known as preheating), concentrating the skim milk solids by evaporation to 45–50% total solids, heating the skim milk concentrate, and then spray-drying the milk concentrate to produce a powder. Depending on the intensity of the heat treatment, milk powder is classifed into categories related to the temperature–time combinations the skim milk has been exposed to prior to evaporation and drying. High temperature denatures whey proteins, the percentage denatured increasing with the intensity of the heat treatment. The degree of denaturation is normally expressed by the whey protein nitrogen index (WPNI) as milligrams of undenatured whey protein (u.w-p) per gram of powder. SMP is classifed into the following three types based on the WPNI, which is correlated to the spray-drying conditions: low-heat powder (70°C/15 sec, WPNI >6.0 mg g–1 u.w-p), medium-heat powder (85°C/20 sec, WPNI 5–6.0 mg g–1 u.w-p), and high-heat (~135°C/30 sec, WPNI <1.4 0 mg g–1 u.w-p).

In the manufacture of Whole Milk Powders (WMP), milk is subjected to a range of processes such as agitation, pumping, heating, concentration, homogenization, and spray drying. These processing treatments cause a number of physical and chemical interactions of the milk components.

SAPLI IS PRESENT IN DIRECT INDUSTRY

Mon, 15 Jun 2020 13:47:24 GMT

SAPLI HAS A STRONG PRESENCE IN DIRECTINDUSTRY.COM ONLINE PORTAL

Sapli presence in Direct Industry reinforces the online strategy for the Spanish manufacturer. Sapli publish equipment in Directindustry.com that is well received for the industry companies of the markets where Sapli manufactures.

Sapli machines are specially designed and patented in order to extend the shelf life of powdered milk with various characteristics, as well as for other powdered products, such as coffee beans or instant coffee, various spices, nuts, snacks and many others.

SHELF LIFE OF MILK POWDERS IN DIFFERENT PACKAGES WITH SAPLI EQUIPMENT

Tue, 12 May 2020 10:30:37 GMT

SHELF LIFE OF MILK POWDERS IN DIFFERENT PACKAGES

WITH SAPLI EQUIPMENT

Shelf life is defined as the period between production and the time the food item loses its state of safe and satisfactory quality in terms of nutritional value, microbial status, flavour, texture, and appearance. The packaging plays a fundamental role in maintaining the quality and therefore the shelf life of foods. The package is an integral part of the preservation system and functions as an interface between the food and the external environment; the package should be designed and developed not only to contain the food product but also to protect it and add value to it, as its design may directly affect the purchase decision of the consumer.

A range of variables influence packaging development. In designing a packaging system, trends, prerequisites, conditions, and developments in the external environment must be taken into consideration.

For retailing to consumers, milk powder is packed into either metal cans, composite cans (the body of the can is made of cardboard, the lid and bottom are made of metal) or multilayer pouches. The type and construction of the package depends on the type of milk powder (e.g., skimmed, whole, filled, vitamin-added), the surface area: volume ratio of the package, the desired shelf life, the ambient storage and transport environment, and the anticipated market environment.

WMP, for example, is often packed under N2 gas to protect the product from fat oxidation, maintain its flavour, and extend shelf life. Packaging performance specifications therefore vary and depend on variations in product characteristics, the ambient distribution environment, and the market environment.

Essentially, packaging systems for milk powder must protect the powder from exposure to moisture, O2, and light and anticipate the likely external environmental factors, which include temperature, time, relative humidity, light, and physical hazards.

Sapli machines can work with various types of cans, it can be both metal and composite cans.

СРОК ГОДНОСТИ МОЛОЧНЫХ ПОРОШКОВ В РАЗНЫХ УПАКОВКАХ

Срок годности определяется как период между производством и временем, в течение которого продукт питания теряет свое состояние безопасного и удовлетворительного качества с точки зрения пищевой ценности, микробного статуса, вкуса, текстуры и внешнего вида. Упаковка играет основную роль в поддержании качества и, следовательно, срока годности пищевых продуктов. Упаковка является неотъемлемой частью системы сохранения и функционирует как интерфейс между пищей и внешней средой; упаковка должна быть спроектирована и разработана не только для того, чтобы содержать пищевой продукт, но также для его защиты и повышения ценности, поскольку его дизайн может напрямую влиять на решение покупателя о покупке.

Ряд переменных влияет на разработку упаковки. В разработке системы упаковки, тенденции, предпосылки, условия и события во внешней среде должны быть приняты во внимание.

Для розничной продажи потребителям упаковывают сухое молоко в металлические банки, композитные банки (корпус банки сделан из картона, крышка и дно из металла) или в многослойные пакеты. Тип и конструкция упаковки зависят от типа сухого молока (например, обезжиренного, цельного, с добавлением витаминов), соотношения площади поверхности: объема упаковки, желаемого срока годности, окружающей среды хранения и транспортировки, и ожидаемая рыночная среда.

Например, цельное сухое молоко часто упаковывают в модицицированную газовоу среду с содержанием азота, чтобы защитить продукт от окисления, сохранить его аромат и продлить срок годности. Поэтому технические характеристики упаковки различаются и зависят от различий в характеристиках продукта, окружающей среды и рынках сбыта.

По сути, системы упаковки для сухого молока должны защищать порошок от воздействия влаги, кислорода и света, и предвидеть возможные внешние факторы окружающей среды, которые включают температуру, время, относительную влажность, свет и физические опасности.

Машины Sapli специально разработаны и запатентованы для того, чтобы продлить срок годности как сухого молока с различными характеристиками, так и для других сыпучих продуктов, таких как кофе в зернах или быстрорастворимый, различные специи, орехи, снэки и многие другие.

Машины Sapli могут работать с различными типами банок, это могут быть как металлические, так и с композитные банки.

BASICS FOR MODIFIED ATMOSPHERE PACKAGING

Fri, 17 Apr 2020 10:36:22 GMT

BASICS FOR MODIFIED ATMOSPHERE PACKAGING

Modified Atmosphere Packaging (MAP) is well established in the food industry and continues to gain in importance. MAP means, simply put, that the natural ambient air in the package is replaced by a gas or gas mixture, often nitrogen and carbon dioxide. This packaging under a protective atmosphere preserves the quality of fresh produce over a longer period of time, prolongs shelf-life, and gives food producers access to a geographically larger market for perishable products. This is suitable for powedered products, infant formula, coffee / cacao beans, instant coffee, or convenience products and many others.

Modified atmospheres are not only used in packaging. They can feature as part of the production process, e.g. in the case of powdered milk, fruit, nuts and snacks.

TYPICAL GASES FOR MODIFIED ATMOSPHERE PACKAGING

Tue, 31 Mar 2020 10:48:35 GMT

TYPICAL GASES FOR MODIFIED ATMOSPHERE PACKAGING

Carbon dioxide (CO2) and nitrogen (N2) are mainly used as protective gases in food packaging. Carbon monoxide (CO) or argon (Ar) is also common in some countries. Oxygen (O2) is also used in some cases.

Oxygen (O2) essentially causes food to spoil due to oxidation and forms the ideal preconditions for aerobic microorganisms to grow. As a result, oxygen is frequently excluded from modified atmosphere packaging.

Carbon dioxide (CO2) is colourless, odourless and tasteless. It has an oxidation-inhibiting and growth-inhibiting effect on most aerobic bacteria and moulds. The gas is frequently used to increase the shelf life of food. The shelf life of packaged or stored food is normally longer, the higher the CO2 content. Nevertheless, many products can become sour if the dosage is too high. In addition, the gas can diffuse out of the packaging or be absorbed by the product – and the packaging thereby collapses. The use of supporting or filling gases can slow down this effect.

Nitrogen (N2) is an inert gas and owing to its production process, is typically relatively high purity. It is usually used for displacing air, especially atmospheric oxygen, in food packaging. This prevents the oxidation of food and inhibits the growth of aerobic microorganisms. It is frequently used as a supporting or filling gas, as it diffuses very slowly through plastic films and hence remains longer in the packaging.

Газы используемые для Упаковки в Модифицированной Атмосфере (МАР)

Смесь газов, выбранных для упаковки в Модифицированной Атмосфере, зависит от типа продукта, упаковочных материалов и температуры хранения.

Атмосфера в таких упаковках в основном состоит из отрегулированных количеств Азота (N2), Кислорода (O2) и Диоксида Углерода (CO2). Снижение уровня O2 помогает снизить уровень окисления и развития вредных микроорганизмов.

Низкий уровень O2, составляющий 1-2%, используется для производства детского питания и сухого молока.

Уровнь CO2, превышающий 10%, является фитотоксичным для фруктов и овощей, поэтому CO2 поддерживается ниже этого уровня.

CO2, он же Углекислый Газ , не имеет цвета, запаха и вкуса. Он оказывает ингибирующее окисление и пагубное действие на большинство аэробных бактерий и плесени. Газ часто используется для увеличения срока годности продукта. Срок хранения упакованных или хранимых пищевых продуктов, как правило, тем дольше, чем выше содержание CO2. Тем не менее, многие продукты могут стать кислыми, если дозировка слишком высока. Кроме того, газ может со временем испарятся из упаковки или поглощаться продуктом. Использование поддерживающих или наполняющих газов может замедлить этот эффект.

Азот (N2) является инертным газом и, благодаря процессу его производства, обычно имеет относительно высокую чистоту. Обычно он используется для вытеснения воздуха, особенно атмосферного кислорода, в пищевой упаковке. Это предотвращает окисление пищи и препятствует росту аэробных микроорганизмов. Он часто используется в качестве наполнительного газа, так как он очень медленно диффундирует через пластиковые пленки и, следовательно, остается в упаковке дольше и продлевает срок годности продукта.

Использование благородных газов, таких как Гелий (He), Аргон (Ar) и Ксенон (Xe), для замены N2 в качестве уравновешивающего газа в MAP также возможно, но применяется не так часто.

LIGHT REACTIONS IN POWDERED MILKS

Tue, 17 Mar 2020 15:26:39 GMT

Light-induced degradation reactions in milk create a serious problem for the dairy industry because of the development of off-flavors, the decrease in nutritional quality, and the rate at which these phenomena develop. Like many other foods, milk and dairy products are susceptible to oxidation, as mentioned earlier. Dairy products in particular are very sensitive to light oxidation because of the presence of riboflavin (vitamin B2). This strong photosensitizer is able to absorb visible and UV light and transfer this energy into highly reactive forms of O2 such as singlet O2. Packaging materials that can provide a barrier to light are essential to avoid this particular deteriorative reaction in milk products. As mentioned earlier, light in combination with O2 and moisture affects the quality of milk powder, and therefore light ingress via the package should be avoided. A package with a high barrier to the transmission of visible and invisible wavelengths is important. Therefore, packaging materials that are highly opaque are essential. In summary, the packaging of powdered milk needs to be considered in terms of its ability to block light, avoid transmission of water and water vapor, and prevent permeation of O2. The fourth factor influencing the indices of failure of milk powder is the ambient temperature. Although temperature is a prime factor determining the shelf life of milk powders, these products are not usually stored under controlled temperatures. Therefore, storage of milk powders at high ambient temperatures will accelerate deteriorative reactions, particularly if plastic barrier packaging materials are used, as the permeability of O2 and water vapor increases at higher temperatures.

Source: Taylor and Francis Group, LLC 2010

NEW PROJECT IN NEW ZEALAND

Tue, 10 Mar 2020 08:25:52 GMT

Sapli Machinery for Infant Formula Production in New Zealand

Sapli is happy to communicate that the Company has just installed several machines for infant formula packaging processes in New Zealand! Thanks to our experienced technical team the installation and star-up were efficient and productive. Sapli wishes the Customers all the best and a high production rates with Sapli's equipment.

SHELF LIFE OF MILK POWDERS IN METAL CANS

Tue, 10 Mar 2020 07:37:45 GMT

SHELF LIFE OF MILK POWDERS IN METAL CANS

Packaging milk powder in metal cans has been highly popular for a long time, particularly for retail packaging. For example, cans are commercially available with capacities of 400, 900, 1800, and 2500 g. The main reason for using metal cans is their excellent physical strength, durability, absolute barrier properties to moisture, O2, and light, absence of flavor, and rigidity.

Because bare steel is susceptible to corrosion, it is commonly electrolytically coated with a very thin layer of tin; in addition, an organic lacquer is applied to further protect the metal from corrosion and avoid metal–food contact. The milk powder steel can is commonly cylindrically shaped and may feature a reclosable (tight fit) lid. In the standard version the can features a cylindrical body with “can ends” on both ends. The can body is welded longitudinally, and the can ends are seamed onto the can body. To obtain appropriate closure (i.e., to maintain the integrity of the pack) an elastomeric compound is included in the end seam. In cans with a reclosable lid it is common to seal the underside of the can end with an aluminum foil laminate to ensure integrity during storage and distribution.

Milk powder has a long shelf life when packed in metal cans due to their excellent barrier properties. The exchange of moisture and O2 and the influx of light are not possible. Powders with a higher fat content are more susceptible to oxidation, and most powders are susceptible to deteriorative effects such as lumping and caking from moisture ingress. With adequately constructed cans, a shelf life in excess of 5 years is realistic, particularly when FMP products have been gas-flushed with N2 to minimize the amount of available O2. However, national food safety authorities often adopt a conservative approach by reducing the nominated shelf life. Nonfat dry milk (NDM) and powdered whey beverages are available at the retail level in the United States and many other countries packaged in no. 10 cans (157 × 178 mm with a capacity of 3108 mL) in a reduced-O2 atmosphere to prolong shelf life (up to 54 months). In the 10 US brands tested, wide variation existed in headspace O2, can seam quality, sensory quality, and vitamin A (with 6 of 10 brands entirely lacking the vitamin). The aw of the brands ranged from 0.14 to 0.28 (a typical range), corresponding to 3–5% moisture content. The brand that scored highest in overall acceptability had an average headspace O2 of 7% and poor can seams, calling into question the ability of the package to maintain product quality over an extended storage time.

Source: Taylor and Francis Group, LLC 2010

PACKAGING AND THE SHELF LIFE OF MILK POWDERS: OXIDATION

Fri, 31 Jan 2020 09:55:59 GMT

OXIDATION

A number of food components react chemically with O2, affecting the color, flavor, nutritional status, and occasionally the physical characteristics of foods. In some cases, the effects are deleterious and reduce the shelf life of the food; in others they are essential to achieve the desired product characteristics. Many studies have reported the development of off-flavors in milk after various storage times, usually at the end of their shelf life. Packaging is used to exclude, control, or contain O2 at the level most suited for a particular product.

Oxidation of powdered milk products is predominantly associated with unsaturated fats present in milk fat. Oxidation of unsaturated fats results in aldehydes and ketones, which are subsequently converted into alcohols. Fat oxidation occurs in the presence of O2 and moisture and can be catalyzed by light. The O2 atmosphere inside the package, the presence of antioxidants and the temperature all influence the rate of oxidation.

Powders containing a high percentage of fats, particularly unsaturated fats, are susceptible to sensory effects, collectively called oxidative rancidity, and changes in flavor. Saturated fatty acids oxidize slowly compared with unsaturated fatty acids (Brown and Williams, 2003). The presence of unsaturated bonds in fat will increase oxidation. In general, the higher the level of unsaturation, the greater the chance of fat oxidation.

It is therefore not surprising that to prevent oxidation of milk powder, the packaging should provide a high-level O2 barrier and be able to retain that barrier during the anticipated shelf life. Gas flushing with a chemically inert gas such as N2 may be essential to replace O2 present in the package before closing. This is particularly true for WMP, where the shelf life is governed to a large extent by the rate of oxidation of the unsaturated fats and the consequent development of objectionable flavors. Most of the common spoilage bacteria and fungi require O2 for growth. Therefore, to increase the shelf life of foods, the internal package atmosphere should contain a minimum concentration of residual O2.

In addition to fat oxidation, atmospheric O2 and light are the prime factors influencing the stability of vitamins A and D. These factors, in combination with environmental factors such as temperature and moisture, infl uence the rate of reduction in the vitamin content.

Source: Taylor and Francis Group, LLC 201 0

GULFOOD MANUFACTURING 2019 POST SHOW

Mon, 04 Nov 2019 13:21:53 GMT

Successful Participation at GulFood Manufacturing 2019

This year Sapli participated for the first time in GulFood Manufaturing Expo in Dubai, UAE. The event had a big importance for the company, allowing to create important links in Middle East Area and to detect new interesting projects for filling and packaging of a wide range of food products.

Thanks all the visitors of the stand: customers, partners and our suppliers for making this a very successful trade fair participation!

FACHPACK 2019 POST SHOW

Mon, 30 Sep 2019 13:26:07 GMT

SUCCESSFUL TRADE FAIR PARTICIPATION AT FACHPACK 2019

From 24 to 26 of September of 2019 Sapli Solution successfully participated at FackPack 2019 Expo in Nürnberg, Germany.

This year Sapli presented the Fully Automatic Single Head Vacuum-Gassing and Seaming machine, which appealed many interested visitors.

Thanks in part to all the visitors: customers, partners and our suppliers for making this a very successful trade fair participation!

FREE PERSONALISED TECHNICAL ASSESSMENT

Mon, 16 Sep 2019 14:52:27 GMT

ASK FOR FREE PERSONALISED TECHNICAL ASSESSMENT FOR YOUR PROJECT

AT FACHPACK EXPO AT SAPLI’S STAND 4-101, HALL 4

24-26 SEPT 2019 EXHIBITION CENTRE, NÜRNBERG

WE ARE WAITING FOR YOU!

FACHPACK 2019 SAPLI PARTICIPATION ANNOUNCMENT

Mon, 26 Aug 2019 15:12:04 GMT

SAPLI EXHIBITS AT FACHPACK 2019

From 24 to 26 of September of 2019 we will be glad to meet our dear customers, partners and suppliers at our Stand 4-101 in Hall-4 in Exhibition Centre of Nürnberg, Germany, where a new edition of FachPach Expo will take place.

We are excited to present our best solutions for filling of solid and powder products, as well as machinery for tin cans vacuum gassing and seaming.

See you soon!

GULFOOD MANUFACTURING 2019 SAPLI PARTICIPATION ANNOUNCMENT

Fri, 02 Aug 2019 08:58:17 GMT

SAPLI EXHIBITS AT GULFOOD MANUFACTURING 2019

We are excited to announce that Sapli is going to participate at GulFood Manufacturing 2019, which will take place in Dubai World Trade Center on 29-31 of Octuber 2019. This year Sapli brings new technologies, wider range of products and interesting innovative solutions for powder filling and packing industries such as dairy and coffee production processes.

We invite our customers, partners and suppliers to visit us.

Our stand number is C8-9 in Hall 8.

See you soon!

MULTI FORMAT PRODUCTION OPTION

Tue, 09 Jul 2019 07:24:29 GMT

Be in a trend and chose the Multi Format Production Option

It’s not a big secret that the final customer is used to buying the product with the most attractive packaging, even if the price is higher. But the striking design is not a unique thing influences in making the choice. The modern buyer wants to be sure that the acquired product is safe, hygienic and easy to use.

In the case of Powdered Canned Products sector, the main distinctive packaging feature that compels the buyer’s attention is the cap design. For this reason, the introduction of the spoon dispenser attached directly to the cap is a fresh trend that has entered strongly in this industry. This option makes the customer’s life easier, solving the problem of correct product dosing and prevents the possibility of loosing a spoon.

Ultra-hygienic membrane protection for the spoon, original opening mechanism, dual protection hygienic system, option of little gift under the cap - are some most recent innovative solutions for the capturing of customer’s attention on shop shelves.

Some of these options or all of them can be developed and launched to the market with Sapli Solution Capping Equipment and R&D services. Sapli’s European patented Multi Format Lid overcapping line allows working with traditional flexible snap caps and introducing of new cap models with different shapes, diameters and heights. The possibility to combine different formats at the same machine automatically optimises the production processes without need to change the equipment during long decades, what quickly amortises the investment.

HAPPY NEW YEAR!

Tue, 09 Jul 2019 07:24:27 GMT

Happy New Year, Dear Customers, Partners and Suppliers!!!

4th GLOBAL DAIRY CONGRESS ASIA 2018

Tue, 09 Jul 2019 07:09:21 GMT

SAPLI PARTICIPATES IN 4TH GLOBAL DAIRY CONGRESS ASIA 2018

This year Sapli participates in 4th Global Dairy Congress Asia 2018, the most influential innovation event for futura growth on Asian Dairy Market, offering a wide range of turnkey solutions for the production process and packaging for canned products, such as Powdered Milk. During the event, new solutions for the Infant Formula sector will be presented.

Long years' experience in the Dairy Industry allowed Sapli to become a reliable partner for complete projects on ultra-hygienic environment.

HISPACK 2018

Tue, 09 Jul 2019 06:53:55 GMT

HISPACK 2018

Dear customers, partners and suppliers, thank you for visiting our stand during HISPACK 2018 Trade Show in Barcelona 8-11 of May!

WELCOME IN HISPACK 2018

Tue, 09 Jul 2019 06:38:02 GMT

WELCOME IN HISPACK 2018

WE WILL BE GLAD TO RECEIV YOU AT OUR BOOTH AT HISPACK IN BARCELONA! COME TO SEE OUR MULTI FORMAT CAPPING MACHINE!

ANUGA FAIR

Mon, 08 Jul 2019 14:09:20 GMT

SUCCESSFUL TRADE FAIR PARTICIPATION AT ANUGA FOOD TEC 2018

From 20/03/2018 to 23/03/2018, Sapli Solution successfully participated at Anuga Food Tec 2018 in Cologne, Germany.

With our fancy and professional stand we had a good spot at the centre of the trade fair. There were many interested visitors and we received multiple positive reactions regarding our Multi Format Capping Machine as newcomer on the German market.

The eye catcher of our stand was the Working Capping Machine and the exposition of wide range of lids models to be capped with our machinery which attracted many visitors.

Thanks in part to all the visitors and our suppliers for making this a very successful trade fair participation!

SAPLI NEWS

SAPLI IN FACHPACK Nurember (GERMANY) from 27-29 September 2022

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

SAPLI EN EXPO PACK MEJICO del 14-17 Junio de 2022

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

SAPLI IN PROPAK ASIA Thailand from 15-18 June 2022

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

TRADE SHOW PRESENCE IN MULTIPLE COUNTRIES

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

METAL TIN CAN SEAMER WITH VACUUM AND NITROGEN

SAPLI IN INTERPACK 2023 EXHIBITION 04-10 MAY

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

SAPLI IN FACHPACK 2021 EXHIBITION 28-30 SEPT

TRADE SHOW PRESENCE FOR FOOD PACKAGING MACHINERY

REVOLUTIONARY EQUIPMENT FOR METAL TIN PACKAGING WITH MAP

QUALITY BRANDS – QUALITY EQUIPMENT – QUALITY SOLUTIONS

Gas analysers

FOOD & BEVERAGE METAL CANS MARKET GLOBAL FORECAST TO 2025

SHELF LIFE OF PRODUCTS WITH THE APPLICATION OF MAP AND WITHOUT

SHELF LIFE OF PRODUCTS WITH THE APPLICATION OF MAP AND WITHOUT

DAIRY PRODUCTS

NUTS AND SNACKS

COFFEE

PROTECTIVE GASES FOR MODIFIED ATMOSPHERE PACKAGING

PROTECTIVE GASES FOR MODIFIED ATMOSPHERE PACKAGING

IMPACT OF PACKAGING ON INDICES OF FAILURE: MOISTURE TRANSFER

IMPACT OF PACKAGING ON INDICES OF FAILURE: MOISTURE TRANSFER

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: CAKING

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: CAKING

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: COHESION / FLOWABILITY

DETERIORATIVE REACTIONS AND INDICES OF FAILURE: COHESION / FLOWABILITY

FOOD QUALITY ATTRIBUTES OF LOW-FAT MILK POWDER OR SKIM MILK POWDER

FOOD QUALITY ATTRIBUTES OF LOW-FAT MILK POWDER OR SKIM MILK POWDER

ATRIBUTOS DE CALIDAD ALIMENTARIA DE LA LECHE EN POLVO BAJA EN GRASA O LA LECHE DESNATADA EN POLVO

ПИЩЕВЫЕ СВОЙСТВА ОБЕЗЖИРЕННОГО СУХОГО МОЛОКА

Food Products Suitable for Modified Atmosphere Packaging

Food Products Suitable for Modified Atmosphere Packaging

Продукты питания, при упаковке которых возможно применение модифицированной газовой среды.

NUTRITION QUALITY PROPERTIES OF WHOLE MILK POWDER

NUTRITION QUALITY PROPERTIES OF WHOLE MILK POWDER

ПИЩЕВЫЕ СВОЙСТВА ЦЕЛЬНЫХ МОЛОЧНЫХ ПОРОШКОВ ﻿

SPRAY-DRIED DAIRY POWDERS

SPRAY-DRIED DAIRY POWDERS

РАСПЫЛИТЕЛЬНАЯ СУШКА МОЛОКА

FEATURES COMPARISON: SAPLI SYSTEM WITH CHAMBERS SYSTEM

FEATURES COMPARISON: SAPLI SYSTEM WITH CHAMBERS SYSTEM

СРАВНИТЕЛЬНАЯ ХАРАКТЕРИСТИКА ВАКУУМНО-ГАЗОВОЙ СИСТЕМЫ SAPLI С КУПОЛЬНЫМИ СИСТЕМАМИ ﻿

THE MANUFACTURE OF MILK POWDER

THE MANUFACTURE OF MILK POWDER

SAPLI IS PRESENT IN DIRECT INDUSTRY

SAPLI HAS A STRONG PRESENCE IN DIRECTINDUSTRY.COM ONLINE PORTAL

SHELF LIFE OF MILK POWDERS IN DIFFERENT PACKAGES WITH SAPLI EQUIPMENT

SHELF LIFE OF MILK POWDERS IN DIFFERENT PACKAGES

WITH SAPLI EQUIPMENT

СРОК ГОДНОСТИ МОЛОЧНЫХ ПОРОШКОВ В РАЗНЫХ УПАКОВКАХ

BASICS FOR MODIFIED ATMOSPHERE PACKAGING

BASICS FOR MODIFIED ATMOSPHERE PACKAGING

TYPICAL GASES FOR MODIFIED ATMOSPHERE PACKAGING

TYPICAL GASES FOR MODIFIED ATMOSPHERE PACKAGING

Газы используемые для Упаковки в Модифицированной Атмосфере (МАР)

LIGHT REACTIONS IN POWDERED MILKS

NEW PROJECT IN NEW ZEALAND

Sapli Machinery for Infant Formula Production in New Zealand

SHELF LIFE OF MILK POWDERS IN METAL CANS

SHELF LIFE OF MILK POWDERS IN METAL CANS

PACKAGING AND THE SHELF LIFE OF MILK POWDERS: OXIDATION

OXIDATION

GULFOOD MANUFACTURING 2019 POST SHOW

Successful Participation at GulFood Manufacturing 2019

FACHPACK 2019 POST SHOW

SUCCESSFUL TRADE FAIR PARTICIPATION AT FACHPACK 2019

FREE PERSONALISED TECHNICAL ASSESSMENT

FACHPACK 2019 SAPLI PARTICIPATION ANNOUNCMENT

SAPLI EXHIBITS AT FACHPACK 2019

GULFOOD MANUFACTURING 2019 SAPLI PARTICIPATION ANNOUNCMENT

SAPLI EXHIBITS AT GULFOOD MANUFACTURING 2019

MULTI FORMAT PRODUCTION OPTION

Be in a trend and chose the Multi Format Production Option

HAPPY NEW YEAR!

4th GLOBAL DAIRY CONGRESS ASIA 2018

ПИЩЕВЫЕ СВОЙСТВА ЦЕЛЬНЫХ МОЛОЧНЫХ ПОРОШКОВ

СРАВНИТЕЛЬНАЯ ХАРАКТЕРИСТИКА ВАКУУМНО-ГАЗОВОЙ СИСТЕМЫ SAPLI С КУПОЛЬНЫМИ СИСТЕМАМИ