Disrupting Inline Blending of Precious Plant-based Ingredients: Why Interrupting Controlled Processes are a Thing of the Past
About the Session
One of the biggest challenges in the production of plant-based analogues for meat and fish is the increase of efficiency at lower costs without compromising in texture of the final product. Krohne offers a methodology to weigh and qualify soy- or wheat- or lupine-based slurries inline and in real-time. Existing pilot or small-scale operations based on step-by-step batch quantities will be upgraded to a continuous inline blending. This method eliminates process interrupts and unlocks potential to extrapolate production scales. In addition, tightening of unwanted production tolerances by highest repeatability will be enabled under challenging conditions. Producers of PBMA/PBFA can benefit from these advantages despite of fibers, solids or air entrainment in the slurry, dough or other kind of mash that is the most costly ingredient to the final product.
The World's Leading Event For Sustainable Protein Production