Flavours
Introduction
Flavours play an important role in Human life.
Flavour is the sensory impression of a food or other substance and is determined mainly by the chemical senses of taste and smell while the taste of food is limited to sweet, sour, bitter, salty, umami & other basic tastes, the smells of food.
Applications
Flavours are necessary ingredients used in wide range of food industries as under:
- Food & beverage products
- Ice creams
- Soups, sauces & breads
- Dairy products
- Baby food & Instant food
Manufacturing Process
The manufacturing process has the following steps:
- Emulsion preparation
- Spray Drying
- Packing
- Cleaning in Place (CIP) cleaning
Emulsion Preparation:
Emulsion Preparation System consists of mix tanks where the powder and liquid raw material from high shear mixer is properly mixed, weighted and dispersed in water and kept in agitation at defined temperature via. heating/ cooling jacket.
Spray Drying:
The feed from the emulsion sections is fed to the atomiser system at controlled rate. The air required for the process is filtered and passed through an air heating system. The hot air enters the chambers via.air distributor. The feed material and hot air comes in contact with each other and drying takes place. The powder is sucked into a cyclone separator, where the powder is separated from the exhaust air and collected at cyclone bottom. The fine powder particles are scrubbed in a scrubber system after the cyclone separator. Then the powder drops down to the packaging unit.
Packing :
The direct packâ€"off line is installed for packing-off boxes or bags. The powder is passed throughto the sifter and finally packed into the boxes or bags kept on weighing scale.
Cleaning in Place (CIP) :
CIP system is used for cleaning the emulsion tanks and pipe lines, spray dryer and ducts including pack-off unit. The advantage of CIP is to save a product change over time.
