Alfa Laval Ab · OMXSTO:ALFA
Alfa Laval Ab — Technical Presentation (March 2020)
27 slides from Alfa Laval Ab's technical presentation, Mar 26, 2020
Slide 1: Margarine plant systems
Margarine plant systems 26/03/2020 | © Alfa Laval 1 | www.alfalaval.com
Slide 2: About Alfa Laval
About Alfa Laval 26/03/2020 | © Alfa Laval 2 | www.alfalaval.com
Slide 3: Our edible oil process line portfolio
Our edible oil process line portfolio − Comprehensive solutions Crush and Clarify and Degum/ Bleach Deodorize Modify extract water degum neutralize/ Margarine and dewax shortening Modify by fractionation, Bleaching interesterification or CPO (absorption) hydrogenation to Olive oil to remove produce
Slide 4: Industry trends
Industry trends 26/03/2020 | © Alfa Laval 4 | www.alfalaval.com
Slide 5: Industry trends and focus
Industry trends and focus − Shaping the future of margarine and shortening Population Industrial Health and Environmental increase margarine market wellness footprint Significant rise in vegan and More affordable, raw More health-conscious Focus on image, legislation vegetarian population plant-base
Slide 6: Introduction to margarine processing
Introduction to margarine processing 26/03/2020 | © Alfa Laval 6 | www.alfalaval.com
Slide 7: Margarine plant systems: What is margarine?
Margarine plant systems − What is margarine? • A plant-based blend or stable Oil Emulsifier Portable water Powder ingredients Brine solution water-in-oil emulsion • Consists of 40-80% vegetable oil Oil phase Water phase with the remainder being water with added salt, flavourings, Emulsion pre-mix ta
Slide 8: Margarine and edible fats
Margarine and edible fats − Various products and applications Margarine and edible fats Application • Table margarine • Table consumption – cooking • Low-fat margarine • Industrial application – cakes and biscuits • Industrial margarine • Industrial application – croissants • Puff pastry margarine •
Slide 9: Challenges in margarine production
Challenges in margarine production 26/03/2020 | © Alfa Laval 9 | www.alfalaval.com
Slide 10: Process challenges
Process challenges − Margarine plant systems • Thickeners tend to clump, making it difficult to mix the emulsion • Long processing times are required for complete hydration of the oil • Poor hydration leads to an unstable product with poor texture and mouthfeel • Storage problems upon opening of a p
Slide 11: A holistic approach
A holistic approach 26/03/2020 | © Alfa Laval 11 | www.alfalaval.com
Slide 12: Our margarine process line portfolio
Our margarine process line portfolio − From oil phase to crystallization Modification Margarine and Oil phase and Water phase Emulsion Pasteurization Crystallization shortening emulsifier preparation preparation preparation Modifies by Covers all Mixes emulsifier Mixes water Creates the Heats the Co
Slide 13: A unique partnership
A unique partnership − Alfa Laval teams up with RONO • RONO Maschinenbau GmbH – a company with long history in margarine and shortening technology • Placed in Lübeck, Germany since 1958 • 3,200-m2 production area and 700-m2 office space • Based on proven technologies, launched an improved scraped-su
Slide 14: Alfa Laval margarine plant systems
Alfa Laval margarine plant systems − In partnership with RONO Oil phase and Water preparation Emulsion preparation Pasteurization Crystallization emulsifier preparation Equipment Agitators and mixers Heat exchangers Pasteurizers Scraped surface heat exchanger Contherm for pre-cooling before crystall
Slide 15: Oil phase and emulsifier preparation
Oil phase and emulsifier preparation − Mixing emulsifier (mono- and diglycerides) with oil Oil phase and Centrifugal pumps Plate heat Emulsifier Emulsion emulsifier preparation exchanger blending preparation Mixes emulsifier Transfers the oil phase and Heats oil Mixes emulsifiers, Mixes the (mono- a
Slide 16: Water phase
Water phase − Mixing water with solid/liquid ingredients Water phase Centrifugal Plate heat Hybrid Water and Centrifugal pump exchanger powder mixer ingredients pump blending Mixes water Transfers Heats the water Blends powdered Mixes emulsifiers, Transfers water with solid/liquid water-ingredient b
Slide 17: Emulsion preparation
Emulsion preparation – Creating the emulsion by mixing the oil phase and water ingredient Emulsion Centrifugal Mixing with Emulsion Centrifugal preparation pump agitator in buffer tank pump emulsion tank Creates the Transfers oil, Blends oil, Mixes water with Transfers emulsion emulsion by emulsifie
Slide 18: Pasteurization
Pasteurization – Heat processing the emulsion to eliminate bacteria and ensure food safety Centrifugal Skid-mounted High pressure pump pasteurizer plunger pump Transfers emulsion from Heats emulsion to Transfers the emulsion emulsion feed tank to 85°C and cools it down in the high-pressure the paste
Slide 19: Crystallization of margarine
Crystallization of margarine – Cooling, solidifying and plasticizing the emulsion under scraping conditions High pressure Scraped surface Pin worker Continuous plunger pump heat exchanger rework unit Transfers the emulsion Cools and crystallizes Ensures the proper Melts the excess in the high-pressu
Slide 20: Contherm
Contherm − Application for margarine and shortening • Enhances the performance of vegetable oils and fats pre-cooling Motor Blade • Ensures the uniform thermal treatment of Heat transfer surface the product Product outlet Rotor • Prevents fat crystals from accumulating Heating/cooling on surfaces me
Slide 21: Margarine pre-cooling before crystallization section
Margarine pre-cooling before crystallization section − Contherm application between pasteurization and crystallization unit Centrifugal Pasteurization Contherm High pressure Crystallizer pump plunger pump Transfers the Reduces the Cools the Transfers the Cools and oil, emulsifier microbiological emu
Slide 22: Cost-effective crystallizer
Cost-effective crystallizer − Advantages of the Contherm for soft margarine and shortening • Efficient treatment of soft vegetable oils and fats • Uniform thermal treatment of the product • Low investment cost and high performance • Easy to operate and maintain • Low operating cost 26/03/2020 | © Al
Slide 23: Shortening process
Shortening process − Crystallization of shortening: cooling, solidifying and plasticizing under high-pressure conditions Nitrogen dosing High-pressure Crystallizer Pin worker Homogenizing Plasticator system plunger pump equipment Introduces nitrogen Transfers Cools and Ensures the proper Ensures fin
Slide 24: Margarine and shortening: Crystallizer with drop tank
Margarine and shortening: Crystallizer with drop tank − Recommended for use in countries with frequent power outages • Highly flexible, modular crystallizer • Recovers ammonia in case of electrical breakdown • Prevents clogging inside the machine 26/03/2020 | © Alfa Laval 24 | www.alfalaval.com
Slide 25: Innovation in the crystallization process
Innovation in the crystallization process Six layers of chromium to Top-mounted Mutator shaft heating system Ammonia control unit protect the cooling cylinder maintenance crane Old design 1–2 chromium layers For each water circuit through Water/CIP detergents start with Radar ammonia control level E
Slide 26: Alfa Laval margarine and shortening
Alfa Laval margarine and shortening − Summary of benefits • Efficient production of margarine, shortening, CBE and CBS • Uniform thermal treatment of the product • High performance • Easy to operate and maintain • Low operating costs • Excellent product quality 26/03/2020 | © Alfa Laval 26 | www.alf
Slide 27: www.alfalaval.com
www.alfalaval.com