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JBT to focus on fruit sterilization innovations at IFU seminar

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JBT will be on hand at the upcoming IFU Technical Workshop to highlight alternative sterilization technology that can be used to treat diced fruit pieces far more effectively than conventional steam or water based systems.

As part of the seminar that takes place tomorrow (April 20) in Berlin, Germany, JBT will be explaining to delegates from across the food processing sector about radio frequency sterilizers that guarantee food safety with no loss in quality.

Antonio Aldini, senior technologist engineer for JBT FoodTech who will be speaking at the event, explains that the system has been designed by JBT to overcome difficulties with using conventional technologies to treat juices containing fruit pieces.

“We will be highlighting alternative systems, including radio frequency technology, that can be sterilize liquid foods containing particulates, such as juice with diced mango, apple, apricot or strawberries – whatever is difficult to sterilize with standard technology,” he says.

“I will also talk about our work at the pilot plant in Parma with diced fruits, where we have done several tests with radio frequency sterilizers to determine the advantages of this new technology compared with standard systems.”

In particular, Aldini says he will be highlighting the use of radio frequency sterilization technology by Mexico-based fruit processor Mexifrutas, which is working with the system to treat prepared fruit for yoghurts.

Read more about JBT’s innovative work on new sterilization systems

Advantages

According to Aldini, one of the principal advantages of using radio frequency sterilization technology is that it can deliver better product quality and minimize damage to fruit pieces.

“Sterilization of juices containing diced fruit using standard technology can have a negative impact on the firmness and integrity of the fruit pieces, which can be damaged by using steam or heated water,” he explains.

“With radio frequency, you minimise any damage, so the product quality is better – in terms of texture, firmness, sizing (the dimensions of the fruit pieces are better preserved), integrity, color and vitamin content – because we do not overcook the product.

“We just use the heat and energy necessary to kill micro-organisms – we don’t exceed that, so the product is not overcooked.”

Click here for more information on the IFU Technical Seminar

JBT’s A&B Process Systems to bring fresh perspective to Cheese Expo

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Dairy and cheese processors at a worldwide level will get the chance to learn firsthand about JBT business unit A&B Process Systems’ custom turnkey solutions for the dairy industry at the upcoming 2016 International Cheese Technology Expo.

The trade show, which takes place in Milwaukee, Wisconsin from April 12-14, is a global gathering of over 3,000 cheese industry leaders, suppliers and marketers aimed at sharing information about the latest developments in cheese technology.

In the case of A&B, marketing coordinator Andrea Wiese says the company will focus on showcasing its custom process systems for dairy processors, which are designed, manufactured and installed to deliver the best solution for each client’s needs, with the minimum of downtime.

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At the show, there’s going to be a lot of learning sessions and a full conference where the attendees are the top cheese and dairy processors, not only from Wisconsin, but across the US and worldwide,” she explains.

“They’ll be going to general sessions, learning about the industry and different legislation that is going through, and then there’s the trade show area where A&B will be displaying our tanks and vessels, vats and modular systems, as well as Clean In Place (CIP), which is an important area for the dairy industry.”

Wiese says that the show will not only provide an opportunity to showcase A&B’s capabilities, but will also allow the company to emphasize its new, international reach as part of JBT. “We’re newly acquired – in the past our focus was on the US, but now that we are a business unit of JBT, we’re obviously going to be worldwide,” she adds.

JBT’s A&B Process Systems showcases custom solutions

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A&B Process Systems, the industry leader in the design, fabrication, automation and installation of stainless steel process systems, will be taking part in the Food Automation & Manufacturing Conference and Expo 2016 to showcase its custom solutions for food and beverage processors.

The event, which is expected to attract executives and engineering managers from food companies throughout the US to Fort Myers, Florida from April 10-13, presents a chance for one of the newest additions to the JBT family to detail how it can assist food companies.

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A&B Process Systems marketing coordinator Andrea Wiese explains that the company will be showcasing its full capabilities of custom engineering, automation, fabrication and installation for food and beverage processors.

“We will be highlighting everything from our stainless steel process tanks and vessels to process modules and skidded systems, batch and blend systems, and Clean In Place (CIP) systems – our full capabilities and custom turnkey solutions on the food and beverage side,” she says.

“Then we have full automation and engineering capabilities – a big sector of our business is our installation capabilities, in particular process piping installation.”

Although previously focused almost exclusively on the US market, Wiese adds that A&B’s presence at the show will allow it to highlight the fact that its custom solutions are now available worldwide as part of JBT.

JBT and Aurratech to market Fog-in-Place® sanitizer system

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JBT Corporation will make innovative sanitizing technology available worldwide thanks to a new agreement with Aurratech Inc.

Aurratech’s pioneering Fog-in-Place® (FIP) sanitizing system delivers superior performance by guaranteeing 100% surface contact plus airborne disinfection with a fraction of the water and chemicals typically consumed by the traditional sanitizing process.

JBT’s Liquid Foods business group will act as the exclusive, global Sales Representative for Aurratech in most liquid and pump-able product applications.

Aurratechs Fog-in-Place® can be used by food and beverage processors to sanitize equipment, piping, tanks and entire processing areas through the creation of a fragmented biocide known as Purifog™.

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Purifog™ consists of tiny (less than 5 microns), low weight nano particles that remain suspended over long periods of time. This ensures 100% surface contact including hard to reach areas and around odd shapes.

FIP is a highly efficient, environmentally friendly process that saves time, energy and 99% of the water/sanitizing solution associated with traditional liquid based SIP procedures.

Fog-in-Place® can be used by both food (fruits, vegetables, nuts and dairy) and beverage (wine, beer, juice, non-alcoholic and general beverages) processors with additional applications, among others, in the meat, fish and bakery sectors.

JBT technology center helps processors stay one step ahead

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To effectively address changing consumer needs, trends in packaging and market opportunities, product lines require thoughtful process development and process validation to deliver safe and high-quality outputs.

This is where JBT’s Process Technology Center comes in, explains JBT’s European Marcom Coordinator Patrick Schoenaers. The Belgium-based facility works behind the scenes to improve the processing of food and beverages, enabling brands to stay ahead of their competitors.

The Belgium site is just one of JBT’s Food Technology Centers, which can be found worldwide from Spain and Sweden to the US, Mexico, Brazil and China.

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With consumers leading increasingly time-constrained lifestyles, the demand for more convenient, easy-to-prepare meal solutions has become ever greater.

At the same time, shoppers are also seeking healthier products that deliver natural, flavorful meals, and are moving away from foods that use chemical preservatives, have high levels of salt or are heavily processed.

Schoenaers says food processors have to balance such demands with pressure from retailers for increased product shelf-life and more convenient container types, meaning the product mix has to be adaptable on many different levels to satisfy both consumers and retailers.

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These adaptations not only include product formulation and labeling, but also parameters for packaging and processing.

Package appearance – from pouches and cans to glass bottles and jars – and food sensory characteristics play a major part in the search to make fast-moving consumer goods more attractive to shoppers and retailers alike.

Ultimately, however, it is the processing line that needs to deliver high quality output and ensure consistent safety controls are in place, meaning that process development and validation is key, according to Schoenaers.

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Process validation

Validation of the thermal process is vital to ensure product safety and quality for the duration of its intended shelf-life.

Schoenaers says JBT’s Process Technology Center provides process authority assistance through support, review, testing and documentation, while also ensuring companies comply with thermal processing regulations.

The center, which is recognized as a process authority by the US Department of Agriculture (USDA) and Food and Drug Administration (FDA), as well as the European Food Safety Agency, carries out temperature distribution, and heat penetration and transfer distribution studies to check products are being fully sterilized.

Thermal Process Development

JBTlabSG3JBT’s Process Technology Center, explains Schoenaers, is able to harness years of experience and know-how in virtually all process-related areas to help companies develop the best possible process for their particular combination of products and equipment.

Using the client’s own facilities or one of JBT’s pilot plants, Process Technology Center scientists, he says, can simulate any type of sterilizer to help develop a new sterilization process – needed when a new product formulation or altered packaging is introduced.

JBT experts, Schoenaers adds, can also help optimize existing processes to improve the balance between product quality and safety, and energy consumption. The Process Technology Center can further assist with optimization of filling and sealing for cans and jars.

Download JBT’s Process Technology Center White Paper

Learn more about JBT’s Food Technology Centers and Laboratories

Hydromatic – the low energy sterilizer that adds value

The reputation of a brand is as important as the quality of the products. But maintaining a brand’s reputation through a high level of quality, while keeping costs low and improving efficiencies is nothing if not a challenge. That is without mentioning evolving consumer needs, packaging trends and new market opportunities.

Stork‘s Hydromatic, which is now available from JBT, has the advantage of being able to be adjusted for specific products, production facilities and market requirements, while at the same time boasting high reliability and efficiency, and very low energy consumption.

Typically, production of ‘everyday’ goods manufactured in large quantities must be done at the highest possible level of efficiency and at the lowest cost. These requirements fit perfectly with the main characteristics of the Hydromatic.

The system is also well suited to high value-added products that vary greatly in recipes, processes and packaging, and deliver relatively small production batches by being flexible in terms of change-over capabilities, packaging type and size, and product volumes.

To learn more about the Hydromatic: click here

JBT Sterilizer technology in action

Since 1921, more than 7,500 JBT Continuous Rotary Pressure Sterilizers have been placed into production and are now responsible for processing over half the world’s canned foods.

Technological advances throughout the history of the system mean that JBT has consistently been able to offer the highest product quality at the lowest cost per unit produced.

Today’s rotary pressure sterilizer technology allows processors to handle both traditional and modern, lightweight, easy open-end cans. As JBT’s Mike O’Hara explained in a recent Blog Post, there simply is no better way to sterilize high volumes of convection type foods in cylindrical metal containers.

Read more about the Continuous Rotary Pressure Sterilizer