Page 36 - Food&Drink Business magazine September 2022

PROCESSING TECH
SPX Flow says its new APV Aseptic Rapid Recover System is an industry first.
Aseptic recovery solution
With the market for ambient yoghurts and desserts on the rise, SPX Flow’s latest aseptic recovery system can help manufacturers process these products in a more sustainable and efficient way.
AMBIENT dairy products use aseptic systems, with heat treatment after fermentation providing similar nutritional benefits as refrigerated counterparts, but with a longer shelf life.
SPX Flow provides process solutions to nutrition, health and industrial markets. The company’s market director of Dairy, Beverage and Plant- Based, Pranav Shah, says SPX Flow’s latest APV Aseptic Rapid Recovery System stands alone in the market.
“The new technology, featuring steam barriers and pressurisation, is the first with this design for high-value and sensitive products,” Shah says.
provide greater product yields while offering the highest level of food safety.
Ambient yoghurts and desserts must have an aseptic setup for downstream process. SPX Flow says its new recovery system is a “perfect fit” for this application, saving more high-value product through a quicker cleaning process.
It can also be used for other high-viscosity products, including creams, cosmetics and nutraceuticals.
“Customers no longer need to flush valuable products down the drain,” says Shah.
“This exciting new offering for our customers can help across the board, from a more
more sustainable way using approximately 60 to 70 per cent less water compared to other cleaning systems.
The system’s pigging technology allows product recovery from process pipes. A projectile, commonly called a “pig” or “scraper,” made up of silicon or EPDM rubber, pushes the product through the pipe.
Instead of using water to clean product from pipes at the end of production run, the pig clears all product remnants by using compressed air, saving valuable product from being flushed down the drain while also reducing water usage.
The pig then sits in a receiving station while clean-in-place (CIP) is performed. Because there’s less product in the pipes, CIP is much quicker and minimises chemical usage and losses.
After CIP, the pig is sent back to the launching station using compressed air instead of water. The result is a clean, empty pipe ready for the next production run, reducing losses even further.
The Rapid Recovery System can easily retrofit into existing plants, providing them the ability toexpandtheirproductlines
into more ambient offerings. “One of the best parts is that
businesses do not need to overhaul their system to benefit from these upgrades,” Shah says.
“The parts are accessible, serviceable and ergonomic, so they fit into small spaces without having to make major changes.”
Parts are traceable and the system is optimised for aftermarket parts, including valves, actuators and gaskets that are already in inventory.
“We’re always looking to be on the forefront when it comes to helping our customers with their sustainability, hygiene and safety goals,” says Shah.
“With this growing trend in ambient and long-life food and beverage products, we hope that more businesses will be able to use the benefits of this system to grow and innovate for their customers,aswell.” ✷
“ The design offers dairy and plant-based processors a sustainable way to increase productivity, reduce waste and provide greater product yields while offering the highest level of food safety.”
The rapid recovery system uses specially designed pigging technology that allows dairy and plant-based processors a sustainable way to increase productivity,reducewasteand
sustainable process to less plant downtime to higher yields for neutral pH, low acidic products.”
The Aseptic Rapid Recovery System is designed to clear productfromprocesspipesina
36 | Food&Drink business | September 2022 | www.foodanddrinkbusiness.com.au