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KREYENBORG GMBH & CO.KG - Sauces, épices et condiments

Messingweg 18
48308 Senden



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Communiqués de presse

  • Sterilizing, Pasteurizing, Roasting, Stored Products Protection, Drying, Pre-heating and Coating Using the KREYENBORG FoodSafety-IRD

    10 Juillet 2018

    On the occasion of forthcoming SIAL in Paris, KREYENBORG GmbH & Co. KG from the city of Senden in Germany will provide information about innovations in the fields of sterilization, pasteurization, roasting, stored products protection, drying, pre-heating and coating of pourable bulk food products. Spices, herbs, tea, nuts, seeds, dried rootlets, and also dried mushrooms and dried vegetables are high-quality and sensitive food products, which are often exposed to thermal processes. The resulting deterioration of the properties of these products is partly substantial.

    FS-IRD: ONE machine for all processes - advantages in the treatment of infrared light.
    By using the new KREYENBORG FoodSafety-IRD (Food Safety Infrared Rotary Drum), the ingredients will be treated gently and the durability of the products will be extended. Owing to the mode of action of the infrared light, the product to be treated will be heated from inside and will be subjected to heat as an additional measure. The sterilization, pasteurization, roasting or drying processes will be gentler. During the process, the FoodSafety-IRD will regulate the intensity of the infrared light and, thus, the process and product temperatures on a permanent basis depending on the material temperature. In this way, a constant product temperature is guaranteed and the risk of overheating of the goods is avoided. Due to the permanent mixing process, an absolutely uniform product quality is achieved. The material is mixed and conveyed in a gentle, continuous manner at low speed. The formation of agglomerates is prevented. Even very brittle products (such as cashews, peanuts, almond slivers etc.), sugar containing products (fruit tea) are treated very gently in this way. The flavour can unfold gradually, variations in taste and colour can be realized easily by the adjustment of temperature and residence time. Moreover, energy consumption is reduced substantially by the direct mode of action of the infrared light.

    Télécharger : Communiqués de presse [FR]Télécharger : Communiqués de presse [EN]

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