DS Triple / Krones Collaboration
We are proud to announce our technological collaboration with Krones AG. Krones have chosen DS Triple as their partner for infusion technology, where DS Triple supplies its novel infusion system technology to Krones installations.
This is described in more details in the new Q3 issue of the Krones magazine:
“Collaboration with DS Triple
There are two options for rendering sensitive products biologically stable: indirect and direct heating. For the first-mentioned method, Krones has been offering the market a tried-and-tested solution for several years now: the VarioAsept UHT system is ideally suited for ensuring a lengthy shelf-life for juice-based products, soft drinks, teas, coffee- and tea-based mixed drinks and dairy products.
The treatment provided in its plate or shell-and-tube heat exchanger is particularly gentle on the product – the shell-and-tube heat exchanger, for example, features specially structured, cross-corrugated innermost tubes, enabling the product to be heated up and cooled down again extremely fast. But particularly for milk, or similar products like almond milk, soymilk or coconut-based drinks, the heat-up time in indirect processes is frequently too long. This is because the maxim applying for these products is “the shorter the heat-up time, the better the quality”.
So direct processes during which the milk is ultra-rapidly heated up by exposing it to steam and then immediately cooled down again, are in most cases used here.
DS Triple is an acknowledged specialist for precisely these direct-heating modules, has been an active player in the food and beverage industries for more than three years and thereby also profits from experienced experts from the industry. This is why Krones decided to rely on collaboration with this experienced Danish company while simultaneously extending its portfolio. Producers of milk and milk-based mixed drinks will in future be able to likewise integrate direct-heating systems into their lines purchased straight from Krones.
Injection versus infusion
There are two different processes. For both of these, the product must first of all be pre-heated to about 70 degrees Celsius by means of a heat exchanger.
- After that, in the injection process steam is injected at high pressure, thus ultra-rapidly heating up the product to 140 degrees Celsius; this temperature is maintained for about five seconds.
This process is ideally suited for low-viscosity products like milk-based mixed drinks but also for cream desserts or icecream, both of which exhibit a higher viscosity. For this purpose, DS Triple has designed a special injection nozzle that can fine-tune the velocity of the inflowing product so as to precisely match its flow characteristics. When the product contains small particulates for example, the nozzle’s aperture can be enlarged. The injection process can handle between 100 and 22,000 litres an hour.
- In the infusion process, the product is passed from above into a tank filled with saturated steam at overpressure and then falls through the steam compartment in a controlled way while absorbing condensate and thus being heated up to 140 degrees Celsius, without coming into contact with the tank’s hot surface. That means product heat-up is not only extremely gentle but extremely swift as well. Besides dairy products, coconut water, almond- and soy-based drinks or juices can likewise be rendered biologically stable in the infusion process.
But to prevent the product from being diluted by the steam, it is in both processes subsequently passed to a vacuum flash cooler, in which precisely the quantity of water previously absorbed from the steam is rapidly evaporated – and the temperature is immediately returned to its starting level of 70 degrees Celsius.
Thanks to this collaborative alliance, Krones is now offering its clients even more variants for ensuring a prolonged shelf-life for sensitive products: if the customer decides to buy a VarioAsept system, this can be operated either indirectly, or be combined with the direct-heating modules from DS Triple. The client is thus able to choose the technology best suited for each of his applications from a broad range of options.”