SANOVO TECHNOLOGY PROCESS – Denmark

SALIENT FEATURES OF SPRAY DRYER

APPLICATIONS OF SPRAY DRYER

APPLICATIONS OF SPRAY DRYER

Hydrolyzed fish, seaweed & algae

The sea is an enormous source of not yet utilized novel foods.

The SANOVO Gentle Air Box Dryer can be used to spray dry products from the more exotic algae protein to the traditional by-products like hydrolyzed fish proteins. Turning the very easily perishable marine products into a shelf stable powder significantly reduces waste, producing a healthy protein that can be used for human consumption or feed.

Spray Drying of Plant Proteins

Pulses, grass, seeds, pot ale and others are ingredients which can add protein enrichment and nutritional benefits to food and feet products. With a growing demand for vegan products, plant protein powder is a ideal business opportunity.

Plant proteins are an important part of the human diet, but traditionally proteins from plants have not been purified.

Isolating the plant proteins and drying them into a shelf stable powder will give you new products with endless possibilities. Pulses usually have a high content of protein, but also starch and fiber.

Other plant products, potato or grass have a lower protein content, but given the shear volume of grass you will have a vast good source. After purification and concentration the plant proteins can be spray dried giving you new types of proteins with interesting functionalities that can be used in human food or in animal feed.

Vegetables & Fruits

The waste of vegetables and fruits is enormous. There are many reasons why vegetables and fruits end as waste. It can be that the shelf life is too short or because the fruit or vegetable is too small or simply sub-standard and therefore it is not appealing to the consumer.

Buy extracting the juice from the fruit or vegetable you will have a nutritional vitamin riche product, but it has a very low shelf life and it is expensive to transport because of the high water content. Spray drying can turn fruit and vegetable juice into nutritional colorful shelf stable products that are easy to rehydrate and use for the consumer.

Novel Foods

Novel foods are growing. Everyone is talking about eating insects, but no one really does it yet. One reason could be insects are not appealing if you put them directly on your plate.

If the insects are processed into a liquid product and then spray dried this will give you a nutritious powder that can be used in most types of food without having the unappealing visual effect of worms wriggling on your plate or the thought of grasshopper legs getting stuck in your throat.

Yeast & Fungus

Yeast and fungus are usually grown in large fermentation tanks. After the fermentation the product can go directly to spray drying, or the slurry can be further processed.

The processing depends on the product. Do you desire yeast cells, whole yeast cells or yeast extract.

Gelatin, Collagen and Broth

Depending of the animal only about 60% is meat. The rest is intestines, blood, bone, skin, tendons and other things we do not normally eat.

Normally all parts of the animal is used for some kind of food or feed, for example as bone meal. By refining and hydrolyzing collagen or gelatin from the abattoir you can produce a product that is more bioavailable and has a better nutritional value and therefore has a higher value. Spray drying of the high value proteins ensures that the product quality is sustained and a good solubility of the powder gives you a consumer friendly product.

WAVE PASTEURIZER

SANOVO’s patented WAVE Technology, is a system that applies a high frequency / high voltage electrical fields to the liquid product.

The WAVE Technology significantly extends your liquid product shelf life with its innovative heat treatment method. The machine is available in capacities between 1.000 – 10.000 liters/hour and works with every SANOVO Pasteurizer. Not sure about the impact on your product? No problem. Our test plant is ready for testing. SANOVO WAVE Technology works with pulsed ohmic heating to increase shelf life without denaturation of the product.

APPLICATIONS OF WAVE PASTEURIZER

Nutritional Drinks

WAVE pasteurization applied to a jelly amino acid mixture based sport drink is giving a longest Shelf Life without any reduction of the functional properties.

When WAVE pasteurization is applied on jelly nutritional drinks, we achieve an increase of the pasteurization temperature which lead to a higher killing rate with a consequent enhancement of the shelf life. These types of drinks, treated with conventional systems, normally result with a kind of burnt taste which WAVE pasteurization succeeds in removing.

In addition, WAVE pasteurization allow the product to be thermally treated with limited damage to the amino acids, meaning that the treated product has less denatured proteins, therefore keeping their functional characteristics.

Vegetal based drinks

In plant-based drinks processing, where the direct heating sterilization methods are already recognized and accepted as the solution to be adopted, Wave pasteurization, leads to further improvements.

Vegetal based drinks
When WAVE pasteurization is applied on rice drinks, we obtain a treated product with a better color (More white and brilliant) due to the reduction of Maillard reaction, a less cooked savor, thanks to the presence of oil in the product that is not effect by the WAVE action. In addition, the taste of the rice drink is sweeter, and the texture is better.

When Wave pasteurization is applied on almond milk, the treated product flavor is very close to the raw product. Moreover, this technology keeps the electrical charges of the proteins, reducing their denaturation, therefore decreasing the sedimentation of the product.

Fruits & Colorants

Sterilization of fruit nectars with WAVE preserves all the physical characteristics of the product keeping the original color and taste.

Pear juice, as many other fruit juices, is pasteurized with conventional methods with some drawbacks on its properties. Pear juice color tent to become darker during pasteurization.

Fruit defined as “red” (strawberry, raspberry, red orange etc.) are very sensitive to temperature effects, especially color changes are related to thermal damages.

The damages are caused by the oxidation enzymes that act during the heating phase, especially when the temperature is high. With WAVE, juices can maintain their nutrient components and not decolorate the red juices (orange, blueberries, berries, blackberries, etc.)

Fruit Puree

Application of the WAVE pasteurization/sterilization of fruit purees ensures the uniform heating of the product in a very short time avoiding overheating phenomena due to the indirect heating.

Fruit purees are very difficult to pasteurize/sterilize because of their viscosity. The high viscosity makes the uniform heating of the entire product very difficult in a short amount of time.

To be sure of the uniformity of the heating tubular heat exchangers are used, but the high pressure drops in the pipes limit the speed of the product in the system with unavoidable over-heating of the surface of the product flowing in the pipes.

The WAVE is heating instantaneously and uniformly the product in a short pipe ensuing the best sterilization/pasteurization process.

Ice Cream Bases

The WAVE pasteurization applied in a process for UHT mixes for artisan ice-cream production is giving the possibility to sterilize the product at a higher temperature and reduce the Maillard reaction.

The UHT base or mix for production of artisanal ice cream is a difficult product to sterilize due to its high sugar content, which emphasizes the thermal damage caused by conventional UHT processes. Wave sterilization guarantees a less denatured treated product (due to the lower coagulation of the proteins) and a better control of the Maillard reaction (less product yellowing).

Furthermore, it allows the production of ice cream bases with significantly higher soluble solid residues, guaranteeing to obtain a very creamy and full-bodied flavor ice creams.