FMC TASTE and Rough Overview of Juice Concentration Process

Got an interesting tech when I went to my friends house. My purpose was gathering some information about the equipment from our previous work. The large and tall evaporator. It was really tall, about as tall as three story building. Someone asked me  if I can dig few useful information regarding its real name and how it works.

He gave me a printed folder. A little information about the evaporator was there. The device is FMC TASTE. The last word means “thermally accelerated short-time evaporation”, not the sense of taste. According to Pure and Rich, the evaporator works on juice pasteurization and stabilization to allow end products that are tailor-made to suit client specifications on sugar content. It permits a concentration of up to 67/75 brix in a total cycle time of two hours and 30 minutes.

Here is a rough overview of juice concentration process using FMC TASTE. The juice is fed to machine until a certain degree brix is reached, 15B. Collected and brought immediately to blast freezing. That is a quick freezing intended for thermal shock killing unwanted microbes. The process is repeated until the desired concentration is achieved.

The equipment has condenser for collecting juice essential oils. The package concentrate, usually in drums are sold together with specific number of bottled essential oils. It should be added back during reconstitution process.

The technology is not perfect or maybe it was the operator who was not. There were instances when a burnt concentrate came out. It cannot function well during rains. The puree coming out are less viscous than normal. It is believed the rain is to penetrate the system. Maybe not. Maybe the real cause = rain water is cooling the evaporator thus reducing its ability.

To know more about FMC taste, kindly type the keyword on google search box.

ITDI: Available Technologies, Equipment and Modules

1) Alternative Sugar from Coco/Nipa Sap
– more hygienic method of collection
– modified cooking such as us of double jacketed kettle to prevent scorching

2) Ceramic Pot Filter
– a water filtration system that uses the a.k.a. ceramic pot
– looks like an ordinary and transparent water jug with ceramic filter in top.
– has anti-bacterial agent.
– the drinking water quality conforms with Philippine National Standards for drinking water

3) Small-scale Water Purification System for the Countryside
– portable system
– easy to fabricate and operate
– low investment
– use of locally produced high adsorbing activated carbon
– use of indigenous materials for ceramic filters
– can purify tap water, deep well water and raw water with up to 5% silts into potable water that is safe for drinking
– can deliver 10L of potable water per hour per batch
– pass the criteria set by the Philippine National Standards for drinking water in terms of microbiological and chemical analysis

4) Water Retort for Thermal Processing
– equipped with stainless steel trays, digital temperature control, automatic system and water spray with counter pressure
– 800% savings compared to same imported device
– efficient
– convenient, lightweight and easy to open
– 80% waste reduction, environment friendly

5) Modified Wet Process for Virgin Coconut Oil Production
– high resistance against spoilage
– retains natural vitamin E
– low free fatty acid and peroxide value, low rancidity
– as clear as clean water
– high percentage coconut oil yield

6) ITDI Thermal Processing Enterprise Module
It may include steam retort, steam jacketed kettle, exhaust box, can sealer, water immersion retort, de-kernelling machine and  plastic sealer

7) Enterprise Module: Acetator Vinegar Production
– for natural vinegar production
– accelerates traditional vinegar production process
– easy operation
– space saver
– low start volume
– seven days initial start-up period
– daily harvest of output
– process sugary ingredients to vinegar such as mango spent syrup, sugar cane, pineapple wastes and other peels and coconut water

8) ITDI Dehydration Enterprise Module
It may include drum dryer, vacuum dryer, spray drier, cabinet dryer, three-way centrifuge, screw press and related stuffs.

9) ITDI Fruit Juice Processing Enterprise Module
It may include: pulper finisher, centrifuge, hydraulic press, steam jacketed kettle/mixer, basket centrifuge, manual filling machine and walk-in storage freezer.

Please refer to… for more info:
Industrial Technology Development Institute
DOST Compound, Bicutan, Taguig,. M.M.
Fax: 837-20-71 to 82 local 2210
Tel: 837-2071 to 82 local 2187

The DOST's Immersion Type Freezer

The DOST immersion freezer has a volume capacity of 1,000 liters and freezing capacity of 60 kilograms per hour for ice making – other food products assume different values. It has adjustable coolant temperature and dividers for small volumes.

How immersion freezing works? It is done by soaking the commodity in liquid coolant. Imagine a chest freezer filled with water. Open the door, submerge the food, close it and wait until frozen.

Why immersion freezing? It is more efficient than grocery freezer and air blast freezer. Transfer of heat from liquid to solid is faster than air to solid. It uses brine solution as coolant. Its temperature can go as low as -21ºC without freezing. At temperature of -18ºC the brine solution is still liquid while the soaked bag of water is hard solid.

Maybe it is not meant to perform quick freezing, freezing and preventing the expansion of water molecules.

I did a quick googling. Popular immersion freezers use liquid nitrogen as freezing medium. Its temperature is much lower than of brine’s. It boils at -196ºC and freezes at -210ºC. Immersion freezers with liquid nitrogen as coolant do a very efficient quick freezing that never allow water molecule expansion and preserve food structure. However, liquid nitrogen is more expensive and harder to handle. It boils on contact with other objects and creates thick vapors.

Suitable only for sealed products. Obviously not for making ice buko. May not be suitable for ice candy. All commodities meant for freezing should be well sealed to prevent even the smallest entry of brine. The type of polymer or container must be impermeable.

The DOST immersion freezer is a collaborative project of the Industrial Technology Development Institute, Metals industry Research and Development Center, and the Project Management Engineering and Design Service Office.

See more info on

MAGIS 2.0 | Machine For Determining Double Dead Meats And Other Improperly Handled Meats

Animal raisers and meat traders continue to sell double dead meats in spite of strict authority’s eye. I wonder if implementation is really strict. Maybe a heavy punishment is going to help.

In order to facilitate the seizing of badly slaughtered meats, ten high school students of Dr. Yanga’s College, Bocaue Bulacan invented the MAGIS Version 2.0 or Meats Anti-germ Inspection Solution. Students who invented the flood detector machine also came from this college. [courtesy of tv5]

The machine was made of stainless steel, aluminum and acrylic plastic. Equipped with a color and temperature sensor. Any with a higher temperature value than expected will be rejected and declared as unsafe for human consumption. Similar technique applies to color sensor, any meat with deviating color will be rejected.

I hope the machine was designed to handle various meat types, not only pork. Beef, pork, chicken, mutton, veal and others have different color characteristics.

I think the invention is useful for a continuous in-line inspection or the 100 percent inspection of meats  in large factories. For random home and market inspection, a simple thermometer for determining temperature is very handy and any unwanted color can be seen with naked eye. The temperature sensor is useless when meat is previously chilled.

Adding an odor sensor is going make the machine more useful. Odor is a good spoilage indicator. Human nose can tell bad smelling meats but an electronic nose is far more sensitive and accurate.

The student inventors are going to United States to participate in the World Lego League this coming April. Good luck!