Food & Pharmaceutical
Worldwide supply of food represents one of the central challenges of mankind. In particular, the more and more increasing world population and the increasing demand for milk and meat, for instance, due to the rising prosperity of people represent a high potential for economic growth. In order to realise this growth, more and more effective processes are being developed for the food industry in order to produce and process foodstuffs.
Pumps are needed in the whole process of food production. From the irrigation of fields and plantations via process engineering with further processing to a marketable product to cooling with storage, transport and sale of the product.
Due to the large number of applications for pumps in the food industry, a corresponding number of different pump technologies are used. In general, a differentiation is made between pumps that come into direct contact with the food and such which are used in process engineering. Special requirements to the hygienic design are applicable to pumps which are used to directly convey foodstuffs. On the side of process engineering, common industrial pumps are used.
Successful application solutions
Pumps are already used at the beginning of the process chain, when foodstuff is delivered to the plants for further processing. For example you can find pumps on tank trucks, at delivery stations and in tank storage.
Further along the process the selection of the pump type mainly depends on the viscosity, shear sensibility, solid content and particle size of the media.
As the food process progresses, the hygienic requirements for pumps increase, thereby limiting material selection and affecting design with regard to cleanibility of the pump.
Very high demands are made on water as basic component of many foodstuffs. In order to achieve a consistent taste and a stable quality of beverages, for instance, the water is treated in complex treatment plants. Centrifugal pumps are a basic components of these plants.
Technology for thermal preservation of foodstuffs. For brewing, cooking with positive and negative pressure (vacuum), for pasteurising and sterilizing. Autoclaves are used in the food and animal feed industry in order to prolong the shelf life of corresponding products (soups, stews, meal trays et cetera) without additional cooling.
As an alternative to autoclaves contiuously operating process plants are being used, in which pumps are used for various conveying tasks.
First there are pumps that transfer the non-sterile medium into the plant. Later pumps in the sterile part of the plant transport the medium through soaking zones and cooling machines, as well as from sterile containers to packaging.
The cleaning-in-place (CIP) procedure is a cleaning procedure where the plant’s spaces coming into contact with the product are cleaned without essential disassembly. A reproducible process is specified by exact definition of cleaning agents, pressures, temperatures and times. Following the development of cleaning-in-place for the dairy industry, the procedure is today used in all areas of the food and pharmaceutical industry.
High proportions of grease and solids are characteristic for wastewater from foodstuff-processing businesses such as dairies and slaughterhouses. These have to be separated prior to discharging them into the wastewater system. Dissolved air flotation DAF is particularly suited for this task. For the transfer of waste water with solids and also for the separated solids, positive displacement pumps, such as progressing cavity pumps and rotary lobe pumps are best suited.