PET Food Processing - September 2020 - 46

EQUIPMENT

Controlling product
temperature
throughout a batch
is an important factor
when portioning
wet, high-fat, highprotein formulas.
Reiser

46

product processing, forming and portioning applications.
The particular product, the process, the formula ratio, and
the type of meat protein used with other ingredients can
dictate at what temperature range the product will effectively portion, according to Zeak.
The presence of heat will also possess different flow
characteristics. Dough exiting from the mixer too warm
will likely be stickier and will bridge more, changing
how it extracts from a rotary moulder, expands out of
the wirecut head assembly, or handles in a low-pressure
extruder. Temperature can also damage product quality, particularly when using equipment that does not
have a weight compensation feature to ensure consistent
portioning. Kibble that does not have time to cool and
harden after the extrusion process can result in damage
to raw materials and amino acids. Even with consistent
climate control in facilities, seasonal differences and humidity levels can impact dough characteristics.
"Generally, higher percentages of meat protein used
in the formulation require lower mixture temperature
for forming and portioning," Zeak said. "Product formulations containing high percentages of organ meats typically form and portion at temperatures below freezing.
Meatball-shaped pet treat products form and portion
best between 35 F to 45 F, depending on the formula
make-up and the type of meat protein used."
Zeak recommended temperatures above 32 F and
approaching 40 F when portioning for use with HPP
technology from the aspect of log Colony Forming Unit
(CFU) kill rate effectiveness. There are also processes
where higher temperatures are used for forming, portioning and food safety aspects. Some processes require
a kill step of 160 F to 200 F before the product is cooled
to 150 F to 190 F for processing, which offers fast set-up
characteristics during cooling and before packaging.
When working with fresh foods, Neola recommended
considering the juices and oils that can separate during the baking process. Because the nutrients in the
juices and oils are factored into the nutritional profile
of the bars, cooling becomes a critical step. Flash cool-

PET FOOD PROCESSING | September 2020 | www.petfoodprocessing.net

ing of baked whole-grain brown rice in My Perfect Pet's
food bars converts the starch into a resistant starch.
Temperature control is critical to reduce unnecessary
expansion of the starch if the temperature drops too low.

Increasing safety
In addition to temperature control, ease of machine
use, sanitation of the proposed system, short and direct product flow paths through the portioning device,
and concerns regarding equipment design are important aspects of food safety when selecting a portioning
system, Zeak shared. Equally important is the training
of operators and sanitation staff personnel for machine
SOP and best process practices regarding food safety
and sanitation.
At RBS, best practices include the dual-purpose goal
of safe food and safe equipment through its SafeShield
Program. With every sale, RBS reviews the basic principles of the SafeShield Program with the customer. On the
production floor, RBS enhances food safety through the
use of continuous mixing. The mix can be quickly heated
to the kill temperature within a range of one degree and
then cooled through an automatic process that requires
no handling or manual transporting of the dough.
Thorough cleaning of weighing systems helps to avoid
cross contamination between subsequent batches, and
reduction of dust reduces the chance of external influences getting into the product stream. Good practices
include the use of equipment designs avoiding ledges,
which could collect dust or create a risk for mold. KSE
ensures food safety using good lot control and practicing
a first-in, first-out flow of product from the silo.
In an age where worries about product safety and
contamination continue to grow, portioning control applications offer a measurable level of security for both
the consumer and the processor. Through the application of consistent and correctly dosed products and safe
practices, pet food and treat manufacturers can create
products that are uniquely tailored to the needs of the
animals and pet owners they serve.
PFP


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PET Food Processing - September 2020

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http://digital.petfoodprocessing.net/sosland/pfp/2020_09_01
http://digital.petfoodprocessing.net/sosland/pfp/2020_06_01
http://digital.petfoodprocessing.net/sosland/pfp/2020_03_01
http://digital.petfoodprocessing.net/sosland/pfp/2019_12_01
http://digital.petfoodprocessing.net/sosland/pfp/2019_10_01
http://digital.petfoodprocessing.net/sosland/pfp/2019_09_01
http://digital.petfoodprocessing.net/sosland/pfp/2019_06_01
http://digital.petfoodprocessing.net/sosland/pfp/2019_03_01
http://digital.petfoodprocessing.net/sosland/pfp/2018_12_01
http://digital.petfoodprocessing.net/sosland/pfp/2018_09_01
http://digital.petfoodprocessing.net/sosland/pfp/2018_06_01
http://digital.petfoodprocessing.net/sosland/pfp/2018_03_01
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