A common challenge that food and beverage production facilities run into is reducing solids loss during processing. With products containing starch and gum ingredients it’s crucial to preserve the desired thickness and prevent ingredient degradation. Failure to account for these nuanced ingredients can result in a poor quality product that is unfit to go to market.
Our team of engineers has the experience to design around these requirements for any food, beverage, dairy, or liquid milk production lines. This is most often accomplished through a holistic design including successful high-viscosity shear-sensitive fluid process systems. Our team not only designs these efficient systems but builds them to the unique specifications of any processing plant.
If you would like more information about reducing solids loss in your product lines you can read the full article here