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8/8/2019 prozesstechnik_softdrink_e

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Concepts for Soft Drink Manufacture

Process Technology


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Process Technology for Sensitive Products


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Process Technology

for Sensitive Products

Today, an outstanding product qualityand, at the same time, optimum lineefficiency are aimed at. Consumerrequirements, such as natural prod-ucts and top quality are just as impor-tant as the soft drink manufacturer’srequest for utmost flexibility of theproduction process.

In addition, profitability, and there-fore, optimum line efficiency arefactors of utmost importance.Thesteadily reduced product cycles repre-sent another special challenge, as thenew recipes must be implementedquickly and at low cost.This requiressophisticated and well-coordinatedsystems for soft drink production.

The Mixture Makes a Difference

Syrup Mixture – from the Ingredient

to the Product

Depending on the manufacturingconcept, the starting point of softdrink production is finished beverage,finished syrup, or the product’s basicingredient in the form of baggedproduct, or liquid product, or asconcentrate. After processing theindividual ingredients, lemonades,

juice/soda water mixtures,fruit juices, mixed beverages with alcohol,or energy drinks will result whichconstitute the product range of soft drinks.

Advantages of the soft drink

manufacture using the krones

process technology:

Integration of the manu-facturing process into acomplete line conceptUtilisation of the kronesknow-how for asepticprocessing and hygienic lineset-upUniform automation and

operation conceptComprehensive solutionsincluding energy supply,water treatment, and wastewater treatment for thecomplete production andbottling line

Decision crtiteria for the syrup

room concept:

Number of basic ingredientsand extent to which they areready-madeBatch sizeVariety of finished productsProduction cycles/intervalsof product change-overManual, semi-automated,

or automated productionphilosophy

Products, which – in a carbonatedor non-carbonated form – will enricheveryday life, and thus the market,due to their refreshing features.

KRONES offers syrup rooms for themanufacture of soft drinks, which –as a basic concept – correspond tothe individual production processes.



Components for Soft Drink Manufacture

Concentrate Stationand Powder Dissolving Station

Processing of ready-madeconcentrates and essencesDissolving systems for crystallinearomatic acids and powderedadditives, such as caffeine

Sugar Dissolving Process

Continuous sugar dissolvingprocess, as hot dissolving processat a temperature of 85 °C or colddissolving process at a tempera-ture of 35 – 45 °CSugar processing in a batchsystem, in a hot or colddissolving processFiltration for decolourisationand cleaning, using individuallydesigned filtration processes

(candle filters,sheet filters,activated-charcoal filters, andothers) depending on the rawmaterial qualityAfterwards,syrup pasteurisation inthe plate heat exchanger

The short pasteuris-

ing systems enable

krones to offer a

specific and individ-

ual solution for any

product and task.

Supply of Ingredients

Crystalline sugar is stored in silosManual or automated designVariants depending on volume andconsistency of the basic materials:

Big Bag station for processinglarge packs (of 200 – 1000 kg)Bag emptying station for bagsup to 50 kgBarrel emptying station forfrozen fruit juice concentrates,or concentrates capable of

flowing, with 50 bis 78° Brix,and viscosities up to20.000mPas


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Heating System

Thermal product treatment is anessential process step betweenmanufacture and filling of the prod-uct. In the sterile area, there aremainly components meeting moststringent hygienic requirements. Alllines are based on the well-provenprinciple of product heating, using aheat exchanger, and a defined heatretention section.The pasteurisationsystems are fully suitable for CIP

cleaning and built according to therules of hygienic design. Reliable andflexible with a maximum of microbi-ological safety!

Multiblend Mixer

Connection of the ingredient tankto a dosing tube and to mixingtanksIngredient dosing using a flowmeterBlending of the ingredients in the

mixing tank using the pump-overmethod

Process Automation

Option to integrate a recipemanagerFully automatic control of allprocess areas including all productand cleaning pathsDocumentation of all processsteps using production dataacquisitionIntegration of the line automationinto a comprehensive controlsystem

Whether manually or fully

automatic, the cleaning

concept is designed to

perfectly suit the line

components to be cleaned.

This ensures that filler,

rinser, mixer, flash

pasteuriser, pipes and

tanks are reliably cleaned.

Contiflow Mixer and

Carbonator:

Flexibility and quick

controllability distin-

guish the Contiflow

mixer concept.



Concepts for Soft Drink Processing

The concept for the soft drink systemdepends on the correspondingrequirements to the system. In addi-tion to a large variety of products, thedegree of automation, the requiredflexibility during product planning,the way of providing the beverageingredients and the required qualitymanagement system are important

criteria for selecting the optimumprocess equipment.

The Criteria at a Glance

General Aspects

System for processing ready-madeingredientsApplication with a low variety of products consisting of only fewbasic ingredients, and for theproduction of large batches

Frequent type change-over andsmall batch sizesMainly manually orientedproduction processesCleaning conceptSpace requirements / spaceprovidedAdaptation to existing productionsystemsCompletely new investmentLine speed

With a low variety of

products, mainly

manual processing

Flashpasteuriser(Hotfill)

Filler

Sugardissolvingunit(cold)

Dosing of additives CIP

Blendingtank1

Blendingtank2

Blendingtank3

Batch Operation

Mixing of basic ingredients inbatches according to individualrecipesFlexible system connectedto a variable number of basicingredient componentsAutomatic production withmanual feeding of the basicingredients

Inline Operation

In-line blending of the soft drinkproductsSyrup variations can individuallybe produced from the variousingredients available in the basicingredient dosing systemFully automatic production of theindividual syrup ingredients



Well

Tank4

Tank3

Tank2

Tank1

Essences1

CIP

Contiflow1

Contiflow2

Contiflow3

Contiflow4

Admissionflashpasteuriser1

Flashpasteuriser1

Buffer1

Filler1

Filler2

Filler3

Filler4

Admissionflashpasteuriser2

Flashpasteuriser2

Buffer2

Basic ingredient dosing

Sugarsyrupbuffertanks

Sugardissolvingunit1

Sugardissolvingunit2

Sugaracceptance

RO plant

Dosing of additives

Water storagetank

Filtrationiron extraction

Filtrationiron extraction

Blendingtank1

Blendingtank2

Blendingtank3

Blendingtank4

Basicingredientacceptance

Essences2

Essences3

Essences4

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Fully automatic

production of the

individual syrup

ingredients



krones ag

Steinecker Plant

Raiffeisenstr. 30

D-85356 Freising

Infoline: +49(+81 61) 953-0

Infofax: +49(+81 61) 953-150

Internet: www.krones.com S u b j e c t t o t e c h n i c a l m

o d i f i c a t i o n s . 0 9 / 0 5

krones Process Technology Systems

Advantages:

One contactOne overall responsibilityUniversal and coherent overallconceptsNo interface problemsOptimum control conceptsExperienced engineering team forthe complete projectModular structure to allow for

flexibility and indivdualityOptimum, gentle product handlingLong service lifesHigh efficiencyCoherent cleaning conceptsShort bottle-to-bottle periodsHigh line availabilityUniform componentsUniform ”touch-and-feel“ system

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