Food & Beverage

During the food dough mixing the kinetic energy due to the friction between the mechanical parties in relative motion changes into heat with the consequence that the temperature increases and the result to have problem of unwanted changes in the characteristics of the final food product.

SOL is able to provide a wide range of solutions for temperature control of dough’s during the mixing food process by using CO2.

Depending on many factor : type of mixing and mixer used ,fluid dynamic characteristics of the ingredients in the dough, timing of mixing operation, the increase in temperature of the dough can reach values such as to make unwanted changes in the characteristics of the final product. These changes often result in a deterioration of product quality or an increasing in costs of further processing.

The Carbon dioxide (Food additive E290) in the thermoregulation of dough’s  is introduced directly in contact with the food and the ingredients present in the mixer in its solid form as dryice or snow carbon dioxide from liquid CO2 with a specific equipment designed and manufactured by SOL installed on the cutters or mixer. SOL is able to provide also the system to control the temperature and the automatic injection of liquid CO2.

SOL technology for cooling of doughs is used in the food industry in the meat transformation and in the production of bakery and all the food products where production processes often involve producing mixes with the addition of several ingredients, satisfies the strictest requirements for maintaining food safety that emerge from the HACCP analysis of companies in the sector.