Archives September 2015

Orics S-50

  Watch our video of  Cheese packaging machine.

ORICS Cheese Packaging Machine.

There is an ORICS packaging solution to match every way people like to enjoy cheese, yogurt, and other dairy products.

From easy-peel yogurt lids to deep-drawn anabolics online cheese packaging, ORICS Machines help keep dairy products fresh, flavorful and extend shelf life, by preventing mold and dehydration.

Shelf Life  Water vapor, light, and oxygen all affect the quality of cheese. Light and residual oxygen lead to the oxidation of fats, which contributes to bad flavors in the cheese.                      Reducing head-space volume and minimizing residual oxygen are both important to increasing the shelf life of cheese.

Our Machines portfolio and proven technical expertise help dairy brand manufacturers create innovative dairy and cheese packaging solutions that:

• Deliver high hot tack strength
• Provide leak-free durability to reduce Damages in-store and at home.
• Control gas exchanges to promote specific barrier properties needed to keep cheese and yogurt fresh.
• Prevent mold, dehydration, and off-odor absorption.
• It might at first seem a little strange that cheese needs protecting from microbes – after all, microorganisms have a crucial role to play in cheese making. Nevertheless, while some microbes are ‘good’ and useful in cheese making, others are not and can cause cheese to become spoiled. In general, hard cheeses that do not have a high water content are susceptible to attack by moulds, while moister cheeses can be affected by bacteria. Also the fats of some cheeses are prone to oxidation by oxygen in the air, which can make the cheese become rancid.The main gas that is used in modified atmosphere packaging (MAP) to prolong the freshness of hard cheese is carbon dioxide. Hard cheese can be packaged in an atmosphere of total carbon dioxide, while for soft cheeses the proportion is typically between 20 and 40 per cent, with the remainder being usually nitrogen. The main reason for this approach with softer cheeses is that over time the carbon dioxide can dissolve in the water that is within the cheese, and this reduces the volume of gas in the package, eventually causing the packaging to collapse. The presence of the nitrogen prevents the packaging from collapsing.
  

  Orics tub filler sealer and caper

Orics vegetable tray filling and sealing machine

  Watch Orics SLTS Tray Sealer Fresh Produce.

Watch Orics S-30 tray Sealer Fresh Produce.

Orics will Get you the most out of your fresh produce with  packaging solutions and proven controlled atmosphere packaging technology.

Fresh Produce Packaging by Orics Industries

Fresh produce is more susceptible to disease organisms because of increase in the respiration rate after harvesting. The respiration of fresh fruits and vegetables can be reduced by many preservation techniques. Modified atmospheres (MA), i.e., elevated concentrations of carbon dioxide and reduced levels of oxygen and ethylene, can be useful supplements to provide optimum temperature and relative humidity in maintaining the quality of fresh fruits and vegetables after harvest.

Modified atmosphere packaging (MAP) technology is largely used for minimally processed fruits and vegetables including fresh, “ready-to-use” vegetables.                                                        Extensive research has been done in this research area for many decades. Oxygen, CO₂, and N₂, are most often used in MAP. The recommended percentage of O₂ in a modified atmosphere for fruits and vegetables for both safety and quality falls between 1 and 5%. Although other gases such as nitrous and nitric oxides, sulphur dioxide, ethylene, chlorine, as well as ozone and propylene oxide have also been investigated, they have not been applied commercially due to safety, regulatory, and cost considerations. Successful control of both product respiration and ethylene production and perception by MAP can result in a fruit or vegetable product of high organoleptic quality; however, control of these processes is dependent on temperature control.

orics vegetables tray sealing

orics fresh produce packaging

A ‘typical target’ weight per pack might be 100 grams of a product. The product is fed[4] to the top of the multihead weigher where it is dispersed to the pool hoppers. Each pool hopper drops the product into a weigh hopper beneath it as soon as the weigh hopper becomes empty.

The Multihead scale weigher’s computer determines the weight of product in each individual weigh hopper and identifies which combination contains the weight closest to the target weight of 100g. The multihead scale weigher opens all the hoppers of this combination and the product falls, via a discharge chute, into a tray or, alternatively, into a distribution system which places the product, for example, into cups, Tubs or bags.

Dispersion is normally by gravity, vibration or centrifugal force, while feeding can be driven by vibration, gravity, belts, or screw systems.

An extra layer of hoppers (‘booster hoppers’) can be added to store product which has been weighed in the weigh hoppers but not used in a weighment, thus increasing the number of suitable combinations available to the computer and so increasing speed and accuracy.
Products containing up to eight components can be mixed on a multihead weigher, very accurately at high speeds. The weigher is divided into sections, each with its own infeed. For example, a breakfast cereal containing hazelnuts and dried fruit plus two relatively cheap ingredients, could be weighed on a multihead with say eight heads devoted to each of the more expensive components and four heads to each of the other two. This would ensure high weighing speed while ensuring that overfilling of the expensive ingredients was negligible.

Placing into trays:

A well-engineered distribution system enables you to combine the speed and accuracy of multihead weighing with precise, splash-free delivery of product into trays.

Multihead weighers were used initially for weighing certain vegetables. Their use expanded exponentially in the 1970s and 1980s when they were applied to the rapid weighing of snacks and confectionery into bags. What cherry tomatoes and crisps had in common was that they flowed easily through the machine and into the pack, with no more encouragement than gravity and a moderate level of vibration of the feeders. Since then, the accuracy and relative speed have been extended to many products which would in the early days of the technology have been seen as difficult to handle.

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