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Modified Atmosphere Packaging is the combination of an optimal blend of Nitrogen and/or Carbon Dioxide with in a high-barrier or Permeable package. A finely adjusted and carefully controlled gas blend is created to meet the specific respiration need for each packaged food product.

Yogurt cup Filling and sealing packaging machine.

Yogurt is one of the in demand product types in the fermented foods industry, so it is worth examining some of the issues associated with producing this product. ORICS Industries has many years experience and expertise in helping yogurt companies deal with industry specific issues.

Top 3 Issues For Yogurt Packaging

A grainy texture during fermentation

Fermentation time decreases when higher temperatures are set which means manufacturers can break, cool and package it faster. To some degree, it can be detrimental to the consistency or texture of the finished yogurt. Yogurt set at higher incubation temperatures can incubate to a grainy texture.

Faster acid production from the culture as it metabolizes lactose and ferments it into lactic acid can shock the inherent dairy proteins in the yogurt. Incubating yogurt at a high temperature may reach the break pH in a shorter amount of time. But the faster acid production from the lactic acid bacteria can shock the dairy proteins and make the finished texture grainy in the incubation vat or in the cup, if it is set in the cup.

Setting the yogurt at a lower set temperature will produce acid at a slower rate, with less probability of shocking the dairy proteins.

 Yogurt is too tart

Yogurt that is too tart is counter to any marketing objectives. How does this yogurt become too tart? Manufactures sometimes disregard anticipating at what pH the yogurt should be broken and cooled. Manufacturers often need to break the yogurt at a higher pH in order for it not to go below the desired pH by the time the yogurt is packaged in the retail cup, cased, stacked and cooled in the cooler.

The solution to this problem is to simply raise the break pH to allow less of a pH drift downward by the time the yogurt has cooled, been mixed with any added fruit and sugar, and it is finally cooled down in the finished retail package.

A grainy appearance

A grainy appearance is often cause by starch selection. Many starches can have a grainy texture if they are not fully cooked out and swollen. Starch exists as tiny “granules” that swell and enlarge in size, which develop viscosity as they tie up or bind the available moisture in the dairy product. Milk contains 87% water, and plain sweetened yogurt in fact would have about 76% available water, depending upon the fat level and the total solids level.

Under cooking the starch can result in a grainy texture in the finished yogurt. The yogurt will have a coarse look to it. It may appear dull and not have a shiny look to it as well.

Choose another starch or increase the cook-out temperature of the starch by pasteurizing the yogurt at a higher temperature. If the starch is part of a stabilization system, it may be necessary to work with your supplier to change the starch portion in the yogurt stabilizer if you feel a smoother starch is necessary.

Cultured dairy products are complex and require strict attention to detail in order to have the best-quality product your dairy can produce and put in front of the consumer.

ORICS has designed many machines and systems to help yogurt manufacturers deliver consistent, quality results in the product quality, taste, texture and shelf-life.

ORICS automated yogurt cup filling sealing machine, full packaging solution for yogurt cup.

All ORICS Machines are engineered and fabricated in our Facility at 240 Smith Street Farmingdale, NY.

Tel: 718-461-8613

diced sliced tomatoes packaging machine, This turnkey ORICS S-30 system is designed to minimize the number of human operators required for the packaging of diced tomatoes in 4 lb trays. Everything from the dicing of tomatoes to the placement in trays is fully automated, reducing the number of Operators from nearly a dozen to just 2 or 3. Featuring a Denester, Elevator Conveyor, Scale, Scale Interface, Heatseal and Outfeed, this system parallels the processing conveyors that utilize a screw infeed, an elevator conveyor, a dicer and washing/draining/transport system. This system represents a complete packaging system from start to finish and is just one example of how ORICS can increase your bottom line and streamline your applications.

Like all ORICS products, the S-30 is manufactured in the United States at our Farmingdale, NY facility. For more information call 718-461-8613
Orics cups and trays filling and sealing machines.

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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Lassi Filling Machine

Production of lassi has been confined, to a large extent, to the households and local stores, mainly because of non-availability of a standardized technique for the manufacture of uniform quality lassi and its limited shelf life. In 1972 the technology was standardized and regular production of lassi started. but still not until 1991 that shelf life was able to be extended enough to market world wide.
In 1991, Ori Cohen C.E.O and president of Orics Industries came up with the technology that was able to extend shelf life in most packaged food.
Like Yogurt or salads like salsa or Hummus, lassi is usually packed in cups or tubs with film or foil seal and over cap or not.
Orics offers wide range of machines that can fill and seal cups and tubs, from table top manual machines that can fill and seal 3-8 cups per minutes, like the M-10 and the VGF-100.
a rotary automatic filling sealing machine that can fill and seal from 30 cups per minute on a one up machine {MR-35) or 70 cups per minute on the R-50 two up machine.
linear machines like the S-30 or S-50 or the PB-1000 can handle any where from 30 cups per minute to 1000 CPM.
to learn more about Orics fillers and sealers food packaging equipment please visit our equipment page or the video page.
lassi filling machine is one of our specialties.

Watch Orics R-50 Rotary Lassi Cup Filling and sealing Machine.

Orics Dairy & Deli

ORICS ILTS  Tray Sealer In Line is easy solution for fresh produce

With built-in transfer system designed to work with any conveyor system, the ORICS ILTS 500 In-line Tray Sealer is for small to medium production. Automatically placed on carrier plate on inline motion machine, trays can run on any straight line conveyor system. Trays can be random or oriented; Orics ILTS Tray Sealer will orient them to correct center distance, pick and place. Machine is intended to meet need for small, quick, inexpensive solution to seal trays of fresh produce.

ORICS ILTS Tray Sealer  Produces Results

Article Appeared: Industrial Equipment News. Viewed on February 17, 2015

 

Watch Orics ILTS-350 Inline Tray Sealer Orics ILTS-350                                                                                                           

 

 

Described as “the first application of modified atmosphere packaging technology in a dairy product,” a 6.5-oz whipped cheese product from New Holland, PA-based BC-USA was the subject of a feature story in our February issue of 1995, year two of Packaging World’s existence.

Peter Ouwerkerk, Engineering and Development Manager at the subsidiary of France’s Bongrain Soparind Groupe said this at the time: “Some dairy packagers minimize residual oxygen by blowing nitrogen into or across the container to displace oxygen, but they don’t remove it first and then back flush as we do. Now MAP comes to dairy ” A six-up system from [ORICS] was the machine used to fill the package.

Orics M.A.P Modified Atmosphere Packaging in filling and sealing machine

Orics Made-in-USA

Orics Dairy & Deli

Original Article:  Packaging World, June 30, 2014

SUNNY SIDE UP

Thriving hummus producer maintains the cutting quality edge with (equipment by ORICS)

[av_dropcap1]M[/av_dropcap1]aking hay while the sun shines is sound, time-tested advice for any small business trying to grow to the proverbial next level. And these are sunny days indeed for the super-friendly folks running the Sunflower Kitchen plant in east-end Toronto—one of a fastgrowing number of Canadian-based producers of the increasingly popular chickpea-based spread called hummus, a core staple of Middle Eastern diet and cuisine for well over a millennia…

As the company’s buy steroids australia sales steadily increased,prompting four relocations to bigger premises in the past seven years, so had its need for more automated, higher-capacity processing, packaging and quality control equipment,according to Jungreis.

“It was our move to automation that ultimately led Sunflower Kitchens to decide exactly what products to make and distribute into the marketplace,” says Jungreis. “With the ability to do automated fills quickly and easily, we were able to determine exactly what products we could make to fill the market needs.”

The bulk of the plant’s hummus production is handled by the linear model PB-1000 filler and lidder from ORICS Industries Inc., which operates by dropping a small plastic tub from above onto the conveying line, filling it with hummus, vacuum sealing it with a layer of plastic film and crowning it with a semi-rigid, pop-top plastic lid before moving it out of the system for case packing.

Other key pieces of packaging machinery at the Sunflower Kitchens plant include an ORICS R20 rotary filler, …and an ORICS model R30 rotary filler for hot-fill applications.

Original Article: Canadian Packaging, July/August 2013

ORICS – Equipment for every application