Food Industry
Steaming
Food processing plants use steaming to partially cook and gelatinise starch in products like instant noodles, condition animal feed, and peel or blanch fruits and vegetables preserving colour, flavor, and nutritional value.
Efficient steaming relies on steam quality, pressure, and temperature. Wet steam can increase moisture content beyond desirable levels, affecting product quality and increasing energy consumption. High steam pressure and temperature overshoots can cause undesirable product changes and increased steam usage. Common issues include uneven cooking impacting product quality, excess steam venting, and higher steam consumption.
Our Solution:
Forbes Marshall provides a solution to optimise and manage steamer performance by
Ensuring clean, dry steam supply while optimising steam pressure and maintaining precise temperatures in the process.
Additionally, using flash steam instead of live steam in the steamer (in case of noodle lines) reduces overall plant steam demand.
