Integrierte Vermeidung und Verminderung der Umweltverschmutzung
Integrierte Vermeidung und Verminderung der Umweltverschmutzung Integrierte Vermeidung und Verminderung der Umweltverschmutzung
Chapter 2 D.12 Carbonation yes yes D.13 Coating/spraying/enrobing/ agglomeration/encapsulation yes yes yes yes yes yes yes yes yes D.14 Ageing yes yes E.1 Melting yes yes yes yes E.2 Blanching yes yes E.3 Cooking and boiling yes yes yes yes yes yes yes yes E.4 Baking yes yes yes yes E.5 Roasting yes yes yes yes E.6 Frying yes yes yes yes yes yes E.7 Tempering yes yes E.8 Pasteurisation, sterilisation and UHT yes yes yes yes yes yes yes yes yes yes F.1 Evaporation (liquid to liquid) yes yes yes yes yes yes yes yes yes yes F.2 Drying (liquid to solid) yes yes yes yes yes yes yes yes F.3 Dehydration (solid to solid) yes yes yes yes yes yes yes yes yes yes yes G.1 Cooling, chilling and cold stabilisation yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes G.2 Freezing yes yes yes yes yes yes yes yes G.3 Freeze-drying/lyophilisation yes yes H.1 Packing and filling yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes H.2 Gas flushing and storage under gas yes yes yes yes yes yes yes U.1 Cleaning and disinfection yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes U.2 Energy generation and consumption yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes U.3 Water use yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes U.4 Vacuum generation yes yes yes yes yes yes yes yes yes yes yes yes yes U.5 Refrigeration yes yes yes yes yes yes yes yes yes yes yes yes U.6 Compressed air generation yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes Table 2.6: Unit operations applied in different sectors [1, CIAA, 2002, 87, Ullmann, 2001, 91, Italian contribution, 2001] 60 January 2006 RHC/EIPPCB/FDM_BREF_FINAL
2.2.1 Meat and poultry Chapter 2 Beef, pork and poultry are the main types of meat processed in Europe. The activities of the meat sector can be divided into three areas, slaughtering (covered by the “Slaughterhouses and animal by-products BREF” [181, EC, 2003]), meat cutting and further processing. Cutting is a size reduction of large to medium sized parts of food material. For cutting, knives, blades, cleavers and circular or straight saws are used. These are all electrically operated. Carcases are cut into retail cuts of joints by the removal of bone, skin and fat. After cutting the meat, the fresh meat may be stored and dispensed under refrigeration. It can be sold in portions, or it may be combined with other products. Special derinding machines are used for separating rind and fat from pork carcases. The further processing of meat into, e.g. ham, bacon and sausage, is primarily carried out for preservation purposes but it is also important for taste. In the meat sector, raw meats, either whole muscles or altered meat particles, are restructured to the predetermined product characteristics. For coarse-ground products, the meat particles are substantially reduced and then restructured back into a different physical form. The goal of muscle product processing is to keep an original intact tissue appearance in the finished product. Products, such as ham, roast beef, and turkey breast, are produced from whole muscles or sectioned muscles. An emulsifying process forms a matrix in which the fat particle is encapsulated with the protein membrane. Grinding reduces particle size, and mixing assures uniformity of chemical composition as well as protein extraction. Chopping also reduces particle size and produces salt-soluble protein. Major processing equipment includes injectors and massagers for muscle products, grinders and mixers for coarse-ground products, and choppers and emulsifiers for emulsified products. Injecting and massaging processes facilitate brine distribution and protein extraction. Preservation involving heat, e.g. cooking or frying, and dehydration produces foods that can be packaged and kept for an extended time at appropriate storage conditions. Preservation techniques such as fermentation, smoking, and brining/curing/picking are used to diversify the market selection. All these processes offer a limited extension of the shelf-life by altering the environmental conditions which supports microbial growth. The injection under pressure of a solution containing brining/curing/pickling ingredients is a widely used technique for extending the life of meat. The ingredients used are common salt, i.e. NaCl, often with sodium or potassium nitrite and other materials to impart special characteristics. This process is required for whole products such as ham, shoulder, bresaola and turkey. Traditional injection in-vein has ceased and today the technique uses multi-needle injectors, which allow a higher productivity and a major spread of pickle. The injector injects a predetermined dose of pickle containing different additives and ingredients, such as salts, polyphosphates, ascorbate, caseinate, nitrate, nitrite, glutamate and spices inside the ham or shoulder mass. After the injections, a process which allows complete homogenisation of the ingredients and of the additives into the product takes place. This process also allows the extraction of a proteinous/saline fluid from the meat with binding effect. It involves massaging the meat inside a container turning around a vertical or inclined axis in a continuous or intermittent way, under vacuum and/or at a refrigerated temperature. Brining/curing by dry salt is required for the production of cured uncooked ham, bacon, and coppa. The latter two products can be also made in the massaging machine. Raw meats, after these preparation processes, are stuffed into casings to form a defined geometric shape and size. During these processes, rheological properties are critical to the equipment performance and final product quality. RHC/EIPPCB/FDM_BREF_FINAL January 2006 61
- Seite 69 und 70: 2 APPLIED PROCESSES AND TECHNIQUES
- Seite 71 und 72: 2.1.1.1.3 Description of techniques
- Seite 73 und 74: 2.1.1.4.2 Field of application Chap
- Seite 75 und 76: 2.1.2.2 Mixing/blending, homogenisa
- Seite 77 und 78: 2.1.2.4.3 Description of techniques
- Seite 79 und 80: 2.1.3.4 Centrifugation and sediment
- Seite 81 und 82: Chapter 2 The plate and frame filte
- Seite 83 und 84: 2.1.3.8.2 Field of application Chap
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- Seite 87 und 88: 2.1.4.2 Dissolving (D.2) 2.1.4.2.1
- Seite 89 und 90: Chapter 2 To start the process, bac
- Seite 91 und 92: Chapter 2 Dry brining/curing is app
- Seite 93 und 94: 2.1.4.11.3 Description of technique
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- Seite 99 und 100: 2.1.5.7.3 Description of techniques
- Seite 101 und 102: 2.1.6 Concentration by heat (F) 2.1
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- Seite 107 und 108: Chapter 2 The operating principle o
- Seite 109 und 110: 2.1.8.1.3 Description of techniques
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- Seite 113 und 114: 2.1.9.2.2 Field of application Requ
- Seite 115 und 116: 2.1.9.3.3 Process water Chapter 2 I
- Seite 117 und 118: Chapter 2 The reciprocating pump, w
- Seite 119: Meat Fish Meat Potat o Fruit and ve
- Seite 123 und 124: 2.2.1.1.2 Cutting (B.1) Chapter 2 F
- Seite 125 und 126: 2.2.1.2.3 Pickling (D.7) Chapter 2
- Seite 127 und 128: 2.2.1.3.2 Ageing (D.14) Chapter 2 H
- Seite 129 und 130: 2.2.2.3 Crustaceans Chapter 2 Once
- Seite 131 und 132: 2.2.3.2 Fruit juice Chapter 2 Fruit
- Seite 133 und 134: 2.2.3.6 Dried fruit Chapter 2 Dried
- Seite 135 und 136: 2.2.3.10 Heat treated and frozen ve
- Seite 137 und 138: Chapter 2 The neutralised oil is bl
- Seite 139 und 140: Chapter 2 In traditional production
- Seite 141 und 142: Chapter 2 UHT or sterilisation is u
- Seite 143 und 144: Heat Stabilising salt Heat Electric
- Seite 145 und 146: Heat Heat Refrigeration Starter cul
- Seite 147 und 148: Chapter 2 A further process involve
- Seite 149 und 150: Chapter 2 Colours and flavours are
- Seite 151 und 152: Chapter 2 During final drying, the
- Seite 153 und 154: FW : PW : RPW : Fresh water Process
- Seite 155 und 156: FW : Fresh water PW : Process water
- Seite 157 und 158: Chapter 2 coolers in which the pell
- Seite 159 und 160: Chapter 2 In the UK, the majority o
- Seite 161 und 162: 2.2.11.5 Boiled sweets Chapter 2 Bo
- Seite 163 und 164: 2.2.13.2 Instant coffee Chapter 2 I
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- Seite 169 und 170: 2.2.18 Wine This section includes r
Chapter 2<br />
D.12 Carbonation yes yes<br />
D.13 Coating/spraying/enrobing/<br />
agglomeration/encapsulation<br />
yes yes yes yes yes yes yes yes yes<br />
D.14 Ageing yes yes<br />
E.1 Melting yes yes yes yes<br />
E.2 Blanching yes yes<br />
E.3 Cooking and boiling yes yes yes yes yes yes yes yes<br />
E.4 Baking yes yes yes yes<br />
E.5 Roasting yes yes yes yes<br />
E.6 Frying yes yes yes yes yes yes<br />
E.7 Tempering yes yes<br />
E.8 Pasteurisation, sterilisation and<br />
UHT<br />
yes yes yes yes yes yes yes yes yes yes<br />
F.1 Evaporation (liquid to liquid) yes yes yes yes yes yes yes yes yes yes<br />
F.2 Drying (liquid to solid) yes yes yes yes yes yes yes yes<br />
F.3 Dehydration (solid to solid) yes yes yes yes yes yes yes yes yes yes yes<br />
G.1 Cooling, chilling and cold<br />
stabilisation<br />
yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes<br />
G.2 Freezing yes yes yes yes yes yes yes yes<br />
G.3 Freeze-drying/lyophilisation yes yes<br />
H.1 Packing and filling yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes<br />
H.2 Gas flushing and storage <strong>und</strong>er<br />
gas<br />
yes yes yes yes yes yes yes<br />
U.1 Cleaning and disinfection yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes<br />
U.2 Energy generation and<br />
consumption<br />
yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes<br />
U.3 Water use yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes<br />
U.4 Vacuum generation yes yes yes yes yes yes yes yes yes yes yes yes yes<br />
U.5 Refrigeration yes yes yes yes yes yes yes yes yes yes yes yes<br />
U.6 Compressed air generation yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes<br />
Table 2.6: Unit operations applied in different sectors<br />
[1, CIAA, 2002, 87, Ullmann, 2001, 91, Italian contribution, 2001]<br />
60 January 2006 RHC/EIPPCB/FDM_BREF_FINAL