The second draft BREF on BAT in the food, drink and milk

6,66
MB industries

682
stron

6011
ID JRC-IPTS Instituto de Prospectiva Tecnológica (IPTS)

2006
rok

EXECUTIVE SUMMARY I

PREFACE .XI

SCOPE.XLI

1 GENERAL INFORMATION .1

1.1 Description, turnover, growth, employment .1

1.2 Sector structure .3

1.3 Trade3

1.4 Market forces: demand, distribution and competition 4

1.4.1 Demand 4

1.4.2 Distribution4

1.4.3 Competition 4

1.5 The importance of food safety in FDM processing 4

1.6 Legislative framework for food, drink and milk products 5

1.7 The FDM sector and the environment 5

1.7.1 Key environmental issues.6

2 APPLIED PROCESSES AND TECHNIQUES.9

2.1 Processing techniques and unit operations .9

2.1.1 Materials reception and preparation (A) .10

2.1.1.1 Materials handling and storage (A.1)10

2.1.1.1.1 Objective.10

2.1.1.1.2 Field of application .10

2.1.1.1.3 Description of techniques, methods and equipment11

2.1.1.2 Sorting/screening, grading, dehulling, destemming/destalking and trimming (A.2) .11

2.1.1.2.1 Objective.11

2.1.1.2.2 Field of application .11

2.1.1.2.3 Description of techniques, methods and equipment11

2.1.1.3 Peeling (A.3).12

2.1.1.3.1 Objective.12

2.1.1.3.2 Field of application .12

2.1.1.3.3 Description of techniques, methods and equipment12

2.1.1.4 Washing (A.4) 12

2.1.1.4.1 Objective.12

2.1.1.4.2 Field of application .13

2.1.1.4.3 Description of techniques, methods and equipment13

2.1.1.5 Thawing (A.5) 13

2.1.1.5.1 Objective.13

2.1.1.5.2 Field of application .13

2.1.1.5.3 Description of techniques, methods and equipment13

2.1.2 Size reduction, mixing and forming (B) .13

2.1.2.1 Cutting, slicing, chopping, mincing, pulping and pressing (B.1)13

2.1.2.1.1 Objective.13

2.1.2.1.2 Field of application .13

2.1.2.1.3 Description of techniques, methods and equipment14

2.1.2.2 Mixing/blending, homogenisation and conching (B.2) 15

2.1.2.2.1 Objective.15

2.1.2.2.2 Field of application .15

2.1.2.2.3 Description of techniques, methods and equipment15

2.1.2.3 Grinding/milling and crushing (B.3).16

2.1.2.3.1 Objective.16

2.1.2.3.2 Field of application .16

2.1.2.3.3 Description of processing techniques, methods and equipment16

2.1.2.4 Forming/moulding and extruding (B.4)16

2.1.2.4.1 Objective.16

2.1.2.4.2 Field of application .16

2.1.2.4.3 Description of techniques, methods and equipment17

2.1.3 Separation techniques (C) 17

2.1.3.1 Extraction (C.1) 17

2.1.3.1.1 Objective 17

2.1.3.1.2 Field of application. 17

2.1.3.1.3 Description of techniques, methods and equipment . 17

2.1.3.2 Deionisation (C.2) 18

2.1.3.2.1 Objective 18

2.1.3.2.2 Field of application. 18

2.1.3.2.3 Description of techniques, methods and equipment . 18

2.1.3.3 Fining (C.3) 18

2.1.3.3.1 Objective 18

2.1.3.3.2 Field of application. 18

2.1.3.3.3 Description of techniques, methods and equipment . 18

2.1.3.4 Centrifugation and sedimentation (C.4) . 19

2.1.3.4.1 Objective 19

2.1.3.4.2 Field of application. 19

2.1.3.4.3 Description of techniques, methods and equipment . 19

2.1.3.5 Filtration (C.5) . 20

2.1.3.5.1 Objective 20

2.1.3.5.2 Field of application. 20

2.1.3.5.3 Description of techniques, methods and equipment . 20

2.1.3.6 Membrane separation (C.6) 21

2.1.3.6.1 Objective 21

2.1.3.6.2 Field of application. 21

2.1.3.6.3 Description of techniques, methods and equipment . 22

2.1.3.7 Crystallisation (C.7) . 22

2.1.3.7.1 Objective 22

2.1.3.7.2 Field of application. 22

2.1.3.7.3 Description of the technique, methods and equipment. 22

2.1.3.8 Removal of free fatty acids (ffa) by neutralisation (C.8) . 22

2.1.3.8.1 Objective 22

2.1.3.8.2 Field of application. 23

2.1.3.8.3 Description of techniques, methods and equipment . 23

2.1.3.9 Bleaching (C.9) 23

2.1.3.9.1 Objective 23

2.1.3.9.2 Field of application. 23

2.1.3.9.3 Description of techniques, methods and equipment . 24

2.1.3.10 Deodorisation by steam stripping (C.10) . 24

2.1.3.10.1 Objective 24

2.1.3.10.2 Field of application. 24

2.1.3.10.3 Description of techniques, methods and equipment . 24

2.1.3.11 Decolourisation (C.11) . 24

2.1.3.11.1 Objective 24

2.1.3.11.2 Field of application. 24

2.1.3.11.3 Description of techniques, methods and equipment . 24

2.1.3.12 Distillation (C.12) 25

2.1.3.12.1 Objective 25

2.1.3.12.2 Field of application. 25

2.1.3.12.3 Description of techniques, methods and equipment . 25

2.1.4 Product processing technology (D) 26

2.1.4.1 Soaking (D.1) . 26

2.1.4.1.1 Objective 26

2.1.4.1.2 Field of application. 26

2.1.4.1.3 Description of techniques, methods and equipment . 26

2.1.4.2 Dissolving (D.2). 27

2.1.4.2.1 Objective 27

2.1.4.2.2 Field of application. 27

2.1.4.2.3 Description of techniques, methods and equipment . 27

2.1.4.3 Solubilisation/alkalising (D.3) . 27

2.1.4.3.1 Objective 27

2.1.4.3.2 Field of application. 27

2.1.4.3.3 Description of techniques, methods and equipment . 27

2.1.4.4 Fermentation (D.4). 28

2.1.4.4.1 Objective.28

2.1.4.4.2 Field of application .28

2.1.4.4.3 Description of techniques, methods and equipment28

2.1.4.5 Coagulation (D.5) .29

2.1.4.5.1 Objective.29

2.1.4.5.2 Field of application .29

2.1.4.5.3 Description of technique, methods and equipment .29

2.1.4.6 Germination (D.6).29

2.1.4.6.1 Objective.29

2.1.4.6.2 Field of application .29

2.1.4.6.3 Description of processing techniques, methods and equipment30

2.1.4.7 Brining/curing and pickling (D.7).30

2.1.4.7.1 Objective.30

2.1.4.7.2 Field of application .30

2.1.4.7.3 Description of techniques, methods and equipment30

2.1.4.8 Smoking (D.8) 31

2.1.4.8.1 Objective.31

2.1.4.8.2 Field of application .31

2.1.4.8.3 Description of techniques, methods and equipment31

2.1.4.9 Hardening (D.9)31

2.1.4.9.1 Objective.31

2.1.4.9.2 Field of application .32

2.1.4.9.3 Description of techniques, methods and equipment32

2.1.4.10 Sulphitation (D.10) .32

2.1.4.10.1 Objective.32

2.1.4.10.2 Field of application .32

2.1.4.10.3 Description of techniques, methods and equipment32

2.1.4.11 Carbonatation (D.11) 32