At the beginning of May, Krones opened its doors in Neutraubling to celebrate the inauguration of the Process Technology Centre. The magnificent venue was the place chosen for this unique event. At the Process Technology Center, customers can take their products to a new level, using ultra-small production batches to develop, compare and optimize recipes, processes and parameters.
A few years ago, Steinecker, a Krones subsidiary, opened a technology center in Freising where customers could create and test new recipes for beer and vegetable beverages. However, the group has not stopped there as it has just set a new milestone by officially opening the ‘Process Technology Center’, a fully equipped laboratory for research and development located in Neutraubling. Krones’ new facility, the Process Technology Center, is ready to support its customers in creating beverages and foods that meet international requirements. It doesn’t matter whether the customer already has a finished recipe for a future product or is still at the beginning of the product development journey and wants to take advantage of Krones’ expertise for those first steps.
In addition, Krones has decided to invest in a technological resource that will enable it to further examine the influence of the various process parameters on the products. The findings obtained from this analysis will contribute to the improvement of the company’s equipment and production lines.
The company’s services include the ability to simulate certain processes in a pilot UHT system with high accuracy. In this way it is possible, for example, to see the differences between indirect and direct heating. For these cases, customers have two options to choose from: steam injection or steam infusion. There are also many tests that the Krones system offers such as mixing, rapid pasteurization, deaeration and homogenization, among others. The results are then reviewed internally by its own staff adapted for microbiological and chemical work.
To improve the taste of water, water designers have learned how to adjust the minerals and compounds that are added to the liquid. The technology available for this consists of techniques such as deaeration, carbonation, electrodeionization, ionization, dosing and additional minerals.
A water sommelier provides support during testing. Clients also have access to Krones’ extensive network of experts, with engineers in a variety of disciplines, including food and process engineering, to collaborate on transforming product ideas into real products.
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