Analysis of the canning industry market
Canned goods are some of the most popular products on store shelves. High demand is due to their nutritional value, taste and preservation of useful substances with a long shelf life, convenience and ease of use, as well as the ability to consume meat, fish or some types of vegetables and fruits that are not available in the region.
Due to numerous advantages for the end consumer, meat, fish, vegetable and fruit and berry canned goods show steady growth in the food industry market. It is also worth noting canned goods for the state reserve, which includes all these types of canned goods and is distinguished by enhanced quality control of the manufactured products.
In recent years, there has been a predominance of sales volumes of vegetable canned goods of all segments, which makes the fruit and vegetable industry the leading one in the food industry market. Manufacturers are actively expanding their range, developing new dishes to meet the growing demand from consumers and occupy new niches in the market.
The growth in demand for canned goods is largely determined by a rapidly changing lifestyle, an increase in the number of working people, the desire of consumers to save time, and the improvement of technological processes for processing products that allow preserving the quality and nutrients in the final product.
By 2014, the share of imported goods in the Russian food market, which includes the canning industry, was 34%. However, due to Russia’s foreign economic activity and the course towards import substitution, Russian producers first increased their expansion into domestic markets, and then entered and strengthened their positions in foreign markets.
According to analysts, in the near future, demand for canned goods will grow both from the state and from retail buyers. The low quality of the final product gives rise to huge losses, the compensation of which requires the involvement of additional labor and material resources, and also entails a loss of market share.
Range of filters for canned food producers
for drinking water preparation
for washing equipment and raw materials
for technical water preparation
for cleaning puree from seeds
for cleaning pates from stones
for cleaning gelatinous fillings from lumps
for cleaning raw oil from suspended matter
for cleaning fish oil from scales
for cleaning fats from rendered greaves
for cleaning syrups from threads
for cleaning broth concentrates from turbidity
for cleaning brines from fibers
for detergents
for disinfectants
for CIP-washing
for steam for blanching
for supply and exhaust ventilation
for boning shop ventilation
for cleaning hands from grease
for degreasing cans
for collecting lubricating oil
Production of fruit and vegetable preparations
Problems in the production of fruit and vegetable preparations
- Large and small foreign inclusions in the form of pits, peel in jams, fillings and confitures that require a uniform texture
- Turbidity, solid, large residues of spices in marinades, oils, brines and syrups used in the production of canned vegetables and snacks
- Defects due to concave lids as a result of interruption of steam supply during the process of blanching, pasteurization and sterilization of raw materials and containers
- Breakdowns of equipment, cutters, grinders, pumps due to pressure surges and clogging of units with large dirt
- The appearance of sediment in vegetable oil during freezing and defrosting during long-term storage of raw materials
- Water in production that does not meet SES standards, which significantly affects the quality of the filling for vegetables, fruits and berries
Advantages of filters for fruit and vegetable production
- Robust design of steel filter elements for homogenization and removal of clots in purees, jams and dressings
- Quick-release connections on the housing covers allow replacement of filter elements in the shortest possible time
- Long service life and the possibility of backwashing of stainless steel filter equipment
- A wide range of filters by resource and micronity, allowing you to choose the optimal cleaning solution
- Availability of certificates for filtering equipment for use in food production
- A magnetic rod together with a steel filter eliminates the smallest metal chips and dust on products with high viscosity
Benefits of using filters for cleaning fruit and vegetable preparations
- Chopped raw materials with a uniform structure thanks to a homogenizing steel filter with a patented hole architecture
- Water for cooking syrups and saline solution that complies with SES standards due to the filter retaining contamination from 0.5 microns
- Marinades, sauces and oils without turbidity and seasoning residues thanks to the filter structure, which provides the necessary level of purification
- Clean steam for blanching and sterilization thanks to the capture of contaminants by the heat-resistant UVAIR air filter
- Safe canned food due to controlled cleaning of liquids from undissolved ingredients and random mechanical inclusions
- Protection against equipment breakdowns due to the prevention of pressure surges and clogging of units due to the ingress of large dirt
Economic justification
The plant produces 6 tons of sea buckthorn jam per day. The seeds are removed from the berries mechanically, since whole or homogenized seeds make the consistency uneven and can precipitate during storage. Such jams are less attractive for buyers. If seeds are found in 10% of the packaged products, the plant’s loss at a cost of €7 per kg is: 600 kg X €7 = €4,200.
Using the UVMILK mesh filter for control cleaning of jams on the bottling line allows for the removal of accidentally slipped, crushed seeds, peels, caramelized syrup grains and other unwanted impurities, which ensures a homogeneous consistency and attractive color of the puree-like mass. By spending about €1,000 on a filter at a time, you will clean jams from foreign inclusions, significantly reducing the percentage of defects. Payback period of filters: 1 day.
Client case
Given:
When processing apples, the puree contains remains of peels, leaves, stalks, and cores, which appear as black inclusions in the finished puree.
Task:
Add an additional cleaning stage before unloading the product into the homogenizer, protecting the equipment from breakdowns and the line from downtime.
Solution:
Installation of the UVMILK Slotted Filter for additional purification of apple puree from large mechanical impurities up to 800 microns in size.
Result:
It was possible to protect the homogenizer from breakdowns, reduce product losses with sludge, and obtain high-quality homogeneous apple puree.
Feedback on the use of UVMILK filters
«When producing apple puree, we were faced with the task of reducing its losses during unloading, possibly reducing the frequency of unloading and ensuring stable organoleptic qualities of apple puree. Also, with each unloading, it was necessary to clean and wash the equipment, which took about 30 minutes.
We decided to install the UVMILK filtration system, a housing and a slotted filter for preliminary cleaning. It retains the remains of stalks and cores, peel particles and seeds. As a result of the loss of puree during unloading of the cake by 25%, unloading began to be carried out less often. In addition, the consistency and organoleptic characteristics of the finished puree improved.»
Manufacturing company, Moscow region
Production of canned and preserved fish
Problems of canned fish production
- Turbid brines, non-uniform fillings, oils and broths with seasoning residues and large salt suspensions
- Fragments of bones, scales and spices in crushed raw materials lead to non-uniform structure of pates and meatballs
- Intense smell and air with suspended fats, smoke in cold and hot smoking chambers during processing of fish for canned and preserved food
- Image losses when returning products from sale due to consumer quality claims
- Solid scale particles in steam for blanching and drying fish clog equipment nozzles and end up in finished canned goods
- Cloudiness of broth caused by water with impurities, scale and undissolved salts of heavy metals during the process of washing and defrosting fish
Advantages of filters for fish canners
- Compactness and ergonomics of filter equipment, allowing installation in small spaces
- Extended service life and the ability to backwash stainless steel filter equipment
- Resistance of stainless steel and polypropylene filters to the aggressive effects of hot salt solutions
- An integrated approach to cleaning air, water, liquid and viscous products, homogenization, sterilization at all stages of production
- A wide range of polypropylene and steel filters with a micron rating of 0.5 microns for cleaning small and large inclusions
- Low energy consumption when filtering brines and fillings due to minimal resistance of cartridges
Benefits of Using Fish Filters to Clean Canned Fish
- Brines for fillings without turbidity and sediment due to the ability of filters to retain impurities from low-quality raw materials and particles of salt and seasonings
- Clean water without mechanical impurities for defrosting fish, purified from dirt, scale and undissolved salts of heavy metals
- Vegetable oils and tomato sauces in canned food, purified from the smallest contaminants and clots from liquids of various structures and viscosity
- Smoke- and odor-free exhaust air with the UVAIR filter, which captures suspended fats and smoke in hot and cold smoking chambers
- Homogeneous fish pates and purees without lumps and undercooked bones thanks to the high-strength steel filter
- Easy installation and compatibility with existing equipment thanks to the filter design and its compact size
Economic justification
A fish canning plant must produce 8,000 cans per day. Before processing, the fish fillets are marinated using brine, which is fed into the carcass through an injector. Every 2,000 cans, the line has to be stopped to wash the needles in the injector, as they become clogged with large particles of salt and spices. This takes 30 minutes, so the line is idle for 2 hours per shift and the plant loses 2,000 cans * 0.7 € = 1,400 €.
A one-time investment of 2,180 € for the purchase of a UVMILK BB frame filter for pre-cleaning and a polypropylene brine filter for fine cleaning can completely solve the problem of line downtime. Preliminary cleaning of brine from large impurities of salt and spices will eliminate the need for frequent washing of needles in the injector, will facilitate the technological process of canned food production and will significantly extend the service life of the equipment. Payback period of the filter: 2 days.
Client case
Given:
After cooking, the broth for pouring canned food contains foam, small scales, fins. According to the technology, the broth for pouring should be transparent.
Task:
Select a filter for mechanical cleaning of hot concentrated broth from bones, scales, connective tissue, foam, coagulated blood.
Solution:
Installation of a UVMILK mesh filter at the broth cooking section to clean hot brine from mechanical impurities up to 50 microns in size.
Result:
It was possible to ensure stable purity and transparency of the broth for pouring and improve the organoleptic properties of finished canned mackerel fish.
Feedback on the use of UVMILK filters
«According to the technology, we marinate fish fillets using brine. It enters the fish through the injector, and the needles become clogged with salt and spices. In order to wash them, we have to stop the production line, which takes 20-30 minutes. In addition, when washing, there are difficulties with the production technology, since the wrong amount of salt gets into the product.
The UVMILK company offered a solution to these problems. We installed a frame filter in front of the injector. Now the fish is filled with ideal brine, without large pieces of salt and spices. There is no need to wash the injector needles several times a day. This is what many years of experience and technology mean, thank you, UVMILK company, we will only work with you!»
Fish canning factory, Tuapse district
Production of canned meat
Problems in the production of canned meat
- Turbid fillings, oils and salt solutions with seasoning residues used in the production of canned meat and semi-finished products
- Heterogeneous meat pates and purees with bone residues, lumps and solid mechanical inclusions
- Broths with packaging residues, dirty foam, colloidal suspensions that end up in the final product
- Cracklings, wool, scraps of connective tissue in rendered beef, pork, lamb, bone fat for natural and minced canned food
- Equipment failures due to clogging with large dirt, accidental ingress of bone fragments
- Water quality non-compliance with SES standards water for the food industry due to excess salt and mechanical impurity content
Advantages for canned meat producers
- Combination of filter manufacturing technologies that remove the smallest impurities and sediments from 0.5 to 2000 microns
- Patented filter winding technology to improve the quality of water, fills, oils and brines by removing impurities
- Food-approved filter materials do not affect the chemical composition of fats
- Safety and inertness of filters during repeated contact with aggressive cleaning liquids when washing equipment
- Possibility of manufacturing and repairing filters for foreign equipment according to customer drawings and special orders
- Long service life of housings with the possibility of variability of the micron rating of filter elements
Benefits for canned meat producers
- Fillings, oils, sauces, fats, cleared from random remains of bones, fibers, wool, burnt-on parts by filters with optimal micronity
- Clean transparent broths without preliminary settling from impurities and sediment due to filtration of hot products
- Uninterrupted operation of injectors due to high-quality cleaning with a fineness of 0.5 microns of brines from suspensions, grains of salt, seasonings and preservatives
- Additional homogenization of thick products through the lattice structure of the filter, which retains uncrushed raw materials
- Protection of expensive osmotic installations thanks to filters for preliminary water purification for the needs of the enterprise
- Savings on the reuse of pickling solutions, purified from meat, vegetable fibers, spices and other foreign inclusions
Economic justification
During a 10-hour shift, a meat processing plant must use 2,000 liters of brine. The needles and units in the injector become clogged with large undissolved salt, spices and meat fibers, so the equipment has to be stopped for replacement or cleaning 4 times per shift. Each stop lasts about 30 minutes. Equipment downtime leads to a 20% decrease in output, which is why the plant loses €4,000 daily.
Using the UVMILK BB 100 µm mesh filter ensures stable operation of the meat injector, thereby protecting production from forced downtime, and also efficiently purifies the brine for further reuse. By investing €1,069 in filtration at one time, you will ensure the planned volumes of canned meat production. Payback period for the filter: €1,069 / €4,000 = less than 1 day.
Client case
Given:
When filtering 600 liters of brine per shift, there was a 500 micron mesh filter and it got clogged every 100 liters of work, and eventually it got dented under 5 bar pressure.
Task:
Reduce the load on the filter, thereby protecting the injector for injection from breakdowns and ensuring the planned release of canned products.
Solution:
Installation of a UVMILK 800 micron high-strength slot filter for preliminary cleaning of the salt solution from mechanical impurities in addition to the existing mesh filter.
Result:
Stable operation of the injector and fulfillment of the product release plan due to two-stage filtration of the brine first from larger fragments, and then from small suspended particles.
Feedback on the use of UVMILK filters for canned food production
“We process and preserve meat and meat products. We filter hot broth with a viscosity like jelly, there is no time to cool it. Only 38 tons per day. We need to remove dried crusts and flakes. The broths contain calcium chloride. Previously, we used homemade nets, but the broth is hot and it was very inconvenient to use.
We installed a UVMILK 250 micron slot filter made of stainless steel with increased resistance to salt and chemicals. We like the filter in operation, it removes everything unnecessary and is washed well. The only additional maintenance is replacing the seals. We are planning to launch a new workshop and install the same filter there or even a parallel filtration system.”
Manufacturer of sausages and meat products, Rostov Region
