Pastoral care for juices: from the Krones Experts’ Lounge
Treat your juices with all due gentleness – that’s easy enough to say. But how do you know what treatment is right for them, and what options the sensitive little darlings will tend to find too stressful? The needs of juices and other particularly demanding beverages are not discernible to everyone at first glance. Which is why specialists are busily engaged in taking a closer look at these niggling aches and pains and what can be done to remedy them.
One of these experts is Dr Jörg Zacharias. His specialism has always been food and beverage technologies, ever since he was a student at the TUM School of Life Sciences in Munich-Weihenstephan, and later on as a lecturer at the university himself. Then in 2005 Dr Zacharias joined Krones AG, where he now works in R&D Process Technology for beer, water, milk and juice. Over the course of years, Dr Zacharias has earned himself expert status in the field of rheology and process technology and is also an acknowledged specialist when it comes to hygienic design for process engineering kit. The role he plays in ongoing development work at Krones AG is correspondingly substantial. Besides his work for Krones itself, he is also an enthusiastically committed member in the International Society of Beverage Technologists (ISBT). As the chairman of the Sampling Committee, in the technical working group for “Beverage Operations and Processing”, he is here, in conjunction with a mixed team including both competitors and clients, crucially involved in developing normative guidelines.
Nonetheless (or perhaps precisely for this reason), Dr Jörg Zacharias, as an experienced speaker, is taking the time to give a presentation at the Anuga FoodTec within the framework of the Krones Experts’ Lounge. Under the title of “The rheology of beverages: correct determination of product data as a basis of a system dimensioned for optimum product-friendliness”, Dr Zacharias will be addressing the necessity and the potential of the various metrological methods involved. The primary focus here will be on the disparate requirements that different types of beverage entail for the producers concerned. The subject-matter is closely connected with his work for the ISBT and the guidelines it develops. So Dr Zacharias will not be dealing with the processing of foods and beverages as such, but rather explaining how to find the right fit-for-purpose process and the optimum methodology for assessing product quality. Meticulous work in these steps is essential in creating a basis for optimally gentle preparation of the products concerned.
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