Sisi Fruitmania and NIZO

Sisi Fruitmania is a successful product of Vrumona. It’s fresh, mild and smooth because it is a beverage full of fruit, with a touch of dairy. It was the addition of dairy, in this case a yoghurt compound, which resulted in a short run time of the process due to increased fouling in the processing line.

Reduced fouling
Vrumona asked NIZO food research not only to identify and evaluate the possibilities to reduce fouling in their process, but also to provide insight into the mechanism of yoghurt stabilization in their product, in relation to fouling.

No disturbance of production
“The key factors of the fouling, in relation to the yoghurt compound, could be identified by evaluating the production runs of Sisi Fruitmania,” project manager Marja Kanning explains. “These key factors were optimized in the NIZO application centre, which had the advantage that the production of Fruitmania could continue in the production plant of Vrumona.”

Working together with Vrumona
“Optimizing these factors resulted in a good understanding of the mechanism of fouling in Fruitmania, and a strong decrease in the fouling during the processing of the product,” Marja continues. “And because we did this project in close collaboration with Vrumona, the results could directly be extrapolated and implemented at the customer’s plant.”

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