Steam Infusion Campden BRI

奥林巴斯自动化有限公司寻求与Cambden BRI合作，以验证一种新的烹饪工艺，蒸汽注入，这是积极影响的味道和风味特征使用相同的基础成分。蒸汽注入已经取得了初步影响盐和脂肪的减少在运营的制造厂，但这还没有得到验证，由一个受尊敬的食品研究机构。蒸汽注入创造了一个独特的工艺环境由此在部分真空中使用蒸汽非常快速地加热和混合食品。

Olympus Automation Ltd seek to work with Cambden BRI to validate informal testing of a new cooking process, steam infusion, that is positively effecting the taste and flavour profile using the same base ingredients.Steam Infusion has already made an initial impact on salt and fat reduction in operating manufacturing plants but this has yet to have been validated by a respected food research organisation.Steam Infusion creates a unique process environment whereby food product is heated and mixed very quickly in a partial vacuum using steam.