Fragility: how to avoid damaging chicory![\"Caract\u00e9risation](\"https:\/\/www.mom-packaging.com\/wp-content\/uploads\/2024\/03\/remplissage-chicoree-300x300.jpg\")
<\/a><\/h3>\nChicory is a delicate dry product: it must be handled carefully to preserve its quality.
That\u2019s why, for an industrial chicory filling application, technologies such as vibratory trough dosing<\/strong> should be avoided. Even if this approach can be effective for packaging pieces (candies, savory biscuits, etc.), it can damage chicory due to vibration\u2014impacting quality and consumer satisfaction.<\/p>\nMoisture: why chicory degrades quickly<\/h3>\n
Chicory<\/a> has a key characteristic: it absorbs ambient moisture very easily. You can notice it quickly on skin contact\u2014the product can degrade almost instantly. Physically, it becomes sticky, almost liquid.
In production (high volume or smaller roasters), the challenge is therefore to fill quickly and accurately<\/strong>, without compromising quality.<\/p>\nIdeal solution:<\/strong> work in a controlled humidity environment<\/strong> to keep the product stable.<\/p>\nDustiness: how to handle fines<\/h3>\n
Depending on roasting fineness, chicory can have different textures and may be dusty.
In that case, it may be necessary to provide a dedusting \/ dust extraction<\/strong> system:<\/p>\n\n- \n
at the dosing funnel \/ hopper throat,<\/p>\n<\/li>\n
- \n
and at the product feeding point into the packaging machine hopper.<\/p>\n<\/li>\n<\/ul>\n
Note:<\/strong> the goal is not to vacuum the product. The extraction system must be sized to remove fines without aspirating usable material.<\/p>\nWhat technology should be used for an industrial chicory filling machine?<\/h2>\nTechnologies that can harm chicory<\/h3>\n
Vibratory trough dosing: avoid<\/strong>
A vibratory trough can be suitable for other products (especially pieces), but for chicory it can cause degradation due to vibration.<\/p>\nPneumatic conveying: validate through testing<\/strong>
Pneumatic transfer systems can be very effective in some cases, but they can also damage chicory and compromise product quality.
The recommended approach is simple: run a test with a machine builder<\/strong> to confirm (or not) the impact of pneumatic conveying on your chicory quality.<\/p>\nMOM recommendation: vertical auger dosing<\/h3>\n
For filling soluble chicory, or chicory blended with coffee beans, vertical auger dosing<\/strong><\/a> is particularly suitable:<\/p>\n\n- \n
accurate dosing,<\/p>\n<\/li>\n
- \n
fast dosing,<\/p>\n<\/li>\n
- \n
gentle dosing (without damaging the product),<\/p>\n<\/li>\n
- \n
no segregation (coffee + chicory blend, or chocolate, etc.).<\/p>\n<\/li>\n<\/ul>\n
Note:<\/strong> If you are filling chicory in dry form, a vertical auger filling machine is well suited.<\/p>\n\n\n\n\n\nTechnology<\/th>\n Product risk<\/th>\n When it fits<\/th>\n Why<\/th>\n<\/tr>\n<\/thead>\n \n\nVibratory trough<\/td>\n High (vibration \u2192 degradation)<\/td>\n Better for pieces (not chicory)<\/td>\n Excess vibration can alter chicory<\/td>\n<\/tr>\n \nPneumatic conveying<\/td>\n Variable (to be validated)<\/td>\n Depending on your process, after testing<\/td>\n Can damage chicory: testing recommended<\/td>\n<\/tr>\n \nVertical auger<\/td>\n Low (gentle solution)<\/td>\n Soluble chicory + coffee\/chicory blends<\/td>\n Accurate, fast, gentle, no segregation<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/h2>\nHow to prevent segregation in a chicory and coffee blend?<\/h2>\nWhy segregation happens<\/h3>\n
When dosing a chicory and coffee blend, the risk is creating flow variations that can cause segregation\u2014leading to a non-homogeneous result in the package.<\/p>\n
What a vertical auger brings<\/h3>\n
Vertical auger dosing provides a stable and gentle feed, helping achieve segregation-free filling while preserving product integrity.<\/p>\n
Product feeding: gravity, screw, pneumatic\u2026 what should you prefer?<\/h2>\n
Choosing the dosing technology is not enough: you also need to define how the machine will be fed with product.<\/p>\n
MOM recommendation: gravity feeding and a short horizontal screw<\/h3>\n
Ideally, chicory is fed by gravity via a short horizontal screw.
Why?<\/p>\n
\n- \n
screws that \u201clift\u201d products are often difficult to disassemble for cleaning;<\/p>\n<\/li>\n
- \n
in the context of a product consumed by living beings, high-quality cleaning is essential;<\/p>\n<\/li>\n
- \n
and lifting screws can also damage chicory.<\/p>\n<\/li>\n<\/ul>\n
Cleaning: key checkpoints<\/h3>\n
Before choosing an industrial chicory filling machine, make sure to check:<\/p>\n
\n- \n
Are the product-contact parts easy to disassemble?<\/p>\n<\/li>\n
- \n
Does disassembly enable high-quality cleaning?<\/p>\n<\/li>\n
- \n
Does the chosen solution limit the risk of product damage?<\/p>\n<\/li>\n
- \n
How simple and fast is disassembly (direct impact on downtime)?<\/p>\n<\/li>\n<\/ul>\n
Attend production trials<\/h2>\n
To validate all these points, the most reliable approach is real-world validation: request to attend<\/a> production trials<\/strong>.<\/p>\nDuring these trials, you will be able to verify:<\/p>\n
That\u2019s why, for an industrial chicory filling application, technologies such as vibratory trough dosing<\/strong> should be avoided. Even if this approach can be effective for packaging pieces (candies, savory biscuits, etc.), it can damage chicory due to vibration\u2014impacting quality and consumer satisfaction.<\/p>\n
Moisture: why chicory degrades quickly<\/h3>\n
Chicory<\/a> has a key characteristic: it absorbs ambient moisture very easily. You can notice it quickly on skin contact\u2014the product can degrade almost instantly. Physically, it becomes sticky, almost liquid. Ideal solution:<\/strong> work in a controlled humidity environment<\/strong> to keep the product stable.<\/p>\n Depending on roasting fineness, chicory can have different textures and may be dusty. at the dosing funnel \/ hopper throat,<\/p>\n<\/li>\n and at the product feeding point into the packaging machine hopper.<\/p>\n<\/li>\n<\/ul>\n Note:<\/strong> the goal is not to vacuum the product. The extraction system must be sized to remove fines without aspirating usable material.<\/p>\n Vibratory trough dosing: avoid<\/strong> Pneumatic conveying: validate through testing<\/strong> For filling soluble chicory, or chicory blended with coffee beans, vertical auger dosing<\/strong><\/a> is particularly suitable:<\/p>\n accurate dosing,<\/p>\n<\/li>\n fast dosing,<\/p>\n<\/li>\n gentle dosing (without damaging the product),<\/p>\n<\/li>\n no segregation (coffee + chicory blend, or chocolate, etc.).<\/p>\n<\/li>\n<\/ul>\n Note:<\/strong> If you are filling chicory in dry form, a vertical auger filling machine is well suited.<\/p>\n When dosing a chicory and coffee blend, the risk is creating flow variations that can cause segregation\u2014leading to a non-homogeneous result in the package.<\/p>\n Vertical auger dosing provides a stable and gentle feed, helping achieve segregation-free filling while preserving product integrity.<\/p>\n Choosing the dosing technology is not enough: you also need to define how the machine will be fed with product.<\/p>\n Ideally, chicory is fed by gravity via a short horizontal screw. screws that \u201clift\u201d products are often difficult to disassemble for cleaning;<\/p>\n<\/li>\n in the context of a product consumed by living beings, high-quality cleaning is essential;<\/p>\n<\/li>\n and lifting screws can also damage chicory.<\/p>\n<\/li>\n<\/ul>\n Before choosing an industrial chicory filling machine, make sure to check:<\/p>\n Are the product-contact parts easy to disassemble?<\/p>\n<\/li>\n Does disassembly enable high-quality cleaning?<\/p>\n<\/li>\n Does the chosen solution limit the risk of product damage?<\/p>\n<\/li>\n How simple and fast is disassembly (direct impact on downtime)?<\/p>\n<\/li>\n<\/ul>\n To validate all these points, the most reliable approach is real-world validation: request to attend<\/a> production trials<\/strong>.<\/p>\n During these trials, you will be able to verify:<\/p>\n
In production (high volume or smaller roasters), the challenge is therefore to fill quickly and accurately<\/strong>, without compromising quality.<\/p>\nDustiness: how to handle fines<\/h3>\n
In that case, it may be necessary to provide a dedusting \/ dust extraction<\/strong> system:<\/p>\n\n
What technology should be used for an industrial chicory filling machine?<\/h2>\n
Technologies that can harm chicory<\/h3>\n
A vibratory trough can be suitable for other products (especially pieces), but for chicory it can cause degradation due to vibration.<\/p>\n
Pneumatic transfer systems can be very effective in some cases, but they can also damage chicory and compromise product quality.
The recommended approach is simple: run a test with a machine builder<\/strong> to confirm (or not) the impact of pneumatic conveying on your chicory quality.<\/p>\nMOM recommendation: vertical auger dosing<\/h3>\n
\n
\n\n
\n \nTechnology<\/th>\n Product risk<\/th>\n When it fits<\/th>\n Why<\/th>\n<\/tr>\n<\/thead>\n \n Vibratory trough<\/td>\n High (vibration \u2192 degradation)<\/td>\n Better for pieces (not chicory)<\/td>\n Excess vibration can alter chicory<\/td>\n<\/tr>\n \n Pneumatic conveying<\/td>\n Variable (to be validated)<\/td>\n Depending on your process, after testing<\/td>\n Can damage chicory: testing recommended<\/td>\n<\/tr>\n \n Vertical auger<\/td>\n Low (gentle solution)<\/td>\n Soluble chicory + coffee\/chicory blends<\/td>\n Accurate, fast, gentle, no segregation<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n <\/h2>\n
How to prevent segregation in a chicory and coffee blend?<\/h2>\n
Why segregation happens<\/h3>\n
What a vertical auger brings<\/h3>\n
Product feeding: gravity, screw, pneumatic\u2026 what should you prefer?<\/h2>\n
MOM recommendation: gravity feeding and a short horizontal screw<\/h3>\n
Why?<\/p>\n\n
Cleaning: key checkpoints<\/h3>\n
\n
Attend production trials<\/h2>\n