Field of Operations >> Fruit & Vegetable Pulping Plant

Pulp Pasteurizer (Tubler)

Copyright © 2014 Unique Engineering

 

designed @ dk systems

Pasteurization extends the shelf life of foods by deactivating enzymes that cause spoilage and by destroying most harmful and spoilage micro-organisms present in the food. It should result in minimal changes in the colour, texture and taste of the food.

 

The major causes of deterioration in fruit juices are the activity of naturally occurring enzymes, which cause the product to settle out, and the growth of acid tolerant yeasts which cause fermentation.

 

To prevent these undesirable changes it is necessary to establish the correct temperature and duration of heating during pasteurization. The severity of the heat treatment used depends upon the nature of the food and the type and concentration of micro organisms and enzymes within it. In general, heating which is sufficient to denature the enzymes will reduce the concentration of yeast to acceptable levels.

 

·            Capacity As Requirement Program 20º-60º-96º-34º C with VFD Temp controller. (Taiwan/ china)

·            Product holding time 30sec.

·            Material AISI 316 while skid in AISI 304.

·            Including Balance tank 100 ltr with

·            centrifugal pump to product # Hot water