Cold extraction and enzymatic deactivation for fruit and vegetable purees
When producing high-quality fruit and vegetable purees, maintaining the natural color, flavor, and aroma is crucial. Traditional extraction methods can often damage the product through excessive heat and mechanical stress, leading to a loss of essential qualities.
Enhance puree quality through cold extraction
The EOS TT from Bertocchi is a system designed for cold extraction and enzymatic deactivation of fruit and vegetable purees. It features tube-in-tube technology combined with cold deaeration, which minimizes mechanical and thermal stress on the puree. This results in a final product with retained natural color, flavor, and aroma. The system can process a variety of fruits and vegetables, including apples, pears, destoned peaches, apricots, grapes, red fruits, tropical fruits, and even vegetables. The flexible capacity ranges from 1 to 12 tons per hour, making it suitable for different production scales. Ideal for producing both concentrate and single-strength purees, the EOS TT ensures that the puree can be packed hot, aseptic, or used in baby foods and nectars.
Benefits
- Maintains natural color, flavor, and aroma
- Versatile across various fruits and vegetables
- Capacity ranges from 1 to 12 tons per hour
- Reduces mechanical and thermal stress
- Suitable for multiple final product applications