Enzyme inactivation for fruit juices and nectars
In the production of fruit juices, nectars, and similar products, the presence of enzymes can cause undesirable changes in flavor, color, and stability. To maintain product quality, it’s essential to effectively inactivate these enzymes using reliable thermal treatments.
Utilize thermal treatment for enzyme inactivation
The enzyme inactivators from Blendtech utilize advanced thermal treatment methods to stabilize fruit juices, nectars, soft drinks, syrups, and infusions. Through the use of tubular or plate wide stream heating systems, these inactivators efficiently deactivate enzymes that can otherwise lead to product spoilage and degradation. The Blendtech systems ensure consistent quality by maintaining precise temperatures required for effective enzyme inactivation, and their flexible design allows integration into various production lines. These solutions are well-suited for industries that require stringent control over the enzymatic activity to preserve the desired attributes of their beverages.
Benefits
- Maintains product flavor and color
- Prevents spoilage and degradation
- Flexible system integration options
- Consistent and precise temperature control
- Suitable for various beverage types