Heater for enzymatic inactivation of fruit and vegetable pulp
In food processing, the challenge of preserving the natural color and nutritional content of fruit and vegetable pulp is often met with the need to deactivate enzymes efficiently. This process is crucial for achieving product consistency and prolonging shelf life.
Deactivate enzymes efficiently with varying heating methods
The Heater-enzymatic deactivator H54 from Boema S.p.A. provides multiple models specialized for different heating needs. The H54_FO features a horizontal shell and tubes system with product recycle and an extraction electropump, suitable for various fruit pulps. The H54_BR employs a shell and tubes design known as ‘brovatrice’ for a simple passage of the product, ideal for Cold Break tomato pulp. For Hot Break tomato pulp, the H54_HB offers a shell and tubes system with product recycle and an extraction electropump. The H54_RD is a vertical shell and tubes system equipped with product recycle, an extraction electropump, vacuum heating, and a condenser, optimal for both fruit and vegetable pulp. These models provide solutions tailored to specific processing conditions, ensuring thorough and efficient enzyme deactivation.
Benefits
- Customized heating methods for different pulp types
- Efficient enzyme deactivation
- Maintenance of natural product characteristics
- Improved shelf life
- High versatility across various pulps