Line for production of fruit and vegetable purees by cold extraction
Fruit and vegetable puree production often faces challenges in maintaining the natural taste, color, and nutritional value of the produce. These challenges arise due to the need for effective enzyme deactivation and the preservation of raw product qualities through the extraction process.
Cold extract purees with thermal deactivation
The EOS LINE from Bertocchi is designed for the production of fruit and vegetable purees utilizing a cold extraction process combined with thermal deactivation. This system includes a closed-circuit enzyme deactivator that heats raw puree quickly through high recirculation at elevated temperatures, eliminating the need for a buffer tank. This rapid heating results in immediate enzyme inactivation while preserving the taste, color, and organoleptic properties of the produce. With a capacity range from 1000 kg/h to 24 t/h, the EOS LINE can process various fruits such as apples, pears, peaches, apricots, grapes, and tropical fruits, as well as low-consistency vegetables. It features components for washing, sorting, cutting, destoning, cold extraction, cold deareation, thermal deactivation, and both hot refining and deareation, making it suitable for producing deactivated purees intended for concentrates, single-strength juices, baby foods, and nectars.
Benefits
- Preserves natural taste and color through rapid thermal deactivation
- No buffer tank required due to high recirculation throughput
- Handles a wide range of fruits and vegetables
- Efficiently processes up to 24 t/h
- Suitable for production of baby foods, nectars, and concentrates