Thermal deactivation unit for plant-based base creation
When producing plant-based beverages such as soy, oat, or rice, managing enzyme activity is critical to ensure product safety and consumer satisfaction. A common challenge is the inactivation of trypsin inhibitors and other enzymes that can impact the quality of the final product.
Effectively deactivate enzymes in plant-based products
The Tetra Pak® Thermal Deactivation Unit is designed to reduce the content of trypsin inhibitors in soya beverages and other plant-based bases. This unit utilizes direct steam injection for rapid enzyme inactivation, ensuring safe and high-quality products. A flash cooling system helps modulate the flavor profile and deodorizes the product to match consumer taste preferences. The low-loss balance tank configuration minimizes product losses by reducing the mix of water and product before entering the tank. An integrated operator panel with a 21.5” touch screen allows operators to efficiently monitor and control the unit, enhancing the overall production process. The system supports capacities ranging from 4000 to 8000 liters per hour, making it suitable for large-scale operations.
Benefits
- Rapid enzyme inactivation with direct steam injection
- Modulates flavor profile through flash cooling
- Reduces product losses with low-loss balance tank
- User-friendly monitoring via a 21.5” touch screen interface
- Supports high production capacities up to 8000 L/h