Predelava zelenjavnega soka in pireja
Naraščajoče povpraševanje po zelenjavnih sokovih in pirejih na vedno več trgih je odraz skokovito naraščajoče težnje k naravni, zdravi hrani po vsem svetu. Družba Alfa Laval ima strokovno znanje na področjih vseh postopkov od ekstrakcije do koncentriranja, vključno s čiščenjem oziroma uravnavanjem pulpe. Z uporabo teh postopkov nastanejo pireji in/ali bistri ali motni koncentrirani sokovi. Korenje, pesa in buče so tipični pridelki, ki se jih predeluje v takšne sokove in pireje.
Alfa Laval je dobavitelj ključne opreme za predelavo motnih sokov v bistre sokove z metodami očiščevanja, koncentriranja, sterilizacije in aseptičnega polnjenja. Podobne zmogljivosti so na voljo za postopke deaeracije, sterilizacije in aseptičnega polnjenja, ki so bistvenega pomena za proizvodnjo pireja iz vseh vrst korenaste zelenjave.
Med pogosto uporabljenimi sistemi Alfa Laval so toplotni izmenjevalniki ViscoLine iz cevnih snopov za ogrevanje korenčkove drozge in dekanter centrifuge Foodec z visoko ravnjo higiene, ki se uporabljajo za ekstrakcijo soka iz drozge tako prve kot druge stopnje, ter ploščni uparjalnik s priključno cevjo AlfaVap za hitro kondenzacijo izdelka pri nizkih temperaturah.
Druga oprema Alfa Laval, ki se v veliki meri uporablja v predelavi pireja, je napredna membranska filtracija in električna sterilizacija za predelavo pri visoki temperaturi za kratek čas (HTST). Primerna je za uporabo pred polnjenjem in embaliranjem v primeru mašenja ter pri za toploto občutljivih pirejih z nizko vsebnostjo kisline.
The carrot is the second most popular vegetable in the world after the potato, with hundreds of varieties grown to meet particular soil and climate conditions – and different market requirements.
For use in worldwide consumer markets, carrots are normally processed into single-strength or concentrated cloudy juice, or into single-strength purée.
Carrot juice is a delicate product that requires careful attention to keep both the flavour and colour fresh and attractive. Alfa Laval technologies are ideal for processing juices that are relatively viscous and with a high fibre content.
Acidified carrot juice has to be pasteurized, while neutral carrot juice undergoes UHT treatment.
Alfa Laval provides both specialist equipment and complete processing lines that you can use to boost both the quality and profitability of carrot juice products.
The decanter advantage
Foodec decanter centrifuges are able to produce a juice that features intense colour with a high yield. An additional advantage is that they make it easy to regulate the pulp content of the juice during production, and also ensure the highest possible yields and carotenoid content.
Alfa Laval decanter centrifuges are available with sophisticated control systems. They can also be equipped with inert gas systems to ensure that the colour and taste of the carrot juice is not affected during processing.
Among the Alfa Laval systems frequently used are ViscoLine tubular heat exchangers for heating the carrot mash, high-hygiene Foodec decanter centrifuges that extract the juice from mash as both first-stage and second-stage extraction, and AlfaVap rising film plate evaporators for rapidly condensing the product at low temperatures.Other widely used equipment includes advanced membrane filtration technology, and SteriTherm VLA aseptic heat treatment for use prior to filling and packaging.
Leaf vegetables is the category of vegetables in which the leaves are the main part used for human consumption. There are approximately one thousand known species of plants whose leaves are generally considered edible. In general terms, there are notable similarities between the many types in terms of both nutritional properties and preparation methods.
Correspondingly, much the same equipment is used for processing different leaf vegetables into juice and purée products. These are then often used as ingredients in other products, such as vegetable juices.
In order to maintain the nutritional value of juice and purée products made from leafy vegetables such as cauliflower, celery and spinach, processing must be extremely gentle and under stringent control as well as subject to strict hygiene standards.
Among the Alfa Laval systems frequently used are Foodec decanter centrifuges, which enable you to maintain full control of the levels of suspended solids in the juice before evaporation.
Alfa Laval ViscoLine tubular heat exchangers are also widely used because these substantially increase the efficiency and controllability of heat transfer. This means heating and cooling can be done as gently as possible, to the benefit of your product quality.
Because root vegetables are normally grown in soil, the initial stages of processing usually focus on quickly and effectively removing soil, grit and other contaminants.
In this sense – among others – the equipment used for processing root vegetables into juice and purée is broadly similar to that used for processing apples into juice.
For use in worldwide consumer markets, a broad spectrum of root vegetables can be processed into:
- single-strength cloudy juice
- concentrated cloudy juice
- single-strength purée.
Reed beets can be processed into clear juice using advanced membrane filtration technology, a specialist field in which Alfa Laval excels.
From cloudy to clear
Alfa Laval also supplies key equipment for processing cloudy juice into clear juice via clarification, concentration, sterilization and aseptic filling.
Similar capabilities are available for the deaeration, sterilization and aseptic filling processes essential for making purée products derived from all kinds of root vegetables.
Viscous, high in fibre
Numerous Alfa Laval technologies are ideal for processing juices and purées that are relatively viscous and have a high fibre content.Alfa Laval provides both specialist equipment and complete processing lines that you can use to boost both the quality and profitability of juice products made from root vegetables.