INTERPACK 2014
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The consumption of high quality fruits preparations has highly increate for a number of applications including:
Yoghurt
Backery filling
Desserts
Quality standards have also increased both in terms of size of the fruit particulate and their shape (in some cases and applications whole fruits are used). Typical examples are strawberries, blueberries and other berries used in both yoghurt and desserts.
The various ingredients (fruits, sugar, juice/puree, additives etc) are mixed and pasteurized in a special pan and then transferred to aseptic pan (pans) for cooling down to less than 40°C and, eventually, transferred to the filling.
In order to obtain a perfect final product even in presence of always more stringent requirements in terms of quality and characteristics of the product (low brix, excellent microbiology, large particulate content, productivity, high level of automation) specifically designed plants have to be designed.
Some but few of the main characteristics of the system are:
The system has to be specifically designed and manufactured in order to make possible the production of product with very large particulate (and high percentage) assuring a very limited shape damage.
This is accomplished by:
Special stirrer design
Large passage product valves
Product transfer by gravity with help of nitrogen at low pressure
Use of large diameter DN65 peristaltic pump only in case of high product viscosity
The system has to be designed in order to assure an aseptic product to be filled.
High flexibility. The system has to include an extremely efficient CIP (cleaning in place) system in order to perfectly clean the whole plant in reduced time, in order to be ready to change recipe to respond to market requirements in “real time”.
The pasteurizer must provide an efficient Brix standardization system based on a vacuum circuit that allows a deaeration of the mixture assuring therefore the elimination of oxygen with consequent benefit effects on the product (no oxidation, better color and organolectic characteristics also during prolonged storage).
Extremely efficient instrumentation is needed. A control board complete with a touch screen supervisor monitors all phases of the operation.
The extremely advanced instrumentation and control reduce to the minimum the intervention of the personnel, reducing possibilities of contamination.
The product can be filled aseptically in stainless steel tootes or in aseptic bags.
All construction details must be at state of the art to considerably increase in quality and asepticity the final product.
A wide experience in the supply of state of the art plants for the production of high quality fruits preparations has been gained by Bertuzzi food Processing, an Italian company that operates since 1936 in the design and supply of plants and machinery to process fruits and vegetables to produce juice, concentrates, baby foods, jam, ready drinks, smoothies etc…
