Post on 09-Dec-2021
transcript
DECANTER CENTRIFUGES & PLANTS FOR SOLID/LIQUID SEPARATION
To achieve high yields of the best
quality when processing root veg-
etables, Hiller GmbH offers a new
mechanical cell maceration process
using a decanter, which provides
even further benefits:
nBetter productnFresh vegetable tastenRetention of vitamins and high-nutrition componentsnMore intense colournStable, cloudy juicenEnergy-efficient and product-enhancing
BENEFITSNEW PROCESS
Continuous juice production from root vegetables – using mechanical cell maceration
DEKANTIERZENTRIFUGEN & ANLAGEN ZUR FEST-FLÜSSIGTRENNUNG
Um bei der Verarbeitung von
Wurzelgemüse hohe Ausbeuten in
bester Qualität zu erreichen, bietet
die Hiller GmbH ein neues mecha-
nisches Zellaufschlussverfahren
mittels Dekanter, welches noch
zusätzliche Vorteile mit sich bringt:
nverbessertes Produktnfrischer GemüsegeschmacknErhalt von Vitaminen und wertvollen Inhaltsstoffennhöhere Farbintensitätntrubstabiler Saftnenergieeffizient und produktschonend
VORTEILENEUES VERFAHREN
Kontinuierliche Saftherstellung aus Wurzelgemüse – mittels mechanischem Zellaufschluss
nClosed production sequence (oxygen exposure)nContinuous feeding and processingnMechanical cell maceration (without enzymes)nLow heat loading
Conventional process without HILLER technology NEW PROCESS
PROCESS DIAGRAM for the new, continuous vegetable juice production process using mechanical cell maceration
Plant consisting of:nHigh performance conditioner for maximum mechanical cell maceration of the prepared productnDecanter with steam injection for short-term, homogeneous and controlled heating with special screw design for improved separation of the mash with controllable viscosity using the new mode in ongoing operationnShort-term heating to inactivate all micro-organisms and enzymes within the product * nIntegrated heat exchanger system (HT) for energy efficient production ** Optional or for integration into the existing system technology (heat exchanger, control, etc.)
Raw material preparationCleaning / steam peeling
Preparation of the raw materials under oxygen
Optional / integration into existing systems
High performanceconditionerComminution
DECANTERSSolid/liquidseparation
Short-term heaterPasteurisation
Hot filling
Aseptic storage
Carrots, beetroot, celery, etc.approx. 40 °C
Steam Steam
Pomace Condensate
Mash
Juice approx. 95 °C
Vegetablejuice
HT1
HT1HT2
HT3
nOpen system (oxygenation capacity)nDiscontinuous production (macerate, press, fill)nThermally enzymatic cell maceration (costs for additives)nHigh heat loading
nBetter product in terms of physical properties and nutritionnMore intensive and fresher vegetable tastenVitamins and high nutrition ingredients are retainednGreater colour intensitynStable, cloudy juice without using enzymes or stabilising agentsnNo contamination from outsidenEnergy-efficient and product-enhancing
nOxidation and enzymatic degradation processesnTypical cooked tastenDestruction of vitamins and high-nutrition componentsnNutritious elements remain in the pomace during pressingnEnriched, cloudy juice with stabilisation thanks to foreign enzymesnJuice goes further thanks to greater condensate inclusion
HILLER GmbH . Schwalbenholzstraße 2 . 84137 Vilsbiburg . Tel +49 8741 48-0 . info@hillerzentri.de . www.hillerzentri.de