To achieve high yields of the best
quality when processing root veg-
etables, Hiller GmbH offers a new
mechanical cell maceration process
even further benefits:
n Better product n Fresh vegetable taste n Retention of vitamins and high-nutrition components n More intense colour n Stable, cloudy juice n Energy-efficient and product-enhancing
BENEFITSNEW PROCESS
DEKANTIERZENTRIFUGEN & ANLAGEN ZUR FEST-FLÜSSIGTRENNUNG
Wurzelgemüse hohe Ausbeuten in
die Hiller GmbH ein neues mecha-
nisches Zellaufschlussverfahren
n verbessertes Produkt n frischer Gemüsegeschmack n Erhalt von Vitaminen und wertvollen Inhaltsstoffen n höhere Farbintensität n trubstabiler Saft n energieeffizient und produktschonend
VORTEILENEUES VERFAHREN
n Closed production sequence (oxygen exposure) n Continuous feeding and processing n Mechanical cell maceration (without enzymes) n Low 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: n High performance conditioner for maximum mechanical cell maceration of the prepared product n Decanter 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 operation n Short-term heating to inactivate all micro-organisms and enzymes within the product * n Integrated heat exchanger system (HT) for energy efficient production * * Optional or for integration into the existing system technology (heat exchanger, control, etc.)
Raw material preparation Cleaning / steam peeling
Preparation of the raw materials under oxygen
Optional / integration into existing systems
High performance conditioner Comminution
Steam Steam
Pomace Condensate
HT3
n Open system (oxygenation capacity) n Discontinuous production (macerate, press, fill) n Thermally enzymatic cell maceration (costs for additives) n High heat loading
n Better product in terms of physical properties and nutrition n More intensive and fresher vegetable taste n Vitamins and high nutrition ingredients are retained n Greater colour intensity n Stable, cloudy juice without using enzymes or stabilising agents n No contamination from outside n Energy-efficient and product-enhancing
n Oxidation and enzymatic degradation processes n Typical cooked taste n Destruction of vitamins and high-nutrition components n Nutritious elements remain in the pomace during pressing n Enriched, cloudy juice with stabilisation thanks to foreign enzymes n Juice goes further thanks to greater condensate inclusion