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Page 1: & PLANTS FOR SOLID/LIQUID SEPARATION

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

Page 2: & PLANTS FOR SOLID/LIQUID SEPARATION

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 . [email protected] . www.hillerzentri.de


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