The aroma station combines various pieces of equipment to collect fruit aroma during the production of concentrates at the evaporation station.
Unclarified juice from presses is directed from intermediate tanks to the section of pasteurisation and aroma recovery in B&P Engineering evaporation station.
Pasteurisation takes place in the temperature from 95-105°C and it is to inactivate enzymes, obtain juice microbiological stabilisation, starch gelatinisation and protein denaturation. At the same time, aromatic substances are evaporated in the dearomatization process. One to two hundredfold aroma concentrate is obtained.
|Material||AISI 304, 316L or other according to the customer needs and requirements|
|Surface||IIIc, IIId, etched, polished, electropolished, peened|
The device is embedded in the existing pipeline system. It consists of a bell column, in which the initial condensation of the aroma vapours takes place, and the aroma station, where the aroma is condensed to an appropriate concentration level, and then cooled. Cooling perform in two stages - the first section of the cooling process is performed using the cooling water, the second section is carried out using the refrigerating unit.