Another pasteurizer ready for transport and installation at the site of end user. Presented in the picture is a device used to direct the production of juices.

Manufactured pasteurizer is of compact design on the supporting frame. It consists of:

  • Buffer tank
  • Plate, three-section heat exchanger
  • Section of detention - pipe coil with adjustable holding time
  • The hot water preparation system
  • Pumps, valves, control & instrumentation equipment
  • Control cabinet

The principle of operation of the juice pasteurizer:

The device collects the juice from the buffer tank and directs it to regeneration section (juice/juice), where it is preliminary heated up by the juice flowing from detention section. The juice after preheating process is driven to pasteurization section, where as a result of hot water heating reaches the presetted temperature in the pasteurization.

From the pasteurization section the product is directed to detention section, where it is held in presetted temperature during 30 seconds. Then it will reach the regeneration section and afterwards the cooling section, where it is cooled down to presetted exit temperature and it is lead to process tank.

Both the pasteurization process as well as cleaning and preparation for production (system disinfection) are being supervised and controlled by a dedicated system according to user input recipes.

Additionally, the program stores and archives all relevant user parameters and generates reports from washing and production, which are required for food safety management system.

The control is performed by a control cabinet mounted on the supporting structure of the device. The cabinet made of material 1.4301 of protection IP65 is equipped with a touch-control panel type Touch-Screen 6 " and programmable controller Siemens S7 300.

The regulated and controlled parameters:

  • efficiency of the device
  • efficiency of the device
  • pasteurization temperature
  • juice outlet temperature
  • valves position
  • pumps operation (emergency states)
  • heating water temperature
  • coolant temperature

Technical parameters:

Efficiency:

3 500 – 6 000 l/h

Pasteurization temperature:

adjustable up to 96 ° C

The inlet juice temperature:

ca. 20°C

Hold time in the pasteurization:

min. 30” according to the time flow (control by manually changing the connecting knees and shortening the length of the detaining pipeline)

Temperature in output:

ca. 5°C

Required area:

3,5 x 2 m

Energy consumption

Electrical power

ca. 10 kW

Steam:

3 – 4 bar

Steam consumption:

up to 300 kg/h during standard production

 

up to 800 kg/h during hot production bottling

It is possible to realize the process of "hot bottling" after installing on the pasteurizer the bottler with aseptic buffer tank.

More information about pasteurizer can be found here.

Glossary:

Pasteurization is a type of thermal processing of food products, aimed at the destruction and suppression of microorganisms’ development. The inactivation of vegetative forms of microorganisms can extend the life shelf while preserving food taste and nutritional value.

Direct juice (eng. NFC – Not From Concentrate), obtained from the fruit by squeezing, pressing or centrifugation, pasteurized or unpasteurized (unpasteurized juices require refrigeration conditions of transport and storage).

Source: The National Union of Juice Producers