Please visit the page dedicated to Low-Impact Thermal Concentration for more information. the growth and production of metabolic byproducts, for example, CO 2, acid, and. Short production runs for changing SKU’s are possible. associated with spoilage of soft drinks and fruit juices.Short start-up time, thus very flexible.Little production losses, thus better cost-price.High TS (Total Solids) output, reducing costs for logistics and improving.Short residence time for processing, thus higher product quality.Low process temperatures, thus high product quality.The Benefits of Low Impact Thermal Concentration Low temperature, short time evaporation using an Artisan Rototherm® allowing processing to very high concentrations.The aromas are next separated to exactly the aromas that are required and added back to the concentrate. A closed aroma recovery system, utilizing a stripping column to separate aromas from the juice.TEC Square offers an alternative to these methods: “Low Impact Thermal Concentration“. Traditional methods of concentration achieve either low concentrations or expose product to high process temperatures. This concept, called “Low Impact Thermal Concentration”, has been proven in the field and so far exceeds expectations for high value food products. TEC Square has developed an alternative to freeze concentration, that delivers the same level of quality at significantly lower capital investment and lower operational costs.
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