Continuous tubular pasteurization

Treated products

• Fruit and vegetable juices and nectars
• Fruit and vegetable purees
• Fruits on suger
• Compotes, sauces
• Concentrates and syrups
• Milk and dairy products
• Baby-food

Utilized technologies

• Actijoule® heating process
• Hot water electrical heating process (A.E.C.)
• Steam heating process (A.E.S. or direct injection)
• Actitube® tubular exchanger
• Tubes with modified geometry
• Regeneration section with holding and cooling

Advantages

• Masterly command of the aseptic process 
• Best process for the preservation of the organoleptic and physico-chemical qualities of the products.
• Process optimization through tubes with modified geometry
• Guarantee of the absence of thermal stress thanks to the Actijoule® heating process
• Minimal product loss during production changes

Standard range

• Flow rates ranging from 500 to 30.000 l/h for the juices
• Flow rates ranging from 500 to 10.000 kg/h for the purees
  
  

STERIL’OEUF® : iquid eggs ultra-pasteurization

Treated products

• Whole liquid eggs, yolks or whites
• Sweetened or salted preparations

Utilized technologies

• Actijoule® heating process (ultra-pasteurizer
• Actitube® tubular exchanger
• Cylindrical tubes or with modified geometry
• Regeneration, holding and cooling sections

Advantages

• Increase of many weeks in shelf life (from 4 to 6 weeks)
• Better preservation against the bacteria (treatment at 70°C)
• Excellent preservation of the organoleptic and physico-chemical qualities of the products
• Longer production cycles between the cleanings (from 5 to 7 hours)

Standard range

• Flow rates ranging from 800 to 6.000 kg/h