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Growing demand for vegetable juices and purées in an increasing number of markets reflects the booming worldwide interest in natural, healthy foods. Alfa Laval expertise extends from extraction to concentration via clarification or pulp control, providing purées and/or clear or cloudy concentrated juices. Carrots, beets and pumpkins are typical of the crops processed into such juices and purées.
Alfa Laval supplies key equipment for processing cloudy juice into clear juice via clarification, concentration, sterilization and aseptic filling. Similar capabilities are available for the deaeration, sterilization and aseptic filling processes essential for making purée products derived from all kinds of root vegetables.
Among the Alfa Laval systems frequently used are ViscoLine tubular heat exchangers for heating the carrot mash, high-hygiene Foodec decanter centrifuges that extract the juice from mash as both first-stage and second-stage extraction, and AlfaVap rising film plate evaporators for rapidly condensing the product at low temperatures.
Other Alfa Laval equipment widely used in purée processing includes advanced membrane filtration and electric sterilization for the HTST process treatment, which is suitable for use with fouling, heat-sensitive and low-acid purées prior to filling and packaging.