Fruit Preheating Unit
- Tubular fruit preheating is used for enzyme inactivation, tissue softening and pasteurization. It is a crucial hyperlink to the ultimate manufacturing to affect the form, shade and viscosity of the product. Like tomato paste.
- Features of tubular fruit heater
- Simple monolithic construction.
- The outlet temperature ranges from 55-95°C, and might be adjusted in response to the particular course of necessities.
- The heating medium is superheated steam or water based mostly on materials properties or necessities of processing applied sciences.
- The uncooked materials contact half is SUS304 certified chrome steel.
- Preheating techniques are used to warmth the bottom merchandise coming from the product tank by way of a pump.
- Provides ease of processing within the subsequent pasteurizer by elevating the temperature (most 65°C)
- Preheating techniques might be manufactured as tube bundle or tube inside tube.
- Pipe diameters and numbers fluctuate relying on capability.
- The system is provided with steam inlet and outlet, move gear and temperature management is completed mechanically from a principal panel.
