Bertuzzi - Deaeration or Concentration Deaerator

In the first case, the natural puree is fed to a deaerator, in order to remove the air incorporated in the product and consequently extend shelflife. The dearation is performed by nebulization under vacuum, in order to avoid oxidation. The aromatic vapors can be condensed and newly incorporated directly into the product by means of an aroma recovery device supplied with the dearator.

In the case of concentrated puree, the refined puree is pumped to a thin-film continuous evaporator. The versatility of our swept evaporators is really unrivalled: they can easily process low-pulp or high-pulp juices, delicate or thermo-resistant juices, as well as low or high viscosity juices. The residence time is among the shortest possible and the concentration is achieved in one sole passage.