Abstract: A method for producing a purée from a food product, comprising the following steps: refining the food product up to obtaining a purée; de-activating the enzymes by heating the purée, in order to prevent oxidation of the purée. The step of de-activating the enzymes comprises the step of passing an electric current through the purée between electrodes of a first ohmic heater (31).

Abstract: An ohmic heater for heating a food product, including: a rectifier (2) for rectifying the supply voltage; an inverter (3) including controlled switches (30); a pair (4) of electrodes that can be positioned in contact with the food product to be heated, said inverter (3) being operatively interposed between the rectifier (2) and the pair (4) of electrodes; a device (5) for determining an oscillating voltage (X) generated by the rectifier (2); a system (800) for regulating the closing duration of the switches (30) of the inverter (3) at least as a function of the corresponding voltage (X) generated by the rectifier (2) and determined at a given time instant by the device (5) for determining an oscillating voltage (X).

Abstract: Method for the production of apple sauce including the following steps: slicing apples generating a plurality of slices having two opposite faces and a peel which develops continuously between the two opposite faces; pulping the slices obtaining a first product and a first waste; refining the first waste generating a second product and a second waste; mixing the first product and the second product; heating the combination of the first product and the second product in order to deactivate enzymes contained therein.

Abstract: Disclosed is a concentration plant with differently-functioning sections.

Abstract: Method for the production of apple sauce including the following steps: slicing apples generating a plurality of slices having two opposite faces and a peel which develops continuously between the two opposite faces; pulping the slices obtaining a first product and a first waste; refining the first waste generating a second product and a second waste; mixing the first product and the second product; heating the combination of the first product and the second product in order to deactivate enzymes contained therein.

Abstract: The invention relates to an aseptic filler system for big containers having an outlet. The system comprises an outlet (1) which in turn comprises an outlet body (1b) and a cap (1a), which is inserted in a hole (2) of a filler head (3) provided with a pair of semicircular jaws (4), which lock about an annular cavity (5) provided externally of the outlet in order to block the outlet (1) to the hole (2). The system has seal means which operate between the outlet body (1b) and the periphery of the hole (2) to hermetically close the inside of the filler head when the outlet body is locked between the jaws (4). The seal means are realised by means of a first seal ring (2a), fashioned below the perimeter of the hole (2) and haying an internal diameter which defuses the passage diameter of the hole (2), and a second seal ring (6), fashioned externally of the outlet body (1b) above the annular cavity (5), the diameter of the upper part thereof being greater than the passage diameter of the hole (2).

Abstract: The invention relates to an improved concentric tube heat exchanger.

Abstract: A rotary seamer (1) is provided with a carousel (2) and with at least one seaming station (3) associated with the carousel (2) and comprising a rod-like element (6) rotating around its own longitudinal axis, a seaming tool (4) rotatably connected to a lever (5) integral with the rod-like element (6) and means for rotating the rod-like element (6) around its own longitudinal axis, in such a way as to displace the seaming tool (4) from an operative position, in which it interacts with an object seaming it, to a deactivated position, of non interference with the object; said means comprising an electric motor (7) associated with the carousel and kinetically to the rod-like element (6) and control means operatively active on the electric motor (7) to rotate the rod-like element (6) according to a predefined logic. In known seamers the actuation of the seaming tool is achieved by means of a cam, this entailing limitations and drawbacks in the adaptation of the seamer to the treatment of different objects.

Abstract: The invention relates to a concentration plant with differently-functioning sections.

Abstract: The process for producing fruit juices comprises a stage of obtaining a fruit puree with an ultra-rapid extraction-deactivation process in an anaerobic environment, performed by means of immediate refining and a contemporaneous heating of a fruit triturate in an anaerobic environment, and a subsequent stage of pressing or centrifugation of the puree, with the aim of obtaining the fruit juice, which may be preceded by a stage of sterilisation-cooling and of temporary storing of the puree.

Abstract: The invention relates to an improved concentric tube heat exchanger.

Abstract: A plant for tomato juice concentration uses a falling-film evaporator with an external sleeve which surrounds a vertical bundle of tubes divided into a plurality of sectors in which the tomato juice circulates in succession, and which is combined with a heat exchanger which is arranged externally of the evaporator and which is divided into a plurality of sectors in each of which the tomato juice is circulated and heated as it exits from a sector of tubes of the evaporator before being introduced into a successive sector. The plant also includes a compressor that aspirates steam from a bottom zone, being a separation chamber of the evaporator, compresses it and reintroduces it into the central part of the evaporator.

Abstract: A method for optimising the viscosity of edible juices and purees, of the type comprising the steps of: sorting (1) the product; triturating (2) the product; heating (3) the triturated product; refining (4, 5) in one or more stages, obtaining a juice or puree (9), waste (6) and fibres (8), is characterised in that it comprises at least one of the following steps: recirculating (12) a part of the refined juice or puree to enter the triturating step or to enter the heating step; recirculating a part of the fibres (9) to enter the triturating step; stationing (16) the heated product, before the step of refining.