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: 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: 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: 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: 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 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 device for triturating and extracting juice or pulp from food produce is used in particular in the food preserves industry for triturating and subsequently separating the juice or pulp from fruit or vegetables, in particular in a cold-working process.

Abstract: The device for triturating and extracting juice or pulp from food produce is used in particular in the food preserves industry for triturating and subsequently separating the juice or pulp from fruit or vegetables, in particular in a cold-working process.

Abstract: The food refiner comprises a sieve, provided with an inlet for a produce to be processed and an outlet for a waste product, at a center of which a rotor extends from the inlet to the outlet and bears a plurality of spatulas which interact with an internal surface of the sieve, and a casing which surrounds the sieve and which is provided with an outlet mouth for extracted product. The spatulas can be oriented contemporaneously and with different orientations with respect to an axial direction of the rotor which, for this purpose, comprises an external jacket and an internal jacket which can, on command, translate relatively to each other so as to cause a positioning of the spatulas, made possible by a guided rotatable coupling of the spatulas in relation to the rotor.

Abstract: The food refiner comprises a sieve, provided with an inlet for a produce to be processed and an outlet for a waste product, at a centre of which a rotor extends from the inlet to the outlet and bears a plurality of spatulas which interact with an internal surface of the sieve, and a casing which surrounds the sieve and which is provided with an outlet mouth for extracted product. The spatulas can be oriented contemporaneously and with different orientations with respect to an axial direction of the rotor which, for this purpose, comprises an external jacket and an internal jacket which can, on command, translate relatively to each other so as to cause a positioning of the spatulas, made possible by a guided rotatable coupling of the spatulas in relation to the rotor.