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: An ohmic heater for heating a food product, comprising: —a rectifier (2) for rectifying the supply voltage; —an inverter (3) comprising 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; —means (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 means (5) for determining an oscillating voltage (X).

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: An ohmic heater for heating a food product, comprising: —an inverter (3) comprising 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 a rectifier (2) of the supply voltage and the pair (4) of electrodes; —a transformer (6) located between the inverter (3) and the pair (4) of electrodes for regulating the amplitude of the voltage; —means (7) for determining the continuous component of the current in a zone downstream of the inverter (3) and upstream or at the transformer (6); —a system (800) for regulating the closing duration of the switches (30) of said inverter (3) that operates as a function of the means (7) for determining the continuous component by minimising/suppressing said continuous component.

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 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.