Fruit enzymatic deactivation system

for vegetablescold extraction

COLD EXTRACTION FOR HIGH QUALITY PRODUCTS In case it is necessary to obtain high quality and natural fruit or vegetable puree, Ing. A. Rossi offers alternatively to traditional hot extraction, a cold extraction to put before the enzymatic deactivation in the processing stages. To ensure the maximum yield of the product, the cold extraction process consists of three different stages of chopping, separation and extraction. The fruit passes through a system so it simplifies the breaking of the pulp and the separation from the stones and finally arrives to the pulper where the peel, seeds and stones are removed. All of extraction stages take place in a controlled environment, in order to avoid degradation of the product characteristics for the premature oxidation caused by the contact with oxygen.