CHILLED JUICES: THE BERTUZZI’S APPROACH JUICES - BERTUZZI.pdf · 2015-09-18 · CHILLED JUICES:...
Transcript of CHILLED JUICES: THE BERTUZZI’S APPROACH JUICES - BERTUZZI.pdf · 2015-09-18 · CHILLED JUICES:...
CHILLED JUICES:CHILLED JUICES:
THE BERTUZZI’S APPROACHTHE BERTUZZI’S APPROACHBERTUZZI FOOD
PROCESSING SRL
Corso Sempione, 212 bis
21052 Busto Arsizio VA -ITALY
Phone +39 0331 356311 –Fax +39 0331 356299
E-mail: [email protected] –Website: www.bertuzzi.it
COMPANY PROFILECOMPANY PROFILE
BERTUZZIBERTUZZI FOODFOOD PROCESSINGPROCESSING SrlSrl operatesoperates inin thethe
fieldfield ofof researchresearch andand development,development, engineering,engineering, designdesign
andand manufacturemanufacture ofof machines,machines, plantsplants andand equipmentequipment forfor
thethe foodfood industryindustry sincesince 19361936..thethe foodfood industryindustry sincesince 19361936..
ServicesServices // ProductsProducts includeinclude::
ProjectProject identification,identification, prepre--investmentinvestment studies,studies, designdesign
andand engineering,engineering, constructionconstruction ofof equipmentequipment andand plants,plants,
erectionerection commissioningcommissioning andand training,training, projectproject
managementmanagement andand implementationimplementation ofof turnturn--keykey plantsplants..
PilotPilot plants,plants, researchresearch andand development,development, technologytechnology
transfertransfer..
COMPANY PROFILECOMPANY PROFILE
��Exported production more than Exported production more than 9595%%
��Plants & Machines supplied in more Plants & Machines supplied in more than than 100 100 countriescountriesthan than 100 100 countriescountries
��A unique team of specialized food A unique team of specialized food technologiststechnologists
PRODUCTSPRODUCTS
Our expertise covers the processing of:
Citrus Tropical
fruits
Continental fruitsContinental fruits
Tomatoes
Vegetables and legumes
Tubers and root vegetables
Pomegranateand more…
FINAL PRODUCTSFINAL PRODUCTS
��Natural and Natural and concentrated concentrated juices/pureejuices/puree
��Nectars and soft drinksNectars and soft drinks
��Jams Jams and and marmaladesmarmalades
��Candied fruitCandied fruit��Candied fruitCandied fruit
��BabyBaby--foodsfoods
��Tomato Tomato concentrates, sauces and concentrates, sauces and ketchupketchup
��Fruit preparation for yogurt bakeryFruit preparation for yogurt bakery
OUR MACHINESOUR MACHINES
Citrus extractor
Pineapple extractor
Dicing
Citrus extractor
OUR MACHINESOUR MACHINES
Chopping
Pomegranate
desheller
Sterilization
Evaporation
and many more…and many more…
THE CLASSES OF JUICESTHE CLASSES OF JUICES
LONG SHELF LIFE:
USUALLY THEY ARE
RECONSTITUTED JUICE (FROM RECONSTITUTED JUICE (FROM
NFC OR CONCENTRATE JUICE)
AND FILLED IN CARTONS OR
PET.
CAN BE STORED AT ROOM
TEMPERATURE
THE CLASSES OF JUICESTHE CLASSES OF JUICES
SHORT SHELF LIFE:
CHILLED JUICES
TO BE STORED AT 4°CTO BE STORED AT 4°C
NON PASTEURIZED
OR LIGHT PASTEURIZED
NON PASTEURIZED CHILLED JUICESNON PASTEURIZED CHILLED JUICES
SHELF LIFE 3 TO 7 DAYS AT 4°C DEPENDING
UPON PH AND TYPE OF FRUIT/VEGETABLE.
PACKED IN GABLE TOP/PET/GLASS
LIGHT PASTEURIZED LIGHT PASTEURIZED CHILLED JUICESCHILLED JUICESPASTEURIZED AT 70-80°C SHELF LIFE 20-30
DAYS AT 4°C PACKED IN GABLE TOP/PET/GLASS
ADVANTAGES OF CHILLED ADVANTAGES OF CHILLED JUICESJUICES
�� SUPERIOR ORGANOLECTIC CHARACTERISTICS SUPERIOR ORGANOLECTIC CHARACTERISTICS SAME OR VERY SIMILAR TO FRESHLY SQUEEZED SAME OR VERY SIMILAR TO FRESHLY SQUEEZED FRUIT (SAME TASTE, FLAVOUR, COLOUR)FRUIT (SAME TASTE, FLAVOUR, COLOUR)
DISADVANTAGESDISADVANTAGES
�� HIGHER COSTHIGHER COST
�� DISTRIBUTION / STORING UNDER COLD CHAIN DISTRIBUTION / STORING UNDER COLD CHAIN (+4(+4 C)C)
MARKET FOR CHILLED JUICE IS INCREASING AT A FAST MARKET FOR CHILLED JUICE IS INCREASING AT A FAST RATE IN METROPOLITAN AREAS (U.K., USA BUT ALSO IN ALL RATE IN METROPOLITAN AREAS (U.K., USA BUT ALSO IN ALL EUROPE) ESPECIALLY FOR HIGH QUALITY AND HEALTHY EUROPE) ESPECIALLY FOR HIGH QUALITY AND HEALTHY DRINKSDRINKS
THE MARKETTHE MARKET
DRINKSDRINKS
ORANGE, APPLE AND PINEAPPLE DOMINATE THE MARKET ORANGE, APPLE AND PINEAPPLE DOMINATE THE MARKET BUT OTHER FLAVORS ARE INCREASING AS BERRIES, BUT OTHER FLAVORS ARE INCREASING AS BERRIES, TROPICAL AND VEGETABLE JUICE BOTH AS MONOTROPICAL AND VEGETABLE JUICE BOTH AS MONO--TASTE OR TASTE OR BLENDED BLENDED
MAJOR MACHINES TO MAJOR MACHINES TO
BE USEDBE USED
1. FOR ORANGE PROCESSING
2. FOR POMEGRATE PROCESSING2. FOR POMEGRATE PROCESSING
3. FOR PINEAPPLE PROCESSING
4. FOR MANGO PROCESSING
5. FOR CARROTS AND APPLES
ORANGE PROCESSINGORANGE PROCESSING
CITROEVOLUTION3
ADVANTAGESADVANTAGES
�� LOW AMOUNT OF ESSENTIAL LOW AMOUNT OF ESSENTIAL OILS IN THE JUICEOILS IN THE JUICE
�� HIGH YHIGH YIIELDELD�� HIGH YHIGH YIIELDELD
�� MODULAR, OTHER UNITS CAN MODULAR, OTHER UNITS CAN BE ADDED LATERBE ADDED LATER
�� GOOD CONTROL OF PULP GOOD CONTROL OF PULP AMOUNT IN JUICEAMOUNT IN JUICE
POMEGRANATE PROCESSINGPOMEGRANATE PROCESSING
MEGRA ARILS EXTRACTOR MEMBRANE PRESS
POMEGRANATE JUICE CLARIFICATION
PINEAPPLE PROCESSINGPINEAPPLE PROCESSING
PINETRONIC
MANGO PROCESSINGMANGO PROCESSING
STONE AND PEEL
REFINER
MANGO DESTONER
THESE ARE SOME EXAMPLES BUT FEWTHESE ARE SOME EXAMPLES BUT FEW
DEDICATED JUICE /PUREE EXTRACTORS DEDICATED JUICE /PUREE EXTRACTORS
CAN BE SUPPLIED FOR:CAN BE SUPPLIED FOR:
APPLESAPPLES GRAPESGRAPES
CARROTSCARROTS PEARSPEARS
SPINACH PASSION FRUIT SPINACH PASSION FRUIT SPINACH PASSION FRUIT SPINACH PASSION FRUIT
BANANABANANA BLUE BERRIESBLUE BERRIES
ACEROLAACEROLA HAWNTHORNSHAWNTHORNS
GUAVAGUAVA STRAWBERRIESSTRAWBERRIES
DRAGON FRUITDRAGON FRUIT
ETCETC
AlternativesAlternatives toto the the thermalthermal
treatmenttreatment
o High Pressure Processing (HPP)
o Pulse Electrical Frequencies (PEF)
o CAPP Technology (Cold Atmopheric Pressure o CAPP Technology (Cold Atmopheric Pressure
Plasma)
o Supercritical CO2
o Microwaves
o Radio frequency
High Pressure Processing (HPP)
Excellent system for liquid product (fruit juice,
milk-based drinks, sauces, etc) already packaged.
This technology uses high pressures (up to 6.000
atm) for few minutes (4-5 ) for the microbiological atm) for few minutes (4-5 ) for the microbiological
stabilization. Packages are placed in an autoclave,
filled with water and compressed by a system of
pumps and pressure multipliers: the water, in
indirect way, compresses the product by
transferring the pressure. In this phase there is a
limitated temperature increasing of approx 15-
20°C.
ADVANTAGES HPP
ORGANOLECTIC CHARACTERISTICS SAME OR VERY ORGANOLECTIC CHARACTERISTICS SAME OR VERY SIMILAR TO FRESH FRUIT (SAME TASTE, FLAVOUR, SIMILAR TO FRESH FRUIT (SAME TASTE, FLAVOUR, COLOUR). PRODUCT SEEMS TO HAVE A FRESHER COLOUR). PRODUCT SEEMS TO HAVE A FRESHER APPEARANCEAPPEARANCE
DISADVANTAGES
�� HIGHER COST IN POWERHIGHER COST IN POWER
�� DISCONTINUOUS PRODUCTIONDISCONTINUOUS PRODUCTION
�� INEFFICACY ON BACTERIAL SPORESINEFFICACY ON BACTERIAL SPORES
�� NOT APPLICATION TO DRY FOODSTUFFS AND NOT APPLICATION TO DRY FOODSTUFFS AND SPONGY PRODUCTS (BAKED FOODS)SPONGY PRODUCTS (BAKED FOODS)
WASTE RECOVERYWASTE RECOVERY
o Special by-product recovery with high value
added (carotene from dried carrot peel and
fibers, pectins from apple and citrus peel,
tannins from pomegranate peel, oil from
pomegranate seeds)pomegranate seeds)
o Secondary product (advance textile fibres
from orange peel, secondary juice from
pineapple peels, puree from mango stones
from Ivth gamma)
o Biomass (from all fruit/vegetable waste)
o Animal feed
SPECIAL BY-PRODUCT RECOVERY: MANGO
Exausted stonesMango stone
Mango puree
SPECIAL BY-PRODUCT RECOVERY: PINEAPPLE
Pineapple peels
Exausted pineapple peels
Secondary pineapple juice