| 摘要 |
A method for deaerating food puree or juice is characterised in that between the egress of the puree or juice from a straining or refining machine and its entry in a subsequent enzymatic deactivator a deaeration stage of the puree or juice is provided. A part of the juice or puree egressing from the enzymatic deactivator at a temperature T3 is brought back to re-enter the deaerator in such a way that, mixing in a controlled manner in the flow with juice or puree at a temperature T0<T3, it determines a temperature T1 of the juice or puree entering the deaerator which is only slightly higher than the temperature T2 of vaporisation inside the deaerator, which depends on the pressure set inside the deaerator. A deaerator for food puree or juice is interposed between a straining or refining machine wherefrom it receives puree or juice and an enzymatic deactivator. |
