| 摘要 |
A method 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 T>3< 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 entering the deaerator which is only slightly higher than the temperature T>2< 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. |
