PROCEDURE FOR THE OBTAINMENT OF PASTEURISED JUICES THROUGH HOMOGENISATION AT HIGH PRESSURE

The present invention relates to a procedure for the obtainment of pasteurised juices through homogenisation at high pressures of between 80 and 180 MPa, feed temperatures to the homogeniser of between 10 and 40°C, and dwell times from 5 to 30 seconds prior to cooling. La presente invención de refie...

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Bibliographische Detailangaben
Hauptverfasser:	NAVARRO FABRA, JOSE LUIS, SENDRA SENA, JOSE MARIA, IZQUIERDO FAUBEL, LUIS, CARBONELL TALON, JOSE VICENTE, SENTANDREU VICENTE, ENRIQUE
Format:	Patent
Sprache:	eng ; fre ; spa
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a procedure for the obtainment of pasteurised juices through homogenisation at high pressures of between 80 and 180 MPa, feed temperatures to the homogeniser of between 10 and 40°C, and dwell times from 5 to 30 seconds prior to cooling. La presente invención de refiere a un procedimiento para la obtención de zumos pasteurizados por homogenización a altas presiones, entre 80 y 180 MPa, temperaturas de alimentación al homogenizador entre 10 y 40°C, y tiempos de retención de 5 a 30 segundos antes del anfriamientos. L'invention concerne un procédé permettant d'obtenir des jus pasteurisés par homogénéisation à haute pression (entre 80 et 180 MPa), à des températures d'alimentation du dispositif d'homogénéisation comprises entre 10 et 40°C et avec des durées de retenue de 5 à 30 secondes avant le refroidissement.