Deaeration plant is used for continuous deaeration process of apple / sliced or diced fruit & vegetable, in order to provide prevention of oxidation.
For deaeration is very often used “old fashion” system for solid pack. On this way apples (or other products) are also “cooked”, probably with steam (what is for sure helping browning). Such system contain’s 3 “batch” deaeration tanks which they fill up with sliced apples (or other products), pull absolute vacuum on the tanks for a period of time (typically 10 – 30 minutes depending on apple variety / condition of apples) then prior to releasing vacuum they fill the tank with water so that the apples (or other products) cells become filled with water and there is no air pocket in the apple slice (or other products).
In our continuously operating system we are offering “cold process”, without necessity for heating at all, keeping product white all the time! What is absolutely required for frozen product.
And all what should to be done with sliced fruit & vegetables, we are already doing in our in continuous process, but more efficiently than in “old fashion” batch system.
For example, “old fashion” system for solid pack usually is starting with peeling, cutting, and then distribution belt over 3 tanks, by which they are distributing products to one tank at time. It is lasting some time (maybe those 10-30 min), where apples (or other products) are subject to air.
In our system, apples (or other products) are directly after cutting immersed into light solution of antioxidants, and from there transported by elevator to deaerator, it is lasting max 10-15 sec.
In the “old fashion” system for solid pack, prior to releasing vacuum, tanks are going to be filled up with water so that the apples cells become filled with water – this operation which is done “manually” in such system, we are doing continuously and automatically. One pump is collecting water/liquid from elevator receiving product after deaerator, and trough filtering system, by pump, transferring it to the infeed hopper of the deaerator. So we are adding/recirculating liquid all the time through the deaeration process!
Before exiting deaerator, when apples are between two discharge valves, apples are immersed into liquid! So we are doing the same operation, in continuous way, in cold conditions! Keeping product more white then “old fashioned” system, within much shorter time. Experimented deaeration time is 5 min, variable 2-7 min. since we are not cooking product, its structure is preserved completely!
To underline: Before exiting deaerator, when apples are between two discharge valves, apples are immersed into liquid, still under vacuum! What is providing white product, with no air!
The “old fashion” system for solid pack technology says that the water cooking in the apple is required in order to avoid browning rings inside the apple slice by air remaining in the apple when being blanched (cooked).
We don’t find cooking as advantage, since you are destroying product structure during cooking, and also helping browning!
Our system is providing preserved firm structure of the product. And above is explained how we are adding water…
Continuous deaeration system is providing product immersing into the water solution still under vacuum conditions, without leaving deaeration tank. On this way complete process is possible to do in only one tank!