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» Solutions » Knowledge » Liquid Foods RTC » Mexico: Puebla

Mexico: Puebla

JBT Research Technology Center for Fruit and Vegetable Processing and Thermal Processing

The JBT Research & Technology Center (RTC) in Puebla (México) offers technologies and services for the food industry broadly in two areas, Fruit and Vegetable Processing and Thermal Processing Systems.

Research Technology Center - Puebla | JBT Liquid Foods

Fruit and Vegetable Processing

Currently Puebla RTC is equipped with two commercial JBT extractors (391 and 593), Fresh’n Squeeze, screw finisher, paddle finisher, and Turbo Finisher (FTE).

The RTC is equipped to simulate many of the processes found in the modern commercial food processing industries.

The facility is equipped with sophisticated laboratory instruments prepared to perform quality investigations and physicochemical analysis to analyze fruit, juice and pulp products as established by the USA, European and Mexican regulatory authorities and the market’s demanding requirements.

Puebla RTC offers the following services for the Fruit and Vegetable Processing Industry:

  • Monthly citrus characterization program: generate monthly yield and quality reports. These reports are then sent via our JuiceLines™ monthly e-mail distribution.
  • Process Audits
  • Specific Tests at RTC
  • Training

Thermal Processing Systems

Our Thermal Pilot facility has the capability to batch products in our thermal laboratory and then perform the required heat penetration studies in a laboratory sterilizer.

The lab is equipped with the most modern measurement technology for thermal process data collection - for batch and continuous systems - and data analysis. Pilot equipment for food product preparation, filling and seaming on the semi-industrial scale is also available.

Our Multi-Purpose Laboratory Sterilizer has the flexibility to simulate static batch, agitating (end-over-end) batch, 100% steam, steam water spray and full water immersion processing.

Different thermal process evaluation and calculation strategies, such as the Ball Method, the General Method and NumeriCAL™, are used to determine the most beneficial thermal process for a particular product.

Types of products, packages and services offered are:


  • Products with distinct solid and liquid components or in low viscosity products (broths and sauces)
  • Canned mushrooms, vegetables, beans, asparagus, etc.
  • Products with starch and gums
  • Homogeneous products such as milk, sauces, creams, etc.
  • TUNA


  • Cans
  • Glass
  • Pouches
  • Cups and Plastic trays (ready to eat)


  • Temperature distribution tests
  • Heat penetration tests

Courses and seminars:

JBT Mexico organizes periodically different courses or seminars on fruit and vegetable processing, thermal processing and FDA regulations:

  • Thermal Processing Academy
  • Better Process Control School (course recommended by the FDA)


Please contact to get more information.

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