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工作原理

新鲜的番茄产品从梯式进料装置进来后,由一个大小适当的料斗送入进料阀。

进料阀将新鲜的番茄传输至热烫机的加压区。新鲜果实每次以固定的方式和数量被送入热烫机,并随时利用径向和轴向密封保持一定的内部蒸汽压力。

通过设置最佳的热循环参数,热烫机即可处理不同品种和成熟度的番茄产品。下面提供的热烫功能选项可用来获取最佳处理效果:

  • 高压蒸汽热烫温度可达 131°C ,随后在高热水中浸泡处理,
  • 高压蒸汽热烫处理,
  • 高热水液中浸泡式热烫处理。
  • 产品经萃取阀真空冷却后,通过一个料斗被排放到一台进料梯上,准备送入果皮分离装置。 

     

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