Pasteurisation and concentration

To maintain safety and preserve food, it is essential to use machinery that allows you to perform a heat treatment known as pasteurisation or sterilisation. The difference between these two types of technology is the temperature used during the heating process: less than 100° for pasteurisation and greater than 100°C for sterilisation. To give some practical examples, fresh pasteurised milk is pasteurised at about 85°C while UHT (ultra high temperature) milk is sterilised at 125°C. In addition to fulfilling the production needs of various customers, Sfoggiatech looks for the best solution to reduce energy consumption by offering machinery capable of recovering up to 90% of the energy required for the process.

The concentration process is used to remove part of the water from a product in order to reduce its volume and increase its density. Well-known examples of this are concentrated fruit juices, tomato sauce or condensed milk.
This technology, used in the food sector, is part of the technical expertise which Sfoggiatech draws upon to manufacture machines and systems for concentrating milk and fruit juices. To concentrate a liquid, very dense filtering membranes can be used, such as reverse osmosis membranes, or evaporation systems which heat a liquid until the aqueous part in it is evaporated.