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The TERRA Food-Tech® equipment can sterilize and pasteurize food products packed in glass, plastic containers or cans, while preserving the organoleptic properties and minimizing possible changes in the nutritional characteristics of the packaged product.

The TERRA Food-Tech® equipment can sterilize and pasteurize food products packed in glass, plastic containers or cans, while preserving the organoleptic properties and minimizing possible changes in the nutritional characteristics of the packaged product.

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NEW Food Production Game Changer

Both pasteurization and sterilization are techniques of food preservation by applying heat. Its aim is the destruction of pathogens and their spores. The difference between the two techniques lies in the time and temperature of heating.

 

STERILIZATION
STERILIZATION is performed with different foods, such as meat, fish, vegetables, fruit… consists in placing food in a container and subjecting it to temperatures above 100ºC during a certain period of time.

 

PASTEURIZATION
PASTEURIZATION involves heating a food at 72ºC for approximately 15 or 20 seconds and cool quickly at 4ºC. This method is used in many products, especially in milk and its derivatives, flavored juices, beers, because the low temperatures allow the aromas to not volatilize. These foods are kept for a few days, because although the germs are destroyed, the physical and chemical changes are still occurring.

Both pasteurization and sterilization are techniques of food preservation by applying heat. Its aim is the destruction of pathogens and their spores. The difference between the two techniques lies in the time and temperature of heating.

STERILIZATION
STERILIZATION is performed with different foods, such as meat, fish, vegetables, fruit… consists in placing food in a container and subjecting it to temperatures above 100ºC during a certain period of time.

PASTEURIZATION
PASTEURIZATION involves heating a food at 72ºC for approximately 15 or 20 seconds and cool quickly at 4ºC. This method is used in many products, especially in milk and its derivatives, flavored juices, beers, because the low temperatures allow the aromas to not volatilize. These foods are kept for a few days, because although the germs are destroyed, the physical and chemical changes are still occurring.

We learn what you do then offer cycle time optimization for your production

We learn what you do then offer cycle time optimization for your production

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Sizes to fit your production & budget

Sizes to fit your production & budget

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For Small Production Runs

For Small Production Runs

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To Larger Production Runs

To Larger Production Runs

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We have your production needs covered, call us today!

We have your production needs covered, call us today!

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Safety measures

  • Safety Valve
  • Safety Thermostat
  • Open door alarm
  • System door lock with positive pressure detector
  • Detector of water pressure
  • Water level Detector
  • Heat shield around the door
  • Protecting chassis for the sterilization chamber

Safety measures

  • Safety Valve
  • Safety Thermostat
  • Open door alarm
  • System door lock with positive pressure detector
  • Detector of water pressure
  • Water level Detector
  • Heat shield around the door
  • Protecting chassis for the sterilization chamber

Need more information / Questions?

Need more information / Questions?

Please contact us by phone or email:

Freephone 0800 724 633

info@scienze.nz

Or use the contact form below:

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For Greater Productivity & Insights

For Greater Productivity & Insights

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