JBT Corporation has begun trials of an innovative coil heat exchanger for aseptic systems – until now used to sterilize milk products – for processed fruit and vegetable products, with very positive results recorded so far.

Speaking at Cibus Tec 2016, which took place in Parma from October 25-28, JBT R&D manager for Liquid Foods in Parma Antonio Aldini explained that the opportunity to trial the system with fruits and vegetables came about following JBT’s acquisition of Stork Food & Dairy Systems in 2015.

With research and technology centers in Parma and Amsterdam, Aldini said that the JBT decided to “challenge” the coil heat exchanger to test whether it would be as effective with fruit and vegetable concentrates and puree as it had been with dairy.

Following successful initial tests in Amsterdam with tomato sauces and apple puree, which delivered very encouraging results, the research is now being expanded to the Parma facility to include medium viscous products.

Learn more about JBT’s Heat Exchangers for aseptic systems

Unlike JBT’s traditional ‘quad tube’ system, which is also used to sterilize viscous fruit purees and sauces, the coil heat exchanger comprises a single, curving coil, which offers improved heat transfer and a more homogenous product treatment.

With no joints between individual tubes, the coil heat exchanger also offers a more hygienic system that is easy is clean and avoids most risks associated with fibrous material blocking pipes.

JBT’s initial tests with viscous products were positive, with no impact recorded on either the visual appearance or quality of the purees and sauces.

Read Dairy Reporter’s full report on the Cibus Tec seminar