Vantild Corp S.A.

NEW TECHNOLOGY TO PROCESS DELICATE FOOD LIQUIDSULTRA FAST HEAT TRANSFERENCE process, Cod. 8419. 89. 19 from Mercosur Nomenclator, belongs to the Food sterilisers category, which works by means of a technology innovation protected under international patent rules. Has an electrical principle of action and it is connected within the processing line through sanitary clamps. Its function presents a continuous flow with automatic regulation governed by PLCs. The breakthrough of this innovation has been aimed to the improvement of the following final product features, compared with the effect of alternative technologies-To obtain a sterilized product free of changes on its natural parameters. To have a processed product showing the organoleptic properties as found in nature, like taste, fragrance and colour. To remain not denature those original vitamins coming with the untreated product and to avoid that the original minerals would turn not assimilated after been processed. To get a long shelf life product needless of cold storage. Needless as well of any chemical add-substance. The main work hipothesis along the research into this thecnology innovation development was assuming that a deleterious effect due to a thermal treatment of preservation over the products original properties, was as a result of the time whilst the sterilisation temperature is reached but not the set point working temperature or the cooling efficiency coming next. Said innovation is based therefore, onto an industrial device development, able to speed off the heat transference more than 40 times faster than is expected to see in Ultra High Temperature sterilizers.

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