Fruit and vegetable frozen juice needs thawing before processing. Conventional thawing methods like natural thawing, water immersion thawing and hot air thawing have disadvantages such as poor quality, low efficiency, high energy consumption, large loss and cross-contamination.
The frozen juice cold and hot processing system designed by Chonson Beyond uses the waste heat of factory production, combined with tunnel pre-thaw (independently developed by Chonson Beyond) and reheat treatment (co-developed by Alfa Laval) thawing technology, making the temperature controllable and good quality.
Chonson Beyond Juice Cold and Hot Processing System: Tunnel Pre-thawing→ Nondestructive Testing → Ice Crushing → Multi-Stage Reheating Treatment
