Extraction equipment for tea and soya
For tea, the extraction system is semi-continuous. The tea extract is cooled and clarified (where required) before being blended, heat treated and packaged in downstream processing equipment.
For soy, the concentrate is extracted from the beans by grinding, fibre separation, deodorisation and enzyme deactivation. This is done before recipe formulation and aseptic treatment, and finally packaging of the commercial product. This quality of the product is determined by a variety of factors, including the type of beans, the extraction method and the product formulation.
Tetra Pak extraction units perform grinding, fibre separation, deodorisation and enzyme deactivation.
