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Jam is a jelly
product that uses sugar to convert fresh fruits into
a food that can be preserved for
a long time. It is
therefore essential to maintain the unique taste and
flavor of the fruit by minimizing the physical and chemical
changes during their process.
The method of minimizing
the physical and chemical changes is to shorted the
heating time(time for mixing, evaporation, and sterilization),
which is very closely related to the quality of the
jam products. In the Preserve Jam Vacuum Evaporator,
the isolation of the fruit juice by a high osmotic pressure
is quickly done due to a fast sugar precipitation speed
during mixing.
For this reason it is possible to
reduce splashing and boiling-up and to shorten the evaporation
time during vacuum evaporation.
Further, It is possible
to maintain the unique properties and flavor of the
fruit since the heat is delivered fast to the center
of the fruit and thus the heating time is shorted during
sterilization.
Still further. It is suited for the
manufacture of high-class fruit jams owing to the chewy
taste and the ease of spreading the jam onto the bread
when the fruit remain as is.
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