Processed products lose their aromas, and hence their natural scent. This is due both to the extreme volatility of aromas during the extraction process and to the evaporation during the heating or concentration phases.
For this reason Tropical Food Machinery has developed an automatic aroma recovery unit, capable of collecting a substantial part of the substances (variable percentage according to the type of fruit).
The advantage deriving from the recovery of natural aromas is twofold: extracted aromas can be reintroduced into the concentrate at the exit from the evaporator, thus improving the characteristics, or sold separately to food business operators. The recovery system is versatile and can be used for any product rich in aroma, even if it is not processed on the same line.
