Apple syrup can be obtained by boiling down apple juice over a period of several hours. However, to preserve the vitamins it contains, it is gentler not to subject it to high temperatures.
As part of his high school graduation project, student Johannes Pichler at the Higher Technical School (Höhere Technische Lehranstalt - HTL) in Neufelden developed a process for producing apple syrup. With the help of the R5, the production process does not exceed a temperature of 40 °C. This is because water evaporation is possible at room temperature under vacuum. The low temperature minimizes the loss of heat-sensitive vitamins.
“We are very pleased to support HTL-Neufelden in this exciting project,” says Karl Blümel, Managing Director of Busch Austria. “As one of the world’s leading manufacturers of vacuum solutions, it is our goal to promote innovations that have a positive impact on society. We are proud to make a small contribution to the development of a more environmentally friendly and higher quality process for apple syrup production.”
The client for the project was a nearby company that manufactures organic apple syrup. Johannes Pichler will present the new process to the client and pass on his technical knowledge so that the company can produce the product even more gently in the future.
As part of his high school graduation project, student Johannes Pichler at the Higher Technical School (Höhere Technische Lehranstalt - HTL) in Neufelden developed a process for producing apple syrup. With the help of the R5, the production process does not exceed a temperature of 40 °C. This is because water evaporation is possible at room temperature under vacuum. The low temperature minimizes the loss of heat-sensitive vitamins.
“We are very pleased to support HTL-Neufelden in this exciting project,” says Karl Blümel, Managing Director of Busch Austria. “As one of the world’s leading manufacturers of vacuum solutions, it is our goal to promote innovations that have a positive impact on society. We are proud to make a small contribution to the development of a more environmentally friendly and higher quality process for apple syrup production.”
The client for the project was a nearby company that manufactures organic apple syrup. Johannes Pichler will present the new process to the client and pass on his technical knowledge so that the company can produce the product even more gently in the future.
