RTC Parma: Diversified Food & Health

JBT Research Technology Center for Fruit and Vegetable Processing, Aseptic and HPP Systems


JBT is proud to offer its 350 square meter pilot plant and laboratory facility, fully equipped with multiple fruit and vegetable aseptic processing technologies as well as HPP machines, to help customers improve their processing capabilities.

Thanks to this new laboratory, JBT is able to perform trials using various processing technologies to assist customers in the development and analyses of fruit and vegetable processing systems.

Products include:

  • Purees
  • Crushed fruit and vegetables
  • Diced fruit and vegetables
  • Clarified juices
  • Concentrates

In-depth training programs can be scheduled on:

  • Introduction to extraction lines
  • Aseptic processing principles and operations
  • Start-up and troubleshooting
  • Thermal treatment principles
  • Working principles
  • Critical Control Points
  • Clean-in-Place procedures
  • Hands-on maintenance and start-up training

Laboratory analyses include:

  • Real-time analysis of quality properties and equipment performance data collection
  • Raw material analysis to support process development
  • Determination of optimal analytical methods for QA support in accordance to international Standards.

Fruit and Vegetable processing:

  • Aseptic process validation
  • Aseptic treatment of product with particulates
  • Pasteurization, sterilization and aseptic filling
  • Modeling software
  • Output capabilities: aseptic sample bags (3, 5, 10, 20 liters), aseptic drums (220 liter/55 gal)
  • FTE Juice Extractor: hot and cold juice or puree extraction
  • Sterideal® Ohmic
  • Sterideal® Coil
  • Radio Frequency Sterilizer
  • Alternative new technologies: Fog in Place® Technology (FIP), Liquid Freezing, Pulsed Electric Field.

HPP High-Pressure Processing:

The Parma facility is also capable of running HPP trials on its JBT Avure lab scale system. In addition to the actual high pressure processing of the food and/or beverage, the lab is also equipped to run organoleptic and sensory tests in order to determine the shelf life of the following products:

  • Wet Salads and Dips
  • Ready-To-Eat Meals
  • Meat
  • Beverages and Juices
  • Vegetables
  • Avocados
  • Seafood

JBT Technical School

JBT organizes a wide range of certified training courses: click here to get more information


Please contact [email protected] to get more information about our testing capabilities.


We’re here to help every step of the way.


RTC Parma – EN