Hersteller von Saftverarbeitungslinien

Juice processing — from fruit to finished product

A juice production line covers several stages depending on the fruit type and the target product. Fresh fruit washing and sorting removes field contamination and sub-standard fruit. Extraction is done by pressing (for citrus: screw or belt press; for pome fruits such as apple and pear: milling and belt pressing) or by pulping and finisher (for soft tropical fruits such as mango, guava, papaya, and tomato). The extracted juice or pulp is then treated: enzymatic treatment (pectinase addition) reduces viscosity and improves extraction yield and juice clarity in apple and pear processing. Pasteurisation at approximately 85–95°C for 15–30 seconds (flash pasteurisation) reduces microbial load. Deaeration removes dissolved oxygen to protect colour and flavour. Concentration by multi-effect evaporation removes water to produce juice concentrate (typically 60–72 Brix), reducing transport volume and extending shelf life. Filling is done hot-fill, cold-fill, or aseptically depending on the target shelf life and packaging format.