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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.
Buyer guidance for juice processing lines
Before requesting a quotation, specify: (1) fruit or vegetable type and variety; (2) whether your target product is NFC (not-from-concentrate) juice, juice concentrate, nectar, or smoothie; (3) required processing capacity in tonnes of fresh fruit per day or litres of juice per hour; (4) target juice specification (Brix, acidity, colour, viscosity); (5) filling format — hot-fill PET bottle, cold-fill glass, Tetra Pak aseptic carton, or bulk aseptic bag-in-drum for concentrate; (6) shelf life requirement and distribution temperature (refrigerated or ambient); (7) whether enzyme treatment, deaeration, and concentration are required; (8) available utilities (steam, electricity, cooling water, compressed air); (9) seasonal operation — many juice plants operate seasonally to match fruit harvest, which affects equipment selection and storage requirements; (10) installation and commissioning support. Confirm with the supplier whether their equipment has been validated for your specific fruit variety and the Brix range you intend to process.
Frequently asked questions
What is the difference between NFC juice and juice from concentrate?
NFC (not-from-concentrate) juice is pasteurised and packaged directly without concentration and reconstitution. It retains more of the original flavour volatile compounds and is perceived as a premium product. Juice from concentrate (JFC) is evaporated to concentrate (removing water), transported, stored at -18°C, and then reconstituted with water before packaging. Concentration significantly reduces transport and storage costs and allows year-round supply from seasonal raw materials. The production line is different: NFC requires flash pasteurisation and chilled filling; JFC requires concentration equipment (multi-effect evaporator), frozen concentrate storage, and a reconstitution and mixing stage.
What Brix level should I target for a juice concentrate?
Most commercial fruit juice concentrates are produced at 60–72 Brix to achieve maximum transport and storage efficiency. Apple juice concentrate is typically 70–72 Brix; orange juice concentrate 65 Brix; tropical fruit concentrates 60–65 Brix depending on the fruit. Concentrating beyond the optimal level for each fruit risks caramelisation of sugars at the evaporator and changes to flavour profile. At the point of reconstitution for retail, water and often fresh juice aroma (stripped during concentration and separately stored as essence fraction) are added back to reach the target Brix and flavour. Your target Brix should match the standard used by your customers — confirm this with your buyers before specifying concentration equipment.
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