Classification Cleaning Of Fruit Juice Production Line

Fruits are natural vitamins and nutrients. Juice is a beverage that is mechanically obtained from healthy, ripe, fresh and clean fruits and shows the characteristics of the color, taste and odour of the fruit obtained. It does not ferment, but it can also be fermented and become physically durable. Fresh fruit provides 70 – 90% water. The total solids are approximately 75% soluble solids. These are sugars, organic acids, salts, vitamins and free amino acids.
Juices can be obtained directly from the fruit or from the will aroma material. Juice concentrate: Obtained by physically separating a specific portion of the natural water from the juice, at a volume of at least 50% of the initial reduction. Flesh: Obtained by mechanically smashing healthy, ripe, fresh and clean fruit peels, pits and inedible parts.
Fruit Juice Production Line sorting and cleaning: For quality and technical reasons, fruit that will be processed into juice must be processed as quickly as possible. Fruits must be sorted and cleaned before processing. Sorting separates crushed, moldy, damaged fruits and foreign bodies such as leaves and stems. Washing should usually be carried out with water at a temperature of 30 degrees Celsius. Extraction and stem separation: stone fruit such as; peaches, apricots, plums and cherries are sent to the cherry harvesting unit after seed extraction. Some fruits, such as grapes and cherries, are harvested from their seeds. However, the large amount of phenolic substances and chlorophyll on these fruit stems affect the quality of the final product.
Fruit broken: The fruit is mechanically broken in the mill. Crushed fruit is called a “paste.” Heating: The process of rapid cooling after heating to 85 – 87 °C. Therefore, ensure that the enzyme is inactivated. Production has increased by about 20%. The number of microorganisms is reduced. Disadvantages; color – the drop in aroma and taste may be the sourness of some fruits. The mixture was cooled to 50 ° C and the mash was subjected to enzyme fermentation. Provides degradation of pectin in the tissue.
Press: The juice is received from the mash produced by the enzymatic reaction by pressing. Centrifugation and decantation: The juice squeezed out is blurred. According to the difference in density, an artificial centrifugal force separation process is provided. Solid particles (precipitates) are separated from the juice. Clarification and ultrafiltration: In order to achieve crystal clarification, solid particles in the suspension cause turbidity, and colloidal particles are removed by means of a filter. By adding flavor, the regulator can sell it.
Jimei has extensive experience in Milk Processing Plant and juice making, and is a good partner for beverage processing.

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