For the production of fruit juice, fruit and vegetable juice is
concentrated from stone, pomacious and soft fruit from approx. 11 % TS to
approx. 72 % TS or citrus juice is concentrated from 10 % TS to 60 - 70 % TS.
Normally evaporation plants are used for this.
Before or during the
evaporation process, volatile aroma substances are extracted from thin juice.
These aroma substances are removed and added to the fruit juice later on for
intensifying the typical fruit flavor.
The concentration of fruit and
vegetable juice means:
- the possibility of compensating differences in quantity and quality of
different vintage.
- the possibility of compensating fluctuations in price in years of cheap and
expensive fruit (large and small harvest)
- the possibility of storing 6 or 7 times as much harvest in the existing
tank space available
- considerably less requirements on the storage process
- reduction of investment costs, because the apparatures for the production
of concentrate are cheaper and involve lower manufacturing costs than the
storage tanks that would be necessary otherwise.
- simpler and cheaper transportation, because weight and volume of the juice
are reduced to a fraction.
five-effect falling film evaporation plant with aroma recovery and
concentrate cooling system for 32 t/hr orange juice.
1 Calandria-1st effect
2 Calandria-2nd effect
3 Calandria-3rd effect
4 Calandria-4rd effect
5 Calandria-5th
effect
6 Thermal vapor recompressor |
7 Surface condenser
8 Aroma column
9 Gas
scrubber and aroma cooler
10 Flash cooler
11 Feed tank
12 Preheater
13 Aroma cooler |
A Juice inlet
B Concentrate
C1 Aroma
concentrate
C2 Aroma concentrate
D Condensate
E Live steam
F
Cooling water |