Fruit Juice

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.

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