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FRUIT JUICE PROCESSING
Fruits are natural vitamins and nutrition supply. Fruit Juice, which is obtained by healthy, ripe, fresh and clean fruits in mechanical way and showing the features of obtained fruit’s color, flavor, smell, is beverage. It is unfermented but can be fermented as well and becomes enduring by physical way. Fresh fruit provides 70 – 90% of water. The total solids is about 75% soluble solids. These are sugars, organic acids, salts, vitamins and free amino acids. FRUIT JUICE PROCESSING
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FRUIT JUICE PROCESSING
Fruit juice may be obtained directly from the fruit, or it may be prepared with volitale aroma materials as well. Fruit Juice Concentrate: Obtained by physical separation of the particular part of the natural water in the fruit juice and the volume is at least 50% based on the amount of initial reduction. Fruit Pulp: Obtained by crushing mechanically the healthy, ripe, fresh and clean fruit’s peel, core and non-edible parts. FRUIT JUICE PROCESSING
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FRUIT JUICE PROCESSING
Sorting and Washing: Fruits that will be processed into fruit juice must be processed as soon as possible both for quality and technological reasons. Fruits must be sorted out and cleaned before being processed. Sorting is the separation of crushed, moldy, damaged fruits and foreign matters like leaves, stalks and etc. Washing usually should be done with clean water at ˚C temprature. Extraction and Stalk Separation: Drupes such as; peach, apricot, plums and cherries are sent to the chrushing unit after extraction of seeds. Some fruits such as grapes and cherries are harvested with their seeds. But the large amount of phenolics and chlorophyll at the stalks od these fruits effects the quality of the last product. FRUIT JUICE PROCESSING
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FRUIT JUICE PROCESSING
Fragmentation of Fruits: Fruits are crushed mechanically at mills. Crushed fruits are called "mash". Heating: Processing of rapidly cooling after heating to a temperature of 85-87˚C. Thus, enzyme inactivation is ensured. Yield increases approximately 20%. Microorganisms load decreases. The disadvantage; decline of color-aroma and flavor, may be sour taste at some fruits. Coolling to 50 ˚C, Mash is subjected to enzymatic fermentation. Degradation of the pectin in the tissue is provided. FRUIT JUICE PROCESSING
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FRUIT JUICE PROCESSING
Pressing: receiving the fruit juice from the mash resulting from the enzymatic reaction is carried out by pressing method. Centrifuge and Decantation: Fruit juices from the press is blurred. According to the density difference, artificial centrifugal force separation process is provided. Solid particles (sediment) from fruit juice is separated. Clarification and Ultra filter: To reach crystal clear the solid particles in suspension causing turbidity and colloidal particles are removed with the aid of filter. By adding aromas and regulatory becomes ready for sale. FRUIT JUICE PROCESSING
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Concentrate Fruit Juice
FRUIT JUICE PROCESSING Fruit Washing Classification Crusher Pan boiling (heating) Enzyme Decanter Pulp Decanter Verjuice Separator Concentrate Fruit Juice Flow Chart 1. General Fruit Juice Processing FRUIT JUICE PROCESSING
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Flow Chart 2. Citrus Processing
Washing Classification Shell Oil Extraction Shell Decanter Separator Evaporation Fresh Fruit Juice Flow Chart 2. Citrus Processing FRUIT JUICE PROCESSING
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DRUPE PROCESSING DRUPE (Apricot-Plum-Peach etc.) Decanter Solid Pulp
Serum Sorting Evaporation Seed Seed Extraction Concentrate Mash Bottled Netar Concentrate Cooller Heating Pulper Agitation Tank Filling ve Pastorization Water, Acit, Sugar, Protectors Pulp Cooler Pulp Concentration Nectar Preparation Unit Homogenizasyon Pulp Flow Chart. Drupe Processing FRUIT JUICE PROCESSING
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Flow Chart 4. Pome Fruit Processing
(Apple, Pear, Quince) Decanter Pulp Washing Verjuice Thinning Enzyme Crusher Separator Ultrafiltration Mash Pastorization Evaporation Heater Fruit Juice Pulp Concentrate Cooller Press Flow Chart 4. Pome Fruit Processing FRUIT JUICE PROCESSING
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Picture1.Apple – Decanter Inlet and Outlet View
POME FRUIT PROCESSING Prior Processing Picture1.Apple – Decanter Inlet and Outlet View FRUIT JUICE PROCESSING
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CHERRY PROCESSING Decanter Pulp Verjuice Washing
First Stream Taste Maturate Stage Enzim Crusher Storage Tank Finisher Cross - Flow Filtration Evaporation Pastorization Concentrate Fruit Juice Heater Flow Chart 5. Cherry Processing FRUIT JUICE PROCESSING
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BANANA PROCESSING Decanter Pulp Separator Peel ve Palpate
First Stream Taste Maturate Stage Crusher Cross – Flow Filtration Evaporation Pastorization Concentrate Fruit Juice Heater Enzyme Flow Chart 6. Banana Processing FRUIT JUICE PROCESSING
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Second Extraction Decanter/Press
FOREST FRUITS PROCESSING Enzymatic Process Tank Enzyme Decanter Pulp Filtration Second Extraction Decanter/Press Pulp Crusher Verjuice Filtration Heater Verjuice Flow Chart 7. Forest Fruits Processing FRUIT JUICE PROCESSING
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DECANTER CENTRIFUGE The process of separation of oil, water and solid phase from raw material depending on the effect of centrifugal force and density gradient is called as separation by centrifuge. Decanter Centrifuge; consist of a solid cylindrical bowl rotating at high speed, a scroll rotating in the same axis with a slightly different speed, gear box adjusting the speed difference and the body which carries all the rotating elements. Product entry into the unit is continuous; solids are collected around a clyindrical bowl. The precipitated solid product is thrown out consistently with scroll. The wastewater is removed from decanter from light phase discharge nozzles. Thus, a perfect and continuous operation is provided. CASEIN PROCESSING
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DECANTER CENTRIFUGE Working Principle of Decanter Centrifuge:
The product is fed along the centre line to a fixed distribution room within the bowl and then accelerated into the bowl by centrifugal force through the feeding point. This centrifugal force then causes the suspended solids(the cake) to settle and accumulate at the bowl wall. The cake is discharged by scroll from the conical part meanwhile clarified solid and water or only liquid flows back along the bowl and is discharged through the cylindrical end of the bowl by plates which can adjust the level of liquids. CASEIN PROCESSING
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ADVANTAGES High level of standard configuration
High level of material quality and workmanship Decanter, control units and software from one source Reasonable lead times CASEIN PROCESSING
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İstanbul Office: Şerifali Mevkii Bayraktar Bulvarı Yükseliş Sok. No: 5
Factory: Astim OSB. Denizli Bulvarı No: 110 AYDIN – TÜRKİYE Tel : +90 (256) İstanbul Office: Şerifali Mevkii Bayraktar Bulvarı Yükseliş Sok. No: 5 34775 Ümraniye-İSTANBUL-TÜRKİYE Tel : +90 (216)
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