Our company is engaged in fruit processing plant for more than 40 years old. We are experienced in many fruits processing, such as apple, orange, pear, apricot, peach, banana, strawberry, blueberry, watermelon, Mango, Iran date, Durian, Mangosteen, Lichi, Jackfruit, etc. and many kinds of vegetables, such as cucumber for Vietnam customer, salted vegetables, etc.

If you are interested in our machines, please contact us at: rogerzdy#gmail.com.

A large variety of fruits can be used to obtain by the appropriate technological process different kinds of semi - finished product starting from fresh fruits just harvested from field or stored in controlled atmosphere warehouses.

The most common semi - finished products are:

For cloudy juices or fruit puree it is essential that the original content of pectin shall be retained throughout the production. In this case fruit enzymes must be inactivated during processing as soon as possible by an heating process.

For clear, filtered juices a breakdown of pectin is needed to enable a good yield and high degree of juice concentration, and this is done by adding specific pectolytic enzymes, after that other phases such us sedimentation with fining agents (gelatin - betonies..), and filtration (by vacuum and ultra filtration) are required.

As we said above all the semi-finished product can be single strength or concentrated.

With the evaporation process, taking out part of the water from the fruit, the juice concentrates can be considered as concentrated sugar-acid solution.

Basically there two system for the concentration:

The puree and pulpy juices are concentrated by a forced circulation evaporators where the product is forced by appropriate centrifugal circulation pumps to go through tubular heat exchangers to be heated in order to release in a evaporation chamber the water vapors.

For clear juice the evaporator is always a multiple effect but the so called "falling film type" where the product flow rapidly in a thin film along the wall of vertical heat exchanger heated in the shell by the vapors coming from the previous effect. The advantage is that the heating is very quick and the residence time in the evaporator is shorter than the one in the forced circulation type.

The storage of the semi-finished fruits products can be done in bag in box of 200 lt. volume by the following procedure:

The product is sterilized before packaging by a tube in tube heater for puree, and pulpy products, or plate heat exchanger in case of clear or cloudy juices providing that the fibers content is below 5%.

After cooling the sterilized product is sent to dedicated filler at one or two filling heads depending from the needed output to fill in multiple layer bags in a controlled atmosphere of live steam to avoid any contamination from the ambient.

The fruit process obviously depends from the raw material and the required final product.

If you are interested in our machines, please contact us at: rogerzdy#gmail.com. Our engineers will supply more information which you may need. Thanks.