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Different Types Of Juice Production Line

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Juice Processing Plant production is divided into two steps:
1. Juice extraction: cultivation and preparation

Fruits are cleaned and sorted after harvest. It is either ready to ship, or in terms of mass-produced goods, such as orange juice, concentrated directly on the ground to maximize the use of transportation capacity. Another advantage of concentrated juice is that it requires less space and therefore less cooling.

If the bottling plant is nearby, the juice can be bottled directly without the need for concentration and re-dilution.

Juice production fluctuates between 40% and 85% of the weight of the fruit, depending on the fruit. The juice has a conductivity between 2.0 and 16.0 ms/cm. Juice extraction is a seasonal business: limited to a few periods during the year. However, during this period, the plant must have full capacity. This puts high demands on technology. Downtime can cause fruit deterioration and consequent high losses. After the fruit arrives at the post-processing company from the farm, it will accept batch traceability and final customer HACCP control requirements.

Once produced, the concentrate must be stored and recorded to maintain the cooling chain before final use.
2. Juice bottling: adjustment and bottling

The juice is adjusted to the correct concentration in the bottling plant, usually at the original concentration. In order to obtain a constant taste, it may be necessary to mix different batches. Different juices are also often mixed. Up to 15 grams of sugar can be added, or even more in the case of some citrus fruits or citric acid. The added ingredients must be displayed on the label.

In order to fully preserve the juice and its contents, more and more people no longer use heat treatment to extend the shelf life, but instead bottle in a low temperature sterile system. However, hot bottling (80 - 85 ° C) and then cooling the bottle is still the standard method. Bottled hot products also heat treat the bottle, thereby reducing the likelihood of the bottle being contaminated with microbes. Due to the high acidity of the juice, the spores cannot germinate, so no sterilization is required, and heat treatment up to 80 ° C is sufficient to kill all nutrient microorganisms.
Manufacturing different categories

The products are produced according to different Juice Production Line categories:

Direct juice: direct press processing.

Juice: Some water is removed from the juice for transport and added to the same level before bottling. No other ingredients were added. The quality of the juice depends only to a small extent on whether the final product contains pulp.

Nectar: Not all juice content, only 25% to 40% is juice. The product is diluted with more water than the water removed from the juice. Sometimes other ingredients are added.

Juice drinks: Juice drinks have more sugar than juice. In this case, the beverage must contain only 6% to 30% juice.

More and more beverages containing a mixture of juice and whey are on the market.

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