Pasteurization fruit juice production line

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Overview
Fruit juices are produced from pressing or extracting the natural liquids of fruits and vegetables (NFC) or from concentrates. Production objectives are to preserve natural aroma, ensure microbiological safety and control product losses during processing.

Process and Key Points

• Controlled gentle pasteurization to preserve aroma while meeting food safety standards.
• For concentrate-based lines: precise reconstitution with measured water dosing followed by re-pasteurization to prevent recontamination.
• Precision blending systems to ensure accurate dosing of water, sugars and additives and to minimize product losses.

Supply & Equipment

• Pretreatment modules: washing, sorting and preparation adapted to different fruit types.
• Juicing/extraction equipment suitable for a wide range of fruits and pulps.
• Modular blending and production sections compatible with NFC or concentrate processing.
• Integrated mixing and pasteurization modules for continuous or batch operation.

Applications

• Continuous or batch production of NFC (Not From Concentrate) juices.
• Production of reconstituted juices from concentrates with controlled reconstitution and re-pasteurization.

Technical specifications

• Compatible with NFC and concentrate-based production routes.
• Includes controlled pasteurization stage to preserve aroma and ensure product safety.
• Precision dosing and blending systems for accurate water and ingredient addition.
• Complete pretreatment line: washing, sorting and extraction adapted by fruit type.
• Integrated mixing and pasteurizing modules; options for continuous or batch operation.
• Designed to minimize product loss and to avoid recontamination during reconstitution.