Study of a complete process line
Versatile production of apple, pineapple or grape juice
Qualitative and quantitative study of a transformation process
Performance monitoring
Sugar amount and pH monitoring
Visual appearance and taste
Microbiological data
Considering the duration of each step
Study of unit operations and analysis of key issues
In food engineering, industrial engineering, biochemistry, microbiology and hygiene and safety
Application of industrial constraints
Cleaning, disinfection, quality
The fruits are sorted and carefully washed (CUV/1000).
The fruits are then prepared for press:
‐ Hard fruits without stones are ground (BRO/2000)
‐ Stone fruits are stoned and crushed (DRP/2000)
The fruits are mechanically pressed to extract the juice
‐ Packing press (PAP/2000)
‐ Water press (PHY/2000)
The remaining juice can be enzymed and clarified to provide a crystal clear appearance with no deposit.
The enzyme treatment is performed in a thermostatic tank (CVT/1000) then, the juice is clarified and treated on a plate filter (FIA/2000)
The juice is pasteurized (UPA/2000), to prevent fermentation.
After treatment, the juice is hot bottled (UEM/2000) in clean bottles and tightly capped (CCO/1000 and CPP/1000).
The treated juice can be kept several weeks in cold storage (4‐5°C).
