Apple&Pear Processing Line

Description Of Pear and Apple Juice Processing Line:

1. The Apple or Pear processing line capacity is from 1T/H to 30 T/H fresh fruit input available.
2. The Whole processing line is automatic and controlled by PLC, The equipment configuration and combination is flexible to meet different requirements of clients.
3. According to different technological processes, apple or pear puree, apple cider/vinegar, concentrated juice, NFC juice can be produced.
4. The end product filling container is also diverse like small bottles, tetra pak cartons, metal cans, pouches or 220kg aseptic bags.
5. The material of the equipment is made of SUS304 material, which can ensure the hygiene requirements of food production.

The end products of Apple&Pear Processing Line:

—Concentrated apple/pear juice:about 70brix, PH value is 3.2-4.4, filled into 220kg aseptic bag in drums and 5kg bag in box.

—Non-concentrated(NFC) apple/pear juice: MIN 9.5brix, PH 3.2-4.4 vary with crop year, filled into 220kg bag in drums or 5kg bag in box or small PET/glass bottles.

—Blended apple/pear juice// Apple/pear juice repacking line: filled into a small package like PET/glass bottles, cartons or other packages.

—Apple vinegar/cider: Fresh apple juice or concentrated apple juice after blended, then through acetic acid fermentation and alcoholic acid fermentation to obtain the apple cider, then after filtration, sterilization, filling into bottles or cans.

—Apple/pear puree: Fresh apple after washing, sorting, crushing, pulping, then we get the fresh apple puree, then add ingredients and mix the all the ingredients evenly, at last after homogenizing, degassing and sterilizing, then filled into small pouches which can be used for baby food. The apple puree can be made into 10-12 Brix or 28-30 Brix.

Technological Flowchart Of Apple&Pear Processing Line:

Technological Flowchart of NFC Pear/Apple Juice Processing Line:

The Key Machine of Pear and Apple Juice Processing Line:

Apple Juice color protecting system

During the crushing process of the apple, the apple pulp is in contact with the air, which easily causes the pulp to undergo oxidative browning. The mixed solution of ascorbic acid and citric acid can be used for color-protecting. And color-protecting system mainly includes a mixing tank, diaphragm metering pump, valves.

 

 

Apple/Pear belt press juicer

The belt press juicer is specially used for extracting juice from apple or pear, The equipment adopts multi-stage folding bar and pneumatic roller to press, after the juice is pressed, it will be feed into the vibrating screen to filter the fruit pomace in juice.

At the same time, it also has the characteristics of energy-saving, high degree of automation, automatic feeding and discharging, continuous work, strong universality, sufficient pressure and filtration, low water filtration of filter cake, convenient operation and maintenance, etc.

The juice yield rate can reach 70%-90% with belt press,which can increase the yield rate of  by 20 ~ 35% compared to other fruit juice extractors, so it can greatly reduce the production cost and improve the economic benefit of the enterprise.

 

 

Ultrafiltration system for clear apple juice 

The Ultra-filtration system is designed to produce clear apple juice in the juice processing line. It is consist of tanks, recycling pump, membrane stack as the core part, clear juice pump, clear juice tank, and control system etc.

This system has high filtration accuracy and less loss of effective nutrients and aromatic components in the juice.

And the system process mature and reliable, high degree of automation, simple operation, high labor intensity.

 

 

Enzyme treatment system

Pectin and gum and other colloidal substances exist in apple juice, pectinase must be added to make pectin juice to reach a clear state.

The enzymatic hydrolysis tank is for adding enzyme in juice, the adding amount is determined according to the nature of the apple juice, the content of pectin and the activity of the enzyme.

When the enzyme was added, the temperature of apple juice was 50-55℃. After 30-50min of heat preservation and stirring, The precipitate in the apple juice was clearly layered.

 

 

Apple/Pear juice concentration

The concentration-time of apple/pear juice is usually a few minutes, and the evaporation temperature is usually 55-60 ℃. Under such a short evaporation time and such a low evaporation temperature, it will not have a big effect in product ingredients and quality

Apple concentration is mainly using falling film evaporator to evaporate 12brix apple juice to about 70brix. The falling film evaporator is full automatic and the material is SUS304/316 material.

 

Apple/Pear juice sterilizing machine 

Clear apple juice uses tubular type or plate type sterilizer to process depending on the filling method. If we use the hot filling, then we can use the plate type pasteurizer. The sterilizing technological process is 90-95℃ for 15 min; if we use the aseptic filling, then we use the tubular type sterilizer. The sterilizing technological process is 135-137℃ for 4-6 seconds.

 

 

For more details, please feel free to contact us.