Orange Juice Production Line

orange juice production line process:

Fresh orange → washing → sorting → halving, peeling, and juicing → filtration → blending and filtration → degassing →homogenization → sterilization → Orange juice beverage filling machine → Pasteurization spray cooling → Labeling → Coding → Packaging into boxes → Sealing boxes → Storage.

orange juice production line Important part:

1. Orange Selection: Early-ripening varieties used for sweet orange juice processing both domestically and internationally include Snow Orange, Brocade Orange, Xinhui Orange, Perfume Orange, Peach-Leaf Orange, and Big Red Orange. Bitter varieties are unsuitable. Raw materials must be fresh, undamaged, and well matured.

2. Sorting and washing: Use roller sorting devices to pick. When washing, add sodium hydroxide and disinfectant. Clean using immersion and rotating brush rollers, then spray with chlorinated water, and finally rinse completely with clean water.

3. Needle-type Degreaser (for after cleaning in order to remove fruit oils that is left): Rotate the tubes and make sure it go through needle type degreasing process. The sweet orange oil in turn is extracted by a disc centrifuge and the residual liquid containing peel oils recycled for reuse.

4. Brown-type juicers with own juice extraction: instead of employing the peel oils, albedo and pericarp membranes leading to increased bitterness and off-flavours due to heating.

5. Removal of impurities: The juice is then separated from the peel fragments, albedo, and coarse pulp extracted in previous stages. Various impurity levels are produced depending on the extraction method, so extra purification methods design filter reaction.

6. Degassing and homogenization: A high pressure homogeniser disrupts the suspended particulates for improved mouthfeel Undesirably, we are only able to prevent the oxidation of juice by degassing it and that way secure its red colour in the beverages as well as flavour compounds together with vitamin C.