Orange Juice Processing Machine

1. In the orange juice production, there are normally two main products, orange juice extracted from orange pulp and orange oil extracted from orange peel.
2. The orange juice that can be extracted from orange fruit is processed into concentrated juice or NFC(not from concentrated) juice. The concentrated orange juice can be sold at premium to the international markets with convenient shipping, long shelf life and space saved; NFC orange juice is experiencing a vigorous increase in global due to people’s pursuit of natural, organic and healthy juice beverages.
3. To support our customers and continue building our base of expertise, by increasing product yields and quality, improving processor productivity and efficiency, and lowering overall processing costs, we continuously invest in providing the most advanced orange juice processing technology available in the market today.
4. Our orange juice processing machine includes orange washing, inspection and conveyor equipment, peel oil recovery system, orange juice extraction and refining system, orange juice pre-pasteurizer, orange oil refining and polishing separator, orange juice heat exchanger, orange juice concentration machine, NFC orange juice sterilizer, homogenizer and degasser, concentrated orange juice aseptic bags in drum filler, CIP system, orange juice storage tanks, processing line automatic control system, pipes, valves and pumps.
5. The orange juice extracting system offers orange pulp recovery, juice cell sac size can also be customized, the juice pulp and sac from this system are primarily used for producing NFC orange juice.
6.  The capacity of orange juice production is from 500L/H-10000L/H, the end products of orange juice can be filled into glass bottles, plastic bottles, metal cans or cartons.
7. The whole production line is made of SUS304 food-grade material, flexibly designed to meet different clients’ capacities, packaging containers and budgets.

Concentrated orange juice production line introduction please check this portfolio, and today we will introduce the NFC orange juice processing machine with highlights.

NFC orange juice processing line includes the following machines:

• Orange clapboard elevator
• Fresh orange silo
• Orange Air bubble washing machine and brush washing machine
• Orange sorting machine
• Orange size sorting machine
• Orange juice extractor and refiner unit
• Orange juice storage tank
• Orange juice enzymatic hydrolysis system
• NFC orange juice homogenizer, degasser and sterilizer
• NFC orange juice bottle or carton filling machine

CIP cleaning system for orange juice processing machine

Dust, silt, residual pesticides, microorganisms, etc. will be attached to the surface of the fresh oranges, they should be cleaned before processing. The raw oranges are transported to the bubble washing equipment through running water and soaked in water containing 0.1% potassium permanganate solution for several minutes. Use a floating washing machine Cleaning, using hydraulic conveying method to transport the raw fruit, clean thoroughly, clean and not hurt the material. Under the impulse of the conveying water flow, the oranges follow the water flow to the next process, with a spray cleaning device, so that the sand and gravel will settle to the bottom layer and be drained away. The sprayed water is sprayed with cleaning water containing 10-30mg/kg of chlorine and then rinsed with clean water.

The spoilage orange will bring a spoilage taste to the product, and it is also the source of microbial contamination. The fruit disease and pests are the cause of the bitter taste and sometimes deteriorate the color of the orange juice. Therefore, the orange should be fresh, good, juicy, less fiber, and fully mature. Wound, pests fruits and rotten orange must be sorted out.

The orange need to be sort into 3-5 grades according to the different diameter before feeding into squeezer type orange juice extractor. The grading machine is roller type and is widely used for grading or classifying orange, lime, lemon, grapefruit and other fruit vegetables. The capacity is 3-10 tons per hour.

Citrus juice usually changes its flavor during the process of squeezing it. This is caused by the crushing of the white coat, sacs, and seeds, as well as the mixing of bitter ingredients and fruity essential oils. Usually, the crushing squeezing method is not used, but the method of squeezing the juice one by one, so that a large amount of the above-mentioned substances can be prevented from being mixed into the juice. A bowl-type juicer can be used to squeeze the juice. The citrus is first classified according to size and transported to the squeezing cup of the bowl-type juicer for squeezing. The juicer can separate the pulp, seed, oil and juice well. The juice yield of fruit juice is affected by factors such as the texture of the fruit, the maturity of the variety, the method of squeezing the juice, etc. The juice yield is usually 40%-50%.

The colloidal system in fruit and vegetable juice is mainly formed by macromolecules such as pectin, starch and protein. Adding pectinase and amylase to decompose macromolecule pectin and starch, destroying the stable system formed by pectin and starch in fruit and vegetable juice. Suspended matter precipitates with the destruction of the stable system, so that the fruit and vegetable juice can be clarified. Complex enzymes are often used in production. This enzyme has a variety of active enzymes such as pectinase, amylase and protease.

Homogenization: Homogenization is a special process in the manufacture of turbid orange juice. Through the homogenization equipment, the suspended particles contained in the juice are broken, so that the pectin and pulp are evenly distributed in the juice, preventing precipitation and producing a suitable taste. Use a high-pressure homogenizer with a pressure of 20-30Mpa.

Degassing: A certain amount of air is dissolved in the citrus tissue. During the processing, a large amount of air is brought into the juice through the homogenization of the juice and the transportation of the pump pipe. The dissolved air needs to be removed during the production. Because degassing can reduce or avoid the oxidation of orange juice, reduce its color and flavor damage and nutrient loss, such as the oxidation of vitamin C, avoid the floating of suspended particles, reduce corrosion, and prevent residual foam during filling and sterilization. Improve the sterilization effect. In production, vacuum degassing is generally used, and the citrus juice is sprayed in the form of mist in the degasser under vacuum conditions to remove oxygen.

Sterilization: Sterilization and packaging of fruit and vegetable juice is the key to long-term preservation of products. There are various microorganisms in fruit and vegetable juice, which can make the product spoilage and deterioration; at the same time, there are also various enzymes, which make the color, flavor and body shape of the product change. When sterilizing, on the one hand, it is necessary to kill harmful microorganisms in fruit and vegetable juices in order to achieve commercial-free bacteria and inactivate the enzymes in fruit and vegetable juices, and at the same time, the quality of the product should not be affected too much. Citrus juice beverages have higher acidity, that is, lower pH, and microorganisms have been inhibited. Therefore, yeast molds and non-bacillus bacilli are the targets of sterilization during sterilization. There are two type sterilizing flowchart for the orange juice: One is HTST(95℃,15-20S) for gable top or bottle non-aseptic bottle juice; The other is UHT(120-130℃,15-20S)for aseptic carton orange juice.

The NFC orange juice can be cold filled into PET or glass bottles and the shelf life is 14-120 days in the freezer. And orange juice can also be filled into tetra pak aseptic cartons, the shelf life is 12 months.