Fruit Puree/Pulp Cold Extraction Technology

1. Cold extraction technology is mainly a new technology developed in recent years for the production of various fruit pulps. In traditional fruit pulp/puree production, the raw fruit is crushed and heated together with the peel, stalk, fruit seeds, lignin, etc. to inactivate the polyphenol oxidase in the fruit. The cold extraction technology is to transport the fruits or vegetables which are cleaned and picked to the hopper of the turbo-type cold extraction equipment at normal temperature to obtain the fruit pulp/puree.
2. The main components of the cold extraction equipment are the beating rotor with blades and the coaxial stainless steel screen. The fruit is forced to feed into the area between the beating rotor and the screen by the feeding screw under the hopper.
3. In the initial stage of processing, peel, stalk, fruit seeds, lignin, etc. are completely removed from fruits. Then fruit juice pulp is obtained under the high rotation speed of the stator and filtered by the sieve screen. The cold extraction equipment can replace traditional crushers in juice production, and the size of the screen can be adjusted to get different fruit puree.
4. In order to prevent pulp oxidation, the cold extraction equipment can also be equipped with a nitrogen protection device.

• Reduce the activity of polyphenol oxidase, peroxidase and pectin methylesterase in the pulp, reduce the occurrence of enzymatic browning, and keep the pulp to maintain the natural color of the fruit. In the peel of the fruit, the enzyme activity is several times that of the pulp. Cold extraction can effectively remove most of the enzymes in fruits and inhibit the occurrence of enzymatic browning.
• The color value and stability of the product are greatly improved. Polyphenols in fruit juice are the substrate of enzymatic browning reaction, and it is also the main part that causes turbidity after fruit juice. Many processes in fruit juice production are implemented around how to reduce polyphenols. Using cold extraction technology can reduce the content of polyphenols in juice by about 40%.
• Compared with thermal extraction, the temperature required for enzyme inactivation is reduced, so that nutrients and flavors in juice or pulp can be retained to the greatest extent.

Fruit pulp or juice cold extraction is suitable for the production of high-quality NFC or concentrated juice or pulp of carrot, pumpkin, kiwi, berry, mango, tomato and other fruits. Cold extraction equipment is often used in conjunction with centrifugal separators. When producing the NFC puree or juice, since the juice or pulp will not have thermal treatment in the whole production line, in order to prolong the shelf life of products, non-heat treatment sterilization technologies such as HPP systems are generally used.

The cold extracting machine is also called cold pulping machine. The whole machine is made of SUS304 material and its capacity is from 3 tons per hour to 30 tons per hour.

The fruits or vegetables are fed into the hopper, and the raw material is transported to the stator connected to it by the screw conveyor in the hopper under the drive of the motor, which can evenly transport the fruit and vegetables to the subsequent beating rotor with blades, which is in the cone. The inner rotation of the stainless steel screen can complete the extraction of the juice pulp, so as to obtain the pulp (called cold extraction) that effectively separates the peel stem and the fruit seeds. This process does not need to go through a crusher; the obtained pulp can be sent to heat exchanger to inactivate the fruit pulp by heat treatment; the pulp after de-enzyme is then sent to the subsequent hot beating refining machine through a screw pump; then the products enter the concentration and filling section.

Feature

• Fruit slag is significantly reduced compared to the traditional hot extracting processing system.
• The activity of oxidase is greatly reduced so that the natural color of the fruit can be maintained.
• Enzyme inactivation requires lower temperatures compared to thermal extraction.
• Completely removes dark spots and effectively reduces natural brown spots.
• Effectively reduce pesticide residues.
• The processing station in the subsequent process is reduced, thereby reducing the residence time of the product inside the equipment.
• All machines are assembled on the same frame with compact structure. Save space.
• All operating parameters can be automatically controlled via PLC and operator interface.