This juice concentrate line is engineered for producing fruit juice concentrates at target Brix levels, using vacuum evaporation to preserve color and flavor while removing water content.
Evaporation Technology
The core of the line is a multi-effect falling-film evaporator operating under vacuum. Low-temperature evaporation minimizes thermal degradation of heat-sensitive nutrients and aroma compounds. The system typically achieves 28-72 Brix depending on fruit type and target product specification. For apple concentrate, 65-72 Brix is common for aseptic bag filling; for citrus, lower Brix levels may be specified.
Upstream and Downstream Integration
The line integrates with upstream juice extraction (belt press or decanter) and downstream aseptic filling. Aroma recovery units can be added to capture volatile flavor compounds before evaporation and return them to the concentrate. CIP-compatible design ensures sanitary operation between production runs.
Capacity Range
Evaporator capacity is specified based on fresh juice input, typically ranging from 1,000 to 20,000 liters per hour of evaporation capacity. The modular multi-effect design allows steam economy optimization based on utility costs at the production site.
Construction and Controls
Product-contact surfaces use SUS304 or SUS316L stainless steel. PLC control with HMI displays real-time Brix, temperature, and flow parameters. Each unit is factory-tested before shipment.
