Evaporation, Crystallisation, Distillation

Fruit Juice

For the production of fruit juice, fruit and vegetable juice is concentrated from stone, pomacious and soft fruit from approx. 11 % TS to approx. 72 % TS or citrus juice is concentrated from 10 % TS to 60 - 70 % TS. Normally evaporation plants are used for this.

Before or during the evaporation process, volatile aroma substances are extracted from thin juice. These aroma substances are removed and added to the fruit juice later on for intensifying the typical fruit flavor.

The concentration of fruit and vegetable juice means:

• the possibility of compensating differences in quantity and quality of different vintage.
• the possibility of compensating fluctuations in price in years of cheap and expensive fruit (large and small harvest)
• the possibility of storing 6 or 7 times as much harvest in the existing tank space available
• considerably less requirements on the storage process
• reduction of investment costs, because the apparatures for the production of concentrate are cheaper and involve lower manufacturing costs than the storage tanks that would be necessary otherwise.
• simpler and cheaper transportation, because weight and volume of the juice are reduced to a fraction.

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five-effect falling film evaporation plant with aroma recovery and concentrate cooling system for 32 t/hr orange juice.

1 Calandria-1st effect 2 Calandria-2nd effect 3 Calandria-3rd effect 4 Calandria-4rd effect 5 Calandria-5th effect 6 Thermal vapor recompressor

7 Surface condenser 8 Aroma column 9 Gas scrubber and aroma cooler 10 Flash cooler 11 Feed tank 12 Preheater 13 Aroma cooler

A Juice inlet B Concentrate C1 Aroma concentrate C2 Aroma concentrate D Condensate E Live steam F Cooling water

Starch

Concentration of starch products

For the production of starch conversion products, the starch molecules are either entirely or partially broken down into their basic constituents by hydrolysis, i.e. by catalytic action of acids and enzymes in an aqueous suspension.

Dextrose
pure D-glucose, a final product that cannot be hydrolytically decomposed any further.

Glucose syrup (starch syrup)
contains D-glucose, maltose, isomaltose and high molecular sugar and it is produced by prematurely stopped hydrolysis. The decomposition degree of this product ranges from 20 to 65 DE. The DE value (dextrose equivalent) indicates the degree of conversion. It refers to the content of D-glucose relative to the total dry substance.

Maltodextrine
a starch decomposition product of less than 20 DE and more than 3 DE.

Maltose syrup
consists of approx. 72 % maltose, 18 % glucose, 10 % iso-maltose. It is produced by enzyme conversion of starch of different origin.

Isoglucose syrup
partially isomerized glucose juice (FCS = high fructose corn syrup).
Typical composition:
D-glucose 53 %
D-fructose 42 %
oligo-saccharide 5 %
The indexes 42, 55 or 70 indicate different fructose contents.

D-sorbitol
reduction product of D-glucose (starting material for vitamin C synthesis).

D-mannitol
reduction product of D-glucose.

Combined falling film forced circulation evaporation plant with pre-evaporator

1 falling film pre-evaporator 2 falling film finisher effect I 3 falling film finisher effect II 4 condenser 5 preheater 6,8 forced circulation evaporator

7 condenser 9 mechanical vapor recompressor 10 dryer vapor scrubber 11 feed tank 12 condensate collection tank

A product B concentrate C condensate D live steam E inert gas F cooling water G warm water L dryer vapors