Page 109 - PIGNAT catalogue 2020 GB_092020

FOOD PROCESSING

LJF/2000 FRUIT JUICE LINE

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Study of a complete process line

Versatile production of apple, pineapple or grape juice

Qualitative and quantitative study of a transformation process
Performance monitoring www.pignat.com The operations are presented in the form of
Sugar amount and pH monitoring mobile modules.
Visual appearance and taste Easy connections standardized each
Microbiological data other, fittings SMS 25
Considering the duration of each step

Study of unit operations and analysis of key issues
In food engineering, industrial engineering, biochemistry, microbiology and
hygiene and safety

Application of industrial constraints
Cleaning, disinfection, quality

LAVAGE BROYAGE RAFFINAGE PRESSAGE PRESSAGE ENZYMAGE SOUTIRAGE FILTRATION TRANSFERT PASTEURISATION EMBOUTEILLAGE CAPSULAGE
CUV/1000 BRO/2000 DRP/2000 PAP/2000 PHY/2000 CVT/1000 PTC/2000 FIA/2000 CUV/2000 UPA/2000 UEM/2000 CCO/1000
CPP/1000
The fruits are sorted and carefully washed (CUV/1000). The enzyme treatment is performed in a thermostatic tank (CVT/1000)
then, the juice is clarified and treated on a plate filter (FIA/2000)
The fruits are then prepared for press:
- Hard fruits without stones are ground (BRO/2000) The juice is pasteurized (UPA/2000), to prevent fermentation.
- Stone fruits are stoned and crushed (DRP/2000)
After treatment, the juice is hot bottled (UEM/2000) in clean bottles and
The fruits are mechanically pressed to extract the juice tightly capped (CCO/1000 and CPP/1000).
- Packing press (PAP/2000)
- Water press (PHY/2000) The treated juice can be kept several weeks in cold storage (4-5°C).

The remaining juice can be enzymed and clarified to provide a crystal
clear appearance with no deposit.

Bio-industry 109