study, design & manufacturing of this processing line are the result of
many years of efforts devoted to the research of processing methods focused
on preserving the organoleptic, physical and aromatic characteristics of the
processed fruit in order to produce a juice of high quality in color and
Fresh juices are best in taste and color and are best to be consumed fresh.
The efforts to preserve them & to ensure their quality, various
techniques are to be adopted. This includes various process and preservation
methods. The most important aspect is to ensure such methods which helps to
retain these properties to the maximum extent.
SSP offers complete line for fruit processing and concentration. This plant
is for processing of fruits like mango, orange, apple, pears, etc. and for
making juice concentration, paste, jam, jelly, ketchup, etc.
The plant size ranges between 1 Ton/day to 200 Ton/day or even more
depending on availability of fruits.
THE MOST IMPORTANT STEPS INVOLVED IN PROCESSING OF JUICES AND BEVERAGES
- Selection and preparation of fruits
- Extraction of Juices
- Straining, Filtration and clarification
- Blending Pasteurisation.
- Filling, Sealing and sterilization
- Cooling, Labelling and Packing
For Juice Concentration, vacuum evaporation is another step in fruit
processing line. The final concentrate can be filled in aseptic bags in
drums for export purposes.
Clear Juices can be formulated, blended and spray dried at best conditions
to convert them into readily soluble powders.
SSP OFFERS MULTIPLE FRUIT PROCESSING PLANT FOR PRODUCTION OF JUICES/PULPS
- Apple, Pineapple
Multi Fruit Processing Line
Reconstitution Plant For - Juice, Ketchup & Puree
For economic transportation of Fruit Juice concentrates
and reduction of volume, two third of the water from the juice is extracted
through evaporation process & the resultant concentrate is transported
to factories, where the same amount of water or vitamin contents that was
extracted before, is again added back or reconstituted. The process is
called the Fruit Juice Reconstitution System.
Unloading of paste from aseptic drums into a tank with a agitator.
Transfer of paste to a formulation tank where the other ingredients are
added for dilution.
The formulation can be done for tomato juice, puree and ketchup. For juice
and puree the dilution will take place in the formulation tanks and passes
through the pasteurizer before filling and packing is done.
For ketchup preparation, sugar desolation and other ingredients will take
place in separate tank. These ingredients are pumped to the blending tanks
where the paste / puree is already in place. Heat in supplied through steam
in the Jacket and all the ingredients are processed to confirm the ketchup
requirements. The formulated ketchup is then pasteurized and packed into
paper packet/ glass bottles.
Fruit Juice Powder Plant
Juice into powder can be a solution for long shelf life and easy packing and
SSP offers juice powder processing plants of various capacity to suit the