The 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 clearness.
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 ARE:
» 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