| Customization: | Available |
|---|---|
| Type: | Juice Processing Line |
| Voltage: | 380V |
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The manufacture of pineapple juice is a good example of the interaction of plant breeders, horticulturists, food technologist and engineers in an industrial process that evolved over many decades. Peeling and coring equipment was predicated on a cylindrical pineapple, figuratively the shape and diameter of a number 21/2 can (~99 mm diameter by ~109 mm height). The `Smooth Cayenne' (Figure 1) was well suited to the Ginaca machine that, in a series of operations turned a cleaned, crown and root-free, whole pineapple into an intact cylinder (subsequently sliced into rings), core and extracted flesh from the residual side peel and 2 ends. Several sizes of Ginacas accommodate inspected and sized uniformly cylindrical fruit at the rate of over 90 fruit/minute, while off shape fruit are routed to other uses for instance juice or vinegar.
Figure 1: Smooth Cayenne pineapple.
The juice was and to some extent still is a by-product of solid pack operations. The following table shows the partitioning of processed pineapple products in roughly descending order. A fresh whole fruit or the cored and peeled flesh has the highest market value, but a limited shelf life, up to three weeks under proper conditions. Large slices in syrup or juice are next in value. Broken slices and smaller fruit can be cut into spears and chunks. The odd pieces are diced into ~1 cm cubes as crush. These operations generate a large amount of juice. The eradicator flesh (scooped from the peel or shell and ends), together with peeled off-size/shape fruit and core, are comminuted and passed through a finisher or screw press. Screening and centrifugation of these fractions is necessary to remove skin specks or eyes and adjusts the pulp level for blending with other juice streams.
Hierarchy of pineapple products.
|
Product |
Procedure |
|
Fresh fruit, whole |
Careful selection with refrigerated holding |
|
Fresh peeled and cored |
Refrigerated cylinder, slices, or spears |
|
Whole slices |
Frozen or thermally processed in No.21/2 to No.1 cans |
|
Spears and chunks |
Odd or broken rings, frozen or thermal processed |
|
Crush |
Eradicator flesh, frozen or thermal processed |
|
Juice |
Canned single strength or frozen concentrate |
|
Vinegar |
From combined process waste streams |
|
Stems |
Bromalain |
The pineapple thus goes from intact fruit to at least five separate product streams within several minutes in a high throughput, labour efficient, capital intensive system. Many pineapple cultivars are ideally suited for juice, including some with exceptional flavour, but lighter in colour than the typical "pineapple yellow" of `Smooth Cayanne'. Of course, odd sized, noncylindrical-shaped cultivars and fruit with deep seed pockets are not amenable to a Ginaca machine. In these cases, other mechanical or even hand peeling/coring devices are used. Yet, given the commercial effectiveness of ginaca type operations, it is hard to compete with anything less than a highly mechanized operation.
Thorough comminution of pineapple flesh and cores followed by passing the slurry though finishers with ~0.5 to 1-mm screens produces a pulpy juice of 12 to 15ºBrix and °Brix/A around 20. Decanting centrifugation then adjusts the pulp (insoluble solids) level to 12 to 24 percent (Hooper, Ashurst, 1995).
Pineapple juice with a pH of ~3.5 can tolerate moderate thermal processing. A fill temperature of 70ºC followed by rapid heating to 95ºC or a hot fill at ~90ºC with rapid cooling in both cases maintain quality. Major quality defects are: excessive heating or slow cooling, resulting in a dark, scorched juice; too little or too much pulp creating a thin or thick consistency; excessive shell material yielding dark specks and harsh flavour. Home or village processing operations exist where under/over ripe or spoilt fruit are juiced with poor results. The juice can be concentrated to 72ºBrix with or without essence recovery and add-back. The frozen concentrate has a global market as reconstituted juice or a major blending stock. Pineapple is either the base or component of many juice and beverage blends. The trade demands a bright yellow colour, however, some pale yellow, even whitish-fleshed cultivars, when fully ripe can have an excellent flavour, although only appreciated locally.
Despite the impressive efficiency and automation of all pineapple operations, from production through juice processing and shipping, competitive pressure from low labour and land cost Pacific Rim countries have largely decimated the Hawaiian pineapple processing industry. Since the early 1960s when Ginacas and other high throughput equipment became available outside the United States, efficient, low cost producers have captured the majority of global markets for processed pineapple.
These lines rapidly replaced hundreds of workers manually performing mundane preparation steps. Migration of the Hawaiian pineapple industry and ongoing shifts of citrus processing from Florida to Brazil and elsewhere serve as both an inducement and challenge to entrepreneurs interested in exploiting a region's juice potential. Given an adequate infrastructure, sufficient capital and skilled labour, developing regions can compete effectively against industrialized countries, but so can their evolving competitors.
| Name | Description | Pictures |
| Bucket Elevator | 1. Smooth bucket structure against clamping fruits, suitable for tomato, strawberry, apple, pear, apricot, etc. 2. Running stably with low noise, speed adjustable by transducer. 3. Anticorrosive bearings, double sides seal. |
 |
| Air Blowing & Washing Machine | 1 Used to wash fresh tomato, strawberry, mango, etc. 2 Special design of surfing and bubbling to ensure a through cleaning and lessening the damage to the fruit as well. 3 Suitable for many kinds of fruit or vegetables, such as tomatoes, strawberry, apple,mango,etc. |
|
| Peeling, pulping & Refining Monobloc |
1. The unit can peel, pulp and refine fruits together.
2. The aperture of strainer screen can be adjustable (change) based on customer's requirement.
3. Incorporated Italian technology, high quality stainless steel material in contact with fruit material.
|
|
| Belt press extractor | 1. Widely used in extracting and dehydrating of many kinds of acinus, pip fruits, and vegetables. 2. the unit adopt advanced technology, big press and high efficiency, high degree of automatic, easy to operate and maintains. 3. the extraction rate can be get 75-85%(based on raw material) 4. low investment and high efficiency |
|
| Evaporator | 1. Adjustable and contrllable direct contact heat treatment units. 2. Shortest possible residence time, presence of a thin film along the entire length of the tubes reduces holdup and residence time. 3. Special design of liquid distribution systems to ensure correct tube coverage. The feed enters at the top of the calandria where a distributor ensures film formation on the inside surface of each tube. 4. The vapor flow is co-current to the liquid and the vapor drag improves the heat transfer. The vapor and the remaining liquid are separated in a cyclone separator. 5. Efficient design of separators. 6. Multiple effect arrangement provides steam economy. |
|
| UHT Tubular sterilizer |
1. The united is consisted of product receiving tank, superheated water tank, pumps, product dual filter, tubular superheated water generate system, tube in tube heat exchanger, PLC control system, Control cabinet, steam inlet system, valves and sensors, etc.
2. Incorporated Italian technology and conform to Euro-standard
3. Great heat exchange area, low energy consumption and easy maintenance
4. Adopt mirror welding tech and keep the smooth pipe joint 5. Auto backtrack if not enough sterilization 6. CIP and auto SIP available together with aseptic filler 7. Liquid level and temp controlled on real time |
|
| Brand Name | SHJUMP |
| Model Number | JP-SJPL-0315 |
| Raw material | fresh apple fruits |
| Main workflow | washing → sorting →peeling → pulping → refining → (evaporating )→ sterilizng → filling |
| End products package | Aseptic bag/ gable top box /PET bottle |
| Capacity | 100kg-10t Per Hour |
| End product | apple juice, apple pulp, apple jam, apple concentrated juice |
| Final product brix | 7-12 brix (for juice) |
| Voltage | 380V 50Hz/ 110V 60hz 415V 50Hz(adjustable to client's country standard) |
| Power consumption(Kw) | energy saving type, about 100-500kw, |
| Operator needed | About 6-20 persons |
| Main material for machines | SUS304 or SUS316 |
| Cooling water consumption | 80-3200M3 |
| Factory space needed | 500-1500M2 |
| Steam consumption | 300-5000T/H |
| Place of Origin | China |
| Manufacturer history | More than 10 years |
| Warranty | 12 months after commissioning |
1. Juice production line for orange juice, grape juice, jujube juice, coconut drink/coconut milk, pomegranate juice, watermelon juice, cranberry juice, peach juice, cantaloupe juice, papaya juice, sea buckthorn juice, orange juice, strawberry juice, mulberry juice, pineapple juice, kiwi juice, wolfberry juice, mango juice, sea buckthorn juice, exotic fruit juice, carrot juice, corn juice, guava juice, cranberry juice, blueberry juice, RRTJ, loquat juice and other juice drinks dilution filling production line.
2. Can food production line for canned Peach, canned mushrooms, canned chili sauce, paste, canned arbutus, canned oranges, apples, canned pears, canned pineapple, canned green beans, canned bamboo shoots, canned cucumbers, canned carrots, canned tomato paste, canned cherries, canned cherry
3. Sauce production line for mango sauce, strawberry sauce, cranberry sauce, canned hawthorn sauce etc.
We grasped proficient technology and advanced biological enzyme technology, successfully applied in more than 120 domestic and foreign jam &juice production lines and we has helped client gain excellent products and good economic benefits.
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