The market of fruit juice is developing rapidly and the share of "Not From Concentrate" (NFC) juices and freshly squeezed chilled juices is considerably increasing because of the booming requests of high-quality products.
In Europe and the US (but also in whole world) 100% juice NFC category is showing a strong potential growth.
The NFC juices are normally prepared directly from the fresh fruit and vegetable and filled for the high quality market.
NFC juices, after extraction, can be just chilled and filled or slightly pasteurized and chilled, in order to retain all organoleptic characteristics.
The majority of the NFC chilled juice found in the market is based on orange but other varieties like pineapple, grapefruit, carrots, pomegranate, etc. as well as blends (orange-carrot, orange-pineapple, carrot-lemon-pineapple etc.) are becoming more and more popular.
The main hints for the design of a plant processing fresh fruits into NFC juices are:
Optimization of flow of fruit/juice;
Optimization of characteristics of process equipment;
Optimization of processing cycles in order:
Decrease processing times;
Minimize oxidation of the juice;
Keep high organoleptic characteristics;
Optimize CIP system to control the microbiology of the juice.
Bertuzzi developed a large experience in supplying multifruit processing plants designed to maximize yield and quality of each product, so allowing their operation for a larger part of the year.
Dedicated juice and purees extraction machines
In order to reach the above main hint, unique and innovative technologies and dedicated extraction machines have been developed by Bertuzzi to process pomegranate, tropical fruits (i.e. pineapple, mango, avocado, guava, passion fruit, coconut), citrus fruits (orange, lemon, grapefruit) and vegetables (tomato and carrot), for istance:
MeGra: a deshelling unit designed to process all varieties of pomegranate maximising the yield, but minimizing the contamination from peels and membranes
CitroEvolution3: a dedicated citrus juice extractor model (orange, lemons, grapefruit), developed to minimize the essential oil content in the juice and assure a good control of the pulp.
Pinetronic: pineapple juicer dedicated to the extraction of high quality juice only from the edible part of the fruit without contamination with the peel.
MangoDestoner: this destoning unit allow a very large and fine set up to match the characteristics of the mango to be processed according to the variety, the ripeness, the shape of the stone...
PassyPress and SuperPassyPress: a unique extraction machine optimized to process passion fruits (also called maracuja) in order to maximize the yield and quality of the juice, maintaining its light colour even when processing the highly pigmented variety of fruits (purple or red passion fruit).
Bertuzzi Chopper is a very efficent extraction unit with a wide range of set up and optionals to process fruits like tomatoes, carrots, apples, guava and other fruits and vegetables (pears, beets, spinach, asparagus, berries, ...)
Our industrial citrus juicer CitroEvolution3. It has a capacity of 15000 fruits per hour
The SuperPassyPress with integrated peel shacker
The MeGra desheller for processing pomegranate
the Bertuzzi JumboDestoner for the efficient separation of stones from fruits with large stones and strong peel (like mango or avocado)
the Pinetronic in operation
The Bertuzzi Chopper model 6 is the perfect unit for high quality puree extraction
Appropriate depulping or pressing
Depending on the characteristics of the finished product, different unit for the fine refining, depulping or pressing are available. some example of these units are:
Pomegranate Membrane Press: dedicated presses for pomegranate to produce cloudy juice
Belt Press: presses for the extraction of juices from apple, carrot and other vegetables
Bertuzzi Creamers: pulping and refining units for puree
Helicoidal Extractor: refining and depulping machines for the reduction of fibre content in juices from pineapple and orange
Super Helicoidal Extractor
Helicoidal Extractor model ESM
Helicoidal Extractor model ESM
Dedicated thermal treatment for pasteurization / chilling
The obtained juice (blended or not) optionally can be immediately chilled or slightly pasteurized (65-70°C) and chilled before filling. The pasteurization and the chilling can be carried out by dedicated heat exhanging groups, selected to match the own characteristics of the juice to be processed:
Bertuzzi extraction lines for NFC are also designed to be installed upstream other alternative pasteurizing systems, as per example an HPP system (High Pressure Processing)
Integrated treatment for the pasteurization and cooling of passion fruit juice and concentrate
Tubular heat exchanger (pasteurizer and cooler) installed in a mutifruit juice production line
All Bertuzzi lines are designed according to the international food grade requirements and to be fully cleanable by exploiting integrated cleaning procedures and systems or centralized and fully automatic CIP system. The Bertuzzi CipMatic is specifically designed to guarantee a perfect and efficent CIP of the fruit processing plants.
The CipMatic 3.000/3 during the operation test in Bertuzzi site
a CipMatic 1.500/3 installed on a fresh fruit processing line
