Apple Reception & Sorting Line
Design the receiving and sorting section around fruit delivery, inspection access, reject removal and a controlled feed to washing.
EQUIPMENT CATALOGUE
Twenty-two pages across fruit handling, extraction, clarification, concentration, preservation and cleaning. Each page explains the duty, the working principle and the selection factors before the enquiry.
Functional schematics illustrate the process boundary. Approved dimensions and connections come from the project general arrangement.
Fruit handling
Receive, inspect, wash and singulate whole apples before extraction.
Design the receiving and sorting section around fruit delivery, inspection access, reject removal and a controlled feed to washing.
Combine soaking, agitation, brushing, spraying and inspection around the actual soil load and fruit condition.
Use air-agitated immersion to loosen soil and field debris from whole apples before brushing, rinsing and inspection.
Use rotating brushes and spray to remove surface soil from firm apples after soaking, with a discharge arranged for inspection.
Singulate and grade whole apples by diameter so the crusher, press and inspection step see a more consistent feed.
Extraction
Prepare a consistent mash and separate juice from pomace.
Prepare apple mash with the particle structure and transfer behaviour required by the selected press.
Compare pressing arrangements on the fruit, mash, juice and pomace basis that determines the rest of the line.
Use a continuous belt press for apple mash where staged drainage, pressing and a defined pomace discharge suit the production schedule.
Use a screw press for compact, continuous apple juice extraction where mash feed, screen condition and pomace discharge are controlled.
Clarification & finishing
Build the intended clear or cloudy product without confusing the two.
Build a clear juice finishing sequence from enzymatic treatment, separation and filtration, with clarity and stability defined before equipment is selected.
Apply a food-grade enzyme preparation with controlled dose, mixing, temperature and residence before separation or filtration.
Use ultrafiltration membranes to polish clarified apple juice, with flux, fouling, cleaning and retentate handling designed as one system.
Manage the suspended phase in cloudy apple juice without forcing it through a clear-juice clarification train.
Reduce dissolved and entrained oxygen under vacuum, with aroma loss, foam and downstream transfer evaluated as part of the product system.
Concentration & aroma
Remove water and manage volatile aroma when the product requires it.
Size a concentration system from feed flow, inlet and target soluble solids, operating hours, energy and aroma requirements.
Use a falling-film evaporator for apple juice concentration where short residence time, multiple effects and controlled aroma handling suit the product.
Capture volatile apple aroma from evaporation or deaeration, concentrate it and decide how it is returned to the product.
Thermal treatment & filling
Connect a validated treatment schedule to the actual package.
Connect heat exchange, holding, cooling, diversion and the filling interface around a validated product process.
Configure a pasteurizer around the product, flow range, holding basis, cooling and the package that follows.
Match the package, filler, product condition and downstream storage as one preservation system.
Fill a commercially sterile apple juice product into a sterilised package within a controlled aseptic environment.
Cleaning & utilities
Design cleaning as an independent operating state with its own circuits.
Design cleaning-in-place around the actual equipment circuits, soils, chemicals, temperatures and verification requirements.
HOW TO USE THIS CATALOGUE
Clear or cloudy, NFC or concentrate. This determines which finishing and preservation duties belong in the scope.
Open the equipment page for the process job, not the machine you have already decided to buy.
State fruit input, operating hours, product condition and packaging. The proposal can then be compared.
YOUR PRODUCT. YOUR PROCESS.
Tell us the product, the quantity basis and the packaging. We will work back through the process to the equipment scope.