Vegetable juice/pulp

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1. (a) General Flowsheet of fruit and vegetable juice manufacturing

Vegetable juice.jpg

Figure 1: Fruit and vegetable processing and preservation LITERATURE: BAT for Food, Drink and Milk Industries, June 2005

(b) General Flowsheet of fruit and vegetable juice/pulp production

Vegetable juice2.jpg

Figure 2: Production of fruit and vegetable juice/pulp.

(c) General Flowsheet of vegetable juice/pulp production

Vegetable juice3.jpg

Figure 3: Production of vegetable juice/pulp.

2. Description of techniques, methods and equipment
(BAT for Food, Drink and Milk Industries, June 2005)

Significant quantities of juice are produced from vegetable sources such as carrot, celery, beetroot and cabbage. In general, fresh vegetables are first washed and sorted before being coarsely milled and then pressed to extract the juice. Most vegetable juices have low acidity, i.e. pH>4.5, and therefore, they require a full sterilization process for preservation. Vegetable juices are sometimes acidified with organic or mineral acids to reduce the pH, so that a milder heat treatment such as pasteurization is then possible. Some low acidity juices are blended with high acid juices, such as tomato, rhubarb, citrus, pineapple or cabbage, so that they are acidic enough to only require pasteurization. Some vegetables may be blanched prior to acidifying and extraction. Root vegetables are usually peeled before maceration and extraction.

3. Temperature ranges and other parameters (table)

Vegetable juice4.jpg

4. Benchmark data

No information is available.


a) Changes in the process

No information is available.

b) Changes in the energy distribution system

No information is available.

c) Changes in the heat supply system

No information is available.


No information available.

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