Chilled NFC Juices: The Bertuzzi Approach

The market of fruit juice is developing quite rapidly and the share of NFC juices is considerably increasing because of their high quality. In Europe and the US (but also in whole world) 100% juice (not from concentrate) category is showing a strong growth potential.
Of particular importance, in this sector,are the chilled juice, fruit juices that are prepared directly from the fresh fruit and then are just chilled and filled or slightly pasteurized and chilled in order to retain all organolectic characteristics.
The majority of the chilled juice found in the shops shelfs is based on orange but other varieties like pineapple, grapefruit, carrots 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 fruit into chilled juices are:
– Optimization of flow of fruit/juice
– Optimization of characteristics of process equipment
– Optimization of processing cycles in order: 1. Decrease processing times 2. Minimize oxidation of the juice 3. Keep high organolectic characteristics
Optimize CIP system to control the microbiology of the juice.
Some of the machines used for the application are dedicated for a certain type of fruit, for istance: – Dedicated citrus juice extractors (orange, lemons, grapefruit), on order to minimize the essential oil content in the juice and assure a good control of the pulp. – Deshellers and dedicated presses for pomegranate to produce cloudy or clear juice which importance is considerably increasing for the beneficial health characteristics. – Dedicated pineapple juicing in order to obtain high quality juice only from the edible part of the fruit without contamination with the peel.
These are some examples but few.

Extractors for juice/puree can be provided for apples, carrots, pears, passion fruit, banana, beets, mango, spinach, asparagus, berries, hawthorns guava.

The obtained juice is immediately (blended or not) slightly pasteurized (65-70°C) and chilled before filling.
All these examples of equipment have been designed, built and put in operation by Bertuzzi Food Processing Srl, an Italian Company that operates 1936 and that supplies plants and machines to process fruit and vegetables to produce juice, concentrates, baby food, jam, ready-made drinks etc…

www.bertuzzi.it

Related Articles

HAMAMATSU – NEW HIGH PERFORMANCES UV LED LAMPS FOR INDUSTRIAL PRINTING

Hamamatsu Photonics developed several new UV-LED lamps for industrial printing. These light sources are specially designed for curing and UV-coating drying in digital, analog and 3D printing.  The series “LIGHTNINGCURE® LC-L5G” has been on market since few years, it offers many solutions for several printing applications; GP (pinning) and GJ (curing) series are designed for

Pharma 4.0 with intelligent size changeover

SIKO presents solutions for optimized size changes “Size changeover” is not necessarily a term that immediately makes people stop and pay attention in the pharmaceutical industry. However, considering the challenges in pharmaceutical manufacturing, which are characterized by cost and competitive pressure as well as strict regulations, intelligent size changeover means competitive advantages in terms of

Mini Motor wireless technology: COA – Can Over Air

New patented technology named COA is bound to become a reference in the sector Mini Motor was established in 1965 and took its present company setup in 1974 strongly orienting its production to electric motors for industrial sector. Starting with metal and electricity, its know-how was further extended to electronics and IT technology, and between