These installations are suitable for the preparation of a wide variety of fruits with or without stones.
The process line consists of the following principal sections:

1. preparation of the puree
2. storage of the semi-finished puree in aseptic packaging for future use
3. processing of the puree to produce juice
4. filling of the juices into tetra-pack, bottles and cans.

1) PREPARATION OF THE PUREE

Sorting and washing of the product:

• first sorting phase including the return of unripe product
• three phase washing; the first two by total immersion into air agitated water spray, the final sorting to remove unsatisfactory and over ripe product
• infeed to the de-pitter or chopper

• de-pitting fruits with stones
• product chopping
• pulping of stones with pulp recovery
• rapid heating in a tube-nest to deactivate enzymes and soften the pulp
• puree extraction and refining by removing skin, seeds and coarse cellular parts. In the case of tomatoes and fruit which is subject to rapid oxidation, the puree extraction is carried out by a helicoidal extractor.

2) ASEPTIC STORAGE OF PUREE

• sterilisation
• filling of tank or aseptic bags

3) PROCESSING OF THE PUREE

• storage of the puree
• correction for juice preparation by the addition of sugar syrup, citric acid and ascorbic acid
• temperature regulation by heat exchanger
• deaeration by vacuum atomisation to eliminate oxygen and prevent product discolouration
• homogenisation of pulpous juices to break down the solid particles for mixing in the final liquid phase
• pasteurisation to obtain virtually unlimited preservation.

4)FILLING

• Cans
• Bottles
• Tetra-pack

Result: the final product is of an exceptionally high hygienic quality. Furthermore, the organic characteristics such as colour-taste-aroma-freshness-fragrance remain unchanged and the final product has a long life.