The juice production line is an automated system that converts fruit into bottled juice, which includes four key links:
Pre-treatment: After the fruit is washed and sorted, it is crushed into pulp by a crusher;
Juicing and filtration: The original juice is squeezed to extract the juice, and the pomace is removed by centrifugal separation/ultrafiltration technology to achieve clarification or retain turbidity;
Sterilization and preservation: UHT ultra-high temperature instantaneous sterilization (135-150°C/2-8 seconds) is used to inactivate microorganisms, combined with vacuum degassing to prevent oxidation;
Aseptic filling: The juice is filled into a sterilized container (PET bottle/Tetra Pak) under a sterile environment, and then heat-sealed or capped and labeled for packaging.
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