Fruit juice concentrate production starts with dilute juice feedstock, the application of carefully controlled heat to evaporate off water, ultimately resulting in a uniform and consistent concentrated juice. The fruit juice stock is extracted from various fruits in a number of ways that are specifically adapted for the shape, size, and nature of the fruit. It is then purified and stored in primary holding tanks. Juice concentration will vary at this initial stage due to a number of natural factors and needs to be processed to desired quality standards.
One objective of the concentration process is to remove excess water in a consistent and uniform manner. Excess water removal is done through the use of specialized multi-stage evaporators that extract water without damaging the juice by applying improper amounts of heat. A closed-loop control system monitors a variety of process variables such as temperature, flow, and pressure from multiple process sensors. The readings from these sensors drive proportional outputs that modulate final control elements such as control valves.
Process refractometers are sensors used at strategic points to measure dissolved solids (sugar) concentration. By monitoring and controlling percent solids and Brix, plant operators gain tighter control of product quality and more efficient use of equipment (possible energy savings).
For more information on the application of process refractometers in juice and juice concentrate, contact Electron Machine Corporation by visiting https://electronmachine.com or calling 352-669-3101.
