Juice concentration
Falling film vacuum evaporator system for the production of fruit juice concentrates and flavor essences
Fruit juice concentrate through vacuum concentration
Juice concentration is a process in which fresh juice is concentrated by removing water. This is usually done by means of vacuum concentration at low temperatures in order to preserve the quality of the juice. The concentrated juice is an intermediate product that can later be diluted again with water. One advantage of this process is the longer shelf life of the juice, as the high sugar content inhibits the growth of microorganisms. It also reduces storage, transportation and packaging costs. Concentrated juices still contain a large number of vitamins, minerals and beneficial ingredients.
Bucher Unipektin falling film vacuum evaporators are specially designed for the production of high-quality juice concentrates and flavor essences. They combine the processes of pasteurisation, aroma recovery and concentration in a single system. Thanks to the short processing time, minimal heat exposure and sophisticated hygiene concept, these evaporators are ideal for concentrating a wide variety of fruit juices such as apple, pear, berries, grapes and stone fruit.
Bucher Unipektin falling film vacuum evaporators are specially designed for the production of high-quality juice concentrates and flavor essences. They combine the processes of pasteurisation, aroma recovery and concentration in a single system. Thanks to the short processing time, minimal heat exposure and sophisticated hygiene concept, these evaporators are ideal for concentrating a wide variety of fruit juices such as apple, pear, berries, grapes and stone fruit.
- Type: Tube falling film vacuum evaporator
- Number of evaporation stages: 1 to 7
- Evaporation capacity: 10 to 110 t/h
- Design with fast throughput at low temperatures for maximum product quality
- Energy-efficient multi-stage system
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Juice concentrate production
Bucher Unipektin evaporators are generally designed as multi-stage systems to ensure particularly high energy efficiency. This can be additionally optimised through the use of mechanical or thermal vapour recompressors. In the evaporator, the liquid introduced is preheated by coming into contact with the concentrated product and condensed vapors in various heat exchangers. Before entering the first evaporation stage, the product is pasteurised and stabilised at a controlled temperature. The liquid is evenly distributed in the column head to ensure optimum wetting of the inner tube walls.
The tubes are heated from the outside with steam or vapors from the recompressors. The resulting vapors drive the liquid in a thin layer along the pipe walls into a separation chamber at the bottom of the column. Due to the increase in pressure, the pre-concentrated product is further concentrated in the subsequent stages, using the vapors from the previous stage. Optionally, the first vapors can be fed into an aroma column to obtain concentrated aroma essences.
The tubes are heated from the outside with steam or vapors from the recompressors. The resulting vapors drive the liquid in a thin layer along the pipe walls into a separation chamber at the bottom of the column. Due to the increase in pressure, the pre-concentrated product is further concentrated in the subsequent stages, using the vapors from the previous stage. Optionally, the first vapors can be fed into an aroma column to obtain concentrated aroma essences.
Other machines and systems for juice production
Roller table
A roller conveyor with rotating, horizontally moving rollers conveys single-layered fruit, cleans it with water, removes dirt through gaps and enables complete inspection and sorting through rotation.
C25 Mill
The C25 grinder consists of a housing with feed and ejection hoppers, a feed screw, a fast-turning rotor and an innovative grinding basket for efficient grinding of ground material.
Evaporator
Bucher Unipektin falling film vacuum evaporators are ideal for concentrating fruit juices as they combine pasteurisation, aroma recovery and concentration and enable gentle processing with minimal heat exposure.
Energy-optimized concentration of fruit juices
Apple and pear juices
We offer efficient and resource-saving solutions for the hygienic production of apple and pear juices with an hourly output of 1 to 100 tons. We use apple juice filtration or juice concentration and juice pasteurization, apple presses and the adjustment of the citrus fruit content in food processing.
Citrus juices
Bucher is a leader in the debittering, lees stabilisation and acid correction of citrus juices and peel extracts and processes both clear and cloudy juices on its equipment.
Vegetable juices
Bucher technologies are characterised by a high degree of universality. They enable quick and optimised adaptation to different fruits. Companies that produce vegetable, pome fruit and berry juices can process all these different products on the same machines.
Berry juices
Gentle crushing in combination with mash heating results in low-turbidity juices and maximum juice and color yields. Our ultrafiltration and microfiltration membranes ensure crystal-clear juices, while the flavor is extracted separately from the juices in the evaporator, simultaneously concentrating the juices into fruit juice concentrate.
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Juice concentration
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Juice concentration
