Application in Fruit Juice Production

raw material selection→cleaning and sorting→crushing→pressing→coarse filtration→clarification→fine filtration→sugar acid adjustment→degassing→sterilization→packaging.

Process points

1. Raw material selection.

Choose mature, fresh and intact apple. Suitable varieties are Guoguang, Hongyu and so on.

2. Cleaning and sorting.

Rinse the selected fruits in a running water tank. If there is residual pesticide in the epidermis, dilute with 0.5%-1% dilute hydrochloric acid or 0.1-0.2% detergent, then strongly rinse with water. Sort and remove rotten fruit while cleaning.

3. Crushing

Use an apple grinder and a hammer crusher to crush the apples. The particle size should be the same and the crushing should be moderate. After crushing, it is treated with a pulper to make the particles fine and increase the juice extraction rate.

4. Pressing and coarse filtration.

Commonly squeezed and centrifuged to extract juice. The coarse filtration was carried out with a sieve having a pore size of 0.5mm to reduce the insoluble solid content to less than 20%.

5. Clarification and fine filtration.

The method is to heat the extracted apple juice to 82--85 ° C, and then rapidly cool to promote the coagulation of the colloid to achieve the purpose of clearing the juice. It can also be treated with gum, tannin, bentonite, liquid concentrated enzyme, dry enzyme preparation, and the like. The treated apple juice is clarified and filtered using a filter to which a filter aid is added. The use of diatomaceous earth as a filter layer can also remove the smell of earthworms in apples.

6. Sugar acid adjustment.

Adding sugar and adding acid maintains the sugar-acid ratio of the juice at 18:1-20:1, the finished sugar content is 12%, and the acidity is 0.4%. The soluble solid content in natural apple juice is 15%-16%.

7. Degassing

If no concentration is required, the clear juice can be degassed.

8. Sterilization

The juice is rapidly heated to above 90 ° C for a few seconds to achieve high temperature instant sterilization.

9. Packaging

The sterilized juice is quickly placed in a sterilized glass bottle or tinplate canister and heat sealed. Cooled quickly to 38 ° C after sealing, so as not to damage the nutrients of the juice.

A typical case of hybrid juice beverage production

1 homogenization: temperature above 40 ° C, pressure 15 to 20 MPa.

2 degassing: vacuum degassing method, temperature 45 ° C, vacuum degree 0.088 MPa.

3 Sterilization: Using a plate heat exchanger, the medium is steam or hot water, and rapidly heated to 90-95 ° C for 1 minute.

4 Filling: The sterilized juice is cooled to 80 ° C or higher through a plate heat exchanger, filled into a bottle that has been sterilized and preheated, and then inverted for 10 minutes after capping.

Plate heat exchanger solution

1. Sterilization process

Hot side: water or steam inlet temperature 100 to above

Cold side: juice outlet temperature is about 90-95

             Plate material: 316

             Gasket: EPDM

2. Filling process

Hot side: juice: imported 90-95 outlet about 80 degrees

Cold side: water, normal temperature water

            Board material: 316

            Gasket: EPDM

Application of Plate Heat Exchanger in Beer Production

Beer has become an indispensable part of mass consumption. Beer production process mainly includes malt preparation, malt juice manufacturing, fermentation, filtration sterilization, filling and packaging. After filtration, the malt is processed by the boiling mash kettle and then the malt juice is obtained. The wort needs to be cooled by the plate heat exchanger to the fermentation inoculation temperature before fermentation then can be carried out to achieve higher fermentation efficiency. After the fermentation, the draft beer is obtained, and the draft beer is cooled down to a suitable storage temperature by a plate heat exchanger and then other treatments are carried out.

In the beer brewing process, a plate heat exchanger is used to cool down beer/wort.

Boiling wort needs to be cooled down very quickly for several reasons.

First of all, it needs to be cool enough for the yeast to survive. Second, cooling it limits the production of sulfur compounds and other contaminants during the cooling process. These compounds are associated with off-flavors in the finished beer. Finally, some proteins need to be thermally shocked in order for them to precipitate.

How Can You Cool Down Wort as Quickly as Possible? -Use a Plate Heat Exchanger.

Use plate heat exchanger to cool down the wort as quickly as possible. Usually use a flat plate or counterflow heat exchanger. A plate heat exchanger is a device that transfers heat from one fluid to another. Water, initially at a low temperature and used as the coolant, is being heated up while the wort is being cooled down. Flat plate heat exchanger used to cool down beer at a local brew-your-own-beer establishment. The following picture shows a flat plate heat exchanger. These types of heat exchangers are very popular due to their compact size. Many brewers also use counterflow heat exchangers.

Using a heat exchanger is not only the fastest way to cool down your wort, it is also the most efficient. Indeed, most of the heat taken form the wort is transferred to the water. This water can then be reused to steep the next batch of malted barley. This way, no energy is wasted.