What are the main steps in a juice production line?

A complete juice production line typically follows a structured series of processes designed to ensure product quality, safety, and efficiency. Here’s a step-by-step overview:

1. Fruit Sorting & Washing
   Raw fruits are sorted to remove defective or rotten pieces. Then, they are thoroughly washed using bubble, brush, or spray-type washers to eliminate dirt, pesticides, and surface microbes.

2. Crushing & Pulping
   Fruits are crushed or pulped to break down the structure and release juice. The method depends on fruit type and texture—soft fruits need gentle pulping, while firm fruits may require pre-cutting or two-stage crushing.

3. Juice Extraction
   Juice is extracted using methods like cold press, centrifugal separation, or hydraulic pressing. The choice affects juice yield, clarity, and nutrient retention.

4. Filtration & Clarification (Optional)
   For clear juices, filtration removes suspended solids. Enzymes may be added to assist clarification. This step is optional for cloudy or fiber-rich juices.

5. Pasteurization / UHT / HPP

   • Pasteurization heats juice to kill pathogens while preserving flavor.

   • UHT (Ultra-High Temperature) treats juice at 135–150°C for longer shelf life.

   • HPP (High Pressure Processing) is a cold method used for premium products.

6. Homogenization
   Ensures a uniform texture by breaking down pulp particles—important for smoothies or mixed fruit beverages.

7. Filling & Packaging
   Juice is filled into bottles, pouches, or cans using sterile or hot-fill systems, depending on the preservation method.

8. Labeling & Storage
   After sealing, products are labeled (manually or automatically), coded for traceability, and stored under appropriate conditions (ambient or chilled).

KAAE provides turnkey solutions for each of these steps, from fruit receiving to final packaging—ensuring hygienic design, energy efficiency, and smooth line integration.