In the fruit juice industry many types of fruit are being processed into
concentrates. The quality of these products depends on the seasonal conditions,
type of fruit, and processing method. The demand for high quality products at
an acceptable price is forcing the juice industry towards new technologies to
create a beverage that looks and tastes fresh.
QUALITY IS OF THE ESSENCE.
Freeze Concentration maintains the original product quality and
characteristics.
All unit operations can contribute to get an optimal
quality/price ratio. In the citrus industry freeze concentration technology is
used because of its unique retention of aroma's in the process for producing
various high quality citrus products.
Freeze concentration is easily applied for various juice products including
orange, grapefruit, berry fruits and many other fruit varieties. No other
technology can provide as high quality concentrate as efficiently as freeze
concentration. Selective water removal at freezing temperatures ensures total
retention of all of the original flavor and aromas. The reconstituted products
are comparable to fresh. Reconstituted juices compete with juice “not from
concentrate”. It has the same quality characteristics while the price can be
lower.
The water removed from the product is testimony to the quality of
the concentrate. It is clean enough to be directly reused within the process.
Washcolumn with orange juice
Reasons for the freeze concentration of Fruit juices:
- Reduction of transportation cost
- Reduction of storage cost
- High quality concentrates as ingredients
- Good and economical alternative for "Not from concentrate" products
- Retain all natural properties of fresh product
- Provide a natural base for the development of new products