Concentrate
Fruit Juice and Puree Evaporation System
A vessel, exchanger and pump arrangement for removing water from a specified juice or pulp stream.
Vacuum evaporation with a defined product circulation path
Concentrate equipment for fruit processing
Remove water only where the finished product specification calls for concentration.
- Incoming boundary
- Juice or pulp with stated solids and thermal sensitivity.
- Required output
- Concentrate with an agreed quality and solids measurement.
Selection boundary
The selected evaporation architecture must prove residence, fouling and product quality on the actual duty.
Filter this processing task →Selection guides for this stage
Review the equipment differences
Equipment selection
Evaporation vs Heat Treatment: Different Fruit-Product Duties
Distinguish water removal for concentrate production from controlled heat treatment for a selected product and packaging route.
Read the selection guide →Review by fruit
Fruit-specific preparation notes
01 · Pome fruit
Apple, pear and quince
Firm fruit that can be washed, inspected, crushed and then pressed or pulped.
Apple · Pear · Quince
Review this fruit route →02 · Berry and small fruit
Grape, berry and small fruit
Fragile or small fruit where transfer, crushing and pressing need gentler handling.
Grape · Raspberry · Blueberry · Blackcurrant · Strawberry
Review this fruit route →03 · Tropical and fibrous fruit
Mango, pineapple, guava and passion fruit
Fibrous flesh, peel and seeds that make pulping, finishing and passage sizing central.
Mango · Pineapple · Guava · Passion fruit · Papaya
Review this fruit route →Define the complete supply boundary.
Record feeding, product/reject transfer, utilities and controls alongside the core machine. Ask which interfaces are supplied and which remain with existing equipment.
Enquire about concentrate