VACUUM EVAPORATING IN FRUIT PROCESSING

Nowadays different kinds of Fruit Processing line machines are available in the market. But the basic working and components behind these machines are almost same. The supreme intention behind the invention of the Fruit Processing line is for preserving the organoleptic properties of the fruit like its aroma and color at its best level. The best suited process for preserving the fruit is thermal treatments. This will give a microbial stability and the temperature must be evaluated to avoid the protein degradation of the fruit. The process of thermal treatment over fruits is depends on the pH value of the fruit. The acids like citric, malic or tartaric will gives a pH value of the range between 1,5–4,5. The thermal treatment is a careful combination of temperature range and time period.

For the thermal treatment, if there is a presence of air the chances of oxidation of the fruit are very high. For avoiding the risk of this oxidation process the entire process is taking place in a vacuum condition. For this a Vacuum Evaporator is using.

The evaporation process will removes the entire water and other solvent contents from the fruit. The process of evaporation helps to concentrate fruit pulp. The fruit pulp can concentrate by two methods but the suitable method is adopted depending on the nature of fruit pulp. Forced circulation vacuum evaporator is used for puree and pulpy juices. For this centrifugal circulation pumps forces the fruit pulp to go through a tabular heat exchangers. For clear juices multiple effect vacuum evaporators also called falling film type vacuum evaporators are using.