Navel orange, citrus, grapefruit, lemon processing machine and production line

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Navel orange, citrus, grapefruit, lemon series production lines mainly include pre-treatment equipment, the most advanced juicing equipment in China, orange juice concentration equipment, asteurization and UHT tube filling and essential oil extraction equipment etc.


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At the same time of obtaining high quality concentrated orange juice (NFC juice / pulp), this line can be get high-value-added by-product-essential oil. Especially, this line suitable for NFC fresh juice processing. It can produce clear juice, turbid juice, concentrated juice, fruit powder, fruits jam.

orange juice machines
orange juice extractor

Navel orange, citrus, grapefruit, lemon processing machine and production line mainly consists of bubble cleaning machine, hoist, selector, juicer, enzymolysis tank, horizontal screw separator, ultrafiltration machine, homogenizer, degassing machine, sterilizer, filling machine, labeling machine and other equipment composition. This production line is designed with advanced concept and high degree of automation; The main equipment is all made of high-quality stainless steel, which fully meets the hygienic requirements of food processing.

Navel orange, citrus, grapefruit, lemon processing machine and production line package: glass bottle, PET plastic bottle, zip-top can, aseptic soft package, brick carton, gable top carton, 2L-220L aseptic bag in drum, carton package, plastic bag, 70-4500g tin can.

The soluble solid content of orange is more than 14%, up to 16%, with sugar content of 10.5% ~ 12%, acid content of 0.8 ~ 0.9%, solid acid ratio of 15 ~ 17:1.Compared with American navel oranges, soluble solids content was 1 ~ 2 percentage points higher, and soluble solids content was 1 ~ 3 percentage points higher than Japanese navel oranges.

The maturity of orange has an effect on the content of juice, soluble solids and aromatic compounds. Generally, 90% of the raw materials are required to be mature, the color is bright, and the fruit aroma is pure and rich. In order to prevent impurities from entering the juice, the fruits must be washed before juicing, and then the pest, immature, withered and injured fruits should be removed.

The appearance of citrus fruits contains essential oil, ramine and terpenoids, which results in terpenoid odor. There are a lot of flavonoid compounds represented by naringin and limonene compounds represented by limonene in peel, endocarp and seed. After heating, these compounds change from insoluble to soluble and make the juice bitter. Try to avoid these substances from entering the juice.


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