Decanters for fruit and vegetable juices
Fruit juice production with decanters
Decanters were developed as an alternative to conventional pressing systems in the fruit-juice industry and designed to increase flexibility, realize continuous processing, achieve high and steady yields with consistent product quality and operational efficiency. Decanters also deliver benefits through the removal of undesirable fruit components in the production of purée.
Vegetable juice production with decanters
Decanters were developed as an alternative to conventional pressing systems in the vegetable-juice industry and designed to increase flexibility, realize continuous processing, achieve high and steady yields with consistent product quality and operational efficiency.
Trub treatment
Decanters also help enhance the operational efficiency of fruit- and vegetable-juice production by helping to recover juice from sediments (lees from fining, gross lees) .
Pectin production
Decanters may be employed to remove raw extract produced with fresh fruit peel from the pomace; separators may then be used in a further stage to clarify this raw extract. Decanters may also be used following the subsequent precipitation process.
Retentate treatment
So-called retentates will be produced if ultra-filtration is employed to achieve very fine clarification. These possess a high solid content which may concentrated to recover valuable juice using decanting technologies.
Waste-water treatment
Peeling, rinsing and other waste water from fruit- and vegetable-juice production generate disposal costs that every business needs to minimize. These costs may be reduced by clarifying and concentrating these waste waters with the help of decanters.
