Fruit juice processing (Practical Action Brief)

184 bytes added, 01:58, 2 April 2008
Juice extraction
== Juice extraction ==
In the case of citrus, this is easily done with a hand presser or a revolving citrus 'rose', Figure 1. Other fruits such as mango, guava, soursop, etc require pulping - that is, after peeling and stone removal, the flesh of the fruit is pushed through a perforated metal plate. For this process, there is a range of equipment available from the small 'Mouli Legume' and several versions of hand-powered pulper/sieves, all of which force the fruit pulp down through interchangeable metal strainers, Figures 2 and 3.
[[Image: Fruit_juice1.jpg |thumb|Figure 1: Hand Presser]]
[[Image: Fruit_juice2.jpg |thumb|Figure 2: Hand powered pulper]]
[[Image: Fruit_juice3.jpg |thumb|Figure 3: Hand Power pulper]]
At slightly higher production levels, it is necessary to use a power source, and the multi-purpose Kenwood Chef food mixer, is strongly recommended. This has a pulping attachment rather similar to the Mouli Legume and in addition can be used for liquidising etc.
For large-scale production, an industrial pulper-sieving machine is necessary. This also acts by forcing the fruit pulp through a fine cylindrical mesh. These cost, however, upwards of £2,500.
These factors are important because a customer will stop buying the products if the quality varies with each purchase.  
== Equipment suppliers ==