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GEA Mechanical Equipment engineering for a better world

Systems and Processes from


GEA Westfalia Separator for the
Fruit-Processing and Juice-Making Industries
3
GEA Westfalia Separator
4 1. Introduction

6 2. Fruit and Vegetables as Raw Materials
6 2.1 The anatomy and physiology of fruit
and vegetables
7 2.2 Definition of raw material
7 2.2.1 Fruit and vegetable juice
8 3. Production of Fruit and Berry Juices
8 3.1 Production of apple juice by centrifugal
separation technology and dynamic
filtration
9 3.1.1 Milling apples before extracting the juice
10 3.1.2 Producing natural cloudy apple juice
(single strength)
12 3.1.3 Producing apple juice by applying
enzymes
13 3.1.4 GEA Westfalia Separator frupex

process
for producing clear concentrate
15 3.1.5 Performance data for decanter extraction
of juice from apples
15 3.1.6 Yield
15 3.2 Production of grape juice
16 3.3 Plum / date and cherry as examples of
stone fruits
16 3.3.1 Date juice concentrate / liquid sugar /
feed yeasts
18 3.3.2 Cherry
19 3.4 Currants and strawberries as examples
of berry fruits
20 3.5 Production of pure
21 4. Special Applications
21 4.1 Processing residuals
21 4.2 Treating trub using decanters or separators
22 4.3 Concentrating retentate
24 5. Tropical Fruits
24 5.1 Pineapple
24 5.1.1 Processing beverage juice
26 5.1.2 Mill juice production
26 5.2 Mango
26 5.3 Banana
26 5.3.1 Banana juice
27 5.3.2 Banana pure
27 5.4 Pomegranate
29 6. Production of Vegetable Juices
29 6.1 Carrot juice
31 6.2 Producing beetroot juice
32 6.3 Producing pulp concentrate and
juices with a defined pulp fraction
34 7. Secondary Plant Metabolites from
Natural Raw Materials
35 8. Herb Extracts / Special Juices /
Nutraceuticals
36 9. Systems for the Juice-Making Industry
36 9.1 Decanters
37 9.1.1 GEA Westfalia Separator varipond


reliable mastery of solids concentration
37 9.1.2 Drive systems
38 9.2 Clarifiers high product quality
and yield
38 9.2.1 GEA Westfalia Separator hyvol


and hydry

machines
cover the full capacity range
40 9.2.2 GEA Westfalia Separator ecoplus
separators for economic production of
juice in the low capacity range
40 9.3 Rotary brush strainer and hydrocyclone
41 9.4 Ceramic membrane filtration
43 9.5 Line and control system
better from a single source

44 10. Summary

46 11. Literature
Contents
1. Introduction
The fruit juice industry is a comparatively young
sector. Juice has only been produced on a large
industrial scale since the 1940s, when the first
evaporator for citrus juices was developed in the
USA. As hygiene standards became stricter, the
products acquired a longer and longer shelf life
a key condition for the continuous growth of the
manufacturing companies.
While markets in China, India and Eastern Europe
are still growing today, the Western markets of
Europe and North America are now experiencing
cutthroat competition.
In these saturated markets, niche products such
as those made from tropical fruits or so-called
superfruits, premium juices (NFC not from
concentrate), pure, organic juices or products
focusing on secondary plant metabolites are now
becoming more and more important. If you look
around the beverage section of a supermarket
these days, you will discover a fascinating variety
of fruit and vegetable juices. Virtually no other
segment in the food industry is characterized by
such a high degree of product diversification.

A healthy diet is more of an issue than ever. This
explains the current success of superfruits such as
acai, goji berries, acerola, cowberries, cranberries
and buckthorn berries.
Juices are made from these fruits not just because
of taste, but primarily because of their nutritional
values. The high level of antioxidants, which are
ascribed a prophylactic effect against cancer, and
other diseases, promises added value which is
causing more and more consumers to reach for
these products.
These innovative products have resulted in
new demands on an industry in which high
yield has always had absolute priority. The
focus is increasingly on machines which are
easy to clean, sealed for maximum hygiene,
processing without oxygen to reduce oxidation
and particularly rapid, yet gentle juice extraction.
GEA Westfalia Separator supplies customized
processes and process lines for these and many
other challenges.
Centrifugal separation technology is still at the
heart of cost-conscious production of high quality
juice. It ensures optimum initial clarification
before filtration, with minimal loss of juice.
GEA Westfalia Separator

hydry

and hyvol


centrifuges provide the right concept for every
requirement, depending on whether high yield
or maximum throughputs are required. The
GEA Westfalia Separator frupex

method
shows how it is possible to combine a gentle
manufacturing process with maximum economy.
The perfect complement is membrane filtration
using ceramic elements. It has proven its worth in
the most difficult applications and its rugged filter
membranes and minimal costs are convincing.
As the solids are concentrated to the maximum,
product losses are extremely slight. Retentates no
longer require follow-up treatment. This modern
filtering technique has a very wide variety of
applications with colored juices, too and
is successful wherever centrifugal separation
technology reaches its natural boundaries. Further
potential applications include peeling water
clarification and processing of excess product
from the canning industry or from the fresh fruit
and vegetable trade.
1 2
6
7
8
9
11
12
10
14
13
Fig. 2 Section
through the grape
5
3
4
4
6
GEA Westfalia Separator
2. Fruit and Vegetables as Raw Materials
2.1 The anatomy and physiology of
fruit and vegetables
Processing of the following natural products is
outlined below:
Pomes (apples, pears, quinces, etc.)
Stone fruit (cherries, plums, peaches, apricots,
etc.)
Berries (currants, gooseberries, strawberries,
raspberries, blackberries, bilberries, etc.)
Grapes
Tropical fruits (pineapple, mango, banana,
pomegranate, etc.)
Vegetables (carrots, beetroot, radish,
horseradish, celery, etc.)
Plant extracts
Fig. 2 shows a section through a grape. Three
clearly distinct areas of tissue can be made out:
Exocarp (skin)
Mesocarp (flesh)
And the area for seeds or pips
The skin of the berry has a primarily protective
function and usually contains only limited
fractions of valuable juice. In red grapes, this
area contains the tannins and anthocyanins.
The latter are enclosed in sac-like dye containers
enclosed in membranes within the cells. The
cells in turn are very small and have a stable cell
wall. There are almost no intercellular spaces.
Although the properties and composition of the
raw material and of the products made from this
vary considerably, the anatomy and physiology
of these edible higher plants are similar. The
fundamental relationships between them will be
illustrated using the examples of the grape and
the apple.
The mesocarp, which dominates in terms of
quantity, contains a great many large cells (up to
a thousand times larger than the skin cells) which
contain almost all the characteristic and desired
constituents. The liquid in the vacuoles of fruit
and vegetables contains sugar, acids and salts in
solution. The walls of the cells of fruit flesh are
very thin, some of them even collapsing during
the ripening process.
This creates intercellular spaces which, in addition
to the liquid, also contain relatively large quantities
of air. Even slight mechanical manipulations are
usually sufficient to destroy these cells.
The third important area contains the seeds
or pips. These are often very hard and usually
contain large quantities of tannins, so damage to
them should be avoided during processing.
The fine structure of this cellular tissue can be
seen in Fig. 3 in the example of an apple. Its
structure means that each cell has 14 adjacent cells
from which it is separated by a central lamella
consisting largely of pure polygalacturonic acid
(pectin).
The primary wall responsible for stability and
elasticity is attached to the central lamella.
Seed
7 Endosperm
8 Coat
9 Embryo
Structure of the grape:
Pericarp
1 Exocarp (skin)
2 Locule
3 Septum
4 Mesocarp (esh)
5 Cuticle
6 Peripheral vascular bundle
Vascular bundles
10 Ovular
11 Central
12 Peripheral network
13 Start of stem
14 Brush
Microfibrils made of cellulose for wall stability are
embedded in pectins, proteins and hemicelluloses
of very different structures. These hydrocolloids
form the basic amorphous structure which
facilitates the metabolic processes of the cell.
If fruit contains a lot of pectin (currants, for
example, but also certain types of grape), this
has a great deal of water bound in it and this
makes it more difficult to obtain liquid from
the vacuoles. To obtain juice economically, it is
normally beneficial to break the pectin down
using enzymes.
To extract the juice from fruit and vegetables, the
cell walls have to be broken open at a minimum
of one point. In practice, this is usually achieved
by a combination of mechanical and enzymatic
measures, supported by high temperatures with
certain products. Heating mashes makes the
cell membranes permeable to juice. Some of the
pectins are hydrolyzed by heat in this process.
In process technology terms, the actual juice
extraction which follows destruction of the cells
is a separation of solid and liquid into serum
and pulp or juice and pomace. If the phases are
separated in presses, the active principle is the
difference in pressure. The juice finds a way out
through the insoluble constituents of the mash.
With decanters, the active principle of separation
is centrifugal force, which separates the liquid and
solids on the basis of their differing densities.
Depending on how the fruit has been pretreated and
the phase separation technique, the juice obtained
contains a certain quantity of trub substances.
The particle size of these trub substances ranges
from the colloidal to the coarsely-dispersed, in
other words from less than a micron to several
millimeters. The particles are essentially made
up of fragments of cell wall, mainly skin, and
accordingly contain high quantities of pectin,
cellulose, minerals, proteins, lipids and tannins.
As in natural cloudy apple juice, they can also
include reaction products that originate from the
cell compartmentalization being broken up in the
milling stage. Some or all of these particles are
removed as processing continues.
2.2 Denition of raw material
2.2.1 Fruit and vegetable juice
Only healthy, unfermented fruit/vegetables
suitable for consumption and sufficiently ripe
may be used to make fruit and vegetable juices
and products (semi-finished products) derived
from them. In addition to raw fresh produce,
it is also possible to use products which have
been chilled to extend their lives. However, no
constituents essential for the production of juices
may be removed.
Certain codes (AIJN Code of Practice) are used to
characterize the individual products in Europe.
These codes are available for the following, for
example:
Apple and pear juice (pome fruit)
Apricot and sour cherry juice (stone fruit)
Blackcurrant and raspberry juice (berry fruit)
Orange, grapefruit and lemon juice (citrus
fruit)
Pineapple and mango juice (tropical fruit)
Vegetable juices can be made from:
Root vegetables (carrots, beetroot, radish,
horseradish, celery, etc.)
Perennial vegetables (rhubarb, asparagus)
Tuberous vegetables (potatoes)
Leaf and flowering vegetables (spinach,
cauliflower)
Fruits (tomatoes, bell peppers, cucumbers,
pumpkins)
Leguminous vegetables (peas)
In terms of quantity, carrot and tomato juice
dominate. In the production of juices from
medicinal plants, comparable production
processes are frequently employed, which is why
valerian and nettle should be included here. For
the sake of completeness, it should be mentioned
that beverages can also be made from cereal
mashes treated in different ways.
7
GEA Westfalia Separator
Fig 3 Anatomy of apple tissue
a: Cross-section; b: Electron microscope image,
freeze-dried material; c: Peel; p: Flesh
100 m 100 m
aa
pp
b
10 m 10 m
cc
8
GEA Westfalia Separator
3.1 Production of apple juice by
centrifugal separation technology
and dynamic ltration
Fig. 4 shows applications for centrifugal
separation technology in the different processing
stages from the apple to the end product. Clear
concentrate dominates in terms of quantity, but
the production of natural cloudy juices with
and without concentration (single strength)
has become more and more established in
recent years.
Decanters have been used for some years now to
extract the juice from the fruit and to concentrate
the trub or retentate. Polishing following juice
extraction/fining is the responsibility of self-
cleaning separators. Ultrafiltration using ceramic
membranes gives the juice the required clarity.
3. Production of Fruit and Berry Juices
Fig. 5 Eccentric screw pump with force-feed
and connected macerator
3.1.1 Milling apples before extracting
the juice
The first important process technology step
in the production of apple juice is to mill the
apples. Particle sizes from 5 8 mm diameter are
the objective for presses, 3 5 mm for decanter
use. The mechanical destruction of the cell tissue
eliminates its compartmentalization and combines
the enzymes inherent in the fruit with the liquid
in the vacuoles. Uncontrolled oxidation processes
and pectin degradation occur immediately, as do
trub-forming reactions.
The following properties are required of a system
to mill whole apples:
Sealed system which does not increase
the quantity of air naturally present in the
intercellular spaces. This significantly reduces
foaming and consumption of ascorbic acid.
Narrow range of particle sizes as a function
of ripeness. If the pieces of apple are too big,
this will result in a lower yield; if they are too
small, they will increase the colloid content
of the juice and make phase separation
more difficult.
The fast-running grinding or hammer mills which
are usually used only satisfy these requirements to a
certain extent. Fig. 5 shows a system designed
specifically for the requirements outlined
above. An eccentric screw pump which is
force-fed by a filled raw material hopper
upstream ensures that the apples are initially
milled and then feeds a macerator in the
immediate vicinity within the sealed system; the
macerator has an interchangeable hole plate and
cutting head.
The number of cutting plates in the macerator
varies. This allows individual adjustments to be
made to suit the state of the fruit. Ripe apples
need to be coarsely cut; underripe apples need a
more intensive milling process.
The hopper above the eccentric screw pump
maintains throughput at a constant level. If
necessary, it is fed via a metal detector and it
controls its filling level by means of min. / max.
sensors. A mash buffer tank is consequently not
required on the short route to phase separation.
Following milling, further treatment of the mash
depends on operational objectives. The variants
below are found in the field:
Direct juice extraction without mash stacking
or storage, usually to produce single-strength
juices
Addition of enzymes to the mash in the cold
state
Addition of enzymes to the mash at
heightened temperature (approx. 45 C)
Total liquefaction
In practice, these options are combined with the
addition of ascorbic acid to prevent browning.
10
GEA Westfalia Separator
3.1.2 Producing natural cloudy apple
juice (single strength)
Natural cloudy apple juice is becoming more
and more popular due to its image as a natural,
healthy product. 20 to 25 percent of all apple
juice in Germany is consumed in the natural
cloudy state.
The consumer expects the trub in natural cloudy
juices to remain evenly distributed, in other
words, not to settle. Several physical variables
are responsible for the suspension stability of the
substances which create turbidity:
Particle size
Particle density
Serum viscosity
Particle shape
Particle charge
Fig. 6 compares the particle size distributions of
juices extracted by decanter and by press. In
decanter juice, 60 percent of the particles are
smaller than 1m, whereas in press juice, this
figure is only 20 percent.
The key factor in the production of natural
cloudy juices is rapid processing. Pasteurization
must follow immediately after extraction of juice
to inactivate the natural enzymes in apple.
Fig. 7 shows the change in particle sizes due to
the effect of an added pectolytic enzyme. Damage
to the hydrocolloid sheath of the particles causes
the particles to agglomerate. This results in
clarification of the juice. A similar reaction is
caused by the fruits own enzymes contained in
the juice when it is left to stand.
To produce a juice high in trub content, a regular
milling step can be followed by an ultrafine
milling step. A variety of systems is in use, the
following results were obtained in the field with
a GCE 535 with Westfalia Separator

varipond


in combination with a toothed colloid mill.
10
9
8
7
6
5
4
3
2
1
0
0.1 1 10 100
Particle size [ m ]
P
e
r
c
e
n
t

p
r
o
p
o
r
t
i
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b
y

v
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r
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l
a
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e
d

t
o

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l

v
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l
u
m
e

o
f

a
l
l

p
a
r
t
i
c
l
e
s
11
GEA Westfalia Separator
16
14
12
10
8
6
4
2
0
0
.
0
5
0
.
3
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1
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2
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2
05
0
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0
Particle size [ m
]
T
im
e
[ m
in
. ]
P
e
r
c
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n
t

o
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t
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a
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p
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e
s
Fig. 7 Trub breakdown with pectolytic enzyme preparation
The whole of the sealed process, from milling the
apples to the trub-intensive apple juice, ideally
takes only a few minutes. Investigations at
Wdenswil College in Switzerland showed that
the apple flavor starts developing immediately
after milling. The flavor initially becomes more
intense until the desired fresh apple note is lost
after a while.
It was not possible to match this reaction / subjective
perception to a specific chemical compound. The
result recorded was that the most intensive and
best flavor is achieved about ten minutes after
the apple has been milled. These processes should
then be inhibited by thermal pasteurization.
The proportion of stable turbidity is higher than
with conventional pressing technology. Viscosity,
on the other hand, is in the usual range between
1.5 and 2 cStokes.
If a particularly high-viscosity juice with values of
over 3 cStokes is to be produced, it is necessary to
heat the mash to 45 50 C. Light-colored juices
with stable and not overly intensive turbidity
require ascorbic acid be added to the mash before
centrifugation. At no time can the mash stand
and come in contact with air. Under certain
circumstances, a protective gas blanket can be
used over the process line.
Prognosis for stable juice turbidity in the bottle
It is possible to predict the subsequent turbidity
of the juice using a simple prognosis test.
Changes in comparison to the level of turbidity
directly after juicing are due to sedimentation of
coarse particles and changes in structure during
subsequent development.
Turbidity stability is measured by a centrifugation
test. Turbidity stability (percent T) is given in the
form of the turbidity of the supernatant following
centrifugation (Tz) as a percentage related to the
turbidity of the juice before centrifugation (To).
This test is based on the match between the
turbidity in the supernatant of the centrifuged
juice and the turbidity in a juice which has been
stored in a bottle for a year.
The following holds true:
T0 = turbidity measured in turbidity units (TE / F)
in the shaken sample of juice.
Tz = turbidity in the supernatant following
centrifugation (15 min. at 4200 g in TE / F).
% T = turbidity stability = proportion of turbidity
in the supernatant related to the original turbidity
in the shaken sample of juice.
Fig. 10 shows the turbidity and turbidity stability
of two apple juices, comparing production by
press and decanter.
12
GEA Westfalia Separator
Fig. 9 Toothed colloid mill
Fig. 10 Turbidity and turbidity stability of two apple juices,
comparing production by press and decanter
These data show that with both techniques, around
half the original turbidity will remain stable in
suspension, but the decanter juice has three times
greater turbidity intensity compared to press juice.
3.1.3 Producing apple juice by adding
enzymes to the mash
Technical enzyme preparations have been an
important constituent of fruit juice manufacture
since the 1930s. They were initially used to
clarify and depectinize juices and then in
the early 1970s, for adding enzymes to apple
mash. The pectolytic enzymes usually used
have polygalacturonase as their primary
activity and pectin esterase as their secondary
activity.
In addition, they may contain amylase, cellulase
and protease activities. Pectolytic mash enzymes
primarily hydrolyze the somewhat less esterified
pectins of the central lamella.
Addition of enzymes to the mash speeds up
juice extraction and increases yields. Ripe and
usually very soft apples, in particular, are virtually
impossible to press and juice economically
without the addition of enzymes.
Apple mash to which enzymes have been added
is particularly easy to juice using a decanter. The
reduction in viscosity achieved by the action of the
enzymes together with the elevated temperature
lead to higher outputs and better degrees of
clarification in the production of juices. The
1-stage process combines high yields with good
juice quality, though it is virtually impossible to
produce cloudy juices when enzymes are added
to the mash.
The technical equipment required to produce
juice by adding enzymes to the mash consists of
an apple mill, mash temperature control device,
enzyme-dispensing station and a dwell tank for the
enzymatic reactions. Subsequent phase separation
with the decanter enables yields of 90 percent and
over to be achieved. A finisher separates off bits of
peel, pips and core, allowing the throughput of the
processing line to be increased. The parameters
which affect yield and quality are the activities of
the enzymes used, dwell time and temperature.
The combined use of pectinases and cellulases
finally leads to liquefaction of the mash.
Complete hydrolysis of sugar-containing
macromolecules causes the sugar content
of the juice to rise considerably, along with
the yield. The mash liquefaction process is legally
permitted only in certain countries.
13
GEA Westfalia Separator
Fig. 11 Decanter output in apple juice production (total liquefaction)
3.1.4 GEA Westfalia Separator frupex


process for making clear concentrate
Clear apple juice is usually produced by rediluting
concentrate. To this end, apple juice is produced
and then evaporated to the desired Brix content
of 70 to 72Brix following fining and filtration.
In the GEA Westfalia Separator frupex

process
(see page 14), the apple mash is juiced in
2-stages using decanters. The first decanter stage
corresponds to the production of natural cloudy
juices. Rapid processing (with or without the use
of enzymes) creates a premium juice of uniformly
high quality.
The pomace with much of its moisture removed
is diluted with vapor condensate from the
evaporator immediately. It is discharged from
decanter I and is heated to a temperature of
about 45 50C. Following a reaction period,
phase separation is carried out again in decanter
II. Adding enzymes during the reaction period
increases yield and throughput. The second juice
does not have the quality of the primary juice
and is not usually suitable for the production
of cloudy juices. Ideally, it is processed into
clear concentrate.
Fig. 12 shows a GEA Westfalia Separator frupex


line with reaction tanks for degradation of pectin
by enzymes. The downstream separator is for
follow-up clarification. In the initial evaporation
stages, the flavor is removed from the juice
obtained in this way, and evaporation is continued
to create a semiconcentrate of approx 20Brix.
The semiconcentrate from which the flavor has
been removed has to be stabilized to prevent
subsequent turbidity due to reactions between
phenolic compounds and proteins. Fining agents
(such as bentonite, gelatine and Kieselsol) and /or
enzymes are usually used for this. Precise trials
need to be conducted beforehand to achieve the
best possible effect. Decanter juices have to be
treated differently than pressed juices because of
the different type of structure and concentration
of colloidal and coarsely dispersed trub
substances. Over the past few years, ultrafiltration
has become established as the method for
polishing the stable supernatant produced
during fining. Use of the ceramic membrane has
a range of benefits here, particularly the option of
concentrating the retentate to a solids content of
up to 90 percent by volume.
Fig. 12 GEA Westfalia Separator frupex

line
Raw material in
2-stage
milling station Initial addition of
enzymes
Addition of enzymes
Hot
water /
enzymes
1
st
stage
decanter
2
nd
stage
decanter
Initial evaporation /
flavor recovery
Clarifier
Reaction tanks
Cross-Flow Filtration
Evaporator
Concentrate tank
Other advantages include mechanical stability to
pressures of up to 100 bar and temperatures of
over 100C. The many advantages of this system,
in addition to its technology and engineering, are
described separately in Section 9.4.
Finally the semiconcentrate is adjusted to the
desired Brix content in the evaporator. Fig. 13
shows concepts for GEA Westfalia Separator
frupex

lines with the different machine types for


different processing outputs. Different outputs are
possible with different machine configurations.
The outputs quoted are based on yields of 90
percent or more for mashes to which enzymes
have been added.
Fig. 13 Example concepts for GEA Westfalia
Separator frupex

lines
14
GEA Westfalia Separator
3.1.5 Performance data for decanter
extraction of juice from apples
Fig. 14 summarizes the performance data for
decanter extraction of juice from apples. In
addition to the mechanical parameters, the degree
of ripeness and temperature of the apples and the
addition of enzymes play key roles. The values
relate to use in the first stage of the GEA Westfalia
Separator frupex

process. Output is about 25


percent lower in the second stage.
3.1.6 Yield
Since raw material is often expensive, the juice
must be obtained economically and at a high
quality.
The easiest way to represent the yield from
extraction of juice from apples is to figure how
many kg of juice have been obtained from 100
kg of mash.
Yields of 90 percent or more can be achieved in the
2-stage GEA Westfalia Separator frupex

process.
However, in order to get a rapid overview of yield,
it is possible to determine the dry substance in
the pomace discharged. These values can be
determined by using an infrared drying lamp
within 20 30 minutes.
3.2 Production of grape juice
In principle, all varieties which have a relatively
high acid content and produce aromatic juices are
ideal for grape juice preparation. Grapes should
be healthy and ripe and have an appropriate
must weight.
For production, the grapes should initially have
their stalks removed by a stalking machine.
Beyond this, no further pretreatment of the
grapes, such as additional pressing with rollers,
for example, is required for juice extraction by
means of decanters.
Adding enzymes to the mash of white grapes
before phase separation can increase the yield
and improve the degree of clarity of the juice
produced. The juice then has the flavor removed,
is subjected to an initial concentration process
and the semiconcentrate is fined and clarified
by ultrafiltration.
To prevent subsequent precipitation of
cream of tartrate, the contact method
is used in conjunction with the GEA
Westfalia Separator separation process.
Following this tartrate stabilization process, the
preconcentrated grape juice can be evaporated to
the desired Brix content.
The process for the production of red grape
juice is modified to extract the valuable phenolic
compounds, namely colors and tannins, from
the cells of the skins. For this purpose, with
red grapes, for example, the mash is heated to
80 85 C for 2 6 minutes and is then fed directly
to the decanter without any time to stand. The hot
juice is then vigorously exchanged with cold mash
on the countercurrent principle and cooled down
by a further cooling unit.
In the case of particularly pectin-rich varieties such
as the Concord grape, for example (Hot Concord
process), it is recommended that enzymes be
added to the mash following heating and cooling
but before it is passed to the decanter.
The following applications may arise for separators
and decanters in conjunction with ultrafiltration
during the production of grape juice:
Extracting juice from the grape mash
Clarifying the freshly obtained juice
Polishing the juice clarified and stabilized by
means of enzymes or by fining agents
Clarifying the retentate in conjunction
with ultrafiltration
Ultrafiltration
Cream of tartrate separation
15
GEA Westfalia Separator
16
GEA Westfalia Separator
The production of grape juice by decanter has
both qualitative and economic benefits compared
to the conventional process:
Gentle method
Better sensory quality
No filtration auxiliaries required
For red grapes, there are additional benefits:
Higher color yield
Continuous process
Simple cleaning
Flexible and reliable
Simple and space-saving
3.3 Plum / date and cherry as examples
of stone fruits
3.3.1 Date juice concentrate /
liquid sugar / feed yeasts
The growing requirement for foods means
that raw agricultural materials which were
once used only little or only locally are being
processed into usable, high-quality products.
The special decomposition method and
centrifugal separation mean that it is not only
possible to obtain juice, but also by-products for
food and animal feed or primary materials for
biotechnology and chemistry.
Fig. 15 Processing dates / plums into juice
Heating
Steam
Heating tanks
Feed belt
Clarifier Evaporator
Cross-Flow Filtration
2
nd
stage
decanter
1
st
stage
decanter
Stone removal
17
GEA Westfalia Separator
Making date syrup
During the production of date juice, the cooked
mash is juiced by decanters in two stages, the
first separation stage being to obtain direct
juice. In the second extraction stage, the sugar is
recovered once the separated date pomace from
the first stage has been remashed. This recovered
juice, with a reduced Brix content, is returned
to the diffusion stage as cooked juice. The date
pomace with the sugar removed can be broken
down further if required or used as animal feed.
The description of the process for processing dried
plums is similar to the application just described.
Description of line
Dates are cleaned intensively in a washing device
and fed via an inspection belt to either a tank
heater with stirrer or to a continuous steaming
screw. The stones are removed from the heated
dates which are then routed to the continuous
diffusion process. To this end, a partial-flow of
cooked date juice (second extraction stage for
sugar recovery) and fresh water (can be water
vapor) is added to the diffusion volume in a
particular ratio. After the required reaction time,
the hot date mash is passed to the first decanter
process stage for juicing and phase separation.
After being returned to the mash via agitator
tanks and heated for follow-up extraction (cooked
juice), the juiced solid phase passes through the
second decanter stage.
The extracted raw juice of the first stage (approx.
18 20Brix) is routed via a buffer tank straight
to the downstream clarifier for the juice-polishing
stage. The subsequently clarified raw juice is taken
to the evaporator for concentration via a Cross-
Flow Filtration system. The concentrate (approx.
70Brix) is processed further by the mixing unit
and the tube heater downstream for sterile filling
or tank storage.
Other applications for date processing include:
Addition of yeast to raw juices to create
baking and feed yeasts
Production of liquid sugar
Production of vitamins by fermenting sugar
Pharmaceutical products
Production of alcohol or vinegar
Process for making dried plums into juice
The fruit is heated, the stones are removed,
pectolytic enzymes are added, the mixture
is cooked for the required reaction time and
separated into juice and pomace in the decanter
when still hot. To increase yield, the pomace
can be rediluted and extracted again in the
second decanter.
The cooked juice with a reduced Brix
content obtained in this way is returned
to the first diffusion stage. The decanter
to be used for these extraction processes
is equipped with GEA Westfalia Separator
varipond

as standard.
Process for making fresh plums into juice
The decanter can likewise be used to produce
juices from fresh plums. Following milling and
removal of stones, the fruit is juiced directly. A
high-performance separator then polishes the
juice to filling quality. The decanter used in the
extraction process should likewise be equipped
with GEA Westfalia Separator varipond


as standard.
3.3.2 Cherry
To make cherry juice, the washed fruits can be
processed in different ways. Stone removers /
finishers can be used first to prevent a blockage in
the tubular heat exchanger downstream. Heating
is performed either by tubular heat exchangers or
by steam screw (blancher).
When juice is extracted by a decanter, it is not
absolutely essential to remove stones, but the
supply tank which feeds the decanter should be
equipped with a stirrer to prevent sedimentation
of the stones and to ensure a homogeneous feed.
No tannins or cyanogens are extracted in the
decanter itself.
The flavor is then removed from the juice obtained,
it is initially concentrated and enzymes are added.
The fining process which follows addition
of the enzymes is responsible for color
stability and intensity and trub quantity. An
ultrafiltration unit with ceramic filter elements
is now used for polishing. The juices filtered
with these membranes show that color loss
can be virtually ruled out in contrast to
polymer membranes.
Following polishing, the next step is the
evaporation process to the desired Brix content.
In addition to the two types of stone fruit already
mentioned, peaches, apricots, sloes or Cornelian
cherries can also be juiced with equal success.
The necessary process technology should be
modified accordingly.
Fig. 16 Process
for making
cherries into
juice
Raw material in
Finisher Heat exchanger
Cross-Flow Filtration
Evaporator
Initial evaporation /
flavor recovery
Tank for concentrate
Decanter
Milling
Addition of enzymes / fining
Tanks for addition of enzymes
19
GEA Westfalia Separator
3.4 Currants and strawberries as
examples of berry fruits
The main berry fruits are currants, gooseberries,
strawberries, raspberries, blackberries, blueberries,
cranberries, bog cranberries, buckthorn berries,
elderberries and barberries. All these types of
fruit can be juiced with a decanter and clarified
by ultrafiltration.
As a representative for the general principle of
processing berries, we will explain the process
technology and achievable outputs using the
example of blackcurrants.
Fig. 17 shows the processing of blackcurrants into
juice. The fresh or thawed berries are taken off the
stalks, milled, heated and have enzymes added.
This product then passes through a controllable,
gentle Mohno pump to the decanter, where the
mixture is separated into juice and pomace.
Further processing of the juice to obtain flavor,
followed by fining, filtration and evaporation is
in line with the GEA Westfalia Separator frupex


process.
However, the machine parameters and fining
sequence need to be adapted to the particular type
of berry.
Ultrafiltration is increasingly being performed
with the aid of a Cross-Flow unit, displacing the
traditional DE filtration. It is important here to
select the correct pore size. The ceramic membrane
with a very fine pore size has become established
in practice.
The key benefit of the ceramic membrane is its
ability to concentrate the solids in the retentate
to up to 90 percent. This minimizes juice losses
and renders awkward diafiltration unnecessary.
Compared to plastic membranes, discoloration is
reduced as well. This saves time and money for the
subsequent evaporation step. Further comments
about filtration with ceramic membranes are
summarized in Section 9.4.
Fig. 17
Process for
making
blackcurrant
juice
Raw material in 2-stage milling Heat exchanger
Initial addition of enzymes
Decanter
Cross-Flow Filtration
Evaporator
Tank for concentrate
Initial evaporation / flavor
recovery
Addition of enzymes / fining
20
GEA Westfalia Separator
Decanter type GCE 535 is fitted with GEA Westfalia
Separator varipond

. Outputs in line with Fig. 18


can be achieved with this setup.
3.5 Production of pure
In many cases, fruit is to be made not only into
juice, but also into pure or concentrated pure.
This semifinished product serves as a starting
material for the production of products containing
real fruit, such as smoothies and baby food. The
job of separation technology is to separate off
undesired particles such as pips, skins, stalk
residues and coarse tissue from the core area. The
milled flesh is intended to be evenly distributed
in the juice.
This task can likewise be performed with the
decanter. The focus here is not on maximum
clarification, but on classification. By selecting
suitable machine parameters, the undesired
constituents of the fruit can be selectively
discharged at a high level of dry substance.
Alternatively, a pure can be made with a finisher,
though there is almost no possibility in this case
of adjusting the consistency of the pure. If you
combine a finisher and a decanter, pures of any
specification can be produced. Concentrated
pures with a solid consistency are just as possible
as a more juice-like, liquid pure. The processing
line can then also be used to make juice.
Abb. 19 Production diagram for making juice and pures from apricots
Fruit
Finisher
Initial milling pump
KZE
Decanter
Sterile filling
21
GEA Westfalia Separator
4.1 Processing residuals
In addition to the production of juices, a whole
series of other products such as fruit cocktails are
also obtained from fruit. The canning industry
- factories processing pineapple or carrots, for
example - produces peeling waste and tops and
tails. Like second-quality produce (non-standard
growth), these constituents cannot be processed
by the factories directly. Yet these parts of the fruit
contain considerable recoverable quantities of
sugar and extract and are therefore juiced like the
fruit itself. Preparation of the mash is generally
modified and adapted to suit the requirements
in question.
Fig. 20 shows the processing output of pear
residues. The use of decanter technology allows
parts which used to be discarded to be processed
for further extraction.
4. Special Applications
4.2 Treating trub using decanters
or separators
Trub forms in a number of process steps in
fruit or vegetable processing and this has to
be separated off and concentrated as far as
possible in subsequent steps. Examples of this
are coarse trub (which settles very quickly in
fresh, conventionally pressed juice), fining trub
and retentate from the cross-flow facility. Yeast
sediment also forms during the production
of cider.
The following strategies can be employed to
reduce the burden on fruit juice manufacturers
of having to process the trub:
Minimize the trub fraction
Optimize trub processing
Minimizing the trub fraction
A fundamental approach to solving this issue is
to reduce the quantity of trub produced during
juicing. Different process technology methods for
extracting juice are available, with the lowest trub
level coming from the use of centrifugal separation
technology in a decanter. The solids content can
be reduced to a minimum and concentrated in a
separator to clarify the juice.
Optimizing trub processing
Sixty to eighty percent of this trub sediment
consists of recoverable juice. Phase separation can
be performed continuously by decanter without
auxiliaries and in a sealed system. The option
of processing very quickly maintains the juice
at optimum quality. Eighty-five to ninety-eight
percent of the solids are separated off,
guaranteeing that the juice returns directly
to the main flow. The solids themselves can
be dumped.
It is important that the trub which forms is
processed fresh and has not started to ferment.
If the trub has started to ferment, this can
considerably reduce the clarifying performance
of the decanter as a result of the carbon dioxide
which forms (trub floats).
Decanter type GCE 535
4.3 Concentrating retentate
Retentate is a by-product of cross-flow filtration
and essentially consists of retained trub particles,
which were unable to penetrate the membrane,
and valuable fruit juice. The characteristics of the
retentate (a high COD value, for example) often
result in correspondingly high disposal costs.
A higher concentration of solids in the retentate
leads to a lower overall volume of retentate. There
are system-related differences between polymer
and ceramic membranes here, ceramic allowing
a greater degree of concentration.
1. Secondary current separation of the retentate
circuit by separator
Depending on the system, the circulating
performance of the retentate circuit is 5 to 25
times greater than the flux rate (permeate flow).
The retentate becomes increasingly enriched with
solids and, from a certain concentration factor,
requires further processing in batches to recover
the valuable juice.
Cleaning cycles are determined by the formation
of a layer coating the membranes. If a separator
is used in the secondary current to the retentate
circuit, cleaning intervals and permeate output can
be considerably improved. At a secondary current
output of 10 20 percent of the circulation output
of the retentate, solids are continuously separated
and too great a concentration is prevented.
A similar effect can be achieved if the separator
is installed in the feed to the operating tank of
the ultrafiltration unit and initial clarification is
carried out on the whole of the juice batch.
In this case, the separator output has to be adapted
to the permeate output. With secondary current
separation in the retentate circuit, the centrifuge
can be smaller.

22
GEA Westfalia Separator
Fig. 21 Retentate treatment using a decanter
Retentate tank approx.
50 60 % (by vol.)
Juice < 0.5 %
(by vol.)
Decanter
Solids 25 30 % D.S.
Dilution with water
to 25 30 % (by vol.)
Heating 80 85 C
The solids from the centrifuge can be disposed of
with the pomace, so do not form a separate waste
flow. However, retentate is still produced in the
filter, even if in considerably smaller quantities.
As an alternative to the separator, the
decanter can also be used. It is more tolerant
of abrasive media such as bentonite and is
also suitable for elevated trub content in
the juice.
2. Concentrating the retentate in batches
using a decanter
A further option for processing retentate is to
collect it in a separate tank at the end of filtration
and to clarify it in parallel with regular daily tasks.
The retentate is diluted with water, then heated
to 80 85C and clarified in the decanter. The
clarified juice then has a residual solids content
of approx. 0.5 percent by vol. and can be routed
back into current production. The hard solids can
likewise be disposed of with the pomace again.
The dry substance of the solids is in the range of
up to 30 percent D.S.
As a result of this process running in parallel with
the regular juicing operation, the hourly rate of
this line can be relatively small and investment
consequently low.
23
GEA Westfalia Separator
24
GEA Westfalia Separator
5.1 Pineapple
Both decanters and separators are used to process
pineapples into juice. In principle, two different
products are obtained so-called mill juice (from
pineapple skin) and beverage juice from flesh
components. Beverage juice is used as juice;
mill juice is used purely for clear toppings in
the canning industry.
5.1.1 Processing beverage juice
After washing and sorting, the fruit arrives at
the Ginaca machine where it is mechanically
broken down into three components: cylindrical
flesh (the cylinders are then sliced as typically
done for canned fruit), peel and juice material.
This consists of the pineapple core, and the flesh
obtained from between the skin and the cylinder.
Some factories divert some of this material to
produce crushed pineapple a kind of pineapple
pure. The fruit is juiced by the traditional screw
presses which generate a high proportion of solids
in the juice. Screw presses are used in a 3- or even
4-stage arrangement.
5. Tropical Fruits
25
GEA Westfalia Separator
The discharging juice has 12 13Brix and a solids
content of up to 35 percent by volume. It may
contain undesired solids such as bits of peel. As
an end product, it is supposed to have a solids
content of 8 12 percent by volume for low-pulp
juice. For high-pulp juice, solids contents of 12
18 percent by volume are usual.
Clarification normally takes place at elevated
temperatures. There are two process technology
variants.
Initial clarification is performed by finishers
(strainers) which remove all coarse fibers. The
juice is then clarified by separators. Solids contents
in the juice produced may be set to between 2 18
percent by volume or lower.
The juice coming from the separator can be set
to the desired solids content by controlling the
throughput.
Alternatively, the juice can also be clarified
by decanter. This makes it possible to reduce
considerably the number of process stages
required for clarification because the finishers
(strainer units) are omitted.
The juice produced in this way is evaporated to
the desired concentration in multi-stage falling
film evaporators.
A specific variant for producing high-quality
pineapple juice is to use decanters with a 2-gear
drive to extract juice directly from the pineapple
mash. This process is based on the GEA Westfalia
Separator frupex

method which uses fewer


machines. The potential savings are considerable
here, and the quality of the end product can also
be improved, as the process time at elevated
temperature is shorter and associated heat damage
and oxidation are reduced considerably.
Fig. 24 Capacity of GEA Westfalia Separator

hyvol


separators in pineapple processing
26
GEA Westfalia Separator
5.1.2 Mill juice production
Mill juice is produced in a separate processing line.
The milled starting material (peel) is juiced in a
screw press and the juice produced is pre-clarified
in a decanter. Separation of any green bits of
peel is very important at this stage. Following
this clarification step, enzymes are added to the
juice, activated carbon is added to remove color
and the juice is then clarified in the ultrafiltration
unit. The product obtained is a colorless sugar
solution which is easy to concentrate and is used
as a topping for canned products. A particular
issue here is the overall economy of the process a
by-product replaces an expensive product (sugar)
in the topping liquid.
Overall, it should be remembered that hardly any
part of the fruit remains unused in the processing
of pineapple. The separated solids are usually
processed into brans which, in turn, are used as
animal feeds.
5.2 Mango
Mangos are almost always processed into pures or
concentrated pures. To do this, the fruit is washed,
possibly treated with steam and subjected to a
subsequent maturing process. The fruit is then
coarsely milled and heated in a heated screw. In
countries where it is grown, the fruit is often stored
until fully ripe and then cut up by hand. The stones
are then removed by a 2-stage finisher (strainer)
and the flesh strained. The pure is heated and
the classification process in the decanter removes
undesired solids. Fragments of stone, brown
specks and black specks can also be removed
by this process. The decanter also protects the
evaporator downstream from blockages due to
solids. Mango pure can only be produced in a
practical way without a decanter if cultivation
conditions are ideal and if virtually fiber-free
varieties (e. g. Kensington, Alfonso) are processed
and there is no concentration in the evaporator
(single-strength pure).
If the raw pure is very heavily loaded with
fragments of stone because of either poor
equipment or processing varieties which have
stones which fracture easily, it may make sense
to put in a separator downstream of the decanter
to remove the fragments entirely.
5.3 Banana
A small proportion of the worlds banana harvest is
processed into long-life products on an industrial
scale processing primarily banana juice
and pure.
The objective during processing is to avoid
oxidation and discoloration by blanketing with
CO

and / or adding vitamin C. The mash is then
brought to a temperature for adding enzymes
using tubular heaters. In order to prevent
polyphenol oxidase activity at this stage, the
mash can be heated to the relevant inactivation
temperature and then cooled down to enzyme
reaction temperature. The appropriate enzymes
allow a drastic reduction in viscosity to be
achieved. Once prepared in this way, the mash is
then easy to separate in a decanter.
There are two slightly differing process variants
depending on the end product required.
5.3.1 Banana juice
Immediately afterwards, the mash to which
enzymes have been added and which has been
initially clarified in the decanter needs to be
clarified again in a separator to obtain a clear
juice. The product runs through an ultrafiltration
process to remove the still colloidal components
of the juice.
Evaporation and sterile filling then follow.
The end product is usually sold as a natural fruit
sugar concentrate.
27
GEA Westfalia Separator
5.3.2 Banana pure
Compared to the previous method, the separator
is not required when making pure. The process
continues by evacuating air from the pure,
pasteurizing it and filling it under sterile
conditions.
Throughputs when processing bananas:
5.4 Pomegranate
The pomegranate originates from Western and
Central Asia, but this fruit has also been cultivated
in the Mediterranean region for hundreds of years.
Years ago, its high number of seeds was thought
to be responsible for its healthy properties, today
we know that this effect is due to a high content
of polyphenols and other bioactive substances.
Under the thick skin are up to 7 compartments
enclosed by membranes which contain the
numerous seeds. Each seed is surrounded by a
soft, fleshy, transparent pink to dark red aril.
Fig. 26 Process for making clear banana juice
Manual peeling and
inspection
Heater
Clarifier
Addition of enzymes
Decanter
Evaporator Cross-Flow Filtration
Milling
Initial evaporation
28
GEA Westfalia Separator
Processing
Following the obligatory cleaning and picking
over of the fruit, the first step is to break open
and remove the outer skin. The juicy fruit cells
thus obtained are gently opened in a squeezing
device and pumped into the decanter by an
eccentric screw pump. The decanter separates the
juice from the seeds and remaining solids. This
separation process is very gentle on the product as
it involves juicing very quickly in a sealed space.
The very gentle treatment of the seeds, which are
hardly damaged at all, ensures that extraction
of undesired polyphenols (e. g. tannins) can be
reduced to a minimum.
Directly after juicing, the juice is pasteurized to
inactivate microorganisms and the enzymes in
the fruit. The subsequent fining, filtration and
possibly evaporation steps are performed under
customary fruit processing conditions, though
taking account of fruit-specific requirements.
Fig. 27 Production diagram for producing juice from pomegranates
Fruit in,
cleaning
Breaking open
and milling
Evaporation Juice
Solids
Decanter
Plate heat
exchanger
Cross-Flow Filtration
Addition of enzymes
29
GEA Westfalia Separator
6. Production of Vegetable Juices
Various different process types are used to make
vegetable products, depending on the raw material.
Factories have different methods for preparing
produce, making the mash, obtaining juice and
finishing the product.
With most types of vegetables, especially tuberous
and root vegetables, a peeling or cleaning step
follows an intensive, multi-stage washing process.
A usually multi-stage mechanical process then
follows to prepare the mash, with mechanical
milling usually being supported by thermal and/
or enzymatic breakdown of the plant tissue. In
some cases, the vegetable mash is fermented with
a lactic acid culture.
The juicing process plays a key part in the
production of vegetable juices. The use of highly-
developed decanter technology results in rapid,
continuous and low-oxidation juicing. This makes
it possible to produce high-quality juices at high
yields under hygienic conditions. A defined
quantity of trub can also be added continuously
and directly to the juice fraction. If machine
parameters are adjusted, the decanter can quickly
and flexibly be adapted to raw material-specific
product requirements. Cleaning cycles for the
sealed process system and setup times are
minimized, as decanters are fit for CIP without any
restrictions. This ensures considerable hygiene
benefits and results in an optimum product from
a microbiological viewpoint.
The raw vegetable juice obtained is conventionally
processed. It is usually preserved by being heated
in a continuous process with subsequent sterile
storage. It is also possible to perform lactic acid
fermentation or concentration of the juice.
In European factories, the primary juices are
carrot, beetroot and celery. Small quantities of
juices and beverages are also made from asparagus,
rhubarb, white cabbage, spinach, onions, potatoes,
cucumbers and cereal mashes.
These products are also processed using separators
and decanters. The same applies to the production
of juices from medicinal plants such as valerian
or nettle.
A juicing process is not normally used in the
production of vegetable pulp. This method of
extending shelf life and intermediate storage
is similar to the production of vegetable juice
described.
6.1 Carrot juice
The short shelf life of carrots and the juice
made from them makes processing particularly
awkward. The requirement for modern, quality-
focused processes, i. e. converting the raw material
into semifinished or finished products in a short
time at top product quality and with minimal use
of process and cleaning water can only be partially
met by conventional press techniques. As an
alternative, highly efficient decanter technology,
has proven its high degree of economy, efficiency
and flexibility in the production of carrot juice.
Fig. 30 shows a process variant for the manufacture
of carrot juice. In the process shown, the washed,
steam-peeled and selected carrot is first milled.
As it then passes through a tubular heater, the
mash is heated to 80 85C and is broken down
further by intensive dispersion in a toothed
colloid mill. The finely milled mash has a very
small particle size.
The ability to juice this fine mash effectively has
raised decanter technology to the state of the art.
A further benefit is the continuous, sealed method
of operation, which facilitates rapid and hygienic
processing.
30
GEA Westfalia Separator
The process shown with intensive milling is aiming
to extract as many secondary plant metabolites
as possible. As the conventional press technology
requires a coarser degree of milling to allow
phase separation through drainage routes in the
pomace cake, the decanter can process extremely
fine particles. As a result, there is more intensive
extraction of valuable constituents like beta-
carotene in the decanter. The carotenoids of the
carrot can be found in chromoplasts and are
present in the form of crystalline structures. As
the carotenoids are extracted more intensively,
the juices from decanters are much more intensely
colored than comparable press juices. The pomace
itself is correspondingly less intensely colored.
Carrot j uices are characterized by a
high total carotene content. Depending
on variety, the concentration fluctuates
between 3 and 16 mg of carotene per 100 g
fresh weight. The main proportion of these total
carotenoids is represented by beta-carotene,
which makes up between 60 and 90 percent of
total carotene. Beta-carotene has nutritional
significance as provitamin A and a natural
antioxidant, which interrupts the free radical
chain reaction and thus prevents new free radicals
from forming.
Another form of the carrot is the black carrot. This
has a higher sugar content and a higher content
of anthocyanogens. These anthocyanogens belong
to the group of secondary plant constituents and
have many potential uses. In principle, this type
of carrot is processed under the same conditions
as those for conventional orange carrots.
Another process technology benefit of using
a decanter is the direct adjustment of the pulp
fraction in the juice.
Commercial juices are supplied with a pulp
fraction content of between 2 and 15 percent by
volume. When conventional press technology
is used, vegetable pulp has to be produced in a
separate process in which enzymes are then added
and the pulp is mixed into the low-trub juice. There
is a direct link between pulp fraction, the torque
of the screw, the dry substance in the pomace
and the differential speed of rotation between
the bowl and the scroll. The latter determines
the dwell time of the mash in the bowl and thus
the dry substance in the pomace. It is set to the
ideal level at the start of processing as a function of
process and product and regulates itself automat-
ically as conditions change.
Pulp fraction (trub) in the clear phase is clearly
dependent on torque. In producing clear juice,
on the other hand, scroll torque is minimized.
If a higher pulp fraction is required, this can be
achieved by increasing torque.
Fig. 28 Left: pomace from decanter,
right: pomace from press
31
GEA Westfalia Separator
Fig. 30 Process for producing carrot juice
Product in Steam peeler Washer
Post-washer Inspection belt
Milling Maceration
Heating
Fine-milling
Decanter
Clarifier KZE
Storage
Washing bowl with
brushes
Stone / earth
removal
Initial wash
6.2 Producing beetroot juice
The beetroot are first milled. The mash obtained
in this way can either be routed directly to the
decanter cold or following a brief heating step
to break down the tissue. One option is to fine-
mill or add enzymes to the product before the
phase separation step. The decanter separates
the beetroot mash into clear juice and pomace.
Depending on the desired trub content of the raw
juice, fine clarification can be performed using a
self-cleaning separator.
The product is given a shelf life and stored under
sterile conditions by the conventional method.
Various processing routes are used to make
vegetable products, depending on the raw
material in question. Individual factories have
various different methods of preparation, mash
production, obtaining the juice and completing
the product.
32
GEA Westfalia Separator
6.3 Producing pulp concentrate and
juices with a dened pulp fraction
As already described under item 3.5 Production
of pure, a pure or pulp can also be prepared
from vegetables. The pulp has a fine homogeneous
and pasty consistency and has a great many
applications.
Vegetable pulp products like tomato pure, for
exampl e, r each t he cons umer as
products in their own right. In many
cases, pul p product s and especi al l y
vegetable pulp concentrates are used in various
branches of the food industry as semifinished
products. Vegetable juices are often mixed with
a defined pulp fraction to create high-quality
independent products. For example, carrot juices
with a pulp content of 5 15 percent are sold (see
Section 6.1). The job of separation technology is
now to separate off undesired particles such as
pips, peel, seeds or hard pieces of tissue. Vegetable
pulp is thus a homogeneous vegetable product with
a comparatively high proportion of solids. With
conventional press technology, two process lines
and the corresponding supplementary units are
required to produce juices with a high trub content.
The first production line makes pressed juices with
a low trub content; the second line makes
vegetable pulp. The intermediate products are
then mixed in an additional step.
If a high-performance decanter with torque-
dependent differential speed control is used to
make these products, one process line is sufficient.
If the decanter parameters are set appropriately,
it is possible to add defined pulp fractions (fine
fractions) continuously to the juice while the
vegetable mash is being juiced.
As a consequence of the common processing and
storage of both product components, there are
benefits such as:
Simplification of the process
Reduced costs
Improved quality
The use of decanters on the modified serum
principle allows production processes to be
optimized in the production of pulp concentrates.
Once the raw material has been prepared, the mash
obtained is treated with heat and with enzymes.
Enzymatic maceration is intended to improve the
phase separation of serum and pulp (the solid part
of the pulp). Following activation of the enzymes
by heat, the mash is strained and fed to a decanter.
The centrifugal forces discharge the solid (pulp)
and the liquid (serum) from the decanter separately,
allowing them to be processed separately (cf.
Fig. 32).
The serum is then concentrated in suitable
evaporators and the flavor is recovered. The
serum and flavor concentrate obtained in this way
are mixed back into the pulp from the decanter.
This process results in a whole series of benefits
compared to the conventional processes:
Low thermal stress means gentle
concentration of the serum (liquid fraction)
Flavor recovered from the serum fraction and
returned to the product in full
Gentle concentration of the pulp fraction
(solid)
Concentrate line operates for a long
time (reduced loading with solids) and is
consequently economical
As flavor is completely returned and thermal
load is less, the sensory quality of the product
(color, smell, taste) is improved.
33
GEA Westfalia Separator
Pulp
Addition of enzymes
Decanter
Pulp concentrate
Concentration /
flavor recovery
Extraction of air
Concentrate
Thermal treatment
to lengthen shelf life
Sterile storage
Pretreatment
Raw material
Pulp
Consistency adjusted by
adding fresh pulp
Serum
Fig. 32 Process for making vegetable pulp concentrate
34
GEA Westfalia Separator
An increasingly health-conscious approach and
the search for new applications are leading to a
rising demand for health products in the juice
manufacturing industry. Foods with quite specific
functional characteristics are called functional
foods. The effects on health ascribed to them
can usually be attributed to specific constituents.
The enriching substances include secondary
plant metabolites, vitamins, minerals or
bacterial cultures.
The flexibility of decanters makes them perfect
for extracting secondary plant metabolites such as
beta-carotene, lycopene, phenolic compounds and
betalain. These substances cannot be produced
by human beings themselves, and therefore
have to be absorbed in the food. In chemical
terms, secondary plant metabolites are a very
heterogeneous group of constituents which are
used on the basis of either proven or suspected
health-promoting properties.
In addition to factors such as fruit and vegetable
variety, degree of ripeness and processing also
play a significant role in terms of the quantity
and quality of these desired constituents.
The decanter is a key element in the extraction of
the various substances: a focus is the extraction
of radical scavengers such as beta-carotene (from
carrots) and lycopene (the red color in tomatoes).
Phenolic compounds like resveratol are extracted
from red grapes. Betalain gives beetroot their
typical color and is used as a natural food
coloring in the meat and confectionery industries.
A report from the food industry research group
Forschungskreis der Ernhrungsindustrie e. V.
((FEI) (AIF-FV 12431 BG)) showed that for apples,
for example, a longer mash stand time leads to a
reduced overall phenol content.
The decanter can reduce this loss because juice
is obtained continuously and quickly. The sealed
system further minimizes additional undesired
oxidation of the product.
7. Secondary Plant Metabolites from
Natural Raw Materials
35
GEA Westfalia Separator
In former centuries, plants like dandelion and
nettle had a permanent place in cooking and
making medicinal products. Having then fallen
into disuse for a while, they are now making an
impressive comeback. It is now impossible to
imagine the beverage range without these special
juices in the form of health-promoting drinks
or nutraceuticals.
Nettle and dandelion are particularly rich in
natural minerals and valuable trace elements.
Nettle juice is considered to be diuretic, cleansing
and good for the blood, juice from dandelion is
seen primarily as a drink to promote digestion
and stimulate the metabolism. A total of some
30 different special juices are known and also
licensed as drugs.
To obtain the juice, the outputs from the decanter
and the separator are combined. After the plants
have been thoroughly washed, they are first
chopped, blanched and macerated.
During the juicing process, the decanter gently
separates off the coarser solids before a separator
performs fine clarification. The juices are then
pasteurized and filled.
The result is a quality juice from which none of
the fundamental action of the constituents has
been lost.
8. Herb Extracts / Special Juices /
Nutraceuticals
36
GEA Westfalia Separator
9.1 Decanters
When clarifier operation is no longer feasible due
to high proportions of solids in the suspension to be
processed, decanters are used. The decanter design
is based on decades of experience in centrifugal
separation techniques as well as intensive research
and development by GEA Westfalia Separator.
Decanters have been developed for high clarifying
performance and the maximum possible degree
of solids dewatering.
For effective performance and dewatering,
high bowl speed and an enormously high scroll
torque, in conjunction with a control system to
synchronize differential speed and solids load are
required. The product for decanting enters the
decanter through the feed tube and the distributor
conveys it into the separating chamber where it
is accelerated to operating speed. The action of
centrifugal force quickly causes solid particles to
sediment on the bowl wall.
The bowl is of a cylindrical/conical shape. In the
cylindrical section, this shape allows effective
clarification of the liquid, while in the conical
section, the solids are effectively dried.
The scroll rotates slightly faster than the bowl
shell and conveys separated solids continuously
towards the narrow end of the bowl. Due to the
conical shape of the bowl here, the solids are lifted
out of the liquid and, on passing through the
drying zone which is no longer filled with liquid,
freed from any adhering liquid by centrifugal force.
The solids are then discharged into the collecting
chamber of the housing through openings in the
end of the bowl. The liquid flows out between
the flights of the scroll to the other end of the
bowl. The slight impurities still in the liquid are
spun out by centrifugal force as the liquid flows
through the clarifying zone and is pumped by
the scroll to the solids discharge point together
with the solids which have already been collected
in the feed zone. The clarified liquid leaves the
separation chamber under pressure by means of
centripetal pumps.
Depending on the decanter type, it may be
driven by a 3-phase AC motor for controlled
torque starting or alternatively by three-phase
AC motors with frequency converter. This allows
start-up current and current peaks on start-up to
be reduced. The power is transferred by belts.
9. Systems for the Juice-Making Industry
Fig. 33 Decanter GCE 535
37
GEA Westfalia Separator
9.1.1 GEA Westfalia Separator varipond


reliable mastery of solids concentration
GEA Westfalia Separator varipond

means
variable pond depth with machine running.
Even if feed concentration varies dramatically, the
system controls the liquid level in the decanter
bowl so accurately that the concentration of the
concentrated solids can be set to a constant value
and maintained exactly.
GEA Westfalia Separator varipond

facilitates
much lower-energy operation, because adapting
the g-force to feed conditions and the associated
reduction in speed allows electrical energy to be
saved. Abrasion on the components is reduced
and their service life is increased.
9.1.2 Drive systems
GEA Westfalia Separator decanters have
specially designed drive systems.
2-gear drive
With this drive, the main drive motor drives
the bowl and the housing of the primary gear.
An additional secondary gear allows part of
the power required for the scroll drive to be
provided by the secondary motor. The current
of this motor serves as a measure of torque-
dependent differential speed control. The drive
is electronically monitored and can be restarted.
Downtimes due to overloading are ruled out and
smooth operation is guaranteed. Decanters with
this drive are used when high torques are required
for maximum yields at low differential speeds.
Differential gear drive
The differential gear drive is recommended when
automatic control of scroll speed is required in
addition to bowl speed control. This is made
possible by the use of two gears. The secondary
motor drives the central inlet shaft and generates
the differential speed proportional to its own
speed. A second inlet shaft with no speed is
connected to the housing. This makes differential
speed independent of bowl speed. Differential
gear drives are used primarily for the lower
differential speed range.
Fig. 34 Westfalia Separator varipond
Fig. 35 2-gear drive
Fig. 36 Differential gear drive
38
GEA Westfalia Separator
9.2 Clariers high product
quality and yield
Expertise gathered from decades of experience
has enabled GEA Westfalia Separator to adapt the
design of its separators to suit the requirements
of the juice industry. Self-cleaning separators are
used for juice clarification and these naturally
satisfy the requirement for a continuous process.
The separators are equipped with a disk bowl and
sliding piston. The liquid is quickly and gently
clarified in a disc stack, the solids being spun
outwards into the solids chamber. Once the
optimum emptying point has been reached,
the sliding piston is opened hydraulically. Once
operating speed is reached, the solids are suddenly
ejected and the sliding piston returns to the closed
position. The clarified liquid is taken away without
foam and under pressure by centripetal pumps.
If the liquid should not come in contact with the
outside air, these separators can be supplied in a
hydrohermetic (liquid seal) variant.
Hydrohermetic variant
With these separators, the product seal to the
atmosphere is achieved without using seals
subject to wear by means of an immersion disk
arranged above the product centripetal pump.
This prevents the spun product coming in contact
with the outside air.
High-performance clarifiers
Separators of this series can be supplied in a
hydrohermetic variant. Use of new, high-strength
materials means that centrifugal forces 15,000
times those of the acceleration due to gravity can
be achieved. This means that solids particles up
to an order of magnitude of approx. 0.5 m can
be separated.
The performance factor is calculated from:
Bowl speed
Disc angle
Number of discs
Disc diameter
The separators are designed for the greatest
possible effective capacity, but there are limits to
the optimization of capacity factors. Bowl speed
is limited by the permitted material loading.
Disc angle, disc diameter and number of discs
have to be matched to the different products.
At a relatively high loading with solids in the feed,
e. g. in fruit juice clarification, effective capacity
also depends on the size of the solids chamber
and possible ejection frequency.
Effects on clarification
Many factors influence the efficiency of
centrifugal clarification. Both product-
specific and mechanical parameters have an
effect. The first group includes particle size,
specific density, viscosity and the proportion
of solids in the liquid to be clarified. In
mechanical terms, it is primarily g-force,
equivalent clarification area and the solids
storage volume of the bowl which are the
key factors.
On a specified separator, there are options for
improving degree of clarification. Measures
frequently used include:
Reducing capacity
Adding fining agents to form particles
Increasing temperature to reduce viscosity
Diluting with water to reduce density and
viscosity
9.2.1 The GEA Westfalia Separator hyvol


and hydry

generations of machines cover


the full capacity range
Both hyvol and hydry machines cover the
full range of capacities in the beverage
industry with optimum machine sizes for
each application. The separators have been
optimized in terms of customer benefit and rapid
integration in a users individual process. The
principle of GEA Westfalia Separator hyvol

is
to provide maximum effective capacity for the
specified volume of investment.
GEA Westfalia Separator hyvol

is what GEA
Westfalia Separator calls separators with an
ejection system for piston valves. Use of the
hydrohermetic feed minimizes the negative
impact of shear forces and guarantees optimum
separating efficiency.
39
GEA Westfalia Separator
Separation performance and product quality
are consequently ideal. The hydrohermetic seal
prevents the product from becoming contaminated
by ambient air. This seal simultaneously combines
optimum compatibility for CIP with no need
for maintenance.
A final feature shared by all GEA Westfalia
Separator hyvol

systems is their very fast


ejection valves. The focus with these machines is
on a very high hourly output.
The focus in developing GEA Westfalia
Separator hydry

separators was on achieving


the greatest possible dry substance content in
the solids. With these machines, the greatest
content of dry substance is in the normal
range thanks to the GEA Westfalia Separator
hydrostop ejection principle. The optimum solids
concentration is reflected in very short pay-back
times, especially if, as in the juice industry, large
quantities of liquid have to be processed.
Product losses are extremely low. All GEA
Westfalia Separator hydry

and hyvol


separators are equipped with belt drives. They
are characterized by their ability to be put
to multifunctional use. The benefits of GEA
Westfalia Separator hydry

separators become
particularly clear when the objective is to clarify
high-quality products. The minimized product
losses can lead to a short pay-back time for
the lines.
Fig. 38 Clarifier GSC 150 with
GEA Westfalia Separator hydrostop

system
Fig. 37 Different degrees of separation at different outputs
40
GEA Westfalia Separator
9.2.2 GEA Westfalia Separator ecoplus
separators for economic production of
juice in the low capacity range
GEA Westfalia Separator has developed a new
generation of separators for small-scale production.
This range of machines, sold under the name
GEA Westfalia Separator ecoplus Economy
and more represents a good-value alternative
to existing solid/liquid separation systems in
the juice industry. The type GSC 15 and GSC 25
separators, in particular, have been optimized for
smaller factories and specialized products. These
machines, developed in accordance with the new
standardization concept, can be used in capacity
ranges of between 500 l / h and 3000 l / h. The
basic models have many of the features which
have made GEA Westfalia Separator machines
irreplaceable in juice manufacture. Part of the
new development concept is the traditional GEA
Westfalia Separator hydrostop

system. This
system takes spun particles of solids out of the
machine in a particularly dry state. The advantage
for the juice industry is maximum juice yield. No
other separator system can be used to create so
much value. Another highlight is the hydrohermetic
liquid seal which prevents the product coming
into contact with the outside air and thus
absorbing oxygen.
9.3 Rotary brush strainer and
hydrocyclone
Initial separation of coarse and abrasive solids
If the starting product for processing contains a
high quantity of abrasive and coarse solids, these
impurities need to be separated off beforehand
so that the continuous separation process is
guaranteed and separator damage due to abrasion
and other malfunctions can be avoided.
Depending on the quality of the starting products
Rotary brush strainers or
Hydrocyclones may be used.
Rotary brush strainers should always be used
upstream to remove coarse constituents, as this
relieves strain on the separator. It makes sense
to use a hydrocyclone if the starting product for
processing is contaminated with an increased
proportion of sand.
If both devices are used, it is essential to observe
the correct installation sequence. The rotary brush
strainer should always be fitted upstream of the
hydrocyclone to prevent the hydrocyclone getting
blocked. This rules out any impact from separator
ejection cycles or fluctuations in solids content.
Fig. 39 Diagram of a rotary brush strainer
Feed
Discharge,
clarified liquid
Fig. 40 Diagram of a hydrocyclone
Feed
Discharge, clarified
liquid
Discharge, solids Discharge, solids
41
GEA Westfalia Separator
9.4 Ceramic membrane ltration
Filtration of juices
A filtration step is required to produce clear
juices. Colloidal trub material as well as particles
have to be removed to prevent the juice or
concentrate from subsequently becoming turbid.
Diatomaceous earth filtration (DE filtration) was
used in the past, but cross-flow ultrafiltration
has now become the established standard for
polishing apple juice. The DE technique is still
often used for filtering colored juices. As more
stringent requirements are placed on the type
of membrane in these applications, the ceramic
membrane is well tried and tested in the field.
Structure of Cross-Flow Filtration
With this method, the juice is guided along
the surface of the membrane at a tangent. The
permeate comes through the membrane and is
collected in a clear juice tank. A loop pump ensures
that the cloudy juice, the retentate, circulates in
the filtration circuit.
The volume of filtrate which flows off is replaced
by cloudy juice. The feed pump puts cloudy juice
into the filtration circuit. Part of the flow of
retentate is passed back into the process tank.
In the course of filtration, the solids become
concentrated in the retentate circuit.
Ceramic membrane
The core element of these units are ceramic
membranes with a pore size of 20 to 200 nm. They
are extremely resistant to temperature, pressure
and chemicals, easy to clean and, compared to
polymer membranes, have a very long service life.
Over 1000 lines supplied all over the world, many
of them in the fruit juice industry, have already
been working at a constantly high output for
twenty years. Only a ceramic membrane makes it
possible to concentrate retentate until there is no
free juice left, as illustrated in Fig. 42. This allows
operators to extend filter cycles considerably and
to minimize product loss.
Fig. 41 Diagram of Cross-Flow ultrafiltration with ceramic membranes
Cloudy
juice
Filtrate /
permeate
Retentate
Feed
Fig. 42 Spun-dried apple retentate at the end
of filtration
42
GEA Westfalia Separator
Filtration of colored juices
GEA Westfalia Separator also uses the same
ceramic filter membrane employed for apple
juice for filtering colored juices. However, the
fundamentally complex filtration properties of
colored juices such as elderberry juice, mean that
output is reduced. The ceramic membrane has key
advantages from the choice of material to start
with. It is unable to adsorb coloring constituents,
as the material is completely inert. On the other
hand, its pore size is much smaller than that of
a polymer membrane, so that particles can only
penetrate the pore opening to a very limited
extent. This means that formation of a coating
on the surface is reduced, achieving a much higher
specific flux per unit surface area.
The use of fining agents such as activated carbon
and bentonite is likewise possible. Line parameters
and dispensing quantities of the fining agents
should be taken into account here.
Fig. 43 shows a filtration line for processing apple
juice and colored juices. The output with apple
juice is 10,000 l / h. A further characteristic of the
ceramic membrane is that filtration performance
is stable throughout the filtration cycle and only
decreases slightly towards the end of filtration.
Combining filtration equipment with centrifuges
Combination with centrifugal separation
technology allows product losses to be minimized.
A separator or decanter is operated in a by-pass
circuit to filtration. This machine separates spun-
dried solids and thus slows down concentration
of solids in the retentate. This topic is discussed
in more detail in Section 4.3Concentrating
retentate. However, in this connection it should
also be pointed out that the individual combination
of filter and centrifuge depends on the overall
configuration of the processing line.
Fig. 43 Ceramic membrane filter elements
43
GEA Westfalia Separator
9.5 Line and control system
better from a single source
The two indispensable elements for solving a
process technology task are the line and its control
system. Only by matching these individually and
bringing them together can they be combined
to form a meaningful unit and thus make an
efficient process technology line.
As well as individual machines, GEA Westfalia
Separator also automates complete process lines
with extensive peripherals.
A variety of components is used which can be
flexibly designed to suit customer requirements.
Our automation department then has the task of
working out the ideal automation solution from
process, machine, drive and control technology.
The more complex a line, the greater the demands
placed on automation.
44
GEA Westfalia Separator
10. Summary
Separation of solid and liquid phases has played a
pivotal role in the production of fruit and vegetable
juices. Mechanical separation technology from
GEA Westfalia Separator supports all processes
and methods. Highly-pure premium juices are
manufactured as reliably as natural cloudy
vegetable juices, trend products made from
superfruits or designer juices from secondary
plant metabolites. Process management can be
flexibly adjusted to suit the product required.
The GEA Westfalia Separator frupex

process
represents an important step forward. For decades,
juice was clarified exclusively after traditional
pressing of the different types of fruit. GEA
Westfalia Separator frupex

has now rendered


the conventional pressing method, with its many
disadvantages, redundant. For the first time, the
process allows decanters and separators to be
used in a complete processing line. Continuous
process management is adapted on an individual
basis to cover every step, from juicing the mash to
clarifying the retentate. Besides increasing yield,
the key benefits of the process are its reliability,
flexibility and production of premium quality
product. Fruit is handled much more gently with
GEA Westfalia Separator frupex

than is possible
with conventional press methods. The fruits
valuable constituents are largely retained.
In order to be able to remove particles <1m
from the juice and thus achieve juices of
perfect clarity, GEA Westfalia Separator has
added membrane filtration using ceramic
elements to the centrifugation step. Centrifuges
and membrane filters can be combined in
an overall process to form high-performance
Westfalia Separator hybrid solutions.
Separation technology from GEA Westfalia
Separator has been proven in the production of
vegetable juices, too. In this instance, the use of
our decanters leads to rapid, continuous and low-
oxidation juice extraction.
45
GEA Westfalia Separator
High yields of high-quality vegetable juices can
be obtained under hygienic conditions. The
gentle processing method maintains valuable
constituents and thus supports a health-
giving effect.
In addition to obtaining juice, mechanical
separation technology from GEA Westfalia
Separator is also used to process secondary quality
products and deal with waste water treatment.
The advantages are recovery of high-quality
constituents and reduced disposal costs.
The product range also includes components such
as hydrocyclones and rotary brush strainers,
putting GEA Westfalia Separator in a position
to supply complete process lines with all the
necessary elements.
To give juice producers additional flexibility,
mechanical separation technology can be installed
on mobile systems. The mobile containers can be
used directly where the fruit or vegetables are
harvested, avoiding long distances and high costs
for transport.
A summary of the benets
High throughput and high efficiency
Optimum hygiene
Flexible process management
Rapid juicing and low oxygen pickup
Reliable discharge of solids of dramatically
varying consistency
Gentle extraction of components
Optimum separation effect, even when feed
output fluctuates
Improved sensory quality of product
Much higher color yield
Simple to operate
Low maintenance and operating costs
Low water and energy consumption
Minimal disposal costs
46
GEA Westfalia Separator
1 AIJN-Code of Practice zur Beurteilung von
Frucht- und Gemsesften herausgegeben
von AIJN (Association of the Industry of Juices
and Nectars from Fruits and Vegetables of
the European Economic Community),
Avenue de Roodebeck 30, B-1030 Brssel,
Stand: November 1996
2 Bernath, Prof. Dr. Konrad:
Kurzbericht des Forschungsprojektes,
Aromavernderung in Apfelmaische
nach der Zerkleinerung der Frucht,
Zentrum fr Getrnketechnologie und
Aromaanalytik, Wdenswil-Schweiz, 2008
3 Beveridge, T.: Decanting centrifuge application
in fruit juice processing, Fruit Processing 12 / 1994
4 Binnig, R., Possmann, P.: Saftausbeute
beim Keltern / Definition und Bestimmung,
Confructa Studien 1988
5 Blmelhuber, G.: Der Weg zum glanzfeinen
Produkt, Getrnkeindustrie, 8, 24-28, 2006
6 Buckenhskes, H., Gierschner, K.:
Stand der Herstellung von Gemsesften
und -trunken, Flssiges Obst, 56, 751-764, 1989
7 Crandall, P. et al.: Beverages, Nonalcoholic; in:
Ullmanns Encyclopedia of Industrial Chemistry,
Vol. A4, 35-75; Hrsg.: Gerhartz W. et al.,
Verlag Chemie Weinheim
8 Dettweiler, R. G., Berger, R. G., Drawert, F.:
Herstellung von Apfelsften mit hoher
Aromaqualitt, Flssiges Obst, Jahrgang 59,
Heft 12 / 1992
9 Ehrenberg, J.: Herstellung von
Flssigzucker aus Datteln, Zucker,
30, 11, 612-619, 1977
10 Flocke, R., Schmitt, I., Pecoroni, S.:
Retentataufbereitung mittels zentrifugaler
Trenntechnik, Flssiges Obst, 10, 512-514, 2008
11 Flocke, R., Pecoroni, S.:
Fruchtsaft- und Fruchtpreeherstellung mit
dem Dekanter, Flssiges Obst 6 / 2008,
Seite 294-296
12 Flocke, R., Schmitt, I., Pecoroni, S.:
Retentataufbereitung mittels zentrifugaler
Trenntechnik, Flssiges Obst 10 / 2008,
Seite 512-514
13 Forschungskreis der Ernhrungsindustrie e.V.
(FEI),: Auswahl und Verarbeitung von Frchten
nach ernhrungsphysiologischen Kriterien
zur Steigerung der Qualitt von Sften,
Konzentraten und Extrakten, AiF-FV 13431 BG,
Kurzbericht, 2005
14 Franke, W.: Nutzpflanzenkunde Nutzbare
Gewchse der gemigten Breiten,
Subtropen und Tropen, Stuttgart: Thieme, 2007
(ISBN 978-3-13-530407-6)
15 Hamatschek, J., Gnnewig, W.:
De-juicing of vegetable mashes by means of
decanter, Fruit Processing 8 / 1993
16 Hamatschek, J., Pecoroni, S., Gnnewig, W.:
Production of berry, grape and stone fruit
juices by use of modern decanter technology,
Fruit Processing, 5 / 1995
17 Hamatschek, J., Pecoroni, S., Feuerpeil H.-P. :
Centrifuges in combination with cross-flow
filtration systems Hybrid solutions for an
optimized clarification of liquid food
Fruit Processing 6 / 2006, Seite 397-400
18 Hamatschek, J., Schttler, P.:
Application of decanters for the production of
tropical fruit juices, Fruit Processing, 10 / 1994,
Seite 298-301
19 Liebster G., Levin H.-G.:
Obst Warenkunde, Weil der Stadt, 2002
(ISBN 3-7750-0301-0)
20 Maurer, J.: Entgasung von Fruchtpree und
-sften aus Fruchtfleisch, Flssiges Obst, 57,
80-84, 1990
21 Maurer, J.: Neues Verfahren zur Herstellung
von Fruchtmark und / oder
Fruchtmarkkonzentrat, Flssiges Obst,
57, 338-340, 1990
22 Nagy S., Shaw P., Wardowski, W.:
Fruits of Tropical and Subtropical origin
Composition, Properties and uses Lake Alfred:
Florida science source Inc., 1990
23 Nagy S., Chen C., Shaw P.:
Fruit Juice Processing Technology
Auburndale: AGSCIENCE Inc.; 1993
(ISBN 0-9631397-1-1)
11. Literature
47
GEA Westfalia Separator
Authors of this technical / scientific
documentation:
Dr. Stefan Pecoroni
Rdiger Flocke
Wolfgang Gnnewig
Ingo Schmitt
24 Pecoroni, S.: Hybrid-Lsung, Optimierung
des Klrprozesses von Wein, Fruchtsaft und Bier,
Separators Digest, 01 / 2006
25 Pecoroni, S., Flocke R.:
Der Einsatz zentrifugaler Trenntechnik zur
Extraktion von Sekundrinhaltsstoffen aus
Obst und Gemse, Flssiges Obst 7 / 2005,
Seite 345-348
26 Pecoroni, S., Flocke R., Hamatschek J.:
Ergiebige Ausbeute Zentrifugale Trenntechnik
zur Gewinnung von Sekundren Pflanzenstoffen
Lebensmitteltechnik 1-2 / 2006, Seite 40-41
27 Pecoroni, S., Gierschner, K.: Neue
Erkenntnisse ber die Stabilisierung und
analytische Beurteilung naturtrber
Apfelsfte,Vortrag GdCH-Seminar 658 / 94,
Holzminden 1994
28 Pecoroni, S., Gierschner, K.: Trbe
Fruchtsfte und fruchtsafthaltige Getrnke mit
schwebestabilen Trubstoffen Einige
Grundlagen zur Herstellungstechnik eines
immer bedeutender werdenden
Marktsegmentes der akoholfreien Getrnke,
Getrnkeindustrie 47 (10), 1993, Seite 788-798
29 Schobinger, U. et al.: Frucht- und Gemsesfte,
Verlag Eugen Ulmer, Stuttgart, 2001
(ISBN 3-8001-5821-3)
30 Sthle-Hamatschek, S., Gierschner, K.:
Trubzusammensetzung und ihr Einfluss auf
die Trbungsstabilitt in naturtrben
Apfelsften, Flssiges Obst, Jahrgang 56,
9, 543-557 / 1989
31 Stocker, F.: Mischen, Homogenisieren,
Entgasen von Frchte- und Gemsepulpen,
Flssiges Obst, 56, 530-536, 1989
32 Teubner, C. (Hrsg.):
Das groe Buch der Exoten Fssen:
Edition Teubner (ISBN 3-7742-1839-0), 1990
33 Zimmer, E., Pecoroni, S., Dietrich, H.,
Gierschner, K.: Verfahrenstechnische und
chemische Grundlagen der Herstellung
von trbem Apfelsaft unter besonderer
Bercksichtigung von kontinuierlichen
Verfahren, 1) Beitrge zur Analytik
naturtrber Apfelsfte unter Einbeziehung
physikalischer Parameter, Industrielle
Obst- und Gemseverwertung, 79 (11),
405-412; (12), 426-434
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