Glossary terms | DEAROMATIZATION

The juice from the press is directed to the dearomatization section on evaporation station (so called turbid juice).

The evaporation station consists of, among others, columns with falling film evaporator (on its internal walls pipes’ the juice is dripping), which play the role of heat exchangers and vapor separators (the column with separator forms one stage of the evaporation station).

In the first column juice is heated with steam supplied from the boiler room. Then, the vapors are separated in the separator and directed to the next column, in which are acting as heating medium. After the last stage of evaporator, the vapors from the separator are directed to the condenser.

Through the condensation of vapors and simultaneous operation of vacuum pumps, the vacuum is obtained in the evaporation station, which helps to evaporate water at lower temperatures.

Raw juice is fed to the first stage of evaporation station (alternatively first and second), where it is heated to the temperature above 92°C and aromas are stripped by evaporation of the most volatile fractions of juice (aromatic substances).

The vapors obtained at this stage are directed to the rectification column where they are then subjected to concentration and cooling down to give 100 - 200 times aroma condensate. The aroma condensate consists of water-ethanol solutions of fragrances compounds.

Heating of the juice at this stage of the technological process is designed to inactivate the enzyme, juice microbial stabilization, starch gelatinization and denaturation of the proteins contained in the juice.

The aroma stripped juice, after leaving the turbid juice section, is cooled to an enzymatic treatment temperature of 50-55 °C and directed to the process tanks.

The aroma is stored under refrigeration conditions and subsequently used to restore juices from the concentrated to regenerate the juice with their natural aroma.

Related products: evaporation station, aroma extraction station