NEO MAKİNA ve MÜHENDİSLİK A.Ş. builds turnkey fruit and vegetable processing lines (NEO-FVP) for juice, purée, concentrate and pulp production. From washing and sorting to crushing, pressing, refining, pasteurisation and aseptic filling, the whole line is built in AISI 304/316 stainless steel to EHEDG hygienic-design principles; apple, grape, pomegranate, peach, apricot, mango and tomato can be processed on the same modular line.
Process Flow
1. Hydrodynamic Washing and Reception
- Bubble washer (NEO-Bubble Washer): Air-induced turbulence removes soil, dust and residues without bruising the fruit.
- Brush washer: Rotating brush unit cleans pore-embedded dirt on hard-skinned fruit such as citrus and apples.
- Water regeneration: Wash water is filtered and recycled; water consumption falls by up to 40%.
2. Sorting and Inspection
- Roller inspection table: Operator-controlled sorting as fruit rotates on its axis.
- Optical sorter (optional): Camera and laser analysis of colour, shape and size; rotten and mouldy fruit ejected by compressed air.
3. Crushing and Enzyme Inactivation
- Crusher / hammer mill: Interchangeable screens for stone and seed fruit; closed design to prevent oxidation.
- Tubular pre-heater: Mash is heated rapidly to 85–90 °C to inactivate the browning enzyme (PPO); cell walls soften and yield increases.
4. Extraction: Juice or Purée
- Clear juice (apple, grape, pomegranate): Belt press with staged pressure at 75–80% yield; decanter centrifuge for sediment-free raw juice.
- Pulp and purée (peach, apricot, mango, tomato): Two-stage turbo refiner separates stones and skins; 0.4–0.8 mm screens for smooth texture; nitrogen-blanketed option.
- Enzyming and clarification (clear juices): Pectinase dosing, ultrafiltration or kieselguhr filtration.
- Evaporation (for concentrate): Multi-effect falling-film evaporator to 65–70 Brix; aroma recovery unit.
5. Heat Treatment and Aseptic Filling
- Deaerator: Dissolved oxygen removed under vacuum; oxidation and foaming prevented.
- Flash pasteuriser / steriliser: Rapid heating to 95–105 °C and cooling in tubular exchangers; product-to-product regeneration saves up to 70% energy.
- Aseptic filling: Sterile bag-in-drum, bag-in-box or carton; shelf life up to 24 months at ambient temperature.
Typical Application Range
- Capacity: 2 – 30 t/h raw fruit intake per line
- Products: clear and cloudy juice, purée, pulp, concentrate (NFC and 65–70 Brix), tomato paste pre-processing
- Materials: all product-contact surfaces AISI 304/316L; CIP compatible
- Standards: EHEDG hygienic design, CE Machinery Directive, ISO 22000 / HACCP compliant layout
Why the NEO-FVP Line?
- High yield: Optimised pressing and enzyming extract the maximum juice/purée from the fruit.
- Hygienic design: No dead zones; fully CIP-cleanable line.
- Flexibility: Modular structure processes different fruits by season on one line (combined line).
- Energy efficiency: Heat recovery in the pasteuriser, steam economy in the evaporator.
- Single-source delivery: Process design, equipment, installation, automation, commissioning and operator training.
Frequently Asked Questions
Can both juice and purée be made on the same line?
Yes. With press and refiner installed in parallel, flow is routed by product type; seasonal fruit variety is covered by one investment.
Aseptic filling or freezing?
Aseptic filling gives long shelf life without cold-chain cost and suits export; for small capacities frozen purée is considered as an alternative.
What is the project duration?
Process design and manufacturing take 5–8 months, installation and commissioning 2–3 months; planning ahead of the season is recommended.
For line design and a quotation based on your fruit and target product, contact us.