High-end screw press dehydration equipment manufacturer
Industrial carrot juicing
Industrial carrot juicing involves a systematic, automated process to efficiently extract and stabilize carrot juice while preserving nutritional quality. The process begins with raw material selection and preprocessing, where fresh, mature carrots are washed using multi-stage high-pressure washer systems to remove surface contaminants. Carrots are then peeled via steam-assisted physical peeling (55–60°C) to minimize nutrient loss, followed by chopping into small pieces (≤3mm) to enhance juice yield.
Juice extraction is carried out using spiral presses or centrifugal extractors, with subsequent filtration through vibrating screens or precision filters to remove pulps and solids. Acidulation (pH 4.5–5.5) and **low-temperature flash preheating (55–60°C)**钝化enzymes and prevent β-carotene oxidation. Optional enzymatic treatment (pectinase, 35–50°C for 20–60 minutes) improves clarity and nutrient extraction.
The juice undergoes two-stage pressing and centrifugal separation (removing particles <1μm) before evaporation concentration via multi-effect or thin-film evaporators at low temperatures to retain flavor. HTST pasteurization (105°C) or aseptic processing ensures microbial safety, and the juice is packaged into pre-sterilized containers (PET, glass, or bulk) using automated filling systems. The process emphasizes food-grade stainless steel equipment, PLC automation, and strict hygienic standards to ensure high productivity and quality compliance.