The orange juice production line is an industrial process that converts fresh oranges into drinkable orange juice, typically including the following key steps:

1. Reception and cleaning: Firstly, the picked oranges are transported to the factory and then sent to a cleaning machine for thorough cleaning to remove surface dirt, pesticide residues, and other impurities.
2. Sorting and grading: The cleaned oranges will be sorted through automated equipment and graded based on size, maturity, and quality. This step ensures that only high-quality oranges enter the subsequent processing stage.
3. Peeling and Juicing: The graded oranges enter the peeling machine, and the machine will automatically peel the fruit skin, leaving behind the flesh. Next, the pulp is sent into a juicer to extract juice. During this process, some production lines also separate the seeds and fibers from the pulp to ensure the purity of the final product.
4. Filtration and clarification: The extracted orange juice contains certain pulp particles and suspended solids, which need to be removed through a filtration system. Afterwards, methods such as centrifugation and enzyme treatment may be used to further clarify the juice, making it clearer.
5. Sterilization and cooling: In order to extend the shelf life, orange juice needs to undergo sterilization treatment, which usually uses high-temperature instant sterilization (HTST) or ultra-high temperature sterilization (UHT) technology to kill potential microorganisms. After sterilization, the juice is rapidly cooled to maintain its flavor and nutritional value.
6. Filling and capping: The cooled orange juice is transported to the filling line and automatically filled according to different packaging specifications (such as bottled, boxed, or canned), and immediately capped to prevent further contamination.
7. Packaging and palletizing: The filled orange juice products will be labeled, packaged, and then palletized by robots or automated equipment for transportation to the warehouse or directly to the market.
8. Quality inspection and delivery: At each production stage, there will be strict quality control inspections to ensure that the products meet food safety standards.

Finally, after passing the final inspection, the finished product can be shipped and sold. The entire orange juice production line is highly automated, which not only improves production efficiency but also ensures the stability and safety of product quality.

Configuration characteristics of orange juice production line

In order to better understand and plan the equipment and raw material requirements of the orange juice production line, we need to explore each link in detail. Here are some key points:

1. Raw materials
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Fresh oranges: This is the main raw material for producing orange juice. Choosing fresh, ripe, and pest free oranges is crucial to ensure the taste and nutritional value of the final product.
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Water: Used for cleaning oranges and diluting concentrated orange juice.
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Sugar: Adjust the sweetness of orange juice as needed.
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Vitamin C: Sometimes added to enhance the nutritional value of orange juice.
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Preservatives: Optional, used to extend the shelf life of products.
2. Product
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Freshly squeezed orange juice: directly extracted from fresh oranges, retaining the most nutrients.
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Concentrated orange juice: made by evaporating some of the water, convenient for transportation and storage.
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Orange Juice Restoration: Made from concentrated orange juice and water restoration, convenient for large-scale production and distribution.
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NFC (Not From Concentrate) Orange Juice: Non concentrated restored orange juice, extracted directly from fresh oranges without concentration treatment, with a taste closer to freshly squeezed orange juice.
3. Key equipment
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Cleaning equipment: used for cleaning oranges to remove surface dirt and impurities.
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Peeling machine: Remove the outer skin of oranges to ensure the purity of the juice.
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Juicer: Efficient for extracting orange juice, commonly used are screw juicers and centrifugal juicers.
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Filter: Used to remove pulp and fiber from juice, making the juice clearer.
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Sterilization equipment: using UHT (ultra-high temperature instantaneous sterilization) or pasteurization technology to ensure the safety of juice.
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Filling equipment: Automated filling lines ensure the sealing and hygiene standards of juice.
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Packaging equipment: used for packaging filled fruit juice, commonly including PET bottles, glass bottles, and paper box packaging.
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Storage equipment: used for storing finished orange juice to maintain its freshness and quality.
4. Process flow
One
Raw material receiving and inspection: Receive fresh oranges and conduct quality inspection.
Two
Cleaning: Use cleaning equipment to thoroughly clean oranges.
Three
Peeling: Use a peeler to remove the outer skin of oranges.
Four
Juice extraction: Use a juicer to extract orange juice.
Five
Filtering: Use a filter to remove pulp and fiber.
Six
Sterilization: UHT or pasteurization technology is used for sterilization treatment.
Seven
Cooling: Quickly cool after sterilization to maintain the freshness of the juice.
Eight
Filling: Fill the juice into a container.
Nine
Sealing: Seal the filled juice.
Ten
Packaging: Pack the sealed juice.
Eleven
Inspection and warehousing: Conduct quality inspection on finished products, and store them in the warehouse after passing the inspection.
5. Cost estimation
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Equipment investment: Depending on the scale and degree of automation of the production line, equipment investment may range from several hundred thousand to several million RMB.
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Operating costs: including raw materials, energy, labor, and maintenance expenses.
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Time cycle: From initial consultation to production line launch, it usually takes 6 months to 1 year.

Conclusion
Customizing an orange juice production line requires comprehensive consideration of raw material supply, product types, equipment selection, and process design.

Technical parameters of orange fruit processing line
Raw materials: fresh orange, citrus, lemon, huyou, grapefruit
Final products: NFC fresh juice, concentrated juice, essential oil, pulp (orange velvet, etc.), cysts
Capacity: 20 t / D - 2000 t / D
Fruit juice yield: ≥ 90%
Solid content: 7 ~ 12brix
Packaging: sterile bag / glass bottle / PET bottle / roof bag / Tetra Pa

Installing and debugging an orange juice production line is a complex and meticulous process that typically involves the following key steps:
1. Site planning and preparation: Before installation, it is necessary to plan the factory space reasonably according to the design drawings of the production line, ensuring that there is enough space to accommodate all equipment and leaving access for operation and maintenance. At the same time, complete the layout of ground leveling, water and electricity supply, and drainage system.
2. Equipment unloading and positioning: Safely unload all components and equipment of the production line to the designated location, and use lifting tools such as cranes or forklifts to carefully move large equipment to ensure no damage.
3. Basic installation: For equipment that requires fixed installation, such as juicers, filling machines, etc., concrete foundations need to be poured or special brackets installed first to ensure the stability of the equipment.
4. Equipment assembly: Assemble various parts of the production line, including conveyor belts, juice extraction units, filtration systems, filling systems, capping machines, etc., according to the installation guidelines provided by the manufacturer. This step may require professional technical personnel to operate.
5. Pipeline and electrical connection: Complete the laying and connection of material transportation pipelines and wires and cables between equipment, ensure the supply of water, electricity, gas and other public facilities, and conduct insulation and sealing tests.
6. Control system configuration: Modern orange juice production lines are usually equipped with automated control systems, including PLC programming, HMI human-machine interface settings, etc., which need to be programmed and debugged according to the process requirements to achieve linkage control and data monitoring between equipment.
7. Single machine debugging: Conduct separate operation tests on each device to check whether the motor operation, valve switch, sensor response, etc. are normal, and adjust the working parameters of each component to the optimal state.
8. Whole line joint debugging: After the single machine debugging is correct, carry out joint debugging of the entire production line, simulate the actual production process, observe whether the connection between each ring is smooth, and solve possible problems such as blockage, leakage, and control logic errors.
9. Cleaning and disinfection: Before formal production, thoroughly clean and disinfect the entire production line to ensure food safety and hygiene.
10. Trial production and optimization: Conduct small-scale trial production, collect data, evaluate product quality and production line efficiency, and fine tune and optimize equipment parameters or processes based on actual operating conditions.
11. Training operators: Before the production line is officially put into operation, provide systematic training to operators and maintenance teams to ensure that they are familiar with equipment operation, daily maintenance, and emergency response processes.
12. Acceptance and Delivery: After completing all the above steps, organize the final acceptance to ensure that the production line meets the design requirements and food safety regulations and standards, and then officially deliver it to the owner for use.

The entire installation and debugging process requires close collaboration among interdisciplinary professional teams, including mechanical engineers, electrical engineers, automation engineers, and food safety experts.

Customization process of orange juice production line In order to ensure the efficient operation and product quality of the orange juice production line, customizing a complete orange juice production line needs to consider multiple aspects. The following is a detailed customization process:

I. Demand analysis
1. Determine the production scale
• Determine the daily or annual processing capacity of the production line based on market demand and expected output.
• Evaluate the scalability of the production line to cope with future demand growth.
2. Clarify product types
• Determine the type of orange juice to be produced (such as pure juice, concentrated reconstituted juice, modulated juice, etc.).
• Consider whether other derivative products need to be produced (such as pulp, peel essential oil, etc.).
3. Quality standards
• Clarify the quality standards and safety requirements of the product (such as HACCP, ISO 22000, etc.).
• Ensure compliance with regulations and consumer expectations of the target market.
4. Budget constraints
• Determine the total investment budget of the project, including equipment procurement, installation and commissioning, personnel training and other costs.
• Consider long-term operating costs and maintenance costs.

II. Production line design
1. Raw material pretreatment
• Cleaning: Select suitable cleaning equipment to ensure that dirt and pesticide residues on the surface of oranges are removed.
•Grading and selection: Oranges are graded according to size, maturity and appearance, and unqualified fruits are removed.
•Peeling and juicing: Use efficient peeling and juicing equipment to reduce losses and increase juice yield.
2. Processing technology
•Juicing: Choose cold pressing or hot pressing technology to ensure that the natural ingredients in oranges are retained to the maximum extent.
•Filtration and clarification: Through multi-stage filtration and centrifugal separation, the pulp and impurities are removed to make the juice clearer.
•Sterilization: Use pasteurization or ultra-high temperature instantaneous sterilization (UHT) to ensure the safety and shelf life of the juice.
•Blending: If you produce blended juice, you need to add appropriate amounts of water, sugar, vitamins and other ingredients to adjust the taste and nutritional content.
3. Packaging
•Filling: Choose appropriate filling equipment to ensure aseptic filling and avoid secondary contamination.
•Sealing: Use high-quality sealing equipment to ensure that the packaging is well sealed.
•Labeling and packaging: Print labels and outer packaging to ensure that product information is clear and complete.
4. Quality Control
•Online testing: set up online testing points in key processes to monitor product quality parameters (such as sugar-acid ratio, turbidity, microbial indicators, etc.) in real time.
•Finished product inspection: conduct sensory evaluation, physical and chemical index analysis and microbial testing on each batch of finished products to ensure that they meet quality standards.

III. Equipment selection and procurement
1. Equipment list
• Prepare a detailed equipment list, including main equipment (such as juicers, filters, sterilization equipment, etc.) and auxiliary equipment (such as conveyor belts, cleaning equipment, etc.).
• Confirm the technical specifications and performance parameters of the equipment to ensure that the production process requirements are met.

IV. Installation and commissioning
1. Site preparation
• According to the equipment size and layout requirements, rationally plan the production workshop to ensure that the equipment is installed in a reasonable location.
• Improve water and electricity facilities and ventilation systems to ensure that the workshop environment meets hygiene standards.
2. Equipment installation
• Professional technicians install the equipment according to the installation manual provided by the supplier.
• Ensure that the equipment is tightly connected and runs smoothly.
3. Commissioning and trial operation
• Carry out equipment commissioning and gradually adjust various parameters to the optimal state.
• Carry out trial operation to test the stability and efficiency of the entire production line and solve problems in a timely manner.

V. Personnel training and management
1. Operation training
• Conduct systematic training for production line operators to ensure that they master equipment operation and maintenance skills.
• The training content includes equipment principles, operating procedures, common troubleshooting, etc.
2. Quality management
• Establish a complete quality management system to ensure that the production process strictly follows quality standards.
• Regularly conduct internal audits and external certifications to continuously improve product quality.
3. Safety management
• Formulate a safe production management system to ensure the personal safety of employees and equipment safety.
• Conduct regular safety inspections to promptly discover and eliminate safety hazards.

VI. Subsequent service and support
1. Equipment maintenance
• Develop an equipment maintenance plan, perform regular maintenance and overhaul, and extend the service life of the equipment.
• Replace wearing parts in a timely manner to ensure the normal operation of the equipment.
2. Technical support
• Maintain close contact to obtain necessary technical support and solutions.