Vegetable juice
Inspect and wash → prepare a pressable feed → belt press → collect liquid → condition, thermally process and fill against the validated package route.
View juice routeFluid vegetable foods
Process Engineering for Fluid Vegetable Foods
Turn washing, extraction, blending, thermal processing and filling into a coherent route for the food being produced.
Process sequence
Different products, different extraction paths
A clean root vegetable destined for pressed juice does not require the same downstream sequence as a fibrous puree or starchy soup base. The machine route should start with product state, not a universal arrow diagram.
Vegetable puree
Wash and trim → soften where required → pulp and finish → transfer the viscous product → heat and package according to the tested recipe.
View puree routeSoup base and sauce
Receive suitable puree or base → mix and heat ingredients → manage particles and starch → select compatible thermal and filling boundaries.
View soup/sauce routeDesign decisions
How material behaviour changes equipment choice
Soil and stones change front-end washing and drainage. Fibre determines screen and press choices. Starch and viscosity affect pump and exchanger duty. Particles affect valves, holding-time distribution and filling. These conditions require sample and line data before capacity or thermal schedules can be committed.
Single-machine ratings, raw-vegetable feed rate and packed-product output are different measurement bases; a line balance states which is being quoted.
