PentaSTAB orange juice treatment plants are specialized adsorption and ion exchange systems designed to improve the sensory profile of citrus juices. By selectively removing bitter compounds like limonin and reducing excess acidity, these plants enable the production of high-quality juice that meets international market standards for taste and balance.
Technical data of orange juice debittering or deacidification plants
Technical data of orange juice debittering or deacidification plants
Debittering
Bitterness in orange juice is primarily caused by limonin and naringin. Our adsorption technology uses food-grade resins to selectively capture these molecules, significantly improving the juice’s palatability without affecting its vitamin content or natural aroma.
Deacidification
Excessive acidity can mask the natural sweetness of the juice. The deacidification process utilizes weak base anion resins to reduce citric acid levels, achieving the desired Brix/Acid ratio required for premium juice products and concentrates.
Quality Control
The system is fully automated, with real-time monitoring of flow rates and output quality. This ensures that the treatment is precise, repeatable, and compliant with the strictest food safety regulations, maintaining the juice’s nutritional integrity.
Process concept and operating strategy
Improving orange juice quality requires a delicate balance between removing unwanted compounds and preserving the juice’s natural characteristics. PentaSTAB systems offer a modular approach to debittering and deacidification.
The juice is passed through columns filled with macro-porous adsorption resins. These resins have a high affinity for bitter principles like limonin, allowing for their efficient removal while letting sugars and acids pass through, unless deacidification is also required.
For deacidification, the juice is treated with specific ion-exchange resins that target organic acids. This allows producers to precisely adjust the Brix/Acid ratio, which is a key quality indicator in the global juice industry.
Our plants are designed to operate at low temperatures and pressures to prevent thermal degradation of the juice. This preserves the delicate flavor compounds and ensures that the final product remains fresh and vibrant.
- Significant reduction in bitterness (limonin and naringin).
- Precise control over juice acidity and Brix/Acid ratio.
- Preservation of vitamins, minerals, and natural aromas.
- Automated cleaning-in-place (CIP) and resin regeneration.
- Compliance with international food grade standards.
Useful references
Orange Juice Production
Limonin and Bitterness
Adsorption Technology
Sizing inputs:
Initial limonin/naringin levels, initial acidity, target Brix/Acid ratio, juice flow rate, and daily production volume.
Technical data for orange juice treatment plants
| Model | Resin volume (L) (Quartzite + ADS) | Instant flow rate (hL/h) | NaOH 50% consumption (L × cycle) | Sulfuric acid 30% consumption (L × cycle) | Water consumption (m³ × cycle) | Plant dimensions (L × W × H) |
| System DEB 375 | 150 + 375 | 13 | 19.5 | 1.9 | 3.2 | 1.800 x 1.200 x 2.200 mm |
| System DEB 550 | 250 + 550 | 19 | 28.5 | 2.8 | 4.7 | 2.100 x 1.300 x 2.300 mm |
| System DEB 900 | 350 + 900 | 31 | 46.9 | 4.6 | 7.7 | 2.300 x 1.400 x 2.300 mm |
| System DEB 1.200 | 500 + 1.200 | 42 | 62.5 | 6.2 | 10.3 | 2.500 x 1.500 x 2.600 mm |
| System DEB 1.500 | 750 + 1.500 | 52 | 78 | 7.8 | 12.9 | 2.800 x 1.600 x 2.600 mm |
| System DEB 2.100 | 1.000 + 2.100 | 73 | 109 | 10.9 | 18 | 3.200 x 1.800 x 2.800 mm |
| System DEB 2.800 | 1.200 + 2.800 | 98 | 146 | 14.5 | 24 | 3.400 x 2.000 x 3.300 mm |
THREE COLUMNS – FILTRATION + 2 DEBITTERING COLUMNS
| Model | Resin volume (L) (Quartzite + ADS) | Instant flow rate (hL/h) | NaOH 50% consumption (L × cycle) | Sulfuric acid 50% consumption (L × cycle) | Water consumption (m³ × cycle) | Plant dimensions (L × W × H) |
| System DEB 375 | 150 + 375 + 375 | 13 | 39 | 4 | 6.4 | 2.500 x 1.200 x 2.200 mm |
| System DEB 550 | 250 + 550 + 550 | 19 | 57 | 6 | 9.4 | 3.000 x 1.300 x 2.300 mm |
| System DEB 900 | 350 + 900 + 900 | 31 | 93.8 | 9 | 15.4 | 3.400 x 1.400 x 2.300 mm |
| System DEB 1.200 | 500 + 1.200 + 1.200 | 42 | 125 | 13 | 20.6 | 3.700 x 1.500 x 2.600 mm |
| System DEB 1.500 | 750 + 1.500 + 1.500 | 52 | 156 | 15 | 25.8 | 4.200 x 1.600 x 2.600 mm |
| System DEB 2.100 | 1.000 + 2.100 + 2.100 | 73 | 218 | 22 | 36 | 4.800 x 1.800 x 2.800 mm |
| System DEB 2.800 | 1.200 + 2.800 + 2.800 | 98 | 292 | 29 | 48 | 5.000 x 2.000 x 3.300 mm |
FAQ
Bitterness is mainly caused by limonin and naringin, which are naturally occurring compounds in citrus fruits that can become more prominent during juice extraction.
No, the process is highly selective and targets only organic acids. Vitamins and other essential nutrients are preserved, ensuring the juice remains healthy and nutritious.
The plant includes an automated regeneration system that uses food-grade solutions to clean the resins and restore their adsorption or ion-exchange capacity, ensuring long-term operational efficiency.