Raw materials: green coconut, old coconut

End product: coconut water, coconut water preparation

Processing capacity: 10~1500T/day

Sterilization method: pasteurization, high temperature sterilization, aseptic sterilization. (adjustable upon request)

Terminal packaging: sterile vats, bag-in-box sterile pouches, tinplate pouches, pouches, glass bottles, and plastic bottles.

Control mode: Manual control or automatic control can be used for machines below 300 tons.

System components: raw fruit lifting system, cleaning system, sorting system, crushing system, preheating enzyme inactivation system, pulping system, vacuum concentration system, blending system, sterilization system, sterile big bag filling system, small package packaging system .

Our company's coconut water processing equipment has reasonable and beautiful design, stable operation, energy saving and low steam consumption.

Coconut water uses a special peeling and crushing process.

Coconut water uses a special enzymatic filtration method to increase the juice yield.

The concentration system uses a fully automatic falling film evaporator, which is specially used to concentrate materials with good fluidity such as juice and milk. The materials are first added from the top of the heater and evenly distributed through the liquid distributor to each heat exchange tube inside the heater. , and then flow down in a uniform film shape along the inner wall of the heat exchange tube under the action of gravity, vacuum attraction and air flow. During the flow down process, it is heated and vaporized by the heating medium (boiler steam) on the shell side, and the generated steam and liquid phase are combined. Enters the separator, and then performs vapor-liquid separation in the separator. The vapor rises into the condenser and is condensed into liquid (single-effect operation) and is collected by the condensate tank. The separated liquid phase is discharged from the bottom of the separator and is finally concentrated. liquid. In a multi-effect evaporator, the secondary steam generated by the first-effect heater can enter the next-effect heater as a heating medium to obtain thermal energy utilization, thereby achieving the purpose of saving energy consumption.

The evaporator has a low evaporation temperature and the heat is fully utilized. The kiwi fruit jam is heated gently, is heated evenly in the tube, and has a high heat transfer coefficient, which can prevent the "dry wall" phenomenon.

The condenser with special structure can operate normally when the cooling water temperature is 30℃ or higher.

The material is continuously fed in and out, and the material liquid level and required concentration can be automatically controlled.

The method of aseptic sterilization + aseptic filling is used to ensure the sterility of the material, so that it can be kept warm at room temperature for 1-2 years.