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CHEM Process provides
Evaporation Plants for the
production and concentration of fruit and vegetable
juices. The concentration takes place from 11% to 72%
TS, while in case of citrus fruits it is usually done
from 10% to 60-70% TS.
The volatile aroma substances
are extracted from the feed juice before or during the
evaporation process and are later on added back to the
fruit juice for increasing the distinctive fruit flavours.
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