Citrus Processing Centrifuges

Citrus processing centrifuges are used to control pulp, haze, and oil in orange and other citrus juices—supporting consistent product specifications for Not-From-Concentrate (NFC) juice and for juice concentrate lines. In a typical citrus line, extractors produce juice with significant pulp that is reduced in downstream steps; centrifugation is commonly applied where tighter control of fine solids, cloud, and clarification is required.

Where Centrifuges Fit in Citrus Juice Production

After extraction and primary finishing, centrifugal separation is used for fine clarification and/or continuous de-pulping. Disc-stack centrifuges provide high separation area in a compact footprint and can be configured for hygienic, continuous operation with automatic solids discharge—an advantage in citrus applications with high solids loading.

Common Citrus Duties

• Clarification: Reduce fine suspended solids to target haze/cloud and improve downstream processing stability.
• Continuous de-pulping: Remove or precisely control pulp content in high-solids citrus streams.
• De-oiling (optional): Manage citrus oil emulsions in juice and support cold-pressed peel oil recovery where applicable.

Quality and Yield Considerations

Citrus processors often prioritize gentle product handling and reduced oxygen pickup to protect aroma and flavor. Hermetic or hydro-hermetic feed concepts are commonly used to limit oxygen incorporation and shear while maintaining strong clarification performance.

What to Share for Proper Selection

For an accurate recommendation, provide: NFC vs concentrate process intent, desired pulp/cloud target, feed temperature/viscosity, expected solids load, required flow rate, CIP/hygienic requirements, and any need for de-oiling or peel-oil recovery.