Beverage Processing System

Part 1----Beverage product
Tea&Juice
The manufacture of Tea&Juice can be divided into the following sub-processes:

Cip system
Hot water station
Sugar dissolving
Concentrate &Juice dosing
Blending system
Hot water station
Standard tank
Valve and pipe
Thermal system ( UHT& Pasteurizer )
Homogenizer
Deaerator

Carbonated soft drinks
The manufacture of carbonated soft drinks can be divided into the following sub-processes:

Hot water station
Simple syrup dissolving
Concentrate &flavor dosing
Final syrup system
Standard tank
Valve and pipe
Mixer


Soy drinks

The manufacture of soy drinks can be divided into the following sub-processes:
Cip system
Hot water station
Sugar dissolving
Concentrate &flavor dosing
Blending system
Hot water station
Standard tank
Valve and pipes
Thermal system(UHT& Pasteurize )
Soy milk treatment system
Deaerator

Part 2----Dairy product
Pasteurized milk
High-temperature, short-time (HTST) pasteurisation is applied on liquid milk for
consumption. The primary purpose of pasteurisation is to inactivate pathogenic bacteria.
In most countries, legal directives prescribe that pasteurised milk must
be heated to 72 degree and held at that temperature for at least 15 seconds

Culture milk product
raditional sourmilk with "living" bacteria such as kefir, laban and others , sweetened
cultured milk with "living" bacteria such as yoghurt , drinking yoghurt (often
UHT-treated) - an alternative to a beverage.


The manufacture of milk product can be divided into the following sub-processes:

Cip system
Hot water station
Sugar dissolving
Concentrate &Juice dosing
Blending system
Hot water station
Standard tank
Valve and pipe
Thermal system ( UHT& Pasteurizer )
Homogenizer
Deaerator