Process – CIS | Concentrated Juices and Essential Oils of Sicilian Citrus Fruits

Our Processes

Washing

The process begins with a thorough washing of the citrus fruits to remove dirt and other residues. This stage is critical to ensure that the fruits are clean and safe for consumption, and it typically involves specialized machinery that sprays and scrubs the fruits in a controlled environment to maintain their integrity

Peeling

After washing, the outer peel of the citrus fruits is removed. This is done to separate the edible parts from the outer skin, which can be bitter and is not desired in the juice products. The peeling process is carefully managed to minimize waste and preserve as much of the underlying fruit as possible

Essential Oil Extraction

The oils are extracted from the peel before it is discarded. This is done using methods like cold pressing, which involves mechanically squeezing the peel to extract the oil without the use of heat, preserving the oil’s natural flavors and aromas. This oil is highly sought after for its use in flavorings, fragrances, and therapeutic products

Vacuum Filtering

The juice extracted from the pressing stage goes through vacuum filtering, which removes any remaining solids such as pulp or seeds. This process ensures that the final product is smooth and free of unwanted particles, which is important for both the quality of the juice and its shelf life.

Ultra filteration

Following vacuum filtering, ultra filtration takes place to further refine the juice by removing the smallest particulate matter. This stage uses membranes that can filter out particles at the microscopic level, resulting in a clear and high-quality juice that meets stringent quality standards.

Five Stadium Condenser

The juice is then concentrated using a five-stage condensing process. Each stage reduces the water content of the juice, intensifying its flavors and reducing its volume, which makes it easier and more cost-effective to transport and store

Chilled Storage Tanks

Once concentrated, the juice is moved to chilled storage tanks. Storing the juice at low temperatures is crucial to slow down any enzymatic reactions and microbial growth, thereby preserving its freshness and extending its shelf life.

Frozen Chamber

As a final step, some of the juice products may be frozen, which is a method used to preserve them for extended periods without the use of preservatives. Freezing the juice locks in flavor and nutritional value until it is ready to be thawed and used in production or sold directly to consumers