PRELIMINARY

FEASIBILITY PLANT DESIGN

REPORT
OF
THE ORANGE JUICE PRODUCTION
Yrd.Doc. Nur Dirim

05-04-6367
Gzde Bilen
05-04-6402
Gngr evik
05-04-6433
Yasemin Eke
05-04-6458
Trker avu
05-04-6481
Gkhan Aydemir
05-99-2796 Filiz Biltekin Koyuncu

Bornova, IZMIR
2000
1

CONTENTS
SUMMARY
INTRODUCTION
1. SUMMARY OF PROJECT
1.1. Name Of Project
1.2. Plant Location
1.3. Capacity
1.4. Raw Material
1.5. Production Technology
2. DEFINITION OF PROJECT
2.1 Aim of The Project
2.2 Marketing Research of Orange Juice
2.3 Raw Material
2.3.1. Physical Properties of Orange and Orange Tree
2.3.2. Chemical Properties of Orange
2.3.3. Varieties of orange
2.3.3.1. Persian orange
2.3.3.2. Navel orange
2.3.3.3. Dream Navel
2.3.3.4. Valencia orange
2.3.3.5. Blood orange
2.3.3.6. Cara Cara
2.3.3.7. Hamlin
2.3.3.8. Jaffa
2.3.3.9. Moro
2.3.3.10. Moro Tarocco
2.3.3.11. Domestic Oranges
2.4 Techniques of process
2.4.1. Flow Sheet Diagram
2.4.1.1. Orange Uploading
2.4.1.2. Storage
2.4.1.3. Washing
2.4.1.4. Brushed Washing
2.4.1.5. Sorting
2.4.1.6. Extraction
2.4.1.7. Finisher
2

2.4.1.8. Decanter
2.4.1.9. Deaerotion
2.4.1.10. Pasteurization
2.4.1.11. Cooling
2.4.1.12. Homogenization
2.4.1.13. Filling
2.4.2. Equipments
2.4.2.1.Slope Regulated Elevator
2.4.2.2.Washing Unit
2.4.2.3. Sorting Unit
2.4.2.4. FMC Extractor
2.4.2.5. Finisher
2.4.2.6. Decanter
2.4.2.7. Vacuum Deaerator
2.4.2.8. Pasteurizer
2.4.2.9. Cooling Unit
2.4.2.10. Mixing Tank
2.4.2.11. Packaging Unit
2.5 Energy and Mass Balance
2.5.1. Mass balance
2.5.2. Energy balance
3. PLANT DESIGN
3.1 Location of plant
3.1.1. Raw material
3.1.2. Marketing and distribution
3.1.3. Energy and water sources
3.1.4. Labor availability
3.1.5. Waste disposal
3.2 Plant sketch drawing
3.3 Plant Site
4. DISCUSSION
5. CONCLUSION
6. REFERENCES
7. APPENDIX

SUMMARY
In the recent years the consumption of fruit juice has been increasing. According to market
researches, the average amount of orange used for processing fruit juice is 40.000 t in the last
10 years and a market share of 5% is targeted. During the next 5-6 months, orange juice will
be processed in the factory which has 2000 t of annual production. Lemon juice and other
kind of citrus juice will also be produced.

Raw materials for the process will be brought from Antalya. Homebred type of oranges as
well as some foreign type of oranges are growing in Antalya.

Mass balance has been calculated after preparing the flow sheet diagram of 100 % orange
juice. Capacity of equipments which are sufficient to process required raw material has been
determined. Their energy consumptions are found and selected. According to this
information, energy balances have been calculated. Capacity of processing of fruit juice is
determined as 1.5 t/h.

In orange juice industry, there are waste parts and by-products like essential oil and diet fiber.

The plant will be built in Antalya in order to have close access to raw material and water. The
drinking water has the best quality in this region. Total area of plant is planned to be 7000m 2.
A total of area is 10000m2.

Total personnel number is 43. There are 20 workers, 1 manager, 1 Quality Manager, 2
Accountants, 4 technician of process, 2 technician of maintenance and 2 technician of
analysis, 1 Personnel Manager, 1 Production Manager, 1 Secretary , 2 Food Engineer, 2
Security, 4 cleaning personnel.

INTRODUCTION
Production and consumption of fruit juice is increasing year by year in Turkey. According to
that exportation and importation ratio in Turkey are changing every year.

100 % fruit juice consumption increase by increasing the conscious food consumption.
Orange juice which will be produced according to food quality standards in our plant, will be
contributed for conscious food consumption by correct marketing techniques.

Fruit juice, fruit nectar, fruit drinks, concentrated fruit juice and aromatic drinks with fruit are
most preferred products which are producing in fruit process plants.

Orange is very rich in minerals and vitamins. It is also healthy when it is consumed as orange
juice. Orange juice can be consumed in all meals. Especially consuming the orange juice in
the mornings is helpful to diet as an anti-oxidant.

Orange juice industry has continued to develop. But insufficient marketing techniques and
unconscious food consumption are preventing the development to speed up in Turkey. So
orange juice has not yet developed to reach amount of consuming in EU. One of the main
purpose of our business of the people living in Turkey is to increase the level of orange juice
consumption.

The reasons mentioned above for the establishment of this plant decisions are the main
factors. Keep in mind is to be close to raw material, plant has 7 t / day processing orange as
fruit juice, 12 t / day total orange capacity, will be installed in Antalya. Determining the
construction of factories in this report, to be used in processing techniques, raw material
properties to be used in business, energy and mass balances, market research, the factory's
social, economic, industrial, legal status will be presented.

1. SUMMARY of PROJECT
1.1. Name Of Project: Processed orange juice plant
1.2. Plant Location: Antalya
1.3. Capacity: 7 ton/day
5

1.4. Raw Material: Orange

1.5. Production Technology: Extraction and centrifuges

2. DEFINITION OF PROJECT
2.1 Aim of The Project
Consumption the orange juice is increasing in Turkey year by year. Orange juice indicates
high amount Vitamin C. Vitamin C is unstable. The aim of the project is while protecting the
Vitamin C by optimum conditions and providing 100% orange juice with high quality.
2.2 Marketing Research of Orange Juice
The number of firms is 34 in fruit juice industry in Turkey in 2007. 10 of them produce only
fruit juice, 12 of them produce only fruit concentrate, 12 of them produce fruit juice and fruit
concentrate. Table 2.2.1 shows the companies have production in Turkey.
Table 2.2.1 Main companies in sector of fruit juice and their products
Firm

Product Firm

AK (LKER,M)

FJ

GKNUR (DROPS)

C+FJ

ANADOLU

GLSAN (MEYSU)

C+FJ

AOC

FJ

KIZIKLI (NETTO)

C+FJ

ARISU

KONFRUT

AROMA

C+FJ

LMKON

ASLANOBA

FJ

MAVDENZ

ASYA

MEYKON

AYTA

FJ

OUZ (BAN, DAREN)

C+FJ

COCA COLA (CAPPY)

FJ

PENKON

DMES

C+FJ

PINAR

FJ

ELTE NATYREL

FJ

TAMEK

C+FJ

ELMASU

TARGID

ERSU

C+FJ

TASKOBRLK

FJ

ETAP

TAT

C+FJ

FRGOPAK (SUN PRIDE)

C+FJ

TUNAY

GETA (EXOTIC)

FJ

YRSAN

FJ

GOLDEN

C+FJ

YUMMY

C+FJ

Product

FJ: Fruit juice

C: Concentrated or pure

As shown in Table 2.2.2, the orange harvest in Turkey has increased with wavy course since
2000.
Table 2.2.2 Amount of harvested orange 2000-2007 ( *1000 t )
YEAR

2000

2001

2002

2003

2004

2005

2006

2007

Orange

1070

1250

1250

1250

1300

1445

1536

1441

In Turkey, in the amount of orange juice is processed to, significant growth is observed since
2000 ( Table 2.2.3 ). Compared to the change between in the amount of the oranges are used
as Fruit juice and oranges are used for table consumption, increasing at the orange juice
consumption are observed.
Table 2.2.3 Processed orange as fruit juice 2000-2007 ( *1000 t )
YEAR

2000

2001

2002

2003

2004

2005

2006

2007

Orange

22.9

12.6

31.7

28.3

46.2

33.1

37.8

53.3

Concentrated orange juice production in the years to follow an irregular course as shown in
Table 2.2.4. Concentrated orange juice production is not related with the amount of harvest.
For example, according to the previous year, while the orange harvest reduces the amount of
orange juice concentrate production increased, in 2007.
Table 2.2.4 Concentrated orange juice 2000-2007 ( *1000 t )
YEAR

2000

2001

2002

2003

2004

2005

2006

2007

Orange

1.2

0.8

1.6

1.4

2.3

1.5

1.5

1.6

Processed fruit is released largely in the form of fruit nectar . The amount of fruit is processed
to fruit beverages decreased, aromatic beverages increased as the amount of fruit is processed.
Significant increases in the production of aromatic drink is detected in some years (Table
2.2.5 and Table 2.2.6 ).

Processed fruit largely in the form of fruit nectar is released. Over the years the amount of
fruit beverages decreased as the fruit is processed as aromatic beverages increased the amount
of fruit. Some of the significant increase in the production of aromatic beverages has shown.
Table 2.2.5 Consumption of fruit juice and another products 2000-2007 ( *106 L )
YEAR

2000
1.9

2001
3.9

2002
5.6

2003
9.3

2004
12.2

2005
30.6

2006
74.7

2007
73.4

FN

202.8

212.1

208.5

233.6

300.3

368.9

509.2

252.9

FD

56.7

51.5

27.2

16.0

17.4

29.6

41.0

25.7

AD

33.5

34.6

52.6

98.4

129.4

83.3

121.9

123.1

Total

294.9

302.1

293.9

357.3

459.3

512.4

746.8

748.1

FJ

FJ: Fruit Juice

FN: Fruit Nectar

FD: Fruit Drinks

AD: Aromatic Drinks

Table 2.2.6 Consumption of fruit juice and another products 2000-2007 ( % )

YEAR

2000
0.6

2001
1.3

2002
1.9

2003
2.6

2004
2.7

2005
5.9

2006
10.0

2007
9.8

FN

68.8

70.2

70.9

65.4

65.4

71.9

68.2

70.3

FD

19.3

17.

9.3

4.5

3.8

5.8

5.5

3.4

AD

11.,3
100.0

11.5
100.0

17.9
100.0

27.5
100.0

28.1
100.0

16.4
100.0

16.3
100.0

16.5
100.0

FJ

Total

FJ: Fruit Juice

FN: Fruit Nectar

FD: Fruit Drinks

AD: Aromatic Drinks

The per capita consumption of fruit nectar, according to other types of consumption is greater.
The products obtained from fruit per capita consumption increased to 4.4 liters from 10.06
liters since 2000. ( Table 2.2.7 and Table 2.2.8 )
Table 2.2.7 Consumption of fruit juice and another products in Turkey,2007 ( % )
TYPE

Consumption in Turkey

OF
2006

2007

Change by year

(*106 L)
46.6

(2006)
7.8

(*106 L)
62.6

(2007)
8.8

(2006-2007)
+34.3

FN

399.5

67.0

502.3

70.8

+25.7

FD

30.4

5.1

24.1

3.4

-20.7

DRINK
FJ

AD
Total

119.8
596.3

FJ: Fruit Juice

20.1
100.0

120.6
709.6

FN: Fruit Nectar

17.0
100.0

FD: Fruit Drinks

+0.7
+19.0
AD: Aromatic Drinks

Table 2.2.8 Consumption of fruit juice and another products 2000-2007 ( L/person*year )
TYPE OF DRINK 2000
0.03
FJ

2001
0.06

2002
0.08

2003
0.13

2004
0.17

2005
0.43

2006
0.63

2007
0.89

FN

3.00

3.09

2.99

3.30

4.18

5.12

5.41

7.12

FD

0.84

0.75

0.39

0.23

0.24

0.41

0.41

0.34

AD

0.49

0.50

0.76

1.39

1.80

1.16

1.62

1.71

FJ+FN+FD (1)

3.9

3.9

3.5

3.7

4.6

5.96

6.45

8.35

FJ+FN+FD+AD

4.4
100.0

4.4
100.0

4.3
89.7

5.1
94.9

6.4
117.9

7.1
152.8

8.07
165.4

10.06
214.1

100.0

100.0

97.7

115.9

145.5

161.4

183.4

228.6

100

124.7

Index
(2) (1) (1)
Index (2)
FJ: Fruit Juice

FN: Fruit Nectar

FD: Fruit Drinks

AD: Aromatic Drinks

Fruit juice and fruit nectar is much better presented in 1 liter cardboard packaging, fruit drinks
200 g cardboard packaging and the aromatic beverages in plastic bottles is offered to the
consumer. Percentage of packaging variations of fruit juice products has shown in Table 2.9.
Table 2.2.9 Preferred package for fruit juice and etc. ( % )
TYPE OF PACKAGE

FJ

FN

FD

AD

Carton (1/1)

72.1

51.6

22.4

7.6

Carton (1/5)

5.9

33.6

55.5

34.2

Carton (3/4,1/4)

0.1

3.7

Metal

1.0

8.3

Glass

16.3

6.4

18.4

Pet bottle

4.7

58.2

TOTAL

100.0

100.0

100.0

100.0

FJ: Fruit Juice

FN: Fruit Nectar

FD: Fruit Drinks

AD: Aromatic Drinks

Exports of fruit juice increased 1,5 times, fruit juice imports increased approximately 5,5
times since 2000.
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Table 2.2.10 Importation and exportation of fruit juice in Turkey 2000-2007 ( 1000 t )
YEAR IMPORT EXPORT
2000

3.316

52.288

2001

3.433

71.343

2002

3.986

55.278

2003

4.095

84.808

2004

6.592

79.859

2005

9.616

97.304

2006

16.656

77.452

2007

18.621

81.029

2.3 Raw Material

Orange is the commonly known member of the citrus fruits. The other citrus are lemon,
tangerine and grapefruit. Citrus are grown between 36 degrees north and south parallel.
Middle and North America and Mediterranean countries in northern hemisphere, South Africa
in southern hemisphere has suitable climate to grown citrus.
Ecological conditions of some regions in turkey production is suitable for citrus. In particular,
Antalya and ukurova, all varieties of orange can be grown. Orange tree as known citrus
sinesis Latin name. Another citrus names as Latin name are shown in Table 2.3.1.
Table 2.3.1 Classification according to the shell color of citrus fruit
Yellow-colored Species
Citrus medica L.

Zetrat Lemon

Citrus lemon (L) Burmf.

Lemon

Citrus aurantifola Swing

Lumie, Limette

Citrus Grandis (L) Osbeck

Pampelmuse

Citrus Paradisi Macfadyen

Grapefruit

Orange-colored Species
Citrus aurantium L.

Bitter orange

Citrus sinensis (L) Osbeck

Sweet orange
10

Citrus reticula Blanco

Tangerine

2.3.1 Physical Properties of Orange and Orange Tree

Orange tree has a smooth appearance with log and arms. Leafs have oval shape, dark green,
shiny appearance. Flowers is white-colored with nice odor(Figure 2.1). Oranges are usually
round shaped. As some kind of difference can be shown. In general, the round-shaped fruits
have an orange-colored and soft shell. Orange has the shell and pulp.

Figure 2.1
2.3.2. Chemical Properties of Orange
Bricks degree in orange at least, most and average are 11,18; 13,54; 11,41 respectively. Table
2.3.2.1 also shows a combination of orange in the edible portion. 100 grams of orange fruit in
nutritional value is determined by the TSE has been displayed in Table 2.3.2.2.
Table 2.3.2.1 The composition edible part of an orange
Component

Amount ( g )

Carbohydrates ( g/l )

67 122

Niacin ( g/kg )

7000 3000

Thiamine (g/kg )

300 600

Water ( % )

82,7 89,3

Protein ( g/l )

8 11

Acidity of titration ( g/l ) 12,1 15,9

Ascorbic acid ( mg/kg )

50 152

Potassium ( mg/kg )

1900 3700

Calcium ( mg/kg )

120 200

Phosphorus ( mg/kg )

180 230

Magnesium ( mg/kg )

70 140

Beta Carotene ( g/kg )

4500 35000
11

Table 2.3.2.2 The composition of orange ( ~100 g )

Component

Amount ( g )

Water

86,6

Protein

0,7 - 1,3

Oil

0,1 - 0,3

Fiber

0,5

Ash

0,5 - 0,7

Calcium

0,04 - 0,043

Phosphorus

0,017 - 0,022

Iron

0,0002 0,0008

Carotene

200 IU. (Vitamin A)

Thiamine

0,00010

Riboflavin

0,00004

Orange's carbohydrate content varies are between 15% to 10%. Carbohydrates in orange; as
sugars and polysaccharides can be analyzed in two main sections. Sugars in orange,
respectively sucrose (3.46%), fructose (2.45%), glucose (2.27%). Orange's glisemic index is
62 6. Moreover, sorbitol as a derivative of sugar in some fruits are definitely not available in
orange.

The main polysaccharides found in fruits are cellulose and hemicelluloses which the basis of
cell wall substances. Also they are found in large amounts in orange shell, core zone
membrane. Cellulose and hemicelluloses are separated and discarded in waste at process of
orange juice. However, a portion goes to pulp. The dominant fiber is pectin in orange. Orange
includes pectin which has 70% with 65% of the total fiber.

Free amino acids in Orange change between 700-1300 mg/100 g according to the TSE 34
(2007). As other plant and animal tissues, many different enzymes are available in orange
fruit. Fruits provide respiratory energy from sugar and acid. This is why fruit is stored for a
long time, is seen to decrease acidity. Most important organic acids in orange are ascorbic
acid, citric acid, tartaric, malic, benzoic acid and sucsinic acid. Citric acid and malic acid
12

creats the acidity of orange. especially citric acid is found in large amounts in citrus. Ascorbic
acid is an organic acid with antioxidant properties. In generally, ascorbic acid is known as
vitamin C. Potassium has the most amount mineral in orange. After potassium, most of the
minerals are phosphorus, calcium and magnesium. Sulfur and chlorine -as non-metallic
minerals- follows them. Sodium and iron are found in very low concentrations. Table 2.3.2.3
shows that on mineral substances in citrus. The most important ones to generate aroma
compounds are citral, terpenoid and lemonoid. The color of the orange pigment is carotenoid
and antocianin group.
Table 2.3.2.3 The composition of minerals in citrus ( mg/100g ) ( FAO report,2000 )
Citrus

Na

Mg

Fe

Cl

Orange ( juice)

1,7

179

11,5

11,5

0,3

21,7

4,6

1,2

Lemon ( juice )

1,5

142

8,4

6,6

0,14

10,3

2,0

2,6

Grapefruit ( pulp )

1,4

234

17,1

10,4

0,26

15,6

5,1

0,6

Comparing the nutrient compounds of an orange and 200 ml glass of orange juice is shown in
Table 2.3.2.4

Table 2.3.2.4 Nutrient content orange vs. orange juice ( Guthrie and Picciano, 1995 )
Content

An orange at middle size A glass of orange juice ( 250 ml )

Calorie:

64

110

Oil ( g )

0,1

0,7

Fiber ( g )

3,4

0,5

Protein ( g )

Carbohydrates ( g ) 16

25

Cholesterol ( mg )

Sodium ( mg )

Vitamin C ( mg )

80

82

Foliate ( mcg )

47

45

Potassium ( mg )

15

473

2.3.3. Varieties of Orange

13

2.3.3.1. Persian orange

The Persian orange, grown widely in southern Europe after its introduction to Italy in the 11th
century, was bitter. Sweet oranges brought to Europe in the 15th century from India by
Portuguese traders, quickly displaced the bitter, and are now the most common variety of
orange cultivated. The sweet orange will grow to different sizes and colors according to local
conditions, most commonly with ten carpels, or segments, inside.
2.3.3.2. Navel orange
A single mutation in 1820 in an orchard of sweet oranges planted at a monastery in Brazil
yielded the navel orange, also known as the Washington, Riverside, or Bahia navel (Figure
2.2). The mutation causes navel oranges to develop a second orange at the base of the original
fruit, opposite the stem. The second orange develops as a conjoined twin in a set of smaller
segments embedded within the peel of the larger orange. From the outside, it looks similar to
the human navel.

Figure 2.2 (a)

Figure 2.2 (b)

Because the mutation left the fruit seedless and, therefore, sterile, the only means available to
cultivate more of this new variety is to graft cuttings onto other varieties of citrus tree. Two
such cuttings of the original tree were transplanted to Riverside, California in 1870, which
eventually led to worldwide popularity.
Today, navel oranges continue to be produced cutting and grafting. This does not allow for
the usual selective breeding methodologies, and so not only do the navel oranges of today
have exactly the same genetic makeup as the original tree, and are therefore clones; in a sense,
all navel oranges can be considered to be the fruit of that single over-a-century-old tree.
2.3.3.3. Dream Navel

14

Dream Navel is known for its easy peeling and separation; but it is also a sweet, juicy, less
acidic orange than most other navels(Figure 2.3). It is a round shape, with nine to twelve
segments, and is often seedless. The Dream is small to medium-sized with a pale orange rind,
light orange pulp, and a pleasant ripe-mango aroma. The Dream Navel, a name patented in
1944, was discovered in Orlando, Florida, which gave rise to such other dream makers as
Walt Disney.

Figure 2.3
2.3.3.4. Valencia orange
The Valencia or Murcia orange is one of the sweet oranges used for juice extraction(Figure
2.4). It is a late-season fruit, and therefore a popular variety when the navel oranges are out of
season. Primarily grown for processing and juice production, Valencia oranges have seeds,
varying in number from zero to six per fruit. However, its excellent taste and internal color
make it desirable for the fresh markets, too. The fruit has an average diameter of 2.7 to 3
inches (70 - 76 mm). After bloom, it usually carries two crops on the tree, the old and the
new. The commercial harvest season in Florida runs from March to June. Worldwide
Valencia oranges are prized as the only variety of orange in season during

summer.

Figure 2.4

2.3.3.5. Blood orange

The blood orange has streaks of red in the fruit, and the juice is often a dark burgundy
color(Figure 2.5). The fruit has found a niche as an interesting ingredient variation on

15

traditional Seville marmalade, with its striking red streaks and distinct flavour. The scarlet
navel is a variety with the same dual-fruit mutation as the navel orange.

Figure 2.5
2.3.3.6. Cara Cara
Cara Cara is also known as the Red Navel and is likely the product of a Washington and the
Brazilian Bahai navel union. The fruit and juice are a dark red color and extremely sweet
with a low acid content. It originated at the Hacienda de Cara Cara in Valencia, Venezuela. It
is a medium-sized round fruit with ten to twelve segments and few, if any, seeds. The
yellowish orange rind and rich red pulp make it quite distinguishable and its appeal increases
because of its cherry-flavoured overtones.
2.3.3.7. Hamlin
Hamlin originated as a chance seedling in a grove near Glenwood, Florida, owned by A. G.
Hamlin, and has become the most widely grown orange variety in Florida. It survived the
great freeze of 1894-1895, which made it a greater rival of the Parson Brown. This medium to
small globular fruit is bright orange when mature at harvest between October and January. Its
thin rind has a very fleshy pulp, making it one of the most productive oranges for processing.
It has a sweet flavour lacking in acid and usually with few seeds.
2.3.3.8. Jaffa
Jaffa and another fruit of the genus Joppa are seedlings from the Israel Beledi tree, which also
produced the Shamouti. The Jaffa was first introduced to Florida in the 1880s as a potentially
cold-tolerant, high quality, midseason species, and soon became popular for its flavour
enjoyed as juice or in coo king. The Jaffa orange is also very popular in Great Britain, where
Richard the Lion-Hearted spent the winter of 1191 in the citrus groves of Jaffa during his
16

crusades. The fruit is oblique-shaped, with a slightly rough, light orange rind. The flesh is a
pale orange, with only ten segments and a few seeds.
2.3.3.9. Moro
Moro is a "blood" orange, so named for its dark burgundy color of its rind. Originally from
Sicily, it is common throughout Italy, and quite versatile fresh or cooked. This medium-sized
fruit has a relatively long harvest, lasting from December through to April. The orange has ten
to twelve segments and is almost seedless. The flavour is unequaled, ranging from sweet to
tart with berrylike overtones. The Moro is now known as the "connoisseur's citrus".
2.3.3.10. Moro Tarocco
Moro Tarocco is Italy's finest orange variety and among the best of the Mediterranean fruit,
having the perfect balance between sweetness and acidity. The ovoid shape resembles that of
the tangelo or Minneola. It is a medium-sized seedless fruit with a rich, juicy, raspberry
flavour, which is excellent for juicing or cooking. The original mutation occurred in the 17th
century in Sicily, creating the striking caramel-toned endocarp. This color is the result of the
pigment called anthocarpium, not usually found in citrus, but is common in other red fruits
and flowers.
2.3.3.11. Domestic Oranges
In generally domestic oranges are called as where they grown according to their ecologycal
conditions. Our major domestic orange varieties; Alanya dilimli, Finike yerli, Drtyol yerli,
Kozan yerli, Sultanhisar.
Usually round-shaped, with kernel and high water content varieties. Trees are appropriate for
ecology, and are very efficient. However, in almost all the local orange varieties preciosity
trend is seen more. Apart from its own ecology in the big drop in quality is usually. This is
why this cultivated of oranges as the region remained very limited. It is usually used in the
fruit juice industry because of with multi-core.

17

2.4 Techniques of Process

2.4.1 Flow Sheet Diagram
2.4.1.1. Orange Uploading
Orange may be unloaded either via dry or with water-flume systems. The dry system includes
aerated silos with sloping planes. On which the product is placed in layers to protect integrity
of orange. The water system involves large concrete tanks at ground level, the product is
discharged directly into these tanks of the truck and move by means of water circulation
which conveys the product to a special elevator.
The transfer system consist of a set of conveyor belts that transfer the orange from the storage
bins to a bucket elevator prior to entering the juice extraction area.
2.4.1.2. Storage
Unwholesome fruit is removed during unloading before the oranges are conveyed to storage
bins. Wood and metal bins are commonly used, and are designed with baffles to minimize
impact as fruit descends through to the base of the bin. As the plant begins the day's operation
the oranges roll out of the bins into conveyor belts, and are transported to the main extraction
line via a bucket elevator and on to a surge bin. The surge bin serves as a buffer to control and
maintain an adequate fruit flow for the extraction line. The oranges are pulled from the surge
bin into a brush washer, washed, sanitized and graded again before juice extraction.
Detergents and a chlorinated water rinse can be used. Cooled condensate water from juice
evaporation may also be used in the washing step.
2.4.1.3. Washing
The first process applied to the washing plant is a fruit. The purpose of the washing process,
to prevent residues of agricultural medicines and remove dust, mud which component
decrease the quality of orange juice.
2.4.1.4. Brushed Washing
This process, the microorganisms move a significant portion of the fruit away from the fruit
reduces the microbial load in orange juice. The water used to wash the fruit weight is 2-3
times. The temperature of wash water, the increase in the washing efficiency. Water
temperature must not exceed 35 C. Optimum temperature is 15-20 C.
2.4.1.5. Sorting

18

Sorting process, after you wash, before you wash or the wash can be done before and after.
Workers remove immaturity oranges, fragmented, the corrupt, rotten fruit, or were softened at
a band. They effect of product quality badly. If there is galactronic acid much more 200mg/L,
sorting process is not good.
2.4.1.6. Extraction
Extraction of juice from the orange fruit is obtained. Citrus fruits, except fruits, fruit juice is
available before making pulp. Or into the pulp is then pressed. Properties of the shell of the
citrus and then pressed into because pulp is not possible. Shell oil has been already allocated
to it will not allow. Orange juice is taken from orange with extractor. Thus, fruit juice can be
obtained.
There are different types of extractor such as Brown, Indelicato, FMC, Bertuzzi. They have
different working principles. We use FMC extractor. In this device as fruit and pre-shell
without the need for oil extract are separated.
2.4.1.7. Finisher
After extraction, finisher is used for separation of pulp. Finisher, a cylindrical screen with a
rotating cylindrical axis or in the pedal or a screw compression is made up of elements. Pulp
of at screw finisher, such as compression of the screw presses process is allocated. Pedal
through centrifugal force with which the separation occurs pulp. Hole diameter, according to
objective and between 0,25-5,0 mm change. The reason for separating the pulp, which affects
the quality of orange juice more than the amount of pulp. 3-8% of the desired pulp is.
2.4.1.8. Decanter
Solid particles are removed with orange juice centrifuges. From finisher in the orange juice
do not come to the desired level to reduce the amount of pulp is sent to centrifuge process.
2.4.1.9. Deaerotion
We remove air because of quality problems at our product such as color, taste and aroma.
Deaerator is a special tank and it has a vacuum pump, a level control equipment and cooling
system. It is very important this step at orange juice process because it has vitamin C. Vitamin
C has high sensitivity of oxygen.
2.4.1.10. Pasteurization
Pasteurization is developed to inactivate both microorganisms and natural enzymes. Appling
heat can damage the delicate flavor components, improvements in orange juice processing . In
that case, process is done minimum time and temperature for citrus processing. This process
is performed less than 100oC to inactive microorganisms and enzymes which are found in
food to be less pH 4,5. PME (pectinmetilesterase) in orange juice is enzyme to be resistance
19

to heat and to inactive at 90oC. Generally, pasteurization temperature/time is 85-94 oC/30-60s

in orange juice(Nelson and Tressler, 1980). If hot filling will be done, temperature and time
should be 88-96 oC/about 2 minutes in orange juice pasteurization(Karagozlu, 2003).
2.4.1.11. Cooling
The concentrated juice leaving pasteurization is delivered to a standardizing and refrigerating
system prior to filling. This system consist of two stainless steel tanks for bricks
standardization and a storage unit from the product is pumped through a plate type heat
exchanger. In the heat exchanger the juice is cooled down to a very low temperature .
2.4.1.12. Homogenization
Orange juice is mixed and it has been come homogeneous.
2.4.1.13. Filling
This process includes filling, heating, closing, tagging which is done before storage and
distribution for orange juice. Fruit juice which is ready for consumption is filled to bottle,
cartoon box or pet material. 0.7, 0.5, 0.33, 0.25 and 0.20 bottles are used in fruit juice
production. Washed clear bottles is filled with orange juice. Orange juice is filled hot or cold.
In cold filling, temperature between bottle and fruit shouldnt be more than 20-25oC because
of broken bottles. If hot filling is done, bottles should leave about 90oC from washing
machine. After orange juice is filled bottles are immediately closed. Caps of bottle are
sterilized and filling is done with aseptic techniques.

Figure 2.6 Aseptic package

20

2.4.2 Equipments
These are basic equipments which should be used in the producing of orange juice.
Stooling Storehouse
Slope Regulated Elevator
Washing Unit
Sorting Unit
Extractor
Finisher
Decanter
Deaerator
Pasteurizer
Cooling Unit
Mixing Tank
Packaging Unit
2.4.2.1.Slope Regulated Elevator
This unit is using for transportation of oranges from washing pool to storehouse or sorting
unit. Machine is made of stainless steel. With the velocity control unit the rotation of band is
adjustable as wish (Figure 2.6).
Length

2000 mm

Wideness

400 mm

Power

0,75 kW

Figure 2.6
2.4.2.2.Washing Unit
After the washing pool the oranges is transport to brushed washing unit for last washing
process. Machine is made of stainless steel. With the nozzles, water is given to machine and

21

with the brushes the raw material is cleaning to make it cultivable. The flow is provided with
the transporters that lay in drum(Figure 2.7).
Capacity

2000 kg/h

Dimensions

2650 mm * 2200 mm

Power

1.5 kW

Drum Diameter

800 mm

Figure 2.7
2.4.2.3. Sorting Unit
Machine is made of stainless steel. There is a illuminating system and also a churn part on the
unit to increase the efficiency. With the velocity control unit the rotation of band is adjustable
as wish(Figure 2.8).

Capacity

2000 kg/h

Dimensions

6000 mm * 800 mm * 850 mm

Power

1.1kW

Figure 2.8
2.4.2.4. FMC Extractor
On this process the volatile oil, juice and the peels are separated. This unit for the production
of fresh squeezed orange juice without a need for pre-sizing. It can also process lemons and
tangerines. The working principle is shown in the below (Figure 2.9).

22

Figure 2.9 (a)

Capacity

1900 kg/h

Dimensions

1800 mm * 900 mm * 750 mm

Power

4 kW

Figure 2.9 (b)

2.4.2.5. Finisher
The juice finisher reduces the pulp contents in fruit juice. Its made of stainless steel. There is
an adjustable spring device to generate the counter pressure on the pulp outlet and also an
automatic washing system for the internal part of the machine (Figure 2.10).
Capacity

4000 kg/h

Power

3 kW

Rotate

300 1000 rpm

23

Figure 2.10

2.4.2.6. Decanter
After finisher the decanter is also reduces the pulp content in juice with a centrifugal force.
There is a special device to regulate the liquid ring inside the bowl. Its made of stainless
steel. Technical properties of the machine is given below.
Capacity

2500 kg/h

Dimensions

1700 mm * 795 mm * 1090 mm

Power

5.5 kW

Rotation

5200 rpm

Centrifugal Force

3500 xg

Bowl Diameter

232

mm

Figure 2.11
2.4.2.7. Vacuum Deaerator
After the depulping process the air in juice especially oxygen and CO2 must removed. Its
working with a two-stage system of heating and deaerating feed water. This system reduces
dissolved oxygen concentration to less than 0.005 cc/liter (7 ppb), and completely eliminates
the carbon dioxide concentration.
Capacity

2000 kg/h

Dimensions

2000 mm * 600 mm * 1000 mm

Power

9 kW

Vessel Diameter

1200 mm
24

Figure 2.11
2.4.2.8. Pasteurizer
With this process the storage time of product is made longer. A process of 90 C/ 15 sec is
enough. A tubular pasteurizer is used.
Capacity

3000 kg/h

Dimensions

2000 mm * 1000 mm

Feed Pump Power

1.5 kW

Hot Water Pump Power

0.75 kW

Figure 2.12
2.4.2.9. Cooling Unit
The concentrated juice leaving pasteurization is delivered to a standardizing and refrigerating
system prior to filling. This system consist of two stainless steel tanks for bricks
standardization and a storage unit from the product is pumped through a plate type heat
exchanger. In the heat exchanger the juice is cooled down to a very low temperature.
2.4.2.10. Mixing Tank
The volatile oil is mixing on this process to juice. 2 % of volatile oil that taken from
extraction is mixing. Machine is made of stainless steel. The other properties is given below.

25

Capacity

2000 kg/h

Dimensions

2000 mm * 1000 mm

Power

2 kW

Figure 2.13
2.4.2.11. Packaging Unit

The machine is the two-in-one platform for the 200-1136 ml volume range of packages. The
machine has a capacity of 7000 package/h for family packages and 8000 p/h for portion
packages.

Capacity

7000 p/h

Dimensions

4000 mm * 6000 mm * 3000

Power

30 kW

Figure 2.14

26

2.5 Energy and Mass Balance

2.5.1. Mass balance
Mass Balances; 7000 kg oranges are processed in a day
1.For pre-washing;
Assumption; 0,20 % loss for stem, mud, leaf of oranges

7000 kg orange

6986kg pre-washed oranges

Prewashing

14 g loss with 10000kg washing water

2.Sorting;
Assumption; 3 % loss for rotten and crushed oranges

6986 kg oranges

sorting

6776 kg oranges

210 crushed oranges

3.Brush Washing;
Assumption; 0,01 % loss dust

6776 kg orange

6770 kg oranges

Brush
washing

6 kg dust

4. In Extractor;
Assumption; 60 % juice, 40 % peel, and in the peel 2 % essential oil

6770 kg oranges

Extractor

4062 kg juice

2708 peel ( 54,16 kg essential oil )

27

5. Finisher;
Assumption; 25 % pulp, 75 % juice

4062 kg juice Finisher

3046,5 kg juice

1015,5 kg pulp
6. In Centrifuge;
Assumption; 2 % waste material after centrifuge

3046,5 kg juice Decantor

61

2985,5 kg juice

g waste

7. Mixing;
Assumption; 2 % essential oil that obtained in extraction is mixing in this
process to juice.
2985,5 kg juice

Mixing

1,1 kg essential oil

2986,6 kg orange juice

Efficiency of process: %42.66

2.5.2. Energy balance

1. Elevator;

Length : 2 m
Width : 0,4 m

Power : 0,75 kW *3600s/h =2700 kJ/h

Capacity : 4tons/h

working hour :3 h

28

Power :2700 kJ/h*3 h =8100 kJ

2. Conveyor Belt;
Sorting : labor supply so, working hour is 8 h

Length : 6 m
Width : 0,8 m
Height : 0,85 m
Weight : 175 kg
Power :1,1 kW*3600 s/h =3960 kJ/h
Capacity : 1,5 tons/h

Power : 3960kJ/h*8h =31680 kJ

3. Brush-washing;

Diameter :0,8 m
Length : 2,5 m
Length^:2,65 m
Height :2,2 m

Power : 1,5 kW *3600s/h = 5400 kJ/h

Capacity : 1,5 tons/h

Power :5400kJ/h*8h =43200 kJ

4. Extractor;

Length : 1,74 m
Width : 1,38 m
Height : 1,71 m
Working capacity : 6-8 tons/hour

Power : 4 kW *3600s/h = 14400 kJ/h

29

Capacity : 1,5 tons/h

Power :14400kJ/h*8h =115200 kJ

5. Finisher;

Working capacity : 4000-4500 liter/h

Power : 3 kW* 3600s/h = 10800 kJ/h

Capacity : 1,5 tons/ h

Power : 10800kJ/h*8h = 86400 kJ

6. Decanter;

Power :5,5 kW*3600s/h =19800 kJ/h

Capacity =1,5 tons/h

Power = 19800kJ/h*8h = 158400 kJ

7. Deaeroter

Power : 9 kW*3600s/h =32400 kJ/h

Capacity =1,5 tons/h

Power = 32400kJ/h*8h = 259200 kJ

8. Pasteurizator
Feed:
Power : 1,5 kW*3600s/h =5400 kJ/h
Capacity =1,5 tons/h

Power = 5400kJ/h*8h = 43200 kJ

30

Hot Water:
Power :0,75 kW*3600s/h =2700 kJ/h
Capacity =1,5 tons/h

Power = 5400kJ/h*8h = 21600 kJ

Cp=3,5 kj/kg.K (Geankoplis, 2003)

Tamb=22 oC
Amount of energy to heat:
Q = m*Cp* T
Q = 1500 kg/h*1h/3600s*3500J/kg.K*(90-22) oC
Q = 99166,6 J/s=99,166 kW
Amount of vapor to heat:
Enthalpy of the saturated vapor at 100 C is 2676.1 kj/kg (Geankoplis, App-A.2-9)
Q = mv*
99,166kJ/s = mv *2676,1 kj/kg
mv = 0,037 kg/s =133,2 kg/h
The amount of natural gas needed;
1m3 natural gas gives 39000kj energy
Q = m * + m* Cpwater*T
Q = 133,2*2676,1+1500*3,5*68
Q =713456,5 kj/h
Q =713456,5/39000 =18,3 m3/h natural gas
9. Homogenizator
Power :2 kW*3600s/h =7200 kJ/h
Capacity =1,5 tons/h

Power = 7200kJ/h*8h = 57600 kJ

10. Packaging unit
Power :30 kW*3600s/h =108000 kJ/h
Capacity =1,5 tons/h

Power =108000 kJ/h*8h = 864000 kJ

31

3. PLANT DESIGN
3.1. Plant Location
Plant location is very important. Some factors which are raw material availability, energy
resources, marketing and distribution, water resource, labor availability, transportation
facilities, waste disposal and site characteristics, influence the plant location. There are lots of
encouragements from Government.
3.1.1. Raw material
In orange juice production, the quality and quantity of oranges are very important. We have
chosen the Antalya Organizational Industrial Region because this place is closed to raw
material and orange must be processed in 36 hours.
3.1.2. Marketing and distribution
The most useful way to reduce costs is selecting the plant site also according to the
transportation and distribution. The factor is the cost of area and big cities. We selected our
plant site in Antalya. Antalya is suitable for export. In addition, the region of Turkey has been
purchased.
3.1.3. Energy and water sources
In the plant natural gas and fuel-oil steam boilers will be used. Energy will be supplied at
normal conditions from the natural gas steam boiler. Fuel-oil energy will be used if there is a
problem at natural gas. Electricity will be used from the installation of the organization
industrial area. Also with the quantity of our workers, government gives a sold about 2050%
of electricity cost.
Water will be supplied from artesian well, and also municipality based water will be used, if
we find a contamination to artesian well water from outside by the laboratory analysis, which
will be made frequently. The sanitation of water will be supplied by refinery.
3.1.4. Labor availability
There is an industrial area and the point of corporation of Antalya Organizational Industrial
region is to make employment for people living in Mediterranean Region. So we can easily
find labors.
3.1.5. Waste disposal

32

Our process waste are water from cleaning unit and orange peel from extraction. Disposable
water is given to Antalya Organizational Industry Region abatement thesis. Orange peel is
performed in a suitable way.
3.2 Plant sketch drawing
Our business will be implemented HACCP, microbiological, physical, chemical measures will
be taken against the danger. Critical control points are included in our application of HACCP
were identified and will be under control.
Technical malfunctions that may be along the lines of flow in mind, the flow lines on the
technical elements will be assigned.
The energy and water as required in

the plant which ensured from outside designed

appropriately input and output. Floor of the plant will be set up with resistance to pressure,
easy to clean. This will prevent contamination between raw materials and final product in line
has been designed.
Drainage system in our factory is set up insinuatingly and prevent possible contamination.
Plant sketch drawing is shown in appendix 2, appendix 3 and appendix 4.
3.3.Plant Site
The plant will be built in Antalya, in Organizational Industrial Region, with area of 10000m 2
which has 7000m2 closed area and 3000m2 opened area. Minimum cost of production and
distribution can be obtained because of availability transportation of raw material from region
of Antalya. Also the cost of area is 35 USD dollars for 1m2. So it is suitable for our
organization.

4. DISCUSSION
This is a preliminary design report for orange juice. It has been decided to locate the plant in
Antalya Organizational Industrial Region. The raw material is also obtained from Antalya.
The plant closed area is 7000 m2 and total area is 10000m2. The production department,
product storage, cafeteria, laboratory and management departments are in closed area.
Security, car park, green areas are in opened area.
Planned capacity of plant is 12 tons per day. It has been decided that there will be 1 shift for
one day, each shift working hours are 10. Total work will be done 6 days per a week.

33

Number of workers will be 43, including managerial unit. There are one shift, between 09.00
19.00. There will be;
1 manager,
1 Quality Manager,
2 Accountants,
4 technician of process,
2 technician of maintenance
2 technician of analysis,
1 Personnel Manager,
1 Production Manager,
1 Secretary ,
2 Food Engineer,
2 Security,
4 Cleaning personnel.
20 Workers
We have decided to produce orange juice in our plant with a capacity of 12 tons per a day.
Approximately, we aim to produce 1500 kg per hour orange juice from orange. 7 tons/day of
the raw material will be sold as 100% orange juice, 5 tons/day will be used for concentrated
orange juice production.
For energy supply electricity, natural gas and fuel-oil will be used. The floor is isolated with a
layer waterproof and resistance to chemicals. It is decided to locate graded for drainage. It is
thought that the walls are covered with wall tile for washing efficiently and connections
points of walls and floors should be curved.
Evaluation of our plant installation costs is performed according to labor supply, water and
energy availability, freight of transportation, raw material and market, equipments costs, plant
area, taxation, waste disposal. Break event point will be calculate keep in mind these factors.

5. CONCLUSION
This is a preliminary design report for a plant producing orange juice. It has been decided to
locate the plant in Antalya.

34

The plant total area is 10000m2. The production department, product storage, cafeteria,
laboratory and personnel departments are in closed area. Security, car park, green areas are in
opened area.
Planned capacity of plant is 1500 kg/hour. It has been decided that there will be 1 shift for one
day, each shift working hours are 10. The work will be done 6 days in a week.

6. REFERENCES
engel,Y,Tunner, (2005), ThermalFluid Sciences.
Cemerolu, B., Karadeniz, F. (2001) Meyve ve Sebze leme Teknolojisi, Meyve Suyu 2
retim Teknolojisi, Ankara , 332-361.
Cemerolu, B., Yemeniciolu, A., zkan, M.(2004),Meyve ve Sebzelerin Bileimi, Meyve
ve Sebze leme Teknolojisi, Cilt I, Bakent Klie Matbaaclk, Ankara, 1-188.
Trk Gda Kodeksi (1998), Meyve Suyu Ve Benzeri rnler Teblii.
TSE 34, Turungil Meyveleri, (2008)
zmc, O.(2004), Meyve suyu retimi, Proje, Yldz Teknik niversitesi Kimya
Mhendislii Blm, stanbul.
Bitirme Tezi Danman : Prof. Dr. MEHMET PALA, GZDE YENHAYAT, stanbul,2007.

Websites
www.serhatmakina.com
www.antalyaosb.org.tr
www.fmc.com
www.indelicato.com
www.brown-intl.com
www.bertuzzi.it
www.floridajuice.com
www.patentstorm.us
35

www.bahce.biz
www.fao.org
http://edis.ifas.ufl.edu
www.meyed.org.tr
www.scielo.br
www.tarimkredi.org.tr
www.tetrapak.com.tr
www.tse.org.tr
www.aritimsan.com

36

7. APPENDIX
7.1. Appendix 1
ORANGE JUICE
ORANGE

PRE-WASHING

SORTING

STORAGE

BRUSHED WASHNG

SORTING

EXTRACTION

FINISHER

DECANTOR

DEAEROTION

PASTEURIZATION

COOLING

STANDARDIZATION

FILLING

37

7.2. Appendix 2

7.3. Appendix 3

38

7.4. Appendix 4

7.5. Appendix 5

Yaymland R.Gazete: 30.12.2006-26392

Tebli No: 2006/56
Ama
MADDE 1 (1) Bu Tebliin amac; meyve suyu ve benzeri rnlerin tekniine uygun ve
hijyenik ekilde retim, hazrlama, ileme, muhafaza, depolama, tama ve pazarlanmasn
salamak zere bu rnlerin zelliklerini belirlemektir.
Kapsam
MADDE 2 (1) Bu Tebli; meyve suyu, konsantreden retilen meyve suyu, meyve suyu
konsantresi, meyve suyu tozu, meyve nektar, meyve presi ve meyve presi konsantresini
kapsar.
Hukuki dayanak
MADDE 3 (1) Bu Tebli, 16/11/1997 tarihli ve 23172 mkerrer sayl Resm Gazetede
yaymlanan "Trk Gda Kodeksi Ynetmelii"ne gre hazrlanmtr.
Tanmlar
39

MADDE 4 (1) Bu Teblide geen;

a) Bal: "Trk Gda Kodeksi Bal Teblii"ne uygun ballar,
b) Konsantreden retilen meyve suyu: Meyve suyu konsantresine, su ve ileme srasnda
ayrlan aromann ve gerektiinde pulp ve meyve keseciklerinin tekrar kazandrlmasyla elde
edilen rn,
c) Meyve: Bu Teblide kapsamnda yer alan rnlerin retilmesi iin gerekli zelliklere sahip
domates hari tm meyveleri,
) Meyve nektar: Meyve suyuna, konsantreden retilen meyve suyuna, meyve suyu
konsantresine, meyve suyu tozuna, meyve presine veya bunlarn karmna, su ve ekerlerin
ve/veya baln ilave edilmesiyle elde edilen, EK-3de belirtilen hkmlere uygun, fermente
olmam ancak fermente olabilen rn,
d) Meyve presi: Suyunu uzaklatrmadan, btn veya kabuu soyulmu meyvenin
yenilebilen ksmnn elekten geirilmesiyle elde edilen, fermente olmam ancak fermente
olabilen rn,
e) Meyve suyu: Salam, olgun, taze veya soukta muhafaza edilmi meyvelerden, tek
meyveden veya daha fazla meyvenin karmndan elde edilen, elde edildii meyve ve
meyvelerin karakteristik renk, aroma ve tadna sahip, fermente olmam ancak fermente
olabilen rn,
f) Meyve suyu konsantresi: Bir veya daha fazla meyveden elde edilen meyve suyundan,
fiziksel yollarla suyun belirli oranlarda uzaklatrlmasyla elde edilen rn,
g) Meyve suyu tozu: Bir veya daha fazla meyveden elde edilen meyve suyundan, fiziksel
yollarla suyun olabildiince ayrlmas ile elde edilen rn,
) Meyve presi konsantresi: Meyve presindeki suyun belirli bir ksmnn fiziksel yollarla
uzaklatrlmas ile elde edilen rn,
h) Pulp veya meyve kesecikleri: Suyunu uzaklatrmadan ayn meyvenin yenilebilen
ksmlarndan elde edilen rn, turungil meyveleri iin ise meyve etinden elde edilen meyve
suyu keseciklerini,
) eker: Meyve nektar, konsantreden retilen meyve suyu ve meyve suyu retiminde
kullanlan "Trk Gda Kodeksi eker Teblii"ne uygun ekerler,
ifade eder.
rn zellikleri
MADDE 5 (1) Bu Tebli kapsamndaki rnlere ait zellikler aada verilmitir:
a) leme srasnda ayrlan aroma, pulp ve meyve kesecikleri ayn meyve suyuna geri
kazandrlabilir.
40

b) Konsantreden retilen meyve suyuna ilave edilecek olan aroma, pulp ve meyve kesecii,
ayn tr meyveden elde edilmelidir. Ancak meyve suyuna ilave edilecek olan aroma, pulp ve
meyve kesecii sz konusu meyve suyunun retimi srasnda ayrlan aroma, pulp ve meyve
kesecii olmaldr. Sadece zm suyuna tartarik asit tuzlar geri kazandrlabilir.
c) Turungil meyve sularnda, meyve suyu meyve etinden gelmelidir.
) Misket limonu suyu, kabuk oran uygun ilemlerle en az seviyede tutulacak ekilde tm
meyveden elde edilir.
d) Konsantreden elde edilen meyve sularna ilave edilecek su, meyve suyunun kalitesini
etkilemeyecek ekilde, zellikle duyusal, mikrobiyolojik ve kimyasal bakmdan uygun
zelliklerde ve "nsani Tketim Amal Sular Hakknda Ynetmelie" uygun olmaldr.
e) Konsantreden elde edilen meyve suyunun duyusal ve analitik zellikleri, ayn meyveden
dorudan elde edilen ve Madde 4 (b) bendinde tanmlanan meyve suyunun niteliklerinden
daha dk olmamaldr.
f) Dorudan tketime sunulan meyve suyu konsantrelerinde, suyun en az %50si
uzaklatrlm olmaldr.
g) Meyve nektarna eker, fruktoz urubu, meyve trevli ekerler ve bal eklenebilir. Ancak
ilave edilen eker ve/veya bal son rnn toplam arlnn %20sinden fazla olmamaldr.
) Konsantreden retilen meyve suyuna eker ve fruktoz urubu eklenebilir.
h) Meyve suyu retiminde eker kullanlabilir ancak kullanlacak ekerin su oran %2den
dk olmaldr.
) Sadece ekersiz veya dk enerjili olarak retilen meyve nektarlarnda eker yerine,
tamamen veya ksmen "Trk Gda Kodeksi Gda Maddelerinde Kullanlan Tatlandrclar
Teblii"ne uygun tatlandrclar kullanlabilir.
i) Madde 4 (e) bendinde yer alan meyve nektar tanm dikkate alnmakszn, kays ve EK3n 2. ve 3. ksmlarnda yer alan meyveler, tek balarna veya birbiriyle kartrlarak eker,
bal ve/veya tatlandrc ilave etmeksizin nektar retiminde kullanlabilir.
j) Armut ve zm dndaki meyvelerden elde edilen meyve suyu, konsantreden retilen
meyve suyu, meyve suyu konsantresi ve meyve suyu tozuna eker ilave edildii durumlarda
kuru madde olarak ifade edilen eker ierii;
Asitlilii dzenlemek iin eklenecekse, 15 g/l
Tatlandrc olarak kullanlacaksa 150 g/lyi
gememelidir.
k) lave edilecek olan eker, hem asitlilii hem de tad dzenlemek amacyla kullanlacaksa
150 g/lden fazla olmamaldr.
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l) Meyve suyu retiminde limon suyu/limon suyu konsantresi veya asitlilii dzenleyici
maddeler, eker ile birlikte kullanlamaz.
m) Meyve suyu, konsantreden retilen meyve suyu, meyve suyu konsantresi, meyve suyu
tozu ve meyve nektar retiminde asitlii dzenlemek amacyla, meyve suyuna susuz sitrik
asit cinsinden en fazla 3 g/l limon suyu ve/veya limon suyu konsantresi ilave edilebilir.
n) Bu Tebli kapsamnda yer alan rnlerde, gda maddelerinde kullanlabilir zellikte
karbondioksit kullanlabilir.
o) Meyve suyu ve presinde;
1) etil alkol miktar arlka 3 g/l
2) uucu asitler miktar 0.4 g/l
3) laktik asit 0.5 g/lden fazla olmamaldr. Meyve nektarlarnda EK-3deki meyve oranlar
dikkate alnmaldr.
) Meyve suyu, konsantreden retilen meyve suyu, meyve suyu konsantresi, meyve suyu tozu
ve meyve nektar retiminde uygulanacak ilemler ve ilem yardmclar EK-1de verilmitir.
p) Meyve suyu, konsantreden retilen meyve suyu, meyve suyu konsantresi, meyve suyu tozu
ve meyve nektar ile ilgili zel isimlendirmeler EK-2de verilmitir.
r) Meyve suyu ve presi iin minimum briks deerleri ve meyve nektarlarna ait minimum
meyve oranlar Ek-3te verilmitir.
Katk maddeleri
MADDE 6 (1) Bu Tebli kapsamnda yer alan rnlerde kullanlan katk maddeleri,
tatlandrclar ve renklendiriciler "Trk Gda Kodeksi Ynetmelii"nin Katk Maddeleri
Blmne uygun olmaldr. Ayrca;
Bu Tebliin 1 nolu ekinde bahsedilen kkrtdioksit ile kkrtleme ilemi yaplan zmlerin
kullanld zm suyunda kkrtdioksit miktar 10 mg/Lden fazla olmamaldr.
Bulaanlar
MADDE 7 (1) Bu Tebli kapsamnda yer alan rnlerdeki bulaanlarn miktarlar, "Trk
Gda Kodeksi Ynetmelii"nin Bulaanlar Blmne uygun olmaldr.
Pestisit kalntlar
MADDE 8 (1) Bu Tebli kapsamnda yer alan rnlerdeki pestisit kalnt miktarlar, "Trk
Gda Kodeksi Ynetmelii"nin Pestisit Kalntlar Blmne uygun olmaldr.
Veteriner ilalar tolerans dzeyi

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MADDE 9 (1) Bu Tebli kapsamnda, bileiminde bal ieren rnlerde bulunabilecek

veteriner ilalar kalnt miktarlar, "Trk Gda Kodeksi Ynetmelii"nin Veteriner lalar
Tolerans Dzeyleri Blmne uygun olmaldr.
Hijyen
MADDE 10 (1) Bu Tebli kapsamnda yer alan rnler, "Trk Gda Kodeksi
Ynetmelii"nin Gda Hijyeni Blmnde yer alan genel kurallara uygun olarak retilmelidir.
Ambalajlama, etiketleme ve iaretleme
MADDE 11 (1) Bu Tebli kapsamnda yer alan rnlerin ambalajlanmas, etiketlenmesi ve
iaretlenmesinde "Trk Gda Kodeksi Ynetmelii"nin Ambalajlama Etiketleme ve
aretleme Blmnde yer alan genel kurallarn yan sra aadaki kurallara da uyulmaldr.
a) Teblide yer alan rnlerin sat isimleri tanmlarda yer alan isimlendirmeler olmaldr.
Ayrca buna alternatif olarak EK-2de yer alan isimler de kullanlabilir. Bu isimler ekte
belirtilen koullarda ve dilde olmaldr.
b) Eer rn tek bir eit meyveden elde ediliyorsa, rn ismindeki "meyve" ifadesi yerine
sz konusu meyvenin ad kullanlmaldr.
c) ki veya daha fazla meyveden elde edilen rnlerde, limon suyunun asitlii ve/veya tad
dzenlemek amacyla kullanld durumlar haricinde, rn ismi kullanlan meyve suyunun
veya prenin azalan hacimlerine gre meyve isimleriyle desteklenmelidir.
) veya daha fazla meyveden elde edilen rnlerde meyvelerinin isimleri yerine "kark"
veya ayn anlama gelen bir ifade ya da kullanlan meyve saysn belirterek ifade edilmelidir.
rn ismi kullanlan meyve suyunun veya prenin azalan hacimlerine gre meyve isimleriyle
desteklenmelidir.
d) eker ilave edilerek tatlandrlan meyve sularnda, sat ismi "Tatlandrlm" veya "eker
lave Edilmi" ifadesini iermeli ve kullanlan eker miktar g/l olarak bu ifadenin devamnda
yer almaldr.
e) Meyve suyu, konsantreden retilen meyve suyu, meyve suyu konsantresi, meyve suyu tozu
ve meyve nektarnn restorasyonu iin geri kazandrlmas gerekli maddelerin etiket zerinde
belirtilmesi zorunlu deildir. Ancak, meyve suyuna ekstra ilave edilen pulp veya meyve
kesecikler etikette belirtilmelidir.
f) Meyve suyu ve nektar konsantreden elde edilmi ise "konsantreden retilmitir", eer
konsantre ile meyve suyu yada presinin karmndan elde edilmi ise "ksmen konsantreden
retilmitir" ifadesi etiket zerinde, rn ismine yakn olarak yer almaldr.
g) Meyve nektarlar iin, meyve suyu, meyve presi veya bunlarn karmnn minimum
miktarlar, etiket zerinde, meyve suyu veya meyve presi cinsinden "meyve oran en az %
......" ifadesi ile belirtilmelidir. fade rn ismi ile ayn yzeyde olmaldr.

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) Meyve suyu konsantresi eer son tketiciye sunulmayacaksa etiket bilgilerine ek olarak,
etiket zerinde ilave edilen ekerlerin, limon suyunun veya "Trk Gda Kodeksi
Renklendiriciler ve Tatlandrclar Dndaki Gda Katk Maddeleri Teblii"ne uygun asitlii
dzenleyici maddelerin varl ve miktarlar belirtilmelidir. Bu bilgiler ambalaj zerinde,
etikete ilitirilmi olarak veya ayr bir belge olarak verilebilir.
Tama ve depolama
MADDE 12 (1) Bu Teblide yer alan rnlerin depolanmas ve tanmasnda, "Trk Gda
Kodeksi Ynetmelii"nin Gdalarn Tanmas ve Depolanmas Blmndeki kurallara
uyulmaldr.
Numune alma ve analiz metotlar
MADDE 13 (1) Bu Teblide yer alan rnlerin retim hattndan ve muhafaza deposundan
numune alnmasnda "Trk Gda Kodeksi Ynetmelii"nin Numune Alma ve Analiz
Metotlar Blmndeki kurallara uyulmaldr. Numune, uluslar aras kabul grm metotlarla
analiz edilmelidir.
Avrupa Birliine uyum
MADDE 14 (1) Bu Tebli, 2001/112/EEC sayl "Meyve Sular ve Benzeri rnlere ilikin
Konsey Direktifi" dikkate alnarak Avrupa Birliine uyum erevesinde hazrlanmtr.
Avrupa Birliine bildirim
MADDE 15 (1) Bu Tebli "Teknik Mevzuatn ve Standartlarn Trkiye ile Avrupa Birlii
Arasnda Bildirimine Dair Ynetmelik" kapsamnda Avrupa Birlii Komisyonuna
bildirilmitir.
Tescil ve denetim
MADDE 16 (1) Bu Teblide yer alan rnleri reten ve satan iyerleri, tescil ve izin,
ithalat, kontrol ve denetim srasnda bu Tebli hkmlerine uymak zorundadr. Bu hkmlere
uymayan iyerleri hakknda 5/6/2004 tarihli ve 25483 sayl Resm Gazetede yaymlanan
5179 sayl "Gdalarn retimi, Tketimi ve Denetlenmesine Dair Kanun Hkmnde
Kararnamenin Deitirilerek Kabul Hakknda Kanun" hkmlerine gre yasal ilem yaplr.
Denetim
MADDE 17 (1) Bu Teblie ait hkmler; 5/6/2004 tarihli ve 25483 sayl Resm Gazetede
yaymlanan 5179 sayl "Gdalarn retimi, Tketimi ve Denetlenmesine Dair Kanun
Hkmnde Kararnamenin Deitirilerek Kabul Hakknda Kanun"a gre, Tarm ve Kyileri
Bakanl'nca denetlenir.
Yrrllkten kaldrlan mevzuat
MADDE 18 (1) Bu Teblile, 9/6/1998 tarih ve 23367 sayl Resm Gazetede yaymlanan
"Trk Gda Kodeksi Meyve Suyu ve Benzeri rnler Teblii" yrrllkten kaldrlmtr.
44

GEC MADDE 1 (1) Halen faaliyet gsteren ve bu Tebli kapsamnda yer alan rnleri
reten ve satan iyerleri 1 yl iinde Tebli hkmlerine uymak zorundadr. Bu sre iinde
gerekli dzenlemeleri yapmayan iyerleri ve sat yerlerinin faaliyetlerine izin verilmez. Bu
srenin sonunda sz konusu retim yerleri ile Tebli hkmlerine uymayan rnleri satan
iyerleri hakknda, 5179 sayl "Gdalarn retimi, Tketimi ve Denetlenmesine Dair Kanun
Hkmnde Kararnamenin Deitirilerek Kabul Hakknda Kanun" hkmlerine gre yasal
ilem yaplr.
Yrrlk
MADDE 19 (1) Bu Tebli yaym tarihinde yrrle girer.
Yrtme
MADDE 20 (1) Bu Tebli hkmlerini Tarm ve Kyileri Bakan yrtr.

EK - 1
retim Srasnda Uygulanabilecek lemler ve lem Yardmclar
a) Mekanik Ekstraksiyon lemleri
b) Fiziksel lemler : Meyve suyu ve konsantreden retilen meyve suyunun oluturulmasnda
kullanlan meyve suyu konsantresi retiminde, zm haricindeki dier meyvelerin yenilebilen
ksmlarndan suyun ekstraksiyon ilemi gibi
c) Kkrtleme ilemi uygulanan meyvelerden elde edilen zm suyuna, son rndeki toplam
kkrdioksit miktar 10 mg/Lyi gemeyecek ekilde fiziksel deslfitleme ilemi
uygulanabilir.
) Pektolitik enzim
d) Proteolitik enzim
e) Amilolitik enzim
f) Yenilebilen jelatin
g) Tanin
) Bentonit
h) Silikon aerojel
) Aktif kmr

45

i) Trk Gda Kodeksinde gda maddeleri ile temasna izin verilen, kimyasal inert filtrasyon
yardmclar ve perlit, ykanm diatomin, selloz, znmeyen poliamid,
polivinilpolipirolidon, polisitren gibi kelti ajanlar
j) Gda maddeleri ile temasna izin verilen, turungil meyve sularnda limonoid glukositler,
asit, oligosakkaritler de dahil olmak zere ekerler ve mineral ierii nemli derecede
etkilemeden, limonoid ve narancin ieriini azaltmak iin kullanlan kimyasal inert
adsorpsiyon yardmclar.

EK - 2
Meyve Suyu, Konsantreden retilen Meyve Suyu, Meyve Suyu Konsantresi, Meyve
Suyu Tozu ve Meyve Nektar in zel simler

a) Vruchtendrank : Meyve nektarlar iin

b) Smost
Smost ismi Fruchtsaft veya Fruchtnektar rn isimleri ile bir arada kullanlabilir.
1) Sadece meyve suyundan, meyve suyu konsantrelerinden veya bunlarn karmndan elde
edilen, doal hallerinde yksek miktarda asit olduundan doal olarak tketilemeyen meyve
nektar iin,
2) Uygunsa elma kartrlan ama eker eklenmemi armut suyu iin,
c) succo e polpa veya somo e polpa : Sadece meyve prelerinden ve/veya meyve presi
konsantresi konsantrelerinden elde edilen meyve nektarlar iin,
)

blemost : eker ilave edilmemi elma sular iin

1) sur ........ saft : Siyah ku zmnden, kirazdan, krmz ku zmnden, beyaz ku

zmnden, ahudududan, ilekten veya mrver meyvelerden elde edilen eker ilave
edilmemi meyve sularnda, Danimarka dilinde meyve isimleriyle birlikte kullanlr.
2) sd ........ saft veya sdet ........ saft bir litresine 200 gramdan fazla eker ilave edilen
meyve sularnda, Danimarka dilinde o meyve ismiyle birlikte kullanlr.
d) pplemust : eker eklenmemi elma sular iin
e) mosto : zm suyu

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EK 3
Meyve Suyu ve Presi iin Mimimum Briks deerleri ve Meyve Nektarlar iin
Minimum Meyve Oranlar
1). Asidik suyuyla birlikte doal olarak tketilemeyen meyveler

Meyvenin Ad

Botanik Ad

Meyve
Konsantreden nektarnda
seyreltilen
minimum
meyve suyu ve meyve suyu
presi iin
ve/veya presi
minimum briks miktar (Son
derecesi
rnde %
hacim olarak)

arkfelek/Pasion
meyvesi

Passiflora quadrangulari

13.5

Lulo

Salnum quitoeuse Lam.

Siyah frenk zm

Ribes nigrum L.

11.0

25

Beyaz frenk zm

Ribes rubrum L.

10

25

Krmz frenk zm

Ribes rubrum L.

10.0

25

Bektai zm

Ribes uva-crispa L.

7.5

30

Yabani ide

Hippohae rhamnoides L.

6.0

25

akal erii

Prunus spinosa L.

6.0

30

Erik

Prunus domestica L.

12.0

30

Mrdm erii

Prunus domestca
L.subsp.domestica

12.0

30

Ku vezi

Sorbus aucuparia L.

11.0

30

Kuburnu

Rosa sp.L.

9.0

40

Vine

Prunus cerasus

14.0

35

Dier kirazlar

Prunuz avium

25
25

40

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Yaban mersini

Vaccinium myrtillus corymbosum

10.0
L. Angustifollium

40

Mrver yemii

Sambucus nigra L.canadensis

10.5

50

Ahududu

Rubus occidentalis L./R.idaeus L. 11.1

40

Kays

Prunus armeniaca L.

11.5

40

ilek

(Fragaria ananassa chiloensis

virginian)

7.5

40

Karadut/Brtlen

Morus sp./Rubus furitcosus L.

Bataklk yaban mersini

Vaccinium macrocarpon Aiton

Vaccinium oxycoccos L.

7.5

30

Ayva

Cydonnia oblonga Mill.

11.2

50

Limon ve misket
limonu

Citrus limon (L.) Burm. & citrus

8.0
auranti folia

40

Bu kategoriye ait dier

meyveler

25

25

2). Suyuyla birlikte doal olarak tketilmeyen dk asitli, pulpumsu kvamda veya yksek
miktarda aromal meyveler
Mango/ Hintkiraz

Mangifera indica L.

Muz

Musa species M.acuminata ve

M.paradisiaca)

Guava

Psidium guajava L.

Papaya /kavun aac

Carica papaya L.

Lii

Litchi chinenesis Sonn.

11.2 25

Azerola

Malpighia sp.(Moc.&Sesse)

6.5

Sursop

Annona muricata L.

14.5 25

Kustard elmas

Annona muricata L.

25

Hint ayvas

Annona squamosa L

14.5 25

48

13.5 25
25
8.5

25
25

25

Nar

Punica granatum L.

12.0 25

Kaev fst

Anacardium occidentole L.

11.5 25

spanyol / Avrupa erii

Spondias tuberosa Arruda

25

Umbu

9.0

25

Bu kategoriye giren dier

meyveler

25

3). Suyuyla beraber doal olarak tketilebilen meyveler

Elma

Malus domestica Borkh. 11.5

50

Armut

Pyrus communis L.

12.0

50

eftali

Prunus persica L

10.5

50

Limon ve Misket limonu dndaki

turungiller

50
Ananas comosus L
sativis

Ananas
Bu kategoriye giren dier meyveler

50
50

Bal ve lgili Kurumlar l

yesi Bulunduumuz Kurulular l
Kurul, Komisyon ve Komiteler
KKGM - Akay Cad. No:3 Bakanlklar/ANKARA Tel: (009)-0312-4174176

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