01 / Practical selection
Treat the blended recipe as the design input
Nectar can contain puree, juice and other recipe ingredients, so report the finished mixture rather than only the fruit concentrate. Include viscosity, pulp, particle size and temperature after blending.
For multiple recipes, list the normal flow and the product-handling differences. The operating range should cover the actual production schedule, including lower-flow periods.
02 / Practical selection
Review air pickup during mixing and transfer
Mixing, recirculation and pump suction can introduce air into a blended stream. Show the proposed deaerator position in relation to the blend tank, homogenizer and heat-treatment system.
Avoid treating the deaerator as a substitute for correcting a continuing suction leak or open downstream exposure. The machine and the closed transfer path need to support the same objective.
03 / Practical selection
Observe pulp and foam under reduced pressure
Pulp and viscosity affect product distribution, while the recipe can affect foaming under vacuum. A trial is useful when existing data does not explain how the blend spreads or discharges.
Agree which quality observations and oxygen measurements will be compared. Keep the recipe, sampling point and test condition consistent when comparing results.
Common questions
Fruit nectar questions
Can several nectar recipes share one unit?
A common configuration can be reviewed against the complete recipe and flow range, including distribution, pump and cleaning requirements.
Is a product sample useful?
A sample can help evaluate distribution and foaming where the recipe behaves differently from available process data.