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There is a significant difference in the processing of citrus fruits as compared to the processing of pomaceous fruit, stone fruit and small fruits.
When extracting the juice from oranges, grapefruits, lemons and limettas, the objective is to obtain the best possible separation of juice, peel and peel oil. It therefore does not make sense to completely crush the fruit and press the resulting mash. For this reason, special machines were developed for extracting the juice from citrus fruits. Each fruit can be processed individually with these machines.
The peel contains the valuable peel oils. These peel oils are the principal factors which affect the taste of the juice. The proportion of oil in the juice should be between 0.01 and 0.03% if the juice is to have a balanced taste and if the juice is to be preserved for any length of time.
Depending on the technology used, the oil is recovered in advance (BROWN) or in the extractor (FMC).
