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Mete Guneyhan Dis Tic Gida Madd İth İhr. – Clear Fruit Juice / Concentrate Production

Mete Guneyhan Dis Tic.Gida Madd İth İhr. located in the south of the country ,which their lines were modernized with high technology otomation systems.

Conventional method is used on the clear concentrate production line

Puree line capacity had been increased to 15 tons/h by adding second aseptic filling line in year 2001

Every kind of product can be concentrated by using three types of evaporators(TASTE, DEDERT, ALFA LAVAL CT-9)

Cloudy & Comminuted production lines

Syrup pruduction lines

Fruit preperation productions lines

Aseptic filling lines

Fruit juice and nectar filling lines

Bag in box filling line

There are preventive systems on the lines ( metal dedector, reverse osmosis on the water treatment system)

OUR PRODUCTS

Apple Juice Concentrate

Quality Standards

ºBrix 70.0 +- 0.5

Acidity According to customer demand

Color (at 11.2 bx, 440 nm) min 40

Haze (at 11.2 bx, 625 nm) min 90

Patulin (ppb) Max 50

Fumaric (ppm) Max 5

Pectin Negative

Starch Negative

Flavor Fresh and free from signs of over-heating, fermanted or any other off taste

Packing

Product are packed in 200 L steel drums with double ploybags

Storage

Apple Juice Concentrate must be stored cold conditions

Sour Cherry Juice Concentrate

Quality Standards

ºBrix 65.0 +- 0.5

Acidity(w/w) 4.5-7.2 (Total titratable acidity as citric acid)

Color (at 11.2 bx) Clear, red with no brownish notes

Pectin Negative

Flavor Fresh and free from signs of over-heating, fermanted or any other off taste

Packing

Product are packed in 200 L steel drums with double ploybags / aseptic bags

Storage

Sour Cherry Juice Concentrate must be stored cold conditions

Pear Juice Concentrate

Quality Standards

ºBrix 70.0 +- 1

Acidity(w/w) 0.7-1.0 (Total titratable acidity as citric acid)

Color (at 11.2 bx) Natural, typical of pear and free from browning

Pectin Negative

Flavor Fresh and free from signs of over-heating, fermanted or any other off taste

Packing

Product are packed in 200 L steel drums with double ploybags

Storage

Pear Juice Concentrate must be stored cold conditions

Peach Juice Concentrate

Quality Standards

ºBrix 65.0 +- 1

Acidity(w/w) 3.25-6.50 (Total titratable acidity as citric acid)

Color (440 nmat 11.2 bx) 45-85

Haze (at 11.2 bx 625 nm) Min 90

Pectin Negative

Flavor Fresh and free from signs of over-heating, fermanted or any other off taste

Packing

Product are packed in 200 L steel drums with double ploybags

Storage

Peach Juice Concentrate must be stored deep frozen

Grape Juice Concentrate

Quality Standards

ºBrix 65.0 +- 1

Color (at 11.2 bx) Natural, typical of grape and free from browning

Pectin Negative

Flavor Fresh and free from signs of over-heating, fermanted or any other off taste

Packing

Product are packed in 200 L steel drums with double ploybags

Storage

Grape Juice Concentrate must be stored deep frozen

Orange Juice Concentrate

Quality Standards

ºBrix Min 60.0

Acidity(w/w) 4.0-8.0 (Total titratable acidity as citric acid)

Suspended pulp (%) at 11.2 bx According to customer demand

Pectinesterase activity Must be shown to be stable

Flavor Fresh and free from signs of over-heating, fermanted or any other off taste

Packing

Product are packed in 200 L steel drums with double ploybags / aseptic bags

Storage

Orange Juice Concentrate must be stored deep frozen / cold conditions for aseptic filling

Lemon Juice Concentrate

Quality Standards

ºBrix (uncorrected at 20ºC)

ºBrix (corrected at 20ºC)

Acidity(% acid citric anhydrous)

Acidity(GPL)

Pulp content (% v/v)

Recoverable oil (% max)

Immhof cone test (ml)

Microbiology test (UFC/ml)

Mesophilic aerobes (orange serum A)

Yeast-Mould (UFC/ml)

The Brix can be adapted to 30 or 45 brix depending on individual requirements

Packing

Product are packed in 200 L steel drums with double ploybags / aseptic bags

Storage

Lemon Juice Concentrate must be stored deep frozen / cold conditions for aseptic filling