The stable operation of the juice beverage production line is the key to ensuring product quality, safety, and enterprise efficiency. Based on general production standards and industry best practices, we have identified the following four core precautions, covering comprehensive points such as safety, hygiene, process, and maintenance.
01 Safety Operation Standards: The First Line of Defense between People and Equipment
Production line safety is the primary prerequisite. Operators must receive system training and pass the assessment before they can take up their posts, and strictly follow the equipment safety operation procedures.
Before operating the equipment, it is necessary to confirm that all protective covers, emergency stop switches, and safety interlock devices are intact and effective. When cleaning, maintaining, or dealing with blockage faults in equipment, it is necessary to follow the "tag out and lock out" procedure, completely cut off the power source (electricity, gas, steam), and prevent personal injury caused by misoperation.
At the same time, it is necessary to standardize the handling of high temperature (such as UHT sterilization section), high pressure, and mechanical injury risks that may occur during the production process, and set clear warning signs in corresponding areas.
02 Hygiene Standard Control: Ensuring Product Safety and Stable Quality
The core of juice beverage production lies in hygiene control, which runs through the entire process from CIP (in-situ cleaning) to production.
Before daily production, the entire line must be thoroughly cleaned and disinfected with CIP, and the cleaning effect must be verified by measuring the pH value, conductivity, or ATP bioluminescence of the final rinse water to ensure no residual cleaning agents or microbial contamination.
During the production process, key control points include: the accuracy of ingredient blending and the uniformity of mixing in the blending system; Accurate control of temperature and time in the sterilization section (pasteurization or UHT), and continuous recording; And real-time monitoring of the cleanliness, filling accuracy, and sealing integrity (such as bottle cap torque) of the filling area.
03 Process parameter management: the scientific key to determining product flavor
Stable process parameters ensure consistency in product taste, flavor, and color. The core lies in precise control over the following aspects:
The pressure and temperature of homogenization directly affect the taste and stability of fruit juice, and need to be accurately set and maintained according to the product formula.
The control of vacuum degree in the degassing process is crucial, as effective degassing can prevent oxidation discoloration, flavor deterioration, and the generation of bubbles after filling.
For the reduction or formulation of concentrated fruit juice, it is necessary to ensure that the water treatment system (reverse osmosis, ultraviolet sterilization) produces qualified water quality, and that the ingredient sequence, dissolution time, and temperature meet the process requirements to avoid sedimentation or uneven flavor.
04 Preventive maintenance and record traceability: the cornerstone of long-term operation
Establishing and implementing a comprehensive preventive maintenance plan is key to avoiding unplanned downtime and extending equipment lifespan.
This includes regular inspection and replacement of pump and valve seals, calibration of temperature, pressure, and flow sensors and instruments, checking the tightness and wear of conveyor belts and chains, and lubricating moving parts according to the equipment manual.
At the same time, all key data of the production process (such as sterilization temperature and time, filling volume, CIP records, equipment operation logs) must be recorded and saved in a complete, accurate, and traceable manner. This is a basic requirement of quality systems (such as HACCP, ISO22000) and the basis for problem investigation and continuous improvement.