상황
A continuous papaya nectar processing line requires a flow diagram to visualize the sequence from raw fruit reception to finished packaged nectar, with emphasis on homogenization and deaeration before pasteurization.
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01
Include enzyme maceration and high-pressure homogenization as distinct steps
02
Use a dissolved oxygen check loop to return non-compliant nectar to deaeration
03
Specify HTST pasteurization and hot filling as terminal processing stages before packaging
When designing or documenting a fruit nectar/beverage production line where oxygen removal and consistency control are critical quality parameters.