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A beverage manufacturer wants to produce papaya nectar fortified with vitamin C and packaged for retail. The flowchart maps raw papaya intake, pulp preparation, fortification, thermal processing, and bottling.
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01
Accept or reject incoming papayas based on ripeness and damage
02
Use enzyme treatment to improve yield and clarity
03
Loop back to adjust vitamin C fortificant if target is not met
Reuse this flow for fruit nectar or juice lines that add heat-sensitive micronutrients before pasteurization and aseptic or hot-fill packaging.