Fruit Juices

In the United Kingdom the name or names of the fruit followed by juice can only legally be used to describe a product which is 100% fruit juice, as required by the Fruit Juices and Fruit Nectars (England) Regulations and the Fruit Juices & Fruit Nectars (Scotland) Regulations 2003. However, a juice made by reconstituting concentrate can also be called juice.
A product described as fruit "nectar" must contain at least 25% to 50% juice, depending on the fruit. A juice or nectar including concentrate must state that it does. The term "juice drink" is not defined in the Regulations and can be used to describe any drink which includes juice, however little. Comparable rules apply in all EU member states in their respective languages.
Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying.

Most cleaning associated with juice plant will be Cleaning in Place (CIP) of pipework, pumps, tanks and fillers. In addition external cleaning of, fillers, conveyors and general process and packaging plant will be generally be carried out utilising a medium pressure washdown system to foam, rinse and disinfect.
Conveyor systems require lubrication which may either be aqueous based or dry lube.