Fruit Series

In fruit processing, the extraction technique is extracting the flavouring components with hot water and screening off the fruit particles. The soluble fruit compounds are separated from the powder by the filter. Alcohol or supercritical carbon dioxide (CO₂) could be used as solvents in this technique.

Steam distillation is the next step, which involves injecting pure alcohol into raw goods which have already been treated with water, then condensing the alcohol and some water under atmospheric pressure or low vacuum to co-distill the more active compounds, resulting in a product with a stronger aroma. In order to rehydrate the extracted essence, a delectable condensate is utilized.