In the FRUPEX process, the apple mash is juiced in two stages with decanters. The first decanter stage is equivalent to that used in the production of “natural cloudy” juices. The rapid processing without the use of enzymes and without any dwell time results in premium juice of uniformly high quality. The very dry pomace is diluted with vapour condensate (1:1) directly at the discharge of decanter 1, and its temperature is set to around 45-50 °C. Following a reaction time, decanter II is used for separating the phases again. The addition of enzymes during the reaction time increases the yield and throughput. The quality of the secondary juice is not the same as the quality of the primary juice; it is not normally suitable for making cloudy juices. It is best used for processing into clear concentrate.

A FRUPEX installation with reaction tanks for breaking down pectin by means of enzyme action. The downstream clarifier is used for clarifying particularly the primary juice to levels of less than 0.1% (by volume) of sedimentable solids.