Introduction of Fruit Puree Processing

1. Introduction to Fruit Puree Processing Fruit Puree is made out of seasonal fresh fruits. Able to manufacture derivates from fruits and vegetables entire year was the initial idea. Offering availability of real, raw & fresh Fruits is not possible for all seasons and regions. Fresh fruits are used as raw material, it gets pulped and mashed into a creamy paste or liquid. Purees are pulp-containing and more viscous than juices. Fruit and vegetable processing machinery manufacturers design automated engineering solutions and provide services and consultancy for turnkey projects of Fruit Puree Processing. Cooling, freezing, boiling, drying, smoking, pickling, sugaring, and salting are some of the common procedures hailing from history. These procedures allow a long shelf for the final product. Methods follow in Fruit Puree Processing Line 1.Receiving, washing, and sorting - The phase of receiving, washing, and sorting are there to treat raw materials. Very commonly followed for all types of fruits. • Receiving process stands for the collection of all raw fruits on the same platform from different networks. • Washing follows in running water to prevent the processing of the contaminated raw materials and clean out the bacterial harmful effects. This process comes with high priority. • Sorting is to remove the fruits and vegetables which are unsuitable for processing or storage due to damage by mechanical injuries, insects, diseases, immature, over-mature, misshapen, etc. 2.Shredding, inactivation, and refining - Different processes take place for fruit in this same method. It gets decided by the nature of the raw fruit. This method is used compulsorily in the processing line but not in the same order.

2. • Shredding is often used before grinding fruits. As Fruit and vegetables generate a significant amount of waste process induces the percentage. Inactivation stands for the classic method for destroying bacteria and inactivating enzymes. The purpose behind it is to provide long life and save the quality of final food. • • Refining equipment is also known as fruit pulping equipment. It is used to further process juice, separating juice and fruit slag quickly. 3.Concentration - This process takes place in an evaporator after refining the pulp. The method to reduce their liquid volume so directly will affect the transport cost. For many other foods, Preservatives Concentrations are used as the raw materials. It makes packaging, transportation, and distribution easy and cost controllable. 4.Packaging - Fruit Puree needs Aseptic packaging to take place when the final product is in liquid form. Packaging is one of the important factors for shelf life. The packaging popularly uses here is a paper and aluminium mixture with a layer of polyethylene. The purpose behind safe full packaging is contamination, tampering, and damage, and it also serves to determine portion sizes and display product information. As a Leading fruit processing equipment manufacturer, we offer top-of-the-line equipment for Fruits and Vegetables puree lines and include cold extraction technology to ensure the freshness of the concentrate and to help retain its inherent taste and fragrance. We provide a complete automation process line and make it superior quality and energy-efficient.