FRUIT AND VEGATABLE PROCESSING LINE
1. EQUIPMENT FOR THE PRODUCTION OF JAM AND JUICE FROM APPLE, PEAR, PLUM, QUINCE, STRAWBERRY AND RASPBERRY, TOMATO AND OTHER TYPES OF FRUITS AND VEGETABLES
If you are interested in learning more about jam-making techniques, we can give you a quick overview of the process.
For making jam, the juices of those fruits and berries that contain a lot of pectin are best suited. For example, this could be quince, gooseberry, apples (squeezed, wild fruits, pulped).
Production process
Berry or fruit raw material is loaded into vacuum cookers or double-wall boilers, poured over with water in the ratio of 1:2 and boiled until softened. After the steam is turned off, the mixture should be kept for another 40-50 minutes at a pressure of 47-35 kPa.
The next step is decanting the juice. Instead of decanting, separation can be used at the plant. To make the most of the fruit pulp, it is pressed in the press. The resultant juice is mixed with the pressed juice.
The mass fraction of solids in the juice should be 10-12%. If less, the juice is boiled in a vacuum machine. Then boil the jam until the mass fraction of solids is equal to a certain value. For non-sterilised jam this is 70%, for sterilised jam it is 62%. For sterilised plum, currant and cherry jam it is 68%.
The jam is also tested for acidity. If the pH is above 3.6, a 50% solution of tartaric or citric acid can be added to the jam. This is necessary for quality jelly formation. The amount of acid and pectin in the product can be determined by test cooking.
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2. LINE FOR PROCESSING DRIED VEGETABLES (BELL PEPPERS)
There are various methods for processing fruit and vegetables. Companies that process such produce use specialised machines for shredding and other operations. These machines can be used to prepare the fruit, i.e. to chop it before it can be used again.
Stages of product processing
There are several categories of operation in a vegetable processing plant. There are procedures that can be classified as primary processing, which are performed in advance to prepare the vegetables. These include washing, cleaning and pre-packing. After this, other types of processing of vegetables are started. The next stage includes slicing procedures, and at this stage various salad mixes are also produced. These can then be packaged and sent for sale.
The third stage of processing involves more complex procedures, this stage is also called deep processing. The vegetables are boiled, frozen, canned, dried and freeze-dried. The equipment for these tasks is more complex and varied, and large canning facilities are equipped with it.
Main types of equipment:
A variety of equipment for vegetable processing is used in workshops:
systems for washing and drying products;
industrial vegetable slicers;
Packaging systems for vacuum and inert gas;Cooking equipment;
Packaging plants for deep freezing;
freezing systems and refrigeration equipment;drying and freeze-drying machinery.
The most versatile way to process vegetables is by cutting. Regardless of what kind of products a business offers, in most cases the shop will use cutting equipment. Such machines are available in a wide range and vary in functionality and capacity. The systems operate at different speeds, and the speeds can be adjusted.
WE CAN OFFER YOU THE BEST EQUIPMENT OF ANY CAPACITY. OUR EQUIPMENT WILL SATISFY YOU BOTH IN TERMS OF PRICE AND QUALITY!
