Introduction to Fruit Puree Processing

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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.

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• 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.
• 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.
• 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.