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Fruit powder packing Equipment

<span style="font-weight: 400">At last, you reached the final stage of processing your product - welcome to the packing world! Packing preserves and protects a product from damage, spoilage, and contamination while it makes its way from the production line to the consumer or further production. Depending on which industry your products belong to, the type of primary packaging equipment can change drastically. You need to pay careful attention to products with </span><span style="font-weight: 400">chemicals or hazardous substances since they can be potentially dangerous to human health. </span>

Packing

Food powder is the result of drying and pulverizing food. It has been around since the astronauts when out to space. Fruits have a short shelf life and are difficult to preserve due to their high water content.  Fruit powder processing allows you to keep the nutrients of the fruits for a longer time, even off-season.

Fruit powder

Where a stand-alone bagger is required for filling large, open mouth bags, a delivery method is needed to dispense the product into the bag below before the closing stage.


<h2>Fill open mouth bags easily with standing bagger</h2>
The AP 300 series from Paglierani dispenses any type of material into an open mouth bag via a vertical screw compactor. This ensures consistent and continuous packing, being easily integrated into any production line.

Italian know-how is incorporated into the design, safe and strong enough for even the most aggressive environments.

Bagger for open mouth bags

Bagging small quantities of solids or liquids, whether in paper or plastic, requires flexibility of operation.


<h2>Form, fill and seal bags for small quantities of solids or liquids</h2>
Paglierani's ORT 1200 horizontal packaging machine constructs plastic bags out of a flat roll of film, simultaneously filling the bags with product and sealing immediately with a double seal for extra security.

It is suitable for dosing and packing solids or liquids by weight from 250g to 10kg, and it is easy to set up and use. Bags can be made of paper or plastic, pre-formed, or on a reel, and production is optimized to ensure high technological yield.

Horizontal form, fill and seal machine for bags up to 10kg

Having separate equipment for different process steps like filling and closing, can put a brake on growing the volume of your production line. When expending your canned coffee business, having separate machines for each step can be time consuming.


<h2>Filling and seaming cans or jars with the same machine</h2>
The Matic 101 CFCGP by Swiss Can Machinery is a can and jar filling and closing machine for powdered products. The process of filling and closing the can or jar starts of by placing the jar on the conveyor belt, that will feed the filled vessel onto a turning table. The filling and dosing is done with a precise servo drive, the produce is fed via a horizontal auger with level control and a vibrator makes sure the powdered material in the cans doesn’t stick to anything else. Each can or jar is weighted separately and automatically before it is capped or seamed.

The jars are moved onto a screw capping device (caps are destacked at their own station) and discharged if not capped correctly. Cans move to the seaming station, where a spindle applies pressure so that the seaming rollers can seam the can in separate stages. The can or jar diameter must be between 50 and 100 mm.

Can filling equipment

Organic volatile compounds from fruits, vegetables and herbs are essential to manufacturing flavors, extracts, and pure powders. But elevating temperatures during the evaporation process risks altering their chemical structure and lowering the quality of the final product.


<h2>Gentle freeze-drying for fruit powders, herbal extracts, and flavors</h2>
The DryBand system by Bucher Merk is a dynamic belt dryer designed to dry delicate food ingredients. The material moves through an intermediate vacuum chamber between the top and bottom belt section. The drying unit has a vacuum range of 0.5 to 50 mbar and a feeding rate of up to 4,000 kg/h.

The continuous system can be configured for variable or constant drying with heating plates underneath the belt. A crushing device at the discharge end breaks the dried products into powders after drying. Meanwhile, the vapors are collected in an integrated condenser.

Vacuum belt dryer for fruit, vegetable and herbal extracts

Bucher Merk Process offers vacuum drying, freeze drying and zeodration solutions for the production of valuable concentrates in food, pharmaceutical and chemical industries.

The grown-ups world is divided into two categories: those who read the entire food label by scrutinizing the unpronounceable ingredients one by one and those who do not. With the clean label trend growing, it is safe to say that the former category is wiping out the latter.

We all want more natural, pure products without chemicals, additives, or sugar. Carriers such as maltodextrin, whether one knows what they are or not, are precisely one of the ingredients that people label as "bad."

Manufacturers add carriers as a drying aid when they make fruit or vegetable powder from carrots, beets, or berries, for example. Using maltodextrin in your powder drying process can improve powder stability, reduce powder hygroscopicity, and increase the powder's bulk density due to its stickiness.

Maltodextrin is a multifunctional carrier. It is not only a drying agent but also a filler, a fat replacement, and a thickener. Carriers can contribute to a more efficient and smooth drying process resulting in higher throughput.
<h2>So, if maltodextrin plays a role in the powder drying process, why does it have the whole world against it?</h2>
Because it is nothing else but a complex form of sugar.

Maltodextrin is a polysaccharide, i.e., it is a carbohydrate made out of several sugar molecules bonded together. Although this white powder comes from natural products such as corn, rice, potato starch, tapioca, or wheat, it is highly processed.

In terms of chemistry, starch undergoes hydrolysis, a chemical process where water and acids break down the starch into sugar molecules.

Mystery solved. There's nothing wrong with maltodextrin; it just doesn't fit into today's healthier and purer demand.
<h2>Can we also dry fruit extracts without a carrier for a purer result? Ask the experts!</h2>
This is precisely what we did.

To find an answer, we spoke with Andreas Hauri and Dieter Merk, food-drying experts from <a href="https://www.bucherunipektin.com/" target="_blank" rel="noopener">Bucher Unipektin</a>.

"<em>Let's start by saying that not all products can be dried carrier free. For example, sticky products such as honey require a drying aid anyway.</em>" Dieter explains. "<em>But people are asking for a native product</em>," he continues. "<em>And when they buy, for example, an artichoke extract, they do not want to find any maltodextrin in it.</em> "

Andreas states, "<em>By gently vacuum drying these high-value and delicate extracts at low temperatures, you can obtain a pure fruit or vegetable extract while using minimal or no carriers.</em>" The liquid extract lies on a belt running through a vacuum heating tunnel, where it immediately starts to foam up, forming a crispy product.

"<em>We want to keep the product in this foamy, cake-like structure until the end because, in this form, we don't need to add a carrier</em>," Andreas concludes.

The product must pass from a soft status to a hard one, so it can be milled in powder extract after.

The rising concern about food safety and public demands for transparency put pressure on producers. Lucky for them, this new drying method can help manufacturers deal with product reformulation to produce extracts with higher purity.

Clean up your label, drying fruit extracts without using carriers

Food

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food and preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies, and bakery products.

Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex and depend on regulations, type of fruit, texture, consistency, preservation methods, and sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for different stages of production that make the process quicker and more efficient.

Fruit pulp

The building blocks of matter have driven the imagination of philosophers, scientists, and artists for millennia. But, for manufacturers, these elements have a more concrete existence as powders. Powder processing technology conditions these primary materials to create a vast range of products, from chemicals and foods to pharmaceuticals and ceramics.

Powder

Find production technology for Fruit powder packing, and connect directly with leading machine manufacturers worldwide

Fruit powder packing

Fruit powder packing - Making.com

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Fruit powder packing Equipment

Which fruit powder packing technology do you need?

Bagger for open mouth bags

Horizontal form, fill and seal machine for bags up to 10kg

Can filling equipment

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