
Fruit Puree Equipment
Find innovative production technology for making fruit puree and connect directly with world-leading specialists
Made from bananas, apples, strawberries and other tasty fruits, fruit purees are beloved by both children and adults around the world. Fruits that make it into the puree go through a strict selection process. Fruit puree processing line incorporates all machinery used for selecting, washing, cleaning, crushing and sieving the fruit which ensures the quality of the fruit puree.
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Fruit puree processing line: how does it work?

After being picked at just the right point of ripeness, fruit is intensely processed before pureeing- it is washed, cleansed from contaminants, inspected for any irregularities and peeled with an automatic peeler on the fruit puree processing line. After these initial steps, the fruit is chopped into smaller pieces and ground into a pulp with an industrial disk mill. A similar but slightly different process is followed when making fruit juice on an industrial scale.
The pulp is then strained to further purify the mash. Homogenizing fruit puree is another important step. The pulp goes into a high-pressure homogenizer, which reduces the fruit particles and creates that silky smooth texture of fruit puree.

Some of the fruit purees have to go through a deaeration process. Some fruits, like apples and bananas, oxidize very fast because of their high iron content. That’s because when exposed to air, their enzymes turn polyphenols into melanin, a iron-containing compound that gives them the brown color. So removing the air from fruit puree is a key step. The deaerator stops the fruit from changing its color and taste and postpones oxidation by extracting dissolved oxygen in the puree.
Pasteurize your fruit puree
Before packaging, fruit puree is pasteurized and completely sterilized to make it thoroughly safe for human consumption. Pasteurizing the fruit puree is critical for eliminating any potential microorganisms that might still exist in the puree. Pasteurization also prolongs the shelf life of the product and keeps it from spoiling prematurely.
Fruit puree is pasteurized at high temperatures, ranging from 60°C to 100°C. The puree is then cooled and packaged in aseptic (sterile) conditions.
Hydrodynamic cavitation for fruit puree
In 2015, a group of scientists from Canada started researching hydrodynamic cavitation (HC) and its impact on fruit puree and fruit juice. They developed an innovative Venturi tube-based HC technology that can simultaneously crush, homogenize and pasteurize the fruit. Scientists found that by using HC, the fruit particles were finer than in traditional pureeing methods.
The same study found that HC completely eradicated heat-resistant molds that could still grow and develop into mycotoxins after pasteurization at 96°C. Moreover, by using hydrodynamic cavitation, scientists remarked the puree’s longer shelf life and retention of nutrients. With the HC device, fruit processing manufacturers can lower production costs and reduce production time because three previously separate steps could be done simultaneously.

Fruit puree for brewing
Fruit puree is versatile and can also be used for brewing alcoholic beverages like craft beer and fruit wine. Manufacturers of wine and beer generally prefer to use fruit puree instead of fruit juice for brewing because the puree is much more concentrated and boosts the natural fruity taste in alcoholic drinks.
In winemaking, fruit puree is often diluted with water to reduce the fruit’s acidity, that can make the flavor of the alcoholic drink too sour. Afterwards, the diluted puree is mixed in with wine must, water, sugar and yeast before fermentation begins.

For brewing beer, the chosen fruit puree is added directly to the fermenter where, together with yeast, it creates craft beer with a touch of fruit.
Aseptic fruit purees are used both in brewing craft beer and winemaking – they are shelf stable, easily storable and convenient to use. The product, whether it is wine or beer, is considered sterile when aseptic fruit purees are used. However, some craft beer brewers prefer to use pasteurized fruit puree as they have the most preserved original taste and color.
Processing steps involved in fruit puree making
Which fruit puree technology do you need?

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Stick pack forming, filling, and sealing solution
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Enzyme inactivators for tomato processing
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Tomato receiving and sorting system
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Radiofrequency sterilizer for delicate food products
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Automatic cartoning solution for 3-20l aseptic bags
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Concentrate drum emptying system
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Freeze dryer for high sugar or acid content products
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Tunnel for thermal treatment of packaged foods and beverages
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Roller table for sorting and cleaning pome fruit
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Pneumatically controlled dosing slide for pome fruit silos
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Grinding mill for apple and pear mash
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Defreezer for fruit and vegetable preparations
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Horizontal evaporation bowl for fruit jams and purees
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Evaporator for juices and purees
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Hammer pulping system for fruit and vegetable processing
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Shelling mill for Iqf and frozen fruit lumps
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Turbo extractor for puree and concentrate production
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Drum blancher for continuous cooking and blanching
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Apple processing equipment for juice and puree production
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Fruit base processing technology for yoghurt and bakery
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Industrial liquefying and crunching solution for frozen fruits and vegetables
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Turbo extractor for cold extraction of fruit and vegetable purees
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Turbo extractor for tomato and fruit puree processing
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Frozen extraction turbo extractor for fruit and vegetable purees
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Cold extraction system for fruits and vegetables puree
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Line for production of fruit and vegetable purees by cold extraction
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Frozen extraction line for fruit and vegetable purees
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Cold extraction deaeration system for fruit and vegetable purees
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Cold extraction system for fruit and vegetable purees
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Cold extraction line for fruit and vegetable purees
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Cold extraction and enzymatic deactivation for fruit and vegetable purees
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Turbo extractors for tomato and fruit hot extraction
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Multi feeding system for baby food and purees
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Cold extraction and deaeration system for fruit and vegetable purees
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Crunching and dosing solution for frozen fruits and vegetables
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Cold extraction turbo extractor for fruit and vegetable puree
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Melter for vacuum turboemulsifiers
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High-efficiency high-capacity reactor for industrial processing
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Rotary filler for preformed containers
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Scraped-surface heat exchanger for industrial fruit processing
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Aseptic cooking and filling line with two reactors
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Forced circulation evaporator for high viscosity liquids
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Aseptic processing equipment for food products
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Plate flash evaporator for high-viscosity and high-fouling fluids
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Flat belt product transfer conveyor for food processing
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Linear conveyor tray sealing
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Flavor vats for ice cream and food production
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D-limonene extraction system for citrus processing
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Industrial extraction line for fruits and vegetables
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Basket tracking system for automated batch retort systems
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Pump for products with large particulates
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Tube-in-shell heat exchanger for low viscosity products
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Multi-purpose laboratory sterilizer for food processing
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Heat exchanger for dairy and beverage applications
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Heat exchanger for liquid and semi-liquid foods
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Aseptic flash cooling for tomato and fruit concentrates
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Cold break system for tomato processing
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High speed fruit and vegetable juicer
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Thermal treatment system for tomato purees
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Juice extractors for variety of fruits and vegetables
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Screw finishers for citrus processing
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Vegetable and fruit processing skid
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High pressure food processing solution for medium-scale producers
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Volumetric piston filler for liquid and viscous products
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Mechanical homogenizer for fine cutting and emulsifying
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Multifruit processing line for tropical and temperate fruits
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Aseptic filler for fruit juices and purees
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Aseptic storage tanks for food liquids
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Forming, filling, and sealing system for liquid food products
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Tomato squeezer for efficient fruit and vegetable pressing
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Drum unloader for liquid ingredients
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Tubular heat exchanger for food processing
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Indirect Uht treatment for high viscous products with particles
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Continuous ultra-high temperature treatment for prepared food products
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Drum unloader for liquid ingredients
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Contherm scraped-surface heat exchanger for viscous food products
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Filling solution for water packaging
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Potato masher for making mashed potatoes
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Fruit pulping system for juice production
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Rising/falling film plate evaporator for heat sensitive products
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Scraped surface heat exchanger for high-viscosity products
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De-juicing unit for wine must processing
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High shear lab mixer for laboratory work and r&d
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Ketchup manufacturing line
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High-speed moisture analyzer for liquid and pasty samples
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Sausage production line with in-line cutting system
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Portioning and filling system for sausage production
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Industrial vacuum filler for large-scale food production
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Frontal discharge mixer for meat processing
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Industrial grinder for fresh meat and food products
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Marmalade and Jam Processing Machine
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Concentrator for fruit puree preparation
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Vacuum and pressure cooker for fruits and vegetables
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Industrial vacuum cooker
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Hygiene washer for food utensils
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Tunnel washer for food containers
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Vacuum based homogenizer
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Fruit pulping machine
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Food processor for making fruit jams for pastries
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