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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.

What fruit puree equipment do you need?

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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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, 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.

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