Fruit Pulp Processing Equipment
Which technology do you need?
There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us! Contact us
Tell us about your production challenge
Fruit pulp extraction
As a natural product, sorting by quality control for ripeness and removal of foreign bodies is vital, and grading by appearance is important to the end user. Fresh fruits, like berries, can be frozen as such, or further processed into purees and concentrate.
The production steps and technology to process fruit pulp depend on the fruit type, scale of production, and desired end product. Typically fruits, such as grapes, are first washed, sorted, and inspected. Afterward, they are peeled and chopped or cut into pieces. Finally, the pulp or fruit juice is extracted, sieved, beat via rotation, and refined to create a more delicate pulp. The pulp can be pasteurized, homogenized, or further concentrated. Some manufacturers will process the seeds to be removed or extracted from the pulp. Whilst others keep the seeds in the pulp depending on what the end fruit pulp product will be.
The most common types of fruits used for making fruit pulp products include apple pear, strawberries, mango pulp, pineapple, peach, and guava.
Producing Jams & Jellies
Jams and Jellies require a minimum of 45 percent by weight in fruit pulp, juice, or pieces. Pectin is needed to set the gel and acid is added to reduce the pH level to 3.1. This process is related to concentration, as the juice is partially concentrated and sugar is added to increase the solids level to above 65 percent. Hot filled with pectin and acid makes jellies and jams reasonably shelf stable.
Vacuum concentration during boil down and rapid filling and cooling dramatically increases jelly quality and is favored over steam kettles when it comes to fruit pulp processing. Low-calorie fruit jelly is even more difficult to manufacture and store. Gel systems that require less sugar therefore usually need to be refrigerated after opening.
Processing Baby Food
Babies and young children until the age of 3, need specialized food and nutrition when they first begin eating. The food must be mushy yet nutritious, preserved well, and conveniently packed. Starting with smooth fruit- and vegetable-based purees, children slowly progress onto a mixed family diet. Healthy organic produce and products that prioritize low environmental impact are gaining territory quickly.
There are strict regulations on composition (protein, carbohydrate, fat, mineral substances and vitamins) and use of toxic pesticides on cereals and fruit and vegetables. In addition, producers must comply with extra safety standards for the hygiene, using food additives and contaminants and safe packaging.
Preserve and pack your fruit products
Aseptic processing is a technique where thermally sterilized liquid products are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. With a Hot-fill solution, a sterilized sauce will be filled in non-sterile packaging. Only high-acid products can go without refrigeration. Another technique would be retort processing where non-sterile products are filled into non-sterile packaging and sterilized in an autoclave with pressurized steam.
Are you looking for a bulk solution to fill into large aseptic drums or containers? Or would you like to fill into containers, bottles, jars, cans, pouches, or even sachets? You need to make sure to keep your sauce safe and fresh from fill through end use. From small-scale stainless steel autoclaves for jars to high-speed aseptic pouch filling, there is enough choice for every product and production scale.
Let's talk about your project!
