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Fruit pulp pasteurizing

First commercially sold baby food was created by Henri Nestlé when he combined cow milk with sugar and grains. Baby food industry has since grown to offer everything from whole wheat infant cereals to ramen-flavored baby food. From infant formula to fruit puree, choosing the baby food processing equipment is related to the type of baby food you want to make.

Baby Food

Originally created to supply US soldiers with vitamin C in World War II, fruit concentrate has found many other uses. Whether you want to drink soda or eat gummy bears, you need fruit concentrate for the color and flavor. The fruit concentrate processing line involves fruit peelers, conveyor belts, filters, and evaporators that help producers make fruit concentrate with all of the fruit’s original aroma.

Fruit concentrate

Pineapples, oranges, passion fruit, you name it. A fruit juice process begins with selecting and cleaning the raw material of your choice and goes through steps like extraction and a filtration machine until it reaches market shelves in bottles. Juice processing equipment varies according to the amount of water in the fruit.

Fruit juice

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

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.

Fruit puree

Guacamole

The kitchen toaster may be the first appliance that a jam jar brings to mind. But turning fruit into the classic spreadable involves an entire line of jam processing equipment. The meticulous preparation for high-capacity jam manufacturing puts paid to the old idiom 'money for jam'.

Legend has it that the word ‘marmalade’ is a derivate of “Marie est Malade”. Supposedly, the acidic-sweet mixture was offered to Marie Antoinette when the Queen of France fell malade. Whatever the true origins of the name, marmalade processing equipment has quickly made the golden spread a pick-me-up for the masses.

Marmalade

brochure-flash-pasteurizer-pdf

Brochure-flash-pasteurizer.pdf

As simple as its own ingredients, the grain-hops-yeast trifecta along with water are the big four ingredients for making beer. The beer-making process is known as brewing and involves several steps like milling, mashing, lautering, boiling, and fermentation.

Beer

The US Brewers Association estimates that the average American lives within 15 kilometers of a craft brewery. Although small in scale, these breweries are big on quality and rely on advanced craft beer making equipment to perfect their unique methods. Beer-making has a proud history, and craft brewers dig deep into the tradition to bring innovative alternatives to the market.

Craft beer

Originally developed as medicinal remedies, soft drinks quickly burst into a whole new category of non-alcoholic beverages. To make a soft drink, simply dissolve one part syrup into five parts water. For extra punch, add carbon dioxide to turn the mixture into a fizzy drink.

Soft drinks

Electrolyte drinks

Designed to enable optimal energy usage

Uses Programmable Logic Controller for pasteurization and sanitation procedures

Retains quality and taste of beer

Can be operated and supervised from a control room

Food

Pasteurization Equipment

The Pasteurization process is the method of subjecting liquids to mild heat at a specific temperature and time, and quickly cooling them down again in order to destroy pathogens in your fermented or semi-fermented products. Thus, increasing the shelf life of the manufactured products. Untreated microorganisms may lead to diseases, spoilage, or unwanted fermentation. Most pasteurization equipment operate in a continuous method using plate heat exchangers to keep a uniform level of high efficiency sterilization.

Pasteurizing

Connect directly with world leading manufacturers of pasteurization equipment and find technology to build or improve your production line.

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Pasteurization Equipment and Systems - Making.com

A beverage is any kind of liquid or drink, usually other than water, made for human consumption. Beverages are further classified into two categories: alcoholic beverages and non-alcoholic beverages. Alcoholic beverages refer to liquids that contain 1% to 75% of liquor and are produced by fermentation such as wine, beer, or distillation such as vodka, rum, tequila. Non-alcoholic beverages are drinks that don’t have any liquor such as tea, coffee, fruit juices, soft drinks, and carbonated beverages. They can be produced premix or postmix, depending on the setup of your production line.

Beverages

Milk can be consumed as a stand-alone product (whole, low-fat or skim) or can be the starting point for food industry products such as cheese, butter, yogurt, condensed milk, and ice cream. In order to process milk and other dairy products, you need specialized dairy production equipment which then encapsulates different processes such as pasteurization, homogenization, and fermentation.

Dairy

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

Liquid

With the right processing machines, almonds, cashews, pine nuts, hemp, coconut, oat and soy can be processed into healthy plant-based milk. To produce it, grind the raw materials, screen, soak and mix them till you obtain a milky white liquid.

Plant-based milk

Sauces bring personality to a dish. From a spicy, dense Zhoug to a tangy, runny Suero, sauces add an extra dimension of flavor, texture, and mouthfeel. But developing recipes into industrial products with long shelf lives and consistent tastes is a complex process. Specialized sauce making equipment prepares and combines the ingredients into delicious, high-quality foods. The result is a sauce ready to elevate meals.

Sauce

Spreads

Process

Batch

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

Industrial sterilization processes are employed in different industries to completely eliminate all living microorganisms from the final product. For instance, in food processing, sterilization equipment is used to produce a stable product with a long shelf-life by eradicating harmful bio-contaminants. Instead, in the medical field, sterilization technologies aim to prevent the transmission of microbes to patients by sterilizing all the tools and medical devices that come in contact with the patient. Most sterilization equipment, such as autoclaves, employs high-temperature pressurized steam to destroy bacteria and disinfect surfaces from spores. Other methods include radiation sterilization or using chemicals such as hydrogen peroxide for disinfection.

Sterilization

liquid

The food and beverage industry are faced with constant challenges. Contamination and cross infection by microorganism pose to be a big risk during

Flash pasteurizer for beer &#8211; Making.com

The marketplace for finding innovative production technology

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FIXPAN share the taste ing low

Ketchup processing begins with tons of tomato paste that is mixed and heated together with sugar, vinegar, and spices in a cooking kettle. After cooking, any remaining fibers and particles are filtered out. Once it reaches the right viscosity, your tomato ketchup production process is finished and ready for packaging and transport.

Ketchup

Tomato sauce is a popular ingredient for adding a sweet, slightly acidic touch of flavor to food and recipes. Sauce production involves cooking the tomatoes, removing the seeds and stems with a strainer, using a grinder or milling machine, and then further cooking to the desired consistency. Tomato sauce making equipment is used in industrial production to speed up the various preparation steps while maintaining the quality of the sauce.

Tomato sauce

Chili sauce is produced worldwide, but each is augmented by the cultural elements of where it is made. Most chili sauces consist primarily of chilis, though some preparations include tomato as the primary ingredient. Vinegar, sugar, and salt are added to the chili sauce making machinery, and the mixture is thickened mainly by cooking.

Chili sauce

Liquid soup

Automatically checks and restores the water level inside the cavity

Allows user to select the quantity of litres of water to load, cold or hot, and then loads it automatically

Allows to set a time of programmed temperature maintenance starting when the set temperature is reached

MOVEliquid

Industrially manufactured soups gained traction in the 19th century when canning was invented and they have been warming us ever since. Whether it’s a classic ready-to-eat canned soup, condensed soup or a dry soup mix, soup manufacturing equipment for mixing, cooking, boiling, or sterilizing caters to every manufacturer’s production requirements.

Soup

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

Microorganisms and pathogenic forms in fresh fruit jams can shorten storage time. In small food industries like canteens and cooking centres that preserve

Jam pasteurizer with temperature control &#8211; Making.com

brochure-craft-pasteurizer-pdf

Brochure-craft-pasteurizer.pdf

Salad dressing has found its way onto dinner plates for millennia as a quick way to liven up leafy dishes. Experimentation with oil, vinegar, wine, salt, and other ingredients developed into the broad selection of dressings we enjoy today. Through a process of emulsifying the basic formula, adding additional elements, and then bottling and labeling the final mixture, consumers have easy access to reliable tastes on demand.

Salad dressing

Promises long lasting operations

Maintains high hygiene and sanitation standards

The machine is pre-assembled

  Maintains product quality

Pasteurization of craft beers in breweries is very important to ensure the maintenance of taste and extended shelf life. If you are a small scale

Craft Beer Pasteurizer &#8211; Making.com

pres-nga-english-low

PRES NGA ENGLISH low

Canned tuna, a staple in millions of kitchens around the world, was first manufactured in 1904 by Albert P. Halfhill in California. It has since become a reliable source of protein and omega-3 fatty acids for people around the world. Canned tuna production process consists of multiple stages including thawing, cutting, steaming, deboning and sterilizing, all of which ensure the product quality and long shelf life.

Canned tuna

Mayonnaise is created by blending oil with eggs, and then flavoring with vinegar, mustard, herbs, and spices. The eggs are a natural emulsifier that creates a uniform mixture. Ingredients are pumped into mayonnaise manufacturing equipment. First, a dynamic mixer maintains the desired level of emulsification of the mixture, which then moves on to packaging and bottling once reaching a satisfactory consistency.

Mayonnaise 

Hummus processing begins by blending chickpeas, tahini, lemon juice and olive oil to create the simple yet versatile dip loved by so many around the world. To prove their love for hummus, the Lebanese, in 2010, made the largest plate of hummus that weighed over 10 tonnes! To produce hummus industrially, you need a hummus production line that includes processing equipment such as cookers, industrial grinders, pasteurizers and packaging equipment.

Hummus

To put into perspective, the average number of peanuts that you use to make a 12-ounce jar of peanut butter is 540 pieces. Peanut butter is widely used as a spread for most bread and biscuits. To make it, use raw peanuts and process them using peanut butter making machines.

Peanut butter

To produce condensed milk, you need to remove a large portion of the water content from the milk. Usually, you add sugar to it to create a sweet flavor. First, milk is standardized and pasteurized. Then, it goes through an evaporation process to remove the excess water content while sugar is added. After that, the mixture undergoes homogenization. The condensed milk is cooled and crystallized before being ready for packaging.

Condensed milk

Yogurt makers start with raw milk from animals like cows and goats and produce yogurt by standardizing milk, reducing fat content and increasing total solids before pasteurizing to remove harmful bacteria. After pasteurization, the milk undergoes homogenization to make it smoother and more consistent. The milk then receives yogurt cultures, and the product undergoes a fermentation process. Finally, you can cool and refrigerate the yogurt and prepare it for packing.

Yogurt

The patented separating compartment saves energy and time

Reduction of about 10 to 20 minutes in processing time.

Indirect heating means no contact or risk of contamination

Cost-efficient due to less energy and water consumption

Separating compartment can be integrated into an existing autoclave

MOVEsolid

Industrial autoclaves are hermetic containers that kill microorganisms such as bacteria, viruses, and spores by using steam under high pressure. The steam is pumped at a higher pressure than normal atmospheric pressure to reach a temperature of 121–140 °C. As steam is pumped into the main chamber of the autoclave, it replaces air and creates a vacuum seal. The pressure vessel kills pathogens and microbes, but industrial autoclaves may also be used to reinforce composite materials, and laminate surfaces. Sensitive products such as foods and pharmaceuticals typically use wet steam autoclaves to sterilize containers and instruments because moisture can penetrate tight areas. But other applications, such as wood treatment or rubber vulcanizing, may also be subjected to dry steam techniques.

Industrial autoclaves

solid

An autoclave is a must-have machine for canned food production lines. It performs sterilization, which ensures a longer product shelf-life and eliminates

Autoclave sterilizer for food cans and jars &#8211; Making.com

bm50top

Processing system for marmalade

Cook and sterilize simultaneously

Smaller footprint compared to purchasing two separate machines

Can be controlled remotely

Easy control of both tanks via touch screen panel

Production capacity up to 212ml cans 145pcs. /cycle

Cooking liquid and semi-solid foods like jams and sauces is a time-intensive process. Sealed thermal cookers speed up the step by cooking in a vacuum or under pressure. Besides greater time efficiency, vacuum cooker technology retains nutritional properties, texture, and flavors. The choice of a suitable thermal vacuum cooker depends on the batch size, cooking temperatures, and vacuum/pressure requirements. These parameters vary on the recipe and product type. One of the main considerations when selecting vacuum cooking technology is the cleaning process following use. An easy and quick cleaning system reduces downtime and maximizes on-site operations.

Vacuum cookers

When producing jams and marmalades, preserving the natural flavours, aromas and colors of the fruit can be challenging if no gelling agents or sugars are

Marmalade and Jam Processing Machine &#8211; Making.com

Industrial Marmalade and Jam Processing Machine

<h2>Fruit pulp extraction</h2>
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 <a href="https://making.com/fruit-juice">fruit juice</a> 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.

<a href="https://making.com/jams" target="_blank" rel="noopener">Jams and Jellies</a> 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 <a href="http://www.fao.org/3/y2515e/y2515e09.htm">pH level to 3.1</a>. 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<a href="https://making.com/fruit-jam-processing" target="_blank" rel="noopener"> fruit jelly</a> is even more difficult to manufacture and store. Gel systems that require less sugar therefore usually need to be refrigerated after opening.

Producing Jams & Jellies

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.

Processing Baby Food

<h2>Preserve and pack your fruit products</h2>
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.

Fruit Pulp Processing Equipment

Find production technology for making fruit pulp and connect directly with world-leading manufacturers of fruit pulp processing and packaging equipment.

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Fruit Pulp Processing Equipment - Making.com

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If you have ever had a grainy jam or one with hard white pieces, you have come across examples of sugar crystallization. Sugar is a crystal in its natural

From granulated to invert sugar: the liquid therapy to prevent crystals in your jam processing line &#8211; Making.com

From granulated to invert sugar: the liquid therapy to prevent crystals in your jam processing line

Nathanael

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

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

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

Clean up your label, drying fruit extracts without using carriers &#8211; Making.com

Clean up your label, drying fruit extracts without using carriers

Irina Lescika

Every year, more than 200 million FIBCs are filled with food for storage and transport. Products must be kept in the ideal conditions to maintain their quality from production up to packaging, storage, and delivery. By controlling oxygen levels during packaging and continuously monitoring the conditions in each package, food manufacturers can benefit from less waste within their supply chain, where up to 40% of the food waste occurs.


<h2>Remote monitoring of conditions inside each modified atmosphere bag to prevent waste</h2>
The Modified Atmosphere Sensor, from Somsix, is a monitoring device for oxygen levels and other conditions inside bulk packages. The device is available in 3 monitoring categories. The first category is called modified atmosphere (MA) sensors for FIBCs. It features remote monitoring of oxygen, temperature, and humidity wherever the FIBCs are located. The second category is a custom sensor, which monitors specific data or packaging applications based on client requests, while the third category is called basic manual probe, where a probe and a set of MA sensors are used for monitoring.

These sensors are mainly developed to allow monitoring of modified atmospheric conditions inside the packages in the most non-invasive and cost-effective way. All sensor caps are easy to install, provide accurate analysis, and monitor each bag every 6 hours. Data collected are sent directly to the operator through a software portal. The monitoring system also allows certification of product quality from departure to arrival.

Sensor for Modified Atmosphere FIBCs

From being grown in the field to roasting and slicing, the manufacture and processing of almonds is a multi-tiered operation. After removing their hull, also known as almond hulling, you can process almonds in various ways to achieve the requested consistency. Whether you chop the almond, finely mill them or turn them into almond milk, they require special care and equipment for nut processing.

Almonds

Peanuts, also known as groundnuts are one of the most popular edible seeds in the world. You can eat them as-is or process them further into on-the-shelf products like peanut butter, oil, snacks, and soups. Depending on what you want to make, some peanut manufacturing processes include roasting, frying, boiling, grinding, pressing, and coating the peanuts.

Peanuts

Cashews come from a tropical tree native to Central America. They have become prominent and your nut mix will not be complete without them. The cashew processing method involves roasting, shell drying, peeling, grading, fumigation and packaging. You have to conduct these processing methods with care to obtain quality cashew nuts. In order to achieve this, you'll need the appropriate machinery for your cashew processing plant.

Cashews

Feed

A fresh salad with a walnut oil dressing or a peanut butter sandwich? A bag of roasted cashews or a pack of almond cookies? The common thread among these tasty treats is nut processing equipment. Not all nut ingredients are indeed nuts, botanically speaking. But the machinery that transforms shelled fruits, legumes, and drupes into fried snacks or a paste is similar. As for the food products, there is a nut recipe for every mood and occasion.

Nuts

<span style="font-weight: 400">Spice manufacturing is one of the world's oldest trading products. The word spice refers to any dried part of a plant other than the leaves and is used for seasoning and food coloring. Spices are made from dried barks, roots, berries, and twigs, while green leafy parts of plants are considered herbs. Well-known examples include cinnamon, chilies, star anise, ginger, garlic salt, turmeric, cumin, or pepper, as well as pre-mixed blends such as Masala, Five-Spice Powder, or Old Bay.</span>

Spices

So much food loss occurs during processing that the phenomenon merited its own UN SDG (12.3.1a). Flexible Intermediate Bulk Containers have made transport

#Changemaker: FIBC with brains &#8211; Making.com

#Changemaker: FIBC with brains

In fresh vegetable and fruit production, product quality is key to ensure a longer shelf life, higher consumer satisfaction, and better wholesale pricing.  Traditional sorting involves the use of trained operative, manually removing blemished or damaged items from a conveyor system. If you need to reduce your costs and improve the quality of your products then moving to an automated sorting solution can bring huge benefits.
<h2>High resolution sorter for rejected colour defects, marked produce, and foreign bodies</h2>
The Spray Optical Sorter from Raytec is an optical sorting system that uses a high speed double vision system which can analyse 100% of the surface area of each item.

Spray is equipped with NIR (Near InfraRed) technology for Visible Colour analysis. This allows the machine to detect the presence of rot and foreign bodies of any colour, even black. It further allows colour defects to be detected, such as in under- or over-ripe products.

The system can be specified with an electro-pneumatic or air blast rejection system to suit your product requirements. Additionally, in “3 way” mode a second rejector can be fitted to allow for differentiation between unacceptable defects and those which are acceptable for second grade items, reducing waste.

Spray system is ruggedly constructed and designed for 3-shift continuous working. The belt speed is ranging from 60-150 m/min (197-492 ft/min) and the capacity varies per product.
Suitable for a wide range of fruit and vegetables including tomatoes, cherry tomatoes, potatoes, carrots, green beans, onions, peppers, artichokes, olives, apricots, cherries, oranges, apples, walnuts, peaches, strawberries, and pears.

Optical sorter for vegetables

Dried fruits, frozen fruits, frozen vegetables and nuts present a challenge for manual quality sorting processes. Not only do operatives require cold-store PPE in manual systems, but the small size of the produce requires higher numbers of pickers in order to capture defects, slowing down maximum throughput. A dedicated optical sorting solution designed specifically for these items can massively reduce staffing costs and increase line efficiency while at the same time increasing product quality.


<h2>Free-fall dodeca-chromatic optical sorter for dried and frozen fruits and vegetables</h2>
The Dryce system from Raytec has been specifically engineered to provide superior quality sorting of dried and frozen fruit and vegetables.

Using a free-fall double side view system, the Dryce ensures inspection of 100% of product surface area. Its dodeca-chromatic vision system employs NIR (Near InfraRed) technology and visible colour analysis. Additional technologies built-in include chlorophyll, translucency and shape analysis. It can detect rotten product and foreign bodies, even if of the same colour as acceptable product.

Stem analysis allows for the rejection of stalks, stems, wires or any other thin object in the product stream, further enhancing final quality.

Dryce is available in two formats - one with 600 mm vision width and 96 ejection valves, the other with 1200 mm vision width and 192 rejection valves. Both models are available with a 3 way rejection system which allows the machines to distinguish between unacceptable defects and those which represent second quality, reducing wastage.

The ultraclean design principles used means hygienic maintenance is quick and easy, and the machine is built with robust construction that minimizes downtime and allows for continual 3-shift working.

Operation and setup is straightforward thanks to user-friendly software and HMI.

Optical sorter for dried and frozen fruits

Nowadays customers expect their food not only to be safe but also to look good. They do not want to find a green or a rotten piece of tomato in the pasta

Inspect all types of tomatoes with speed up to 100 tons per hour. &#8211; Making.com

Inspect all types of tomatoes with speed up to 100 tons per hour.

We are happy to share our knowledge on making different food products. Send us a message and we will help you solve your production challenge.

Foodie

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Fruit pulp pasteurizing

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