fruit processing machinery

【Expand All】

【Expand All】

【Expand All】

【Expand All】

Most of the water to form ice crystals fruit between -1 ~ -5 ℃, the maximum temperature range to form a band called ice. Accelerate heat exchange, so that the food in a short time by the method of maximum ice crystal formation zone, i.e. deep-frozen. When quick-frozen fruit, cell transfer in a short time because of the difficulty of moisture into the cell gap, frozen immediately in the cell; and because of all the free water quickly and freeze,pelletizing machine ice crystals formed by the process does not increase, not enough for tissue caused by mechanical injury, so the fruit can still remain close to the original structure to warrant a large dripping fluid loss after thawing and deformation. IQF fruits often performed together with the sugar or sugar, and fruit taken a temperature of about the freezing point of the colloidal bound water similar to -18 ℃ or lower. IQF fruit in the process of life lost, most microorganisms can not be killed or activities, frozen fruits with good preservation of products. But fruits and microbial enzyme did not result in loss of activity, frozen fruit in the long-term storage period will deteriorate. IQF fruit containers have tin cans, cartons and laminated plastic bags. IQF fruits shall be kept in cold storage in -18 ℃.oilfield equipment

The use of yeast and enzyme fermentation, the juice of fruit or sugar alcohol metabolism, and inhibit the growth of harmful microorganisms processing methods. Is a single-fermented wine after alcoholic fermentation is no longer distilled sugar before fermentation process. Moderate alcohol content (about 10 to 15% capacity), containing extract more, so alcohol alcohol, good nutrition. Grapes, apples, pears and oranges, etc. can be wine, but more because of the juice sugary, high acidity, and pulp contain natural yeast and other reasons, mainly on the production of wine production. Methods by flesh itself contains yeast called natural pelletizing machinefermentation. Artificial is added to pure culture fermentation of wine yeasts in grape juice, in order to control the fermentation process. Department of dry red wine brewing to peel, pulp and mixed fruit juice fermented, can peel pigment, tannin and flavor precipitation, fermentation optimum temperature 20 ~ 25 ℃, time is about 10 days, subject to the press after fermentation to slag process. Department of dry white wine with fruit juice fermentation, the temperature is slightly lower, after pressing without slag. Broth with sweet wine to be added to adjust the sugar content of sugar or brandy and acidity. Champagne is a dry wine fermentation produced carbon dioxide at low temperature and dissolved in the liquor made from wine stored in oak barrels by slow oxidation, esterification, reducing acid and role clarification, significantly improved the quality of wine, become aging.briquette machine

Juice of the process include: ① juice. Methods vary depending on the type of fruit. Apple and grape juice contained in the whole fruit, commonly used method of crushing squeeze juice; citrus with a skin, juice juice present in the cell, commonly cone juice machine juice. All kinds of fruit juice fruit weight rate is generally 45 to 80 percent. ② clarification and filtration. Removal of suspended solids in the juice and rubber, is an important step made clear juice. Commonly used gelatin - tannin, heating cohesion and enzymes and other methods. ③ homogeneous and degassed. Dedicated to the manufacture of juice turbid state. Homogenized by mechanical action is suspended grains dispersed juice to enhance its stability. High pressure homogenization the required pressure 150 to 170 kg / cm 2. Degassing or phenylephrine exclude air cloudy juice process, there are juices to avoid oxidation discoloration, vitamin loss, the tank wall tinplate corrosion and eliminate the bubble effect. Vacuum method were used. When degassing loss of volatile flavor compounds recyclable. ④ packaging and sterilization. Generally used as a container of canned. Sterilization by pasteurization. Sterilization conditions transparent juice usually 80 ℃ 30 seconds, the cloudy juice is 90 ~ 95 ℃ 30 ~ 60 seconds.

Processing Method Fresh fruit nutritious, but soft tissue, containing more moisture, easy for various parasitic microorganisms and chemical factors affecting physical deterioration and ruin. Fruit processing is actually a low temperature and drying under vacuum and sealed, heat sterilization and the use of preservatives and antioxidants and other means to eliminate and prevent external microbial infection, or cause inhibition of the environmental conditions of harmful microorganisms, in order to prevent deterioration of fruit of a corrupt species preservation techniques. The main processing methods are: Dried use of heat or other energy exclusion of moisture in the material processing method. Its role is to limit the effective water contained in the food or reduce water activity to inhibit microbial growth, to achieve the purpose of preservation. There are two kinds of natural drying and artificial drying methods to artificial drying of wider application, both of which can also be in conjunction. The previous stage of the drying process to exclude fruits of free water in constant drying period, after the exclusion of part of the colloidal phase is combined with the water falling rate drying period. In addition to material handling washing dried, peeled, diced and other processes, but to be blanched to destroy fruit in enzyme activity, reduce oxidation and discoloration loss of nutrients, enhance cellular transparency, and facilitate the evaporation of water ; alkali leaching to remove the wax on the peel, speed up the drying; smoked sulfur to prevent enzymatic browning and preserve vitamins. Naturally dried to reduce the moisture content to about 18% for the degree. Artificial drying bake drying method used, the shallow bowls stacked on the car carrier push bake, bake, dry and hot air by movement within the water evaporates leaving the raw material. In addition, vacuum, infrared, and freeze-drying, and other drying methods.