Pineapple And Mango Processing Machine
5T/H Schneider Electronic Control
PRODUCTION PROCESSING
Concentrated mango puree:
Fresh mango after washing, sorting, destoning and peeling,pulping
filtering,evaporating,sterilizing then filled into 220kg aseptic
bags in drums.The end products of concentrated mango juice
technical parameter is Brix 28-30%or 30-32%,PH value is 3.0-4.0.
Non-concentrated mango puree:
Fresh mango after washing,sorting,destoning and peeling,pulping
filtering,homogenizing,vacuum degassing,sterilizing then illed into
220kg aseptic bags in drums.The end products of non-concentrated
mango puree technical parameter is that Brix value is 14- 22%,Total
acidity: 0.3-1.1%,PH:3.2-4.0,Pulp content:≥40%.
Blended mango juice:
Concentrated mango puree/juice are as raw materials,after blending
with water and sugar and other additives,homogenizing and
degassing,sterilizing,the end mango juice are illed into PET/glass
bottles,small tin cans,tetra pak.
NFC mango juice:
Fresh mango after washing,sorting,destoning and peeling,pulping
fltering,decanter centrifuge,disk separating,homogenizing,
degassing,sterilizing then illed into small bottles, the iller is
usually for the asepticflling.
TECHNICAL DATA SHEET
| Raw material | mango, tomato, guava |
| Final product | mango puree/jam, tomato paste, guava concentrate |
| Capacity | 3-25t/h |
| Juice yielding rate | 45-55%(mango), 90-95%(tomato) |
| Soluble solid content (fresh juice) | 14-16brix (mango ), 4-4.5brix(tomato ), >9brix(guava) |
| Soluble solid content (Final pulp) | 14/28brix (mango ), 28-30/36-38brix(tomato ), >20brix (guava ) |
| Consistency(Bostwick at 20℃) | 6-12/3.5-10(mango), 4-8(tomato),3.5-8(guava) |
| Final product package | Aseptic bag220/1400L//BIB 25L// Can tin 400g/800g |
FLOW CHART
MAIN EQUIPMENTS
Washing Systerm
The bubble washing machine is installed with a water circulation
pump and bubble generators. The materials are washed and pushed
forward by rolling water. This machines perfectly imitates manual
washing, which washes materials at least hurt level.
Homogenizer
The fruit suspension in the fruit puree homogenized by the
homogenizer has a smaller particle size and a higher viscosity.
Under the action of shearing and impact, the ketchup is thinner and
tastes smoother.
The high pressure homogenizer is mainly composed of a high pressure
pump and a homogeneous valve.The uniform pressure of the material
is between 25-40mpa.
Tubular sterilization machine
After mixing the tomato sauce evenly, pump it into the
sterilization machine for sterilization treatment, which can extend
the shelf life of the product.The sterilization temperature was
55℃-105℃, sterilization time for 120 seconds.Material outlet
temperature was set at 85℃, for hot filling.Due to the high
viscosity of ketchup, we generally use a tube pasteurizer.
