|
Fruit Pulp Canning
| Product Specifications: |
|
|
| PHYSICAL |
Colour
Texture & consistence
Flavour & Smell
|
Red
colour characteristics of ripe tomatoes.
Homogeneous
Absence
of foreign & abnormal taste & odour. |
| CHEMICAL PROPORTION |
1. Minimum content of total reducing sugar, expressed
an invert sugar per 100 of solid
less added salt.
2. Maximum Tritatable acidity expressed as Hydrated citric
acid per 100 of solids less Added
salt.
3. Max. Volatile acidity expressed as acetic acid per
100 of solids less added salt.
4. Max water insoluble impurities per 100 of solids less
added salt.
5. Maximum copper content per 100 of solids less added
salt.
|
45
10
0.5
0.1
0.01 |
PROCESS DESCRIPTION
1. Washing the Fruits
Dirt and other foreign matter are removed from the fruits
by washing & bubbling.
2. Crushing
Fruits are then crushed, whole.
3. Pre-heating
Pulp is pre-heated to a certain temperature for inactivation
of enzymes.
4. Pulping & Finishing
This utilities a two stage pulping unit for separation of
seed & pulp.
5. Storage
The juice is stored in a tank, which has, in built chilling
arrangement.
LIST OF EQUIPMENT
| 1. |
Fruit Washer |
| 2. |
Sorting Table |
| 3. |
Fruit Mill/Crushing |
| 4. |
Juice Pre-heater |
| 5. |
Pulper-Cum-Finisher |
| 6. |
Transfer Pump |
| 7. |
Juice Storage Tank |
| 8. |
Vacuum Evaporator |
| 9. |
Sugar Syrup Preparation System |
| 10. |
Transfer Pump |
| 11. |
Blending Tank |
| 12. |
Scrap surface pasteuiser |
| 13. |
Bottle washing, filling & Capping (Automatic) |
| 14. |
Steam Boiler |
Areas of Application
- Tomato puree is used for the production of a wide
variety of tomato products. By adding proper additives
and keeping under specified conditions, tomato puree
can be preserved for a longer time. Tomato puree or
concentrate is prepared by for the evaporation of
water from tomato pulp.
|
Production Capacity : 6 TPD
| Inputs |
|
Per ton of Product |
| a) Raw Material |
|
1000 kg./ Hr. (Tomato)
|
| b) Initial Brix |
|
4 Brix
|
| c) Final Brix |
Puree
Single Strength Paste
DoubBle Strength Paste |
12 Brix
28 Brix
32 Brix
|
| d) Juice Recovery |
|
850-900 Kg/Hr. |
| e) Output Available |
Puree
Single Strength
DoubBle Strength
|
330-340 Kg/Hr.
140-150 Kg/Hr.
125-130 Kg/Hr. |
| f) Space Requirment |
5,000 m2 |
|
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