Introduction of Fruit Puree Processing
                     Introduction to Fruit Puree Processing
Fruit Puree is made out of seasonal fresh fruits. Able to manufacture derivates from fruits and  
vegetables entire year was the initial idea. Offering availability of real, raw & fresh Fruits is not  
possible for all seasons and regions.
Fresh fruits are used as raw material, it gets pulped and mashed into a creamy paste or liquid.  
Purees are pulp-containing and more viscous than juices.
Fruit and vegetable processing machinery manufacturers design automated engineering solutions  
and provide services and consultancy for turnkey projects of Fruit Puree Processing.
Cooling, freezing, boiling, drying, smoking, pickling, sugaring, and salting are some of the common  
procedures hailing from history. These procedures allow a long shelf for the final product.
Methods follow in Fruit Puree Processing Line
1. Receiving, washing, and sorting - The phase of receiving, washing, and sorting are there to  
treat raw materials. Very commonly followed for all types of fruits.
 Receiving process stands for the collection of all raw fruits on the same platform from  
different networks.
 Washing follows in running water to prevent the processing of the contaminated raw  
materials and clean out the bacterial harmful effects. This process comes with high priority.
 Sorting is to remove the fruits and vegetables which are unsuitable for processing or storage  
due to damage by mechanical injuries, insects, diseases, immature, over-mature, misshapen,  
etc.
2. Shredding, inactivation, and refining - Different processes take place for fruit in this same  
method. It gets decided by the nature of the raw fruit. This method is used compulsorily in  
the processing line but not in the same order.
 Shredding is often used before grinding fruits. As Fruit and vegetables generate a significant  
amount of waste process induces the percentage.
 Inactivation stands for the classic method for destroying bacteria and inactivating enzymes.  
The purpose behind it is to provide long life and save the quality of final food.
 Refining equipment is also known as fruit pulping equipment. It is used to further process  
juice, separating juice and fruit slag quickly.
3. Concentration - This process takes place in an evaporator after refining the pulp. The  method 
to reduce their liquid volume so directly will affect the transport cost. For many  other foods, 
Preservatives Concentrations are used as the raw materials. It makes packaging,  
transportation, and distribution easy and cost controllable.
4. Packaging - Fruit Puree needs Aseptic packaging to take place when the final product is in  
liquid form. Packaging is one of the important factors for shelf life. The packaging popularly  
uses here is a paper and aluminium mixture with a layer of polyethylene. The purpose  
behind safe full packaging is contamination, tampering, and damage, and it also serves to  
determine portion sizes and display product information.
As a Leading fruit processing equipment manufacturer, we offer top-of-the-line equipment for  
Fruits and Vegetables puree lines and include cold extraction technology to ensure the freshness of  
the concentrate and to help retain its inherent taste and fragrance. We provide a complete  
automation process line and make it superior quality and energy-efficient.