What are the processing methods for fruit processing equipment?

Drying is the processing method that uses heat or other energy to remove moisture from the material. Its role is to limit the effective water contained in the food or reduce the water activity, in order to inhibit the growth of microorganisms, to achieve the purpose of preservation. There are two methods of natural drying and artificial drying, and the application of artificial drying is wide, and the two can also be combined.

Brewing is a processing method that utilizes the fermentation of yeast and its enzymes to metabolize sugar in fruits or juices to alcohol and inhibit the growth of harmful microorganisms. Fruit wine is a single fermented wine. It is not distilled after alcohol fermentation, and there is no saccharification process before fermentation. The alcohol content is medium (about 10 to 15% capacity), and there are more leachables, so the wine tastes better and the nutrition is better. Grapes, apples, pears, and sweet oranges can be used for winemaking. However, because grape juice contains more sugar, higher acidity, and naturally contains yeast in the pulp, the production is dominated by brewing. The method of yeast fermentation by the pulp itself is called natural fermentation. The artificial fermentation method is to add pure-breed wine yeast to the grape juice to control the fermentation process.

Juice making is the process of extracting fruit juice. Sweet oranges, lemons, grapefruits, pineapples, apples, grapes, bayberry, guava and various berries are suitable for making juice. Juice is the juice of fruit cells obtained by pressing or extracting. The original juice needs to be slightly adjusted when necessary to make the product meet certain specifications. Apple juice and grape juice are often made into transparent juice; while citrus juice is mostly turbid. The concentrated juice is concentrated from the original juice. Generally, no sugar is added, and only the same type of juice is used to adjust the ingredients. The concentration is 3-6 times of the original juice, the soluble solids is about 40-60%, and the super concentration is up to 65%. It is diluted and consumed. Candied fruit is a product in which a large amount of sugar is added to the original juice, and is often used as a base for fruit juice beverages for beverage preparation. Fruit juice powder is a powdered product which is further dehydrated by concentrated juice. The water content is 1 to 3%, and it must be rehydrated before drinking.

The sugar system is a processing and preservation method in which the water activity of the high-concentration sugar liquid is lowered to cause a strong osmotic pressure, and the microorganism is incapable of moving due to physiological water loss. Products are divided into two categories of candied fruit and jam. 1 candied fruit. It is a product in which the fruit mass has a sugar content of 55 to 70% and maintains the original form. There are three types of wet, dry and sugar-coated fruits. 2 jams. Products that do not retain the original shape of the fruit pieces, containing 60% or more of the sugar. Among them, the so-called jam is still able to detect fruit pieces; the product with uniform texture and semi-solid is called fruit puree.

The tank storage is a processing and storage method in which the fruit and the filling liquid are placed in an airtight container and then heat-sterilized. The food in the jar has the advantages of good quality, strong preservation, easy consumption and carrying, and high production automation. Before canning, empty cans must be sterilized to achieve commercial sterility, that is, there are no microorganisms in the tank that can cause food corruption and human disease, but a small amount of high-temperature and non-toxic sporulation bacteria and acidic foods are allowed. There are microbes that are not acid resistant.