Other Fruits Processing

DESCRIPTION

Triowin solutions cover a number of fruits like grape, pineapple, pomegranate, mango and other stone fruits and tropical fruits processing to produce fresh cloudy or clear juice, juice concentrate and puree. From preparation to preservation, conveying and packaging, our comprehensive range of technologies captures the freshness, taste, texture, appearance and nutrition of fresh fruit and vegetable products.

Receiving, Washing, Grading, Preparation and Sorting

Fruit is delivered to the plant and transferred to flumes or conveyers through manual, mechanical or hydraulic means. Fruit is conveyed to the washing and sorting area. Field material is removed from the fruit that is then sorted by manual or electronic system.
Typically, fruit preparation includes a combination of peeling, coring, crushing, slicing, deaerating and refining, as well as additional grading and sorting.

Evaporation

Water is removed from the juice stream to concentrate the product. The specific evaporation method to be used depends on the desired final product. The highest quality is achieved by removing water, preserving the color and the organoleptic properties of the fresh fruit.

Aseptic Sterilization and Filling

In a closed aseptic system the fruit is heated, held at temperature to obtain commercial sterility, and aseptically cooled to ambient temperature. Certain fruits are cooled and/or stored at ambient temperatures to inhibit chemical alterations that affect appearance. The products are conveyed to the appropriate types of filling machines where containers are filled at preset ratios and made ready for labeling and warehousing.
Typically, fruit preparation includes a combination of peeling, coring, crushing, slicing, deaerating and refining, as well as additional grading and sorting.

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