Production Process of Passion Fruit Puree


Production Process of Passion Fruit Puree

  1. Receive and classify raw material.
  2. Select and remove impurities, leaves, stems, unqualified passion fruits.
  3. Wash by cleaning machine.
  4. Soak and wash Clorin 30 -50 ppm.
  5. Rinse with clean water
  6. Dry or drain remaining water.
  7. Split of passion fruit and scoop juice.
  8. Collect, test juice, removing impurities: stem, crumbs …
  9. Pour into bags, crate: 20kgs/bag (2 layers of PE bags, lined in buckets and then pouring juice into, balance 20kgs net weight then fasten the bag with plastic drawstring).
  10. Arrange baskets and refrigerating (after fastening the top of the bags, put 2 bags into 1 black plastic basket, put into storage at temperature of -15 to -10 degrees C).
  11. Quality check, release, transporting by refrigerated trucks (temperature -10 to -5 degrees C).
  12. PE bag: Receiving and quality check – Storage.
  13. Plastic basket and bucket: Clean and dry.
  14. PE bags, buckets put into process in step 9th. Plastic baskets put in step 10th.

Note: Chlorin concentration is tested 1 hour 1 time for additional (using chlorin test paper with color indicator compared with a control scale).

 

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