Flotation washing is a fruit and vegetable cleaning method in which produce is submerged in a water bath where agitation and air injection loosen and separate soil, debris and low-density foreign matter, and is commonly used for delicate berries and stone fruit where high-pressure spraying would cause damage.
In trade practice
In IQF processing lines, flotation washers are positioned after initial inspection and before the sorting belt. The water bath is agitated by paddles or air diffusers, and floating debris is skimmed from the surface while clean fruit is lifted out by a conveyor. Water quality and temperature are monitored to control microbial risk, and the bath is drained and refilled at defined intervals. Flotation washing is often combined with a subsequent spray rinse to remove residual fine particles before the fruit enters the freezing tunnel.
In a specification
A processing specification states the water renewal frequency, agitation method and any permitted sanitising agents for the flotation bath, in line with the applicable food safety scheme and potable water standards.