Archive
fruit-processing
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Pitting
Pitting is the mechanical removal of stones from cherries, sour cherries, plums and apricots, and it defines a key commercial product form…
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Stone Detection
Stone detection is the inspection step applied to pitted fruit to identify and remove residual stone fragments or whole stones that survive…
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Fruit Peeling
Fruit peeling is the removal of the outer skin from apples, pears, peaches and similar fruit by mechanical, steam or lye methods,…
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Steam Peeling
Steam peeling is a processing method that exposes fruit or vegetables to pressurised steam for a brief, controlled period, causing the skin…
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Lye Peeling
Lye peeling is an industrial process in which fruit or vegetables are briefly immersed in a heated food-grade caustic soda solution to…
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Coring
Coring is a mechanical processing step that removes the core and seed cavity from pome fruit such as apples, pears and quince,…
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Fruit Slicing
Fruit slicing is a processing operation that cuts fruit into uniform slices of a defined thickness, producing a consistent format for freezing,…
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Fruit Dicing
Fruit dicing is a processing operation that cuts fruit into cubes of specified dimensions, producing a uniform format used in bakery fillings,…
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Size Grading
Size grading is the separation of fruit, vegetables or nuts into defined size classes by diameter or weight, ensuring uniformity that supports…
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Colour Sorting
Colour sorting by optical detection is the process of separating food commodities into accepted and rejected streams based on colour signals, removing…