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In terms of service, Jump Machinery is committed to providing high-quality services to customers worldwide. Outside the warranty period, the company still provides video technical support, online support, spare parts supply, and on-site maintenance and repair services to ensure the continuous and stable operation of the customer's production line. In terms of overseas service network layout, the company has established service points in countries such as the Philippines, Thailand, and Algeria, which can respond to customer needs in a timely manner and provide localized services. Not only that, Jump Machinery also has sample rooms in multiple overseas countries to facilitate customers' on-site inspection and experience. At the display of the juice production line, customers can intuitively feel the performance and advantages of the equipment. For interested customers, the company's professional team will provide comprehensive turnkey services, including factory construction drawing design, facility layout planning, consideration of infrastructure such as water and electricity, boiler steam, mechanical manufacturing, installation and commissioning, technical training, and after-sales service. Jump Machinery has professional engineers and technicians, as well as a strong research and development department, including master's and doctoral students in the fields of food engineering and packaging machinery. These professional talents continuously drive the company's technological innovation, enabling it to keep up with industry trends and provide customers with the most advanced solutions. At present, Jump Machinery's products have not only received high praise in various provinces of China, but also have a good customer reputation in Africa, the Middle East, Southeast Asia, Oceania, Europe, and the Americas. As the food industry continues to develop towards a green and healthy direction under new regulations, Jump Machinery (Shanghai) Limited will continue to leverage its technological advantages, innovate continuously, and provide better juice production lines and services for global food enterprises, helping the entire food industry achieve sustainable development in the process of transformation and leading the industry towards a more brilliant future.

As a modern high-tech enterprise, Jump Machinery (Shanghai) Limited has always been committed to providing turnkey production line solutions for the global food and beverage industry. From concentrated juices, jams, and pulps to tropical fruits, herbal teas, carbonated drinks, and products such as wine, beer, yogurt, cheese, milk, and butter, Jump Machinery has become a reliable partner of global food companies with its excellent technical strength and comprehensive service capabilities. The food industry is undergoing a profound transformation. Jump Machinery (Shanghai) Limited, as an important force in the industry, stands out in this wave of change with its advanced food production line technology. We are confident to do better in the future.

As a food processing equipment supplier, Jump Machinery (Shanghai) Limited and Anhui Ziyue Biotechnology Co., Ltd. jointly built a Jiangnan blueberry deep processing project in 2021 using precise processing technology. It mainly produces blueberry puree, concentrated sauce, blueberry dried fruit, blueberry jam, blueberry fruit wine and other products. As a food processing equipment supplier, Jump Machinery (Shanghai) Limited and Anhui Ziyue Biotechnology Co., Ltd. jointly built a Jiangnan blueberry deep processing project in 2021 using precise processing technology. It mainly produces blueberry puree, concentrated sauce, blueberry dried fruit, blueberry jam, blueberry fruit wine and other products. Global 24-hour hotline: +8613681836263

Countless kinds of materials require spray drying, and their chemical composition and physical properties are very different, so until now, spray drying has been said to be a skill, and it is true to some extent. In the process of estimating and describing the characteristics of the spray dryer, because the practical characteristics of the material and its movement in the drying tower are difficult to express with theoretical formulas, practical experience often plays a big role. The parameters and past experiences in the delineation process are often different from those in theoretical discussions. Feature budget and description of current spray season dryers drawings are not only based on theoretical analysis, but also rely on experimental data and actual experience accumulated by manufacturers for a long time. When choosing a spray drying equipment supplier, consider the following factors: 1. When purchasing equipment, first look at the integrity of materials, equipment and systems. 2. It is necessary to have specific and complete technical exchanges with the engineering and technical personnel of the supplier to see if his technical level in this area is capable of tailor-made for you to meet the actual production needs. 3. Does the supplier fully understand the characteristics of the customer's materials, especially in pre-processing and so on. 4. Know the scale of the supplier's production and the success stories in the area it touches for reference and study. 5. Whether the supplier can provide the customer with the conditions for the experiment, do the experiment in advance before placing the order, so as to know what to do. 6. See if the supplier fully considers the objective conditions for the operation and consumption of the equipment in the process of description and theoretical verification. 7. Fully know the inventory of the supplier's spare parts. 8. Be able to personally go to the customer provided by the supplier to know the supplier's commitment and the actual production of the equipment. The spray dry equipment produced by Jump Machinery (Shanghai) Limited is of high quality and good service. Welcome your inquiry!

Jump Machinery (Shanghai) Limited provides one-stop service from equipment selection, process design, engineering installation and after-sales service. The whole set of juice beverage production line equipment processing process meets the requirements of food hygiene production, and the parts in contact with the materials are made of stainless steel 304 or 316 materials. It can be installed on site and technically trained to implement turnkey projects. There are many kinds of fruit materials suitable for the production of fruit tea, such as: hawthorn peach, apple, apricot, pear, banana, mango, citrus, pineapple, grape, strawberry, melon, tomato, passion fruit, kiwi and so on. At present, the types of juice consumption products are divided into: pulp type and clear juice type. Equipment performance status: Raw materials: Fresh fruit (this line is suitable for berries, pome fruits). End products: glass bottles, PET bottles, compound bags of finished seasoning juice, freshly squeezed juice. Processing capacity: 25 ~ 500 kg fresh fruit / hour. (Depending on the model and configuration of the equipment, the production line zui large processing fresh fruit volume 25 kg / hour; 50 kg / hour; 100 kg / hour; 200 kg / hour; 500 kg / hour) Payback period: This line has low investment, and the relatively large line can recover the cost in a short time. Effective input: 25 kg to 500 kg fresh fruit / hour (5% waste, such as nuclear, peel production) Effective output; 20 kg to 300 kg of finished seasoning juice. Juice ingredients: flavored juice or pure juice beverage with various flavor additives such as pure fruit juice, purified water and glucose. Sterilization method: High-pressure sterilization (sterilization pot), high-temperature sterilization (sterilization kettle), ultra-high temperature sterilization (ultra-high temperature instantaneous sterilization machine). (Select as required) Storage: Sterile storage (sterile storage tank), large capacity (horizontal storage tank) Terminal packaging: 200ml ~ 500ml glass bottles, PET bottles, composite bags. Production: about 25~500 kg / hour, (select the suitable production line according to need) 1. Apple juice production process: Apple-washing fruit-checking fruit-breaking-killing enzyme-squeezing-filtering-sterilization-cooling-centrifugal separation-clarification-filtration-sterilization-sterile storage-aseptic filling-labeling-jetting-packaging 2. Hawthorn juice production process: Hawthorn fruit - fruit washing - fruit inspection - crushing - softening - leaching - filtration - centrifugation - clarification - centrifugation - filtration - concentration - sterilization - aseptic filling - sealing - packaging 3. Ginkgo biloba juice production process: Ginkgo biloba - cleaning - dewaxing - baking - crushing - leaching - filtration - dislocation - blending - ginkgo leaf juice finished products. (Ginkgo biloba juice is mainly used as an additive for fruit juice drinks, such as ginkgo leaf pear juice, ginkgo leaf tea juice drink, etc.) 4. Dazao female scorpion compound beverage production process: 1) jujube - cleaning - baking - cleaning - pre-cooking - beating - leaching - filtration - temporary storage; 2) Female scorpion - cleaning - crushing - leaching - filtration - temporary storage; (1+2) Blending - Homogenization - Sterilization - Filling - Tunnel Sterilization - Blow Drying - Packaging. 5. Strawberry juice production process: Fresh strawberries - cleaning - fruit selection - spray - fruit inspection - preheating - juice extraction - filtration - clarification - filtration - blending - sterilization - aseptic filling - tunnel sterilization - cooling - drying - packaging.

The juice beverage production line is an industry that has emerged with the popularity of many beverages and the rise of beverage companies. Many small entrepreneurs have seen the broad development prospects of the beverage industry, so they invested in beverage production and purchased juice beverage production lines in order to save money. With the large number of domestic enterprises importing mechanical equipment instead of manual work, it is more effective to alleviate the difficulty of recruiting workers, but there are also many safety and quality problems in purchasing equipment, such as not preventing the easy to leave hidden dangers to the production safety of enterprises. In order to ensure the quality of the equipment, the following matters should be noted when purchasing the juice beverage production line : First, before signing the contract, the equipment research and policy consultation should be fully done to understand the process and requirements of the imported equipment. The second is to check the equipment, whether it contains the following unqualified performance: (1) Mechanical moving parts such as pulleys, chains, gears and flywheels are exposed, and there is no mechanical safety protection device; (2) The ordinary terminal is double connected and the transformer is exposed, and the electrical cabinet can be opened at will; (3) There is no safety warning sign on the dangerous parts of the equipment that are pinched, burned, burnt, corroded and electric shock; (4) There are no Chinese operating instructions, technical parameters and safety precautions in the equipment. There are no Chinese signs on the function buttons and emergency stop devices on the device. Third, the juice beverage production line equipment is found to be unqualified after it arrives, and the local inspection and quarantine institution should be notified in time for investigation and handling.

The aseptic big bag filling machine adopts the real-time temperature tracking technology to track the temperature of the measured medium in a large range, complete the real-time compensation for the medium density, completely avoid the influence of the filling accuracy due to the change of the medium temperature, and ensure the high temperature of the liquid. Precision automatic filling, this technology is in a leading position in China. We apply this technology to the field of liquid filling, which is the first time in the field of liquid filling innovation. This is different from the filling (packaging) equipment produced by other domestic manufacturers. They use volumetric measurement methods, and most of them use plug-type flowmeters or Roots flowmeters. The measurement methods are backward and the measurement accuracy is low, which cannot solve the problem of filling. The question that the volume of the liquid to be filled changes with the change of temperature is far from meeting the requirements of high-precision quantitative filling. Aseptic big bag filling machine is widely used in aseptic packaging of liquid food such as juice, fruit pulp and jam. At room temperature, the product can be stored for more than one year, which can save the cost and risk of low-temperature refrigerated transportation. The aseptic filling machine is directly connected to the sterilization machine, and the products after UHT sterilization can be directly filled in aseptic bags. Aseptic bags are aluminum-plastic composite multi-layer bags, which can effectively isolate sunlight and oxygen; ensure product quality to the greatest extent. The temperature adjustment system automatically adjusts the temperature of the filling chamber, and uses the steam injection method to sterilize the bag mouth and the filling chamber. The aseptic filling machine can fill various kinds of aseptic bags or aseptic packaging boxes from 1L to 1300L. Performance requirements for aseptic big bag filling machine 1. The packaging container and sealing method used must be suitable for aseptic filling, and the sealed container must be resistant to microbial penetration during storage and distribution. At the same time, the packaging container should have physical properties that prevent chemical changes to the product. 2. The surface of the container in contact with the product must be sterilized before filling. The effect of sterilization is related to the degree of contamination on the surface of the container before sterilization. 3. During the filling process, the product must not be contaminated from external conditions such as any equipment parts or the surrounding environment. 4. Sealing must be carried out in the sterilization area to prevent microbial contamination. The edible oil filling machine adopts the intelligent dual-flow filling technology. The large flow is used for filling in the early stage and the small flow is used for filling in the later stage to ensure that the filling liquid does not foam or overflow; the anti-drip oil nozzle and vacuum suction technology are used. , Completely eliminate the harm of oil dripping from the oil nozzle after filling, and ensure that the packaged product is not polluted by the filling residue. The electrical and pneumatic components are imported sophisticated components to ensure the reliability, stability, stability and durability of the system operation. As a device for filling liquid, the aseptic big bag filling machine has the function of continuous automatic filling. The automatic filling is controlled by time program. In the daily operation, there may be some problems in the cylinder of the beverage filling machine. Or a few crawling phenomenon occurs. During the working process of the beverage filling machine, the force driving mechanism output by the cylinder makes a reciprocating linear motion. In a pneumatic system, due to the negative. The phenomenon that the cylinder piston suddenly stops and runs due to the load and air supply is called "crawling" of the cylinder. It will prolong the action time of the cylinder, which will cause the beverage filling machine to interfere and malfunction, such as the filling container is not delivered in place, the material is leaked or filled outside the container, etc. In order to reduce or avoid the occurrence of this situation, this paper analyzes the reasons for the crawling phenomenon of the cylinder of the aseptic big bag filling machine one by one, and proposes corresponding solutions. A beverage filling machine is a device that fills containers with liquids such as detergents, chemicals, beverages, and medicinal liquids. It can not only realize continuous automatic filling, but also perform manual operation of each process, and can fill containers of different heights and capacities. Process of beverage filling machine. Its working procedure is as follows: After pressing the pneumatic signal, the piston rod of the liquid storage tank lifting cylinder A is retracted, and the liquid storage tank and the infusion pipe are lowered; The infusion tube is inserted into each container, the filling valve switches the cylinder cylinder piston rod back, opens the outlet valve of each infusion tube, and the liquid is injected into the container; The piston rod of cylinder A extends, the liquid storage tank and the infusion pipe rise, and the liquid storage tank starts to replenish liquid; The liquid storage tank and the infusion pipe rise to the high position, the piston rod of the left gear cylinder extends, the right gear cylinder D piston rod retracts, and the conveyor belt outputs the filled container; The cylinder piston rod is retracted and the cylinder piston rod is extended, and the conveyor belt is fed into the empty container. The beverage filling machine completes a working cycle, that is, one filling of the container is realized. In a working cycle, the piston rod of the cylinder is controlled by a delay from retracting to an extended state. By adjusting the delay time, the filling of containers of different capacities is realized. Sending a letter by adjusting the stroke valve of cylinder A No. position, to achieve the filling of containers of different heights. The time for the liquid storage tank to replenish the liquid and the output container must be controlled within one cycle. The state transition of cylinder and piston rod is also realized by delay control.

The scientific name of tomatoes is "tomato". The fruit has bright colors such as red, pink, orange and yellow, sour, sweet and juicy. It contains soluble sugar, organic acid, protein, vitamin C, carotene, etc. A variety of nutrients, especially vitamin content. Europeans and Americans like to eat it very much, especially tomato sauce has become a condiment for every meal of Europeans and Americans. Xinjiang has long sunshine hours, large temperature difference and drought, which is suitable for growing tomatoes. The standard has requirements for the red content, concentration and mold juice of tomato paste. In order to achieve the standard, the influencing factors of quality assurance are analyzed as follows: 1. Raw materials The raw material is the key, the quality of the raw material directly affects the quality of the product. The variety of tomato raw material should have high soluble solid content and suitable maturity. Overcooked raw materials are afraid of being pressed and easy to mold, which is easy to cause mold to exceed the standard. The raw materials with black spots and insect spots are easy to cause impurities exceeding the standard to affect the senses and the content of red pigment. Green fruit is the main reason for the decrease in red pigment content. Therefore, picking raw materials in the field is the key to good product quality. Incoming inspection of raw materials: Before the raw materials enter the factory, the water flow of the transport vehicles should be visually checked. If the water flow is large, the raw materials may be over-ripe or have been backlogged for many days, which may easily cause the mold to exceed the standard. ②Pull out the above raw materials by hand, smell the taste, if there is sour taste, if there is sour taste, the middle of the raw materials has been moldy and deteriorated; see if there are small flying insects flying out, and whether the amount is large. Because insects have a very sensitive sense of smell, such as many small flying insects, it means that mildew has occurred in the raw materials; for the quality inspection of raw materials, samples are randomly selected, and moldy fruits, rotten fruits, insect fruits, black-spotted fruits, green fruits, etc. are manually sorted out. Divide the percentage to calculate the grade. 2. Production The production of tomato paste refers to the inspection of raw materials - fruit washing - selection - crushing - preheating - beating - vacuum concentration - heating - canning - weighing - sealing - sterilization - cooling - finished product. In production, whether the production line is normal or not determines whether the raw materials of the day can be used for the production of the day. If the production is not normal, it will cause a backlog of raw materials and mildew. During production, attention should be paid to preheating, beating, vacuum concentration and other issues, and at the same time, contact with copper and iron tools and equipment should be strictly prevented. 3. Quality inspection Quality inspection is an independent part of raw material purchase and production, and runs through the entire process from raw material purchase and production to finished products. It includes field inspection, incoming inspection, semi-finished product inspection and finished product inspection. Quality inspection plays an important role in every link of production. If the quality of the product is unqualified, the quality inspection department should point out which process has the problem, how to improve the production process and adjust the production process. Therefore, all enterprises should put quality inspection in place.

Daily Maintenance & Care of Vegetable Packaging Machine Vegetable packaging machine is a high-speed automatic packaging developed on the basis of absorbing high technology and rich experience. It is controlled by PLC control system, adopts double frequency converter, double code electronic pulse to control sealing and cutting, paper feeding, bag making and forming. The bag length can be set and cut immediately, and it can be cut without color code tracking, and it can be done in one step. After the film is changed, the packaging material will not shift the national color code and waste the bag. Only one packaging bag needs to be cut to the color code to avoid the empty bag after the film change. How does the vegetable packaging machine work? The mechanically produced multifunctional packaging machine has high production efficiency, only one person is required to operate it, which can reduce the labor of four people and greatly reduce the production cost. Compliant with GMP production standards, suitable for bulk packaging. The vegetable packaging machine has a high level, the most labor-saving and one of the most efficient fruit and vegetable packaging machines. It consists of a servo motor, a servo driver and a color touch screen to form a control unit with extremely high control precision. The intelligent control system makes all parameters easy to set and lock; the setting of parameters such as bag forming, cutting length and sealing temperature is more flexible. The servo system replaces the traditional mechanical film feeding system, simplifies the mechanical structure, makes the operation of the packaging machine more stable, the daily maintenance is more convenient and simple, reduces the skill requirements for the operator, and also reduces the noise and failure rate of the machine operation. It can be significantly reduced; the user can set the packaging parameters of various products in the control panel, and only need to call up the corresponding data from the memory and execute it, and then the packaging operation can be carried out. Features 1. The overall design of the mechanical structure is simple and reasonable, easy to operate and easy to adjust. 2. The closed longitudinal sealing device is adopted to make the longitudinal sealing more stable, firm and stable. 3. High-speed horizontal sealing device, high sealing and cutting speed, clear and beautiful reticulation. 4. With automatic positioning and parking function (to prevent hot film). 5. Special products can be equipped with a safety clutch device to protect the packaged items. The packaging machine is divided into horizontal vacuum packaging machines and vertical vacuum packaging machines according to the placement of the packaging objects. The packaged object of the horizontal vacuum packaging machine is placed horizontally; the packaged object of the vertical vacuum packaging machine is placed vertically. Horizontal vacuum packaging machines are more common in the market.

Rare Fruits That Can Process Juice In order to accelerate the development of the export-oriented fruit industry and fruit juice processing industry, it is necessary to actively develop and use fruit varieties suitable for processing fruit juices, especially wild, semi-wild or citation-cultivated small fruits and small berries, which have high nutritional value and are easy to cultivate. The provincial laborers are highly efficient and have recently been actively experimenting or promoting. This article describes several rare, high-value small fruit. One, sea buckthorn Also known as vinegar, sour. Deciduous shrubs or small trees. The coriander branch is a genus of seabuckthorn. The main producing areas are the Loess Plateau (Shanxi, Shaanxi, Gansu and Ningxia) and the high altitude areas in Inner Mongolia and Oubei. The fruit is mostly oval in shape and orange in color. The taste is very sour and sweet. It contains 5.4%-12.5% soluble sugar, 1%-2% organic acids, and 40-80 grams of 100-grain weight. It matures from August to September. Fruit contains VC, VE, VA and potassium, phosphorus content in the forefront of fruit and vegetables, and contains more than 20 kinds of amino acids and more than 20 kinds of trace elements, is an advanced beverage and food, an important raw material for the pharmaceutical industry. It can also be used as a fruit tree and economic forest to restore cropland to forests and keep water and soil in the north. Second, the thorn pear It is a Rosaceae rose plant, a deciduous shrub. It is mainly distributed in Guizhou's special climatic and ecological areas. Fruit more oblate spherical, yellow or orange, single fruit weight 10-20 grams. Sweet, sweet and sour, fruit contains sugar, organic acids, vitamins and more than 20 amino acids. The mature period of August-September is the highest VC content in the current fruit category, and is the raw material and fruit of advanced beverages. It can be planted in high-altitude mountainous regions such as Guizhou, where there are few sunshine, low summer and autumn temperatures, warm winters, and small daily temperature differences, and are wet and rainy in Chongqing, south Sichuan, southwest Hunan, and northwestern Guangxi. Third, cherry plum Also known as cherry plum, wild plum, plum is. Shrubs or small trees. It is mainly produced in the area of 800-2000 meters above sea level in the south of Yili, Xinjiang. Fruit like cherry, yellow, red or nearly black, sugar 5% -7%, citric acid 4% -7%, concentrated acid sweet. Mature in August. Recently, Yili State has set up a large-scale wild plum juice plant. It can be planted in the northwest, north China and Liaoning where the extremely low temperature is higher than -35°C. Four, black currant Also known as black beans, it is a shrub of the genus Saccharum of the Saxifragaceae family. The main production of black, Kyrgyzstan, Liaoning, Gansu, Inner Mongolia and other places. Fruit weight 0.8-1.4 g, fruit sugar 7% -13%, organic acid 1.8% -3.7%, VC content is extremely high (100 g fresh fruit contains 98-417 mg, second only to kiwifruit, prickly pear), is processing black Raw materials for gallons. Mature period in late July. Recently, it has been developing vigorously in southern Yili Prefecture, Xinjiang. It is suitable to plant in areas where the extreme cold temperatures in winter exceed -35°C. Five. vaccinium There are mainly lingonberry and mussotaceae. The fruit is rich in nutrients. Hundred grams of fresh fruit contain 400-700 mg of protein, 500-600 mg of fat, VA80-100 international units, VE and iron, calcium, potassium, magnesium, etc., as well as special nutrients such as niacin and flavonoids, and medicine and health care. With low sugar, low fat, antioxidant capacity and other effects. Delicate flesh, sweet and sour taste, fresh and pleasant aroma. It is a good raw material for processing juices, jams, fruit wines, preserves, etc. It is also an important health food product recognized by the same industry. It is sold at a high price internationally (US$10/kg in the US wholesale market). China's main producing areas are Heihe and Kyrgyzstan provinces. Recently, the United States has introduced improved varieties and cultivated good varieties adapted to the cultivation in the south. The main plant is commonly known as stalk and berry, and it needs to be developed and tested. The blueberry tree is 0.3 meters high. The shrubs, also known as red beans and gums, are dark red, 8–10 mm in diameter, and mature in August. The bilberry tree is 0.5 meters high. The shrub, also known as blueberry, grows on the moist slopes of Changbai Mountain, within the sparse forest, on the alpine belt, and in mossy water.

The Role of A Beater For A Tomato Paste And Puree Pulp Jam Line In the process of tomato paste or puree pulp jam production and processing, the function of the beater is to remove the skin and seeds of the tomato or fruits, and retain the soluble and insoluble substances. Especially pectin and fiber. So what kind of role does a beater with high efficiency and good beating effect have? How much economic benefit can it bring? How does it work? How much economic benefits can a production enterprise that processes 10,000 tons of tomato paste have a high-efficiency beater? Next, we will introduce the basic knowledge of the beating machine from the basic aspects of the principle and structure of the beating machine. First, the working principle of the beater Beaters are widely used in the food industry, chemical and paper industry in the modern industry. Beaters are divided into various beaters according to different working principles. According to the internal structure of beating, it is divided into blade type, gear type, screw type and so on. As a practitioner in the tomato industry, we mainly introduce the pulper system mainly used in the tomato industry. The main word of the beater - it is also called a refiner in the tomato industry, commonly used in the paper industry and so on. The working principle of the beater - after the material enters the screen cylinder, the material moves along the cylinder to the outlet end by the rotation of the stick and the existence of the lead angle. The trajectory is a spiral line, and the material moves between the screen cylinder and the screen cylinder. In the process, it was scraped by centrifugal force. Juice and flesh (which have been slurried, are sent to the next process from the sieve hole through the collector, and the skin and seeds are discharged from the other open end of the national cylinder to achieve separation. Note: In layman's terms - the heat-treated tomato through the crushing system (at this time, it is basically a solid-liquid mixture of tomatoes with larger skins and seeds), enters the beater through the pipeline, and is between the screen and the rotating screen. The relatively high-speed rotation between the nets, under the action of centrifugal force, the juice and the seeds are separated. This is the principle of the basic function of the beater. Second, the classification of beaters 1. Single-pass beater 2. The beating unit is connected in series by multiple single-pass beating machines to form two, or a combination of three units. The tomato industry is mostly single-pass beater and two-pass beater.

With the continuous expansion of the market space of milk beverage plastic bottles, the online detection and quality control technology of milk beverage plastic bottles has become the focus of quality control of various dairy and beverage manufacturers. When purchasing PET raw material particles, enterprises should pay attention to whether the various quality indicators meet the technical requirements of the enterprise. The specific detection indicators for PET raw material particles include particle powder, melting point, ash content, moisture viscosity, color, acetaldehyde content, The terminal carboxyl group content and the like. In the process of logistics transportation after the procurement of PET raw materials, enterprises should focus on the packaging of PET particles. In the production process, the key points for the detection of PET raw material particles include the drying temperature of PET particles, drying time, dew point after drying, plasticizing temperature, back pressure during injection, screw speed, holding time and pressure. After obtaining qualified PET raw material particles, we also need to melt the PET raw material particles to make preforms, blow molding, and post-sterilization filling. As a well-known manufacturer, we complete quality control in the production process: The main and key inspection items for preforms include: 1. Check whether the end of the bottle mouth is flat; whether the thread in the tooth area is intact; whether the flashing edge and the supporting ring are intact; whether there are coking, color, sticking, dent, scratch, pollution, foreign matter, unclean, air bubbles, white fog, tail End drawing, unevenness, damage and other phenomena. In the process of replacing new equipment, new molds, and adopting new processes, if an abnormal situation occurs, the frequency of visual inspection must be increased as required. 2. In the process of replacing new equipment, new molds, and adopting new technology, if abnormal conditions occur, the size of the whole mold or 8 preforms must be tested according to the actual situation (the size of the embryo is measured by a projector). 3. Check preform weight, embryo height, inner diameter of bottle mouth, outer diameter of bottle mouth, outer diameter of thread, outer diameter of anti-theft ring, outer diameter of support ring, distance from bottle mouth to anti-theft ring, distance from bottle mouth to support ring, upper thickness, upper Waist thickness, lower waist thickness, bottom thickness and other parameters. These parameters must not exceed the deviation of the set value. The main and key inspection items for bottles include: 1. Check the appearance of the whole mold after each boot or after the shift to confirm the appearance, capacity and post-filling condition of the bottle. After the production is normal, confirm the final process. 2. Check whether the end face of the bottle is flat; whether the thread is intact; whether the bottle's flash and support ring are intact; whether there are coking, color, sticking, scratching, scratching, pollution, uncleanness, air bubbles, water marks, Bad phenomenon such as white fog; whether the molding is intact, no deadlock, dent, turn-out, rupture, bottom core offset; in the process of replacing new equipment, new molds, and adopting new technology, if abnormal conditions occur, it must be in accordance with the actual situation. The situation increases the frequency of visual inspection. 3. Detect bottle weight, bottle size, bottle height, shoulder thickness, upper waist thickness, lower waist thickness, bottom circumference thickness, bottom center thickness, shoulder outer diameter, upper waist outer diameter, lower waist outer diameter, bottom Outer diameter, cold capacity, heat capacity, drop performance, top pressure. The main and key inspection items for the cover include: 1. Check the outer casing - whether there is drawing; whether the color is normal; whether there is crack or deformation, the burglar ring bridge is broken, etc.; whether the outer casing and the anti-theft ring are not completely formed; check the thread - whether there is deformation, incomplete molding, presence of silk Phenomenon, etc.; check the inner plug - whether there is incomplete molding; the cover has no foreign matter, odor, deformation and so on. In the process of replacing new equipment, new molds, and adopting new processes, if abnormal conditions occur, the size of the whole mold or 10 covers must be tested according to the actual situation; 2. Detect the outer diameter of the cover, the outer diameter of the anti-theft ring, the height of the cover, the inner diameter of the anti-theft ring, the inner diameter of the anti-theft ring, the inner diameter of the thread, the height of the cover (excluding the anti-theft ring), the outer diameter of the inner plug, the inner diameter of the inner plug, the inner plug height Thickness, cover weight. The outer diameter of the cover and the outer diameter of the inner plug can be detected using a projector. The above test items can be completed by manual periodic sampling, or several key items can be detected continuously through online testing equipment. Upon testing, the qualified bottles will be filled into the filling machine. At present, various dairy beverage manufacturers are increasing the speed of filling equipment in order to pursue higher production efficiency and profit margin per unit time (from 36,000 bottles/hour in previous years to 48,000 bottles/hour). Therefore, the online inspection of the finished product cannot be completed by manual operation. At present, the production enterprises basically use the all-round photographic equipment produced by foreign manufacturers to check the sealing and liquid level of the finished products, and use the extrusion equipment (for elastic bottles) to detect the sealing condition of the bottles. Many manufacturers have adopted the above two detection methods for safety and insurance, and equipped with automatic reject devices for unqualified products to ensure that every product that enters the market is a qualified product. With the continuous expansion of the market space of milk beverage plastic bottles, the online detection and quality control technology of milk beverage plastic bottles has become the focus of quality control of various dairy and beverage manufacturers. When purchasing PET raw material particles, enterprises should pay attention to whether the various quality indicators meet the technical requirements of the enterprise. The specific detection indicators for PET raw material particles include particle powder, melting point, ash content, moisture viscosity, color, acetaldehyde content, The terminal carboxyl group content and the like. In the process of logistics transportation after the procurement of PET raw materials, enterprises should focus on the packaging of PET particles. In the production process, the key points for the detection of PET raw material particles include the drying temperature of PET particles, drying time, dew point after drying, plasticizing temperature, back pressure during injection, screw speed, holding time and pressure. After obtaining qualified PET raw material particles, we also need to melt the PET raw material particles to make preforms, blow molding, and post-sterilization filling. As a well-known manufacturer, we complete quality control in the production process: The main and key inspection items for preforms include: 1. Check whether the end of the bottle mouth is flat; whether the thread in the tooth area is intact; whether the flashing edge and the supporting ring are intact; whether there are coking, color, sticking, dent, scratch, pollution, foreign matter, unclean, air bubbles, white fog, tail End drawing, unevenness, damage and other phenomena. In the process of replacing new equipment, new molds, and adopting new processes, if an abnormal situation occurs, the frequency of visual inspection must be increased as required. 2. In the process of replacing new equipment, new molds, and adopting new technology, if abnormal conditions occur, the size of the whole mold or 8 preforms must be tested according to the actual situation (the size of the embryo is measured by a projector). 3. Check preform weight, embryo height, inner diameter of bottle mouth, outer diameter of bottle mouth, outer diameter of thread, outer diameter of anti-theft ring, outer diameter of support ring, distance from bottle mouth to anti-theft ring, distance from bottle mouth to support ring, upper thickness, upper Waist thickness, lower waist thickness, bottom thickness and other parameters. These parameters must not exceed the deviation of the set value. The main and key inspection items for bottles include: 1. Check the appearance of the whole mold after each boot or after the shift to confirm the appearance, capacity and post-filling condition of the bottle. After the production is normal, confirm the final process. 2. Check whether the end face of the bottle is flat; whether the thread is intact; whether the bottle's flash and support ring are intact; whether there are coking, color, sticking, scratching, scratching, pollution, uncleanness, air bubbles, water marks, Bad phenomenon such as white fog; whether the molding is intact, no deadlock, dent, turn-out, rupture, bottom core offset; in the process of replacing new equipment, new molds, and adopting new technology, if abnormal conditions occur, it must be in accordance with the actual situation. The situation increases the frequency of visual inspection. 3. Detect bottle weight, bottle size, bottle height, shoulder thickness, upper waist thickness, lower waist thickness, bottom circumference thickness, bottom center thickness, shoulder outer diameter, upper waist outer diameter, lower waist outer diameter, bottom Outer diameter, cold capacity, heat capacity, drop performance, top pressure. The main and key inspection items for the cover include: 1. Check the outer casing - whether there is drawing; whether the color is normal; whether there is crack or deformation, the burglar ring bridge is broken, etc.; whether the outer casing and the anti-theft ring are not completely formed; check the thread - whether there is deformation, incomplete molding, presence of silk Phenomenon, etc.; check the inner plug - whether there is incomplete molding; the cover has no foreign matter, odor, deformation and so on. In the process of replacing new equipment, new molds, and adopting new processes, if abnormal conditions occur, the size of the whole mold or 10 covers must be tested according to the actual situation; 2. Detect the outer diameter of the cover, the outer diameter of the anti-theft ring, the height of the cover, the inner diameter of the anti-theft ring, the inner diameter of the anti-theft ring, the inner diameter of the thread, the height of the cover (excluding the anti-theft ring), the outer diameter of the inner plug, the inner diameter of the inner plug, the inner plug height Thickness, cover weight. The outer diameter of the cover and the outer diameter of the inner plug can be detected using a projector. The above test items can be completed by manual periodic sampling, or several key items can be detected continuously through online testing equipment. Upon testing, the qualified bottles will be filled into the filling machine. At present, various dairy beverage manufacturers are increasing the speed of filling equipment in order to pursue higher production efficiency and profit margin per unit time (from 36,000 bottles/hour in previous years to 48,000 bottles/hour). Therefore, the online inspection of the finished product cannot be completed by manual operation. At present, the production enterprises basically use the all-round photographic equipment produced by foreign manufacturers to check the sealing and liquid level of the finished products, and use the extrusion equipment (for elastic bottles) to detect the sealing condition of the bottles. Many manufacturers have adopted the above two detection methods for safety and insurance, and equipped with automatic reject devices for unqualified products to ensure that every product that enters the market is a qualified product.

The powder spray dryer is a closed-circuit spray drying process for products made of ethanol, acetone, hexane, gas oil and other organic solvents, using inert gas (or nitrogen) as the drying medium. The product in the whole process is free of oxidation, the medium can be recovered, and the inert gas (or nitrogen) can be recycled. The closed-loop system designed for organic solvent recovery has extremely high requirements for explosion-proof control of the system, extremely high system automatic control performance, and strict GP requirements. Commonly used in spray drying of precision ceramics, pharmaceuticals, battery materials, and cemented carbide powder. The powder spray dryer is also called a closed cycle spray drying system. Its characteristic is that the system forms a closed cycle loop, and the heat carrier can be recycled. For the drying of volatiles that are organic chemical solvents, or materials that can cause harm to people and the environment after escaping, the organic solvents or products contained in the material liquid are easily oxidized, flammable, and explosive materials. Under normal circumstances, it is necessary to use The materials in this process cannot contact gas, so most of the heat carriers use inert gases (such as nitrogen, carbon dioxide, etc.). The exhaust gas discharged from the dryer, after gas-solid separation, also passes through the condenser to recover the solvent or remove the moisture, and then enters the dryer for recycling after being heated up by the heater. This type of dryer needs to add refrigeration equipment in the system, the operating cost is high, and the air tightness of the equipment is required to be high. The powder spray dryer is mainly at normal pressure or slightly positive pressure to prevent air from entering the system. The working principle of powder spray dryer: The powder spray dryer works in a closed environment, and the drying medium is inert gas (or nitrogen). It is suitable for drying some materials with organic solvents or materials that are prone to hydrogenation during the drying process; the system uses inert gas as a The circulating gas has a protective effect on the dried materials. The circulating gas undergoes the process of carrying moisture and dehumidification, and the medium can be reused; the nitrogen is heated by the heater and then enters the drying tower. The powder material to be converted by the high-speed circulating atomizer is discharged from the bottom of the tower, and the evaporated organic solvent gas is under the pressure of the negative pressure of the fan, and the dust sandwiched in the gas is passed through the cyclone separator and the spray tower. The organic solvent gas is condensed into a liquid and discharged from the condenser, and the non-condensable gas medium is continuously heated and recycled in the system as a drying carrier. The conventional ordinary powder spray drying machine achieves the purpose of dehumidification through continuous air supply and exhaust, which is also an obvious difference between the powder spray dryer and the ordinary centrifugal spray drying equipment: the inside of the drying system is a positive pressure operation to ensure With a certain positive pressure value, if the internal pressure drops, the pressure transmitter will automatically control the flow to ensure the system pressure balance.

Production Process of Concentrated Fruit Juice Pulp Puree Jam Production Line The concentrated fruit juice pulp puree jam production line is made by using low-temperature vacuum concentration equipment to evaporate part of the water after the fruit is squeezed into the original juice. The same amount of water is used to make a product with the color, flavor and soluble solid content of the original fruit pulp. Our company has been committed to the research and development and technological innovation of processing production lines of various fruit and vegetable juices, concentrated juices and jams. In many years of practical application, we have already possessed advanced and mature product dynamic processing technology design and turnkey equipment of the whole plant. ability. Provide customers with reasonable production line equipment. The production process of concentrated fruit juice jam production line: 1. Fruit pretreatment: fruits that have passed the initial inspection are weighed and measured, and temporarily stored. 2. Cleaning: water conveying cleaning and hoist spray cleaning. During cleaning, the soil, impurities, dust, sand, etc. adhering to the raw materials are washed away, and the residual pesticides and some microorganisms are removed. The cleaning process must meet the requirements of food hygiene. 3. Picking: The apples are scavenged on the sorting table, some corrupt apples or rotten parts are removed, and some impurities are swept out through the sorting table. In order to prevent these debris from entering the apple juice when the next step is broken. 4. Crushing: Choose crushers according to different fruits, the crushing size is controlled, and the fruits are crushed by the crusher for later pressing. In the process of crushing, it is necessary to control the strength, otherwise it will be affected during the pumping process and affect the pumping efficiency. 5. Enzyme inactivation and softening: After crushing and pressing, the juice has been exposed to the air, and the browning caused by polyphenol oxidase will increase the color value of the finished product and reduce the quality. In addition, it will be contaminated by certain bacteria, so it is necessary to carry out enzyme sterilization. There are three main purposes of sterilization: (1) gray enzyme (2) sterilization (3) starch gelatinization. If the sterilization is not complete, it can cause pathogenic bacteria residues and microbial spoilage. After sterilization at 95°C and 12$, it should be cooled to 49-55°C immediately to facilitate the enzymatic hydrolysis in the next step. 6. Beating: After pre-cooking or with eight ripe stone fruits, pitting and beating. Peeling, deseeding, beating and refining have achieved the purpose of separating pulp and slag. 7. Concentration: This design uses a multi-effect vacuum evaporator to concentrate according to the actual situation of the factory. Generally, the concentration is about 1/6 of the original volume, and the sugar content can be controlled at 70 ± 1Birx. 8. Sterilization: Concentrated jam is sterilized with a casing-type thick paste sterilizer at a temperature of about 110-120 °C to achieve commercial sterility, and then aseptic port loading. 9. Aseptic filling: choose the filling machine according to the packaging type, aseptic filling of Dadai, or glass bottle filling, iron can filling, pop-top can filling machine

Basic Parameters And Operation Process of Aseptic Big Bag Filling Machine The aseptic big bag filling machine is widely used in the preservation and packaging of the base material of various beverages, the original juice and concentrated juice of various fruits, vegetables and medicinal materials. It can be processed and stored in large packaging near the production area during the peak season of fruits and vegetables, and then produced separately in the off-season. Aseptic big bag filling machine is mainly composed of aseptic filling head, operating system, man-machine control system, steam protection system, metering system and workbench. The packaging bag adopts sweeping plastic composite aseptic bag (L-220L). Sterilize the bag mouth and filling chamber with steam jet method to ensure that the filling chamber is always in a sterile state, and the sterile bag mouth is sterilized bacteria, opening, filling and sealing are all done in an aseptic environment. The equipment has its own CP cleaning and SP sterilization action process, which can realize linkage with the front-end sterilizer, without the need for separate cleaning and sterilization. The aseptic big bag filling machine is equipped with two sets of control systems, manual and automatic, controlled by a flow meter metering controller, with small deviation (less than %), high efficiency and low investment. The unique design of the filling chamber avoids dripping of condensed water. With power roller, single barrel conveying structure, the barrel is automatically conveyed after filling, and the length of the in and out rollers is 5M: The aseptic big bag filling machine is made of high-quality stainless steel 304 except for the electrical configuration, motor and soft connection. The pipeline layout is reasonable and there is no dead angle. The circulating steam and compressed air are discharged to the outside of the aseptic filling workshop through the corresponding pipeline. Control system configuration of aseptic big bag filling machine: equipped with independent control cabinet and simple button box, corner melting mold screen and programmable logic controller (PLC) adopt German Siemens, solenoid valve and cylinder adopt AirTAC, switch button adopts Schneider; metering system Using Germany Cologne electromagnetic flowmeter. Basic Parameters Fillable aseptic bag range: 5L-220L Power: 1.6KW Maximum filling volume: 4 tons per hour (according to 220L sterile bag as standard) Steam consumption: 20KGH Weight after packaging: 650KG Dimensions: 3000*2000*2500 (length*width*height) Operating procedures Manual bagging, one-click bag clamping, one-click filling, until the filling is completed and the barrel is transported out. The filling head of the aseptic big bag filling machine can move in three-dimensional coordinates, avoiding the disadvantages of high energy consumption and serious instability caused by the traditional lifting platform: the stainless steel material pipe is connected to the imported food-grade double-channel sealing ring, which avoids the traditional lifting platform. The product brought by the soft connection contains plastic mud and the quality of the bag mouth pliers is not qualified, and a special transmission device is used. It is mainly suitable for aseptic filling of concentrated fruit juice jam. The whole filling process is carried out in aseptic environment, which fully guarantees the safety of materials. Filling specifications are aseptic bags of 5-220L. Upgraded on the basis of the Italian aseptic filling machine, it is divided into single head and double head. Siemens PLC and automatic control of angle mold bottles, the equipment runs stably, the measurement is accurate, and it is easy to operate.

The tomato paste production line has advanced technology and stable equipment operation. For example, the southern grape juice adopts the Italian gas-filled press represented by our company. The peach paste and apricot paste are all cold break processing technology. The electrical configuration adopts the brand, such as Siemens PLC and touch screen. First, the process characteristics of tomato paste production line: 1. The solid content of tomato paste is more than 4.0% before it can be used for concentrated processing. Tomatoes must be more than 90% ripe. 2. When crushed into pre-vegetables, it is heated quickly and evenly. Deseed is to prevent the seeds from being broken during beating. If they are mixed into the pulp, it will affect the flavor, texture and taste of the product. Complete tomato paste production Line equipment small Xijiang persimmon paste turbid equipment manufacturer. 3. Pre-cooking makes the tomato puree after crushing and deseeding rapidly heated to 85℃~90℃, so as to inhibit the activity of pectin butter and glutinous acid, so as not to reduce the price of pectin substances properties, and reduce the viscosity and spreadability of the sauce. 4. The concentrated sauce body must be heated to 90°C and 95°C and then packed in Chu. The containers include tinplate hangers, tooth-shaped plastic bags, glass bottles, and existing plastic cups or tooth-shaped plastic bags. Tube, tomato salsa as a seasoning to wrap the ham. Vent sealed immediately after canning. Second, components of the tomato chisel production line: Extraction pump 1 → preparation tank 1 → sterilizer 1 can washing machine (bottle) machine 1 → filling machine 1 → capping machine (capping machine) 1 tunnel spray sterilizer 1 drying machine 1 inkjet printer 1 packing. Third. process method of tomato paste production line: Tomato paste production line one starts from fresh fish and fresh panga to 5-220L aseptic big bag filling: Including the lifting system, cleaning system, sorting system, crushing system, preheating and inactivating enzyme system, beating system, vacuum concentration system, sound killing system, aseptic system Bag filling system.

Beverage Production Line Commonly Used Production Equipment Types First, water treatment equipment Water is a raw material used in beverage production, and the quality of the water has a great impact on the quality of the beverage. Therefore, water must be treated to meet the process requirements of the beverage line. Water treatment equipment is generally classified into three categories according to its function: water filtration equipment, water softening equipment, and water disinfection equipment. Second, the filling machine From the perspective of packaging materials, it can be divided into liquid filling machine, paste filling machine, powder filling machine, particle filling machine, etc.; from the automation degree of production, it is divided into semi-automatic filling machine and automatic filling production line. From the filling material, whether it is gas or not, it can be divided into equal pressure filling machine, atmospheric pressure filling machine and negative pressure filling machine. Third, sterilization equipment Sterilization is an important part of beverage processing. Beverage sterilization is somewhat different from medical and biological sterilization. Beverage sterilization has two meanings: one is to kill the pathogenic bacteria and spoilage bacteria contaminated in the beverage, destroy the enzyme in the food and make the beverage in a specific environment, such as a closed bottle, a can or other packaging container. There is a certain shelf life; the second is to protect the nutrients and flavor of the beverage as much as possible during the sterilization process. Therefore, the sterilized beverage is commercially sterile. Fourth, CIP cleaning system CIP is an abbreviation for clean in place or in-place cleaning. It is defined as a method of washing the contact surface with food by using a high-temperature, high-concentration cleaning solution without disassembling or moving the device.

Detailed Configuration Scheme of Fruit Wine Production Line The fruit wine production line is used for filling containers of different specifications, and the filling specifications can be switched within a few minutes, which is suitable for the filling and production of fruit juice drinks and tea drinks. The product and material contact parts produced by the fruit wine production line are all made of stainless steel, which is hygienic and easy to clean. With the strengthening of people's health awareness, the products produced by the fruit wine production line are more and more recognized and accepted by many consumers because of their low alcohol content, high nutrition and good taste. The fruit wine production line is based on the type of material, chemical Differences in composition and mechanical performance, reasonable selection of materials, and then through technological processing, CNC machining, to ensure tolerance matching, quality control points, and be content with long-term high temperature conditions, the performance will last for a long time. Configuration Scheme of Fruit Wine Production Line: According to the project scale, production process requirements and automation requirements, there are different configuration schemes for machinery, such as bottle feeding by conveyor chain, bottle washing with water treated by water treatment and bottle washing machine, filling machine filling, corking machine pressing, lamp Carton inspection, plastic cap heat shrinking machine sleeve plastic cap, air drying machine drying, linear labeling machine labeling (self-adhesive or paste), ink/laser inkjet coding, tape sealing machine packing, palletizing ; Conveyor chain to send bottles, water treated with water and turn over bottle washing machine to wash bottles, filling and corking machine (two-line) to complete filling and corking, light inspection box, rubber cap heat shrinking machine cover rubber cap, air knife Machine drying, linear labeling machine labeling (adhesive or paste), ink laser inkjet printer coding, tape sealing machine packing, palletizing; conveyor chain to send bottles, water treated with water and turn over. The bottle washing, filling and corking machine (three-in-line) completes the bottle washing, filling and corking, light inspection box, rubber cap, heat shrinking machine, rubber cap, air knife drying, and linear labeling machine labeling (self-adhesive or pulp paste), ink/laser jet coding, tape sealing machine packing, palletizing. The fruit wine production line takes into account the advantages of the soaking method and the traditional fermentation method, and can avoid the shortcomings of the two. According to the product characteristics, the amount of a certain original wine can be adjusted at any time. Correspondingly, the fruit wine has high colloid stability and is not sensitive to the effect of oxygen. , The wine color is light, the iron content is low, the fragrance is not disordered, and the wine quality is refreshing.

Practical Control Methods of Citrus Orange Limon Acid Rot After Picking (Preservation Method) Citrus fruits include broad-skinned mandarins, sweet oranges, grapefruit, lemons, kumquats and other types. Common postharvest diseases of citrus include penicillium, green mold, acid rot, stem rot, brown rot, oil spot, etc. Among them, green mold and acid rot are diseases that cause serious post-harvest losses. Fungal bacterial triggers. This article specifically introduces the prevention methods of sour rot for navel oranges. Citrus sour rot is a fungal disease caused by Geotrichum candidum. Although the spores of pathogenic bacteria germinate and multiply rapidly at room temperature, in autumn and winter, when the temperature is low, the spores of pathogenic bacteria will also germinate and multiply, which must be paid attention to. The acid rot pathogen mainly invades through wounds of citrus fruit, but some mutants can also directly invade good fruit. Some people call sour rot the "atomic bomb" of citrus after harvest, which shows that its destructive power is extremely strong. (Typical manifestations of navel orange sour rot, softening, running water, a little white poison, smelly) Although citrus sour rot is terrible, according to the correct control methods, the rot rate can be controlled very low even without the use of cold storage. The following points should be paid attention to in the prevention of postharvest acid rot of navel oranges: 1. Determine the suitable harvest period for navel oranges, not too early or too late. The navel oranges used for storage should be harvested in time. Ripe navel oranges have high sugar content, but low acidity, poor resistance, and are not resistant to storage. 2. Don't pick fruit in rainy days, or pick with water. Harvest navel oranges when the weather is fine as much as possible, and it is not advisable to harvest navel oranges when there is dew in the morning and evening. Because the spores of pathogenic bacteria are easy to germinate in a humid environment, and the epidermis of the navel orange is easy to swell after absorbing water, the lenticules expand, and the pathogenic bacteria are more likely to invade, which gives a good opportunity for sour rot and green mold to invade. 3. Strictly control mechanical damage during fruit picking and transportation. Using "one fruit and two scissors" picking, professional fruit picking personnel will be more skilled, do not forcefully pull the navel oranges off the tree. Do not throw or forcefully touch children during transportation. 4. The navel oranges should be sterilized and preserved in time after being harvested. As far as possible, it should be processed on the same day of harvest. If it is too late to process on the same day, it should be processed as soon as possible the next day. In the case of difficult manual labor, it is recommended to use mechanical equipment. The post-harvest processing equipment developed and manufactured by Jiangxi Lumeng Company has a water circulation sterilization system and a thermal preservation system, which can greatly improve the processing rate and have better anti-corrosion and fresh-keeping effect. 5. Use the correct fungicides and preservatives. At present, the only preservatives with stable effect and high safety for the prevention and control of citrus acid rot are double-salt agents, and the trade name is Baikede. It will be better to use Lumeng water circulation treatment system and thermal preservation system together. 6. Large fruits are prone to disease and cannot be stored. The navel oranges are sterilized and preserved in time after harvesting. After classification, the fruits above 85 or 90 (the sorting standard by weight is below 15) are not resistant to storage. Large fruits are more prone to injury and disease during harvesting and transportation, and are also prone to dryness during storage. 7. After a short period of pre-cooling, store the single fruit in a bag in time. Pre-cooling should be carried out in a hygienic, cool and ventilated place. The skin of the fruit feels slightly soft. Use fruit fresh-keeping bags, do not leave air in the bag when bagging, and tighten the mouth of the bag. 8. Navel orange storage management. The warehouse must be kept well ventilated and sanitation free of litter. There are gaps between the storage boxes for ventilation. Pay attention to the temperature and humidity management of the warehouse to prevent the navel orange from breathing disorder, which is prone to dehydration or disease in the later stage. (There must be a gap between the storage boxes) (temperature and humidity monitoring) 9. The choice of logistics method Choose a refrigerated truck with a constant temperature. If you have no conditions, you should choose a ventilated caravan. Using a fully enclosed semi-trailer is very risky. For ordinary truck transportation, you must pay attention to ventilation and cooling, otherwise high temperature and high humidity will form in the center of the cargo (due to the release of C02 and H20 from the breath of navel oranges). heat) is very easy to induce acid rot, which is very common in the real process.

The jam production line is suitable for the processing of blueberries, blackberries, raspberries, strawberries and other berries, and can produce clear juice, cloudy juice, concentrated juice, jam and other products. The production line is mainly composed of bubbling cleaning machine, elevator, fruit inspection machine, air bag juicer, enzymolysis tank, decanter separator, ultrafiltration machine, homogenizer, degasser, sterilizer, filling machine, paste Equipment such as labeling machine. The design concept of this production line is advanced and the degree of automation is high; the main equipment is all made of high-quality stainless steel, which fully meets the hygienic requirements of food processing. The production process of the jam production line: Different technological processes are reasonably selected according to the processing properties of different fruits and the characteristics of the final product. Conveying, lifting, cleaning, selecting; crushing (peeling, seeding, core, and stems at the same time), boiling, degassing, filling, secondary sterilization (post sterilization), air shower, sleeve labeling, coding, Packing and storage. Features of jam production line equipment: 1. The company's processing equipment has reasonable and beautiful design, stable operation, high efficiency and energy saving, and low steam consumption. 2. The concentration system adopts a forced circulation vacuum concentration evaporator, which is specially used for the concentration of high-viscosity materials such as jam, fruit pulp, and syrup, so that the tomato paste with high viscosity is easy to flow and evaporate, and the concentration time is short. According to customer requirements, the jam can be concentrated within a certain range. 3. The evaporation temperature of the evaporator is low, the heat is fully utilized, the tomato paste is heated mildly, the heat is uniform in the tube, and the heat transfer coefficient is high, which can prevent the phenomenon of "dry wall". 4. The condenser with special structure can operate normally when the cooling water temperature is 30℃ or even higher. 5. Continuous feeding and discharging, the material liquid level and required concentration can be controlled automatically.