Factory source Peach Canning Line - pineapple peeling and coring machine / pineapple production machine / Fruit Processing machine – Willman Machinery

The pineapple (Ananas comosus) is a tropical plant with an edible fruit and the most economically significant plant in the family .

The pineapple is indigenous to South America, where it has been cultivated for many centuries. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations.

Further, it is the third most important tropical fruit in world production. In the 20th century, Hawaii was a dominant producer of pineapples, especially for the US; however, by 2016, Costa Rica, Brazil, and the Philippines accounted for nearly one-third of the world’s production of pineapples. 

The characteristics of the appearance of pineapple make it a lot of effort in processing.

Pineapple is one of the most popular fruits, its fragrance and taste make people linger.

Now we have the machine to process it in large capacity.

The lagest capacity the pineapple production llie we produce is 10 tons fresh pineapple per hour .

 Canned Pineapples processing 

Fresh pineapple fruit — sorting — Brushing Washing — Grading –Peeling and coring — Slicing — Dicing — Filling into jars/cans with syrup –- Exhausting in A10 can — vacuum sealing — pasteurizing and Sterilization — Labeling and Storage

Pineapple Juice Concentrate

Fruit  — sorting — washing —- cutting——juice extraction—–buffer tank—–prefilter——pastuerisation——microfiltration—–reverse osmosis—–evaporator—-filling in can—–sealing—–retorting—–labelling—–pack in cfb—-sealed——-despatch.

Pineapple Pulp

Fruit ——- Sorting ——- Washing –——- Peeling and Sorting ————Pulping and Straining ——–De aeration (partially) –——– Pasteurizing or Sterilizing ——– Filling ———Cooling ——– labeling and Storage.

Sorting

After harvesting, the fruits are sorted, because only those that are fresh, ripe and not rotten can be used to make jams. Jams can also be made from previously prepared, frozen fruits and pulp

Washing

The fruit should be washed very carefully as it can easily be damaged.

Peeling and sorting

This follows the procedure of removing leaves, wooden pieces, pips or seeds and peel. Peeling is often done manually, or with knives, yet sometimes the skin is loosened with steam and then subsequently rubbed away mechanically. Finally, the fruits are sorted again to remove any blackened pieces, bits of peeling, seeds etc.

Pulping

The peeled fruit can be cut into a variety of shapes, according to type (indicated by the crosses in the table). The shape of the cut fruit must be given on the can (slices, diced, pieces etc.). The peeled fruits are then pulped, and sugar added. They might also be mixed with water or fruit juice.

Filling in jars or cans

The cut pieces are now filled into jars or cans and covered with syrup.

Vacuum sealing, pasteurising or sterilizing

After the jars or cans have been vacuum sealed, they are either pasteurised (temperatures above 80°C) or sterilised (temperatures above 100°C).

Cooling

After the heating process, the canned fruits are first cooled to 40°C, and then subsequently down to storage temperature

Labelling ,Packaging and Storage

After they have been cooled, the canned fruits are labelled and stored. In order to be exported the slices/pulp/juices can be packed into single or wholesale packages (bulk) consisting of glass jars, tin cans or polyethylene or polypropylene bags, and also filled antiseptically into ‘bag-in-boxes’.