Friday, 21 October 2011

Start a Squash, Sharbat & Syrups Manufacturing Unit

(150).Start a Squash, Sharbat & Syrups Manufacturing Unit

A large number of fruits and vegetables are grown in our country in almost all seasons of the year.  The fruit based Squash can be prepared from orange, lime, pineapple etc.  The Squash, Sharbat and Syrups are prepared by mixing the juice with sugar as per the specification of FPO.  The main Sharbat and Syrups available in the market are of Khas, Rose etc.  The storage life of these products is more than a year.  It is also served on different occasions like birthday parties, marriage celebrations etc.  These products can be prepared with a minimal investment at rural level to increase the employment generation.

Fruit Juices, Squashes and Cordials

In India, fruit beverages are in demand practically throughtout the year. Among these, fruit juices have an important place. Being rich in essential minerals, vitamins and other nutritive factors, they are quite popular. Besides, they are delicious and have universal appeal unlike other beverages.
The nutritive value of real fruit beverages is more than other synthetic products which are at present being bottled and sold in large quantities throughtout the country. The annual production of carbonated beverages like lemonade, orangeade, strawberry, lime juice, etc. as well as various kinds of sherbat fruit juices could be substituted for these synthetic preparations, it would be a boon to the consumer as well as to the fruit grower. There is, therefore, great scope in the country for the production of fruit juices and other fruit-based beverages.
With the rapid growth of fruit farming which has taken place during the last two decades, fresh fruit juices are being increasingly sold by vendors in some of the larger towns. The demand of fresh juices are increasing, day by day.
Preparation of fruit beverage on a commercial scale was practically unknown in the country till about 1930. New products such as squashes and cordials are, however, now being packed to the extent of more than three million bottles annually. If aerated water factories begin to use pure fruit juices instead of synthetic colours and flavours, that alone will create a steady demand for untilization of several thousand tons of fruit every year.
In the U.S.A. the annual production of juices are more than a hundred million gallons. Till about 20 years ago, only grape and apple juices were produced there any considerable quantity. In those days, these juices were used almost exclusively for medicinal purposes and were used almost exclusively for medicinal purposes and were used almost exclusively for medicinal purposes and were generally recommended by doctors for infants and invalids. Now-a days, however, account of the common use of fruit juices as breakfast foods a large variety of them are produced on a large scale from fruits such as orange, pine-apple, grape, and apple. Small quantities of juices are also produced from sour lime, lemon, tangerine, loganberry, cherry, blackberry, apricot, peach, plum, prune, pomegranate, papaya, currants, pear, etc. several of these tart juices are largely used for preparing mixed drinks and in bakery products. They are now becoming more popular than the carbonated beverages from apples and grapes.
In this country, the pure fruit juices industries are still in its infancy. Preparation of these juices are limited to small scale productions only, because rather sophisticated and costly. Quite recently, however, a few units have come into existence to pack fairly large quantities of pure fruit juices from citrus fruits, pineapple, grape, apple etc. Fruits such as apple, grape, pomegranate, mulberry, jamun (Eugeniz jambolana), phalsa (Grewia asiatica), mango, pineapple, etc., are generally utilized for the preparation of juices. The scope for large scale production of fruit juices is, however, limited at present, as these are not yet included to any considerable extent in the normal dietary of the people. Tomato juice, however, which is in fair demand already, has considerable scope for large scale production.
Sherbat : It consists of sugar syrups flavoured with artificial essences of fruits or herbs, and have been produced in India from time immemorial and are, therefore, well known practically throughout the country.
Of late, large scale manufacture of orange squash, lemon squash, lime juice cordial, pineapple squash and mango squash has made considerable progress in different parts of the country. Methods for the preparation of other fruit beverages like passion fruit squash, pomegranate syrup, mulberry syrup, plum squash, peach nectar, etc., were standardized in the Fruit Preservation Laboratories at Lyalpur and Quetta. There appears to be scope for these beverages also. Proper education and publicity of the dietetic value of fruit beverages is necessary to stimulate a general demand for them.
Fruit juices, especially orange, apple and grape juice, concentrated using modern equipment so that there is practically very little losses come in their nutritional properties and flavour characteristics. Sometimes, the recovered flavour is added back to the concentrate to get full fruit taste and flavour on dilution for serving. These concentrates are used as basis for soft drinks, pharmaceutical preparations, baby foods, tonic foods, etc. The frozon orange juice concentrate (four to one is an excellent example in this case. Concentration is effected by freezing or by application of heat employing high vacuum. Conventional equipments such as climbing and falling film evaporators are more employed. Fruit juices and concentrates are further converted into free-flowing fruit juice powders by adopting methods such as puff-drying, foam mat drying, freeze drying etc. Sometimes, sealed-in flavours are blended with the powders so as to get natural fruit juices on reconstitution for serving as beverages etc. A considerable amount of work has already been done in recent years at the Central Food Technological Research Institute. Mysore, on several aspects of these products and such work is still continuing. The results promise to be of great scientific as well as industrial importance.

Equipment for Fruit Juices

Until recently, the equipment used for the extraction of fruit juices was similar to that used in the manufacture of wine, vinegar, etc. There has, however been a rapid advance in the fruit juice industry in the U.S.A. the U.K., and several other countries. Consequently, one can now get equipments ranging from the simple household juice extractor or press, to the fully automatic juice lines capable of handling several thousand bottles daily. Particularly, the development of the citrus juice lines capable of handling several thousand bottles daily. Particularly, the development of the citrus juice industry, has been the most important factor in revolutioning the entire fruit juice industry. It is essential that suitable eaquipment is employed for the successful operations of this industry.

Washing Equipment 

For washing apples, citrus fruits, tomatoes, berries, etc., different kinds of equipment are available. Tender fruits like berries, tomatoes, etc. are usually washed with fine overhead sprays of water, whereas the fruits travel on a continuous woven wire belt. A roatating rod-cylinder with a helical screw inside to push the fruit along, and fitted with jets of water, forced by a centrifugal pump, has been found highly useful for washing loose jacket mandarin organs. On a small scale, cement or galvanized iron tanks for holding water are quite useful.

Sorting Equipment 

In large factories, continuous broad belt, made of woven metal, is generally employed for sorting the fruits. In smaller factories, however, batch sorting will suffice

Extraction Equipment

There are two types of extractions. In one case, the fruits are crushed and pressed continuously in one operation, whereas in the other, the fruits are crushed or cut into small pieces or comminuted in a mill, and these are subsequently pressed in a suitable press.
In citrus fruits, the juice is enclosed in small natural sacs. Besides there are other adhering tissues also in the fruit. The peel consist of an inner white spongy portion called the albedo, and an outer yellow coloured portion called the flavedo. The oil glands are embedded in the flavedo and are easily rupturned even with a gentle pressure. Substances which are responsible for the bitterness of the juice sacs are embedded, (ii) the inner portion of the flavedo, (iii) the albedo, and (iv) the seeds. The presence of these (containing bitter substances) makes it rather difficult to extract the juice free from bitterness. An ideal equipment would be the one in which the juice is extracted from the juice sacs only without its coming into contact with the other tissues of the fruits. No perfect mechanical devices has so far been developed for this. With the existing equipment, the bitter substances also are extracted to varying extents and get incorporated with the juice.
Extraction to juice from peeled segments as such, or from segments dipped in lye solution for removing most of the adhering tissues helps to minimize the incorporation of bitter substances into the juice, especially in the case of the loose jacket mandarin type oranges such as Coorn and Nagpur oranges. In the Taglith type of press, developed by the Central Food Technological Research Institute, Mysore, the unpeeled orange is cut into halves held against cups in two stainless steel drums revolving towards each other, employing synchronized plungers, with conical fluted heads having holes for carrying away the pressed juice down their steam. In this arrangement, as in the case of small superjuice down their steam. In this arrangement, as in the case of the small supper-juice employing the same principle, the inner and outer juices from the cut half of the oranges are collected into two separate channels. The inner is practically free from the peel emulsion, whereas the outer juice contains oil-rich peel emulsion. The juice is fairly thin in body, unlike the juice got from the screw type extractor. As such, it is better suited for subsequent concentration. Juice with "thicker body" is generally preferred for canning and for making squash. Broadly, there are four types of equipments employed for the extraction of fruit juices.

Halving and Burring Machines

Malta orange or Sathgudi or mosambe oranges (Citrus sinensis Osbeck), grape-fruit (Citrus paradisi var maximum), lemon (Citrus medica var. Limonum) and galgal (Citrus limonia osbeck) are cut by a special machine in which the fruit is placed in a conical cup in a wheel which brings the fruit against a stationery or revolving knife. The fruit is cut into two halves, which drop into a receptacle placed below. The burrs (or roses) are generally made of stainless steel, monel metal, aluminium, nickel, or non-odorous hard wood. They are conical in shape and are ribbed. They are driven by a motor. The cut half to the fruit is held against the revolving burr and the reamed juice is collected in a vessel kept below. There are generally two burrs, one each one either side of the shaft. Several single burrs can also be fitted in series. By regulating the speed of the burr and the pressure on the fruit held against it, any excessive tearing of the tissues can be avoided. In the U.S.A., and other large citrus juice processing countries, several types of automatic burring or rosing machines and pressing machines are in use.

Continuous Screw Expeller Press

These presses are similar in principle to the familiar household meat mincer. The segments of the fruit are fed through a hopper at one end of a feeding screw, revolving inside a conical jacket, which is perforated in sections or throughtout. The diameter of the perforations depends upon the type of fruit. The juice flows out through the perforations and the pomace comes out at the end of the conical jacket. The flow of pomace, and hence the pressing pressure of the screw, can be adjusted to some extent by means of movable disc at the conical end of the perforated jacket. Small power driven screw type extractor (1/2 to 1 HP) have now been introduced in several factories in the country. Very large units are not, however, in general use at present. The juice extracted is generally thick and cloudy and contains a considerable amount of macerated pulp. The juice should be passed through sieves to remove the pulp to the desired extent. Screw-type juice extractors are useful in case of tomatoes, grapes, etc. In the case of pineapple, however, the pieces of fruits are first crushed in a screw type crusher and then from the crushed material the juice is separated effectively in a centrifuge widely employed in the sugar and chemical industries. This technique has recently been found highly effective in pineapple juice pro-duction.

Plunger-Type Press

The halved citrus fruit is held on an inverted cup in which it is pressed by an automatic adjustment against a metallic cone fitting into the cup. The clearance between the cup and the cone is slightly greater than the usual thickness of the peel of the fruit so that very little of the peel oil or emulsion is pressed out. This type of press is being used in one two factories only in the country.

Roller-Type Press

Roller presses made of hard granite or wood, are specially designed to extract juice from sour limes (Citrus medica var. acida) which are popularly known as kagzi or kagdi nimboo or limbo. The whole lime fed through the rollers. These presses are in extensive use in West Indies and Jamaica. They have been introduced in some of the Indian factories also.

Double Operations

Fruits like apples, grapes, berries, etc., are first crushed in greater or crusher or comminuting mill, and the juice then extracted from the crushed material by means of a hydraulic press. In large scale production as in the case of apple juice, the crushing device forms an integral part of the press itself.
Apple Grater : The skin and other tissue of apples do not have any undesirable constituents, which adversely affect the taste and flavour of the juice, as in the case of citrus fruits. The entire fruit is, therefore, crushed and pressed. A battery of such graters can be employed for large scale production. The grater consists of a heavy steel cylinder fitted on its surface with short knives which are spring-loaded and work against a corrugated plate, attached to the frame of the press by the side of the steel cylinder. The springs give a certain amount of flexibility to the mechanism so that the grater is not damaged in case pieces of wood or stone, etc., get into the press along with the fruit. Gear arrangement is provided for running the rollers at higher speeds. Apples are fed whole into the hopper. They are crushed and grated between the cylinder and the corrugated plate, and the crushed material falls into a recepatacle below. The grater can be set to crush the fruit to the desired degree of fineness. Pieces of 0.3 to 1.2 cm thickness are the best for extraction of juice. In recent years, a different type of crusher known as 'Hammer type pulper' has come into use in the U.S.A. and elsewhere.

Crusher for Grapes, Berries

A grape crusher consists to two fluted or grooved rollers made of wood or metal. These are arranged horizontally and revolve towards each. The clearance between the two is adjustable. The fruit which is fed to the hopper at the top falls between the rollers and gets crushed. Strawberries and some other berry fruits which contain gums, are first heated and then crushed. Tomatoes can also be crushed in these crushers.


Basket-Press : In the industry two types of presses are used for pressing the juice from the crushed fruit. They are : (i) the basket press and (ii) the rack and cloth press. Basket presses which are of various designs and capacities, are worked manually by hydraulic pressure. The manually operated press consists of a strong cylindrical basket made of wooden salts. It rests on a wooden or metallic base. There is a strong screw at the top of the frame. The crushed fruit is folded in a piece of strong cloth and placed inside the basket. By turning the screw by hand or with a hydraulic pump the juice is pressed out. It flows out through the salts in the basket into the bottom tray from which it is channeled into a collocting vessel. The basket press has been found useful in the case of apple, grape, pomegranate, phalsa etc.
Rack And Cloth Press : In this type of press, the crushed fruit is spread as a layer in a coarse woven cloth of cotton or nylon and folded into a square suited to the size of the platform of the press. Several such layers are arranged alternately between racks built of wooden salts. The built-up layers are subjected to hydraulic pressure by means of a pump. The juice is pressed out gradually due to increasing pressure in the pile. The released juice is collected at the base of the pile. Various types of these presses, which are in use in several countries, are claimed to give higher yields of clear juice than the basket type presses. In California, however, basket presses are preferred for extraction of juice from grapes. Rack and cloth presses are in use in a few factories in India specializing in the production of apple juice.
Other Types of Extractors : Special devices for extracting juice have been designed in the U.S.A., Australia, etc., for fruits like pomegranate, passion fruit, etc. Chaceet al., have described a press for pomegranate in which the whole fruit as such is pressed. At the Quetta Fruit Preservation Laboratory, a manually working basket press has been successrully employed for the extraction of juice from whole pomegranates. Poore has described a special pulper for passion fruit in which the juice is extracted by reaming the halved fruit. A continuously operating device has been employed in Australia to extract the pulpy juice along with the seeds from passion fruit.
Pulping Equipment : Fruit juices extracted or pressed by any of the methods described contain suspended matter like coarse fruit tissues, pieces of skin seeds, and finally divided fruit pulp. These are separated from the juice in various ways, depending upon the nature of the product required, e.g., cloudy, sparking, clear, etc. Three important methods in common uses are: (i) straining or screening, (ii) setting or sedimentation, and (iii) filtration.
Straining or Screening Equipments : Several types of equipments, varying in design and capacity, are in use for straining juices. A pulpur made of stainless steel with power-drived wooden, metallic or brush paddles, which revolve inside, has been highly useful in the case of citrus, tomato and mango juices. The fruit, which is fed throuth a hopper, is crushed and pressed by the paddles against the sieve. The juice flows out throuth the sieve into the jacket is collected at the outlet below, while the coarse residue passes out at the lower end of the sieve.
Equipment for Setting and Sedimentation: For sedimentation and setting of the juices only a few wooden barrels are required.
Filtration Equipment: Finally suspended particles in the juice are removed with a special equipment known as 'Filter press'. Filter presses are of various design and capacities. The filtering media may be finely woven cloth, canvas, fibre, asbestos pads, cotton or wood pulp discs, porous porcelain wares etc. The frame and filter press, which is similar to that used in sugar factories, but made of wood, has been highly effective for the clarification of lime juice required for the preparation of lime juice cordial. Seitz filter of various designs and sizes are widely employed for filtering wines, spirits, sugar syrups, cordials, apple and other fruit juices, etc.
A simple filtering device, however, is a large conical bag of heavy drill cloth or felt, similar to the ordinary jelly bag. The juice is heated with filter aid and placed inside the bag. Filtration is rather slow, but the output can be increased by having a battery of such filter bags.
Deaerator and Flash Pasteuriser: Freshly extracted and screened juices contain appreciable quantity of oxygen which should be removed before packing. The special equipment used for the purpose is called a deaerator. The deaerated juice is subsequently heated in a flash-pasteurisation equipment.
Commercial deaerators and flash pasteurisers they greatly in design, construction and capacity. Deaeration and flash-pasteurisation units have been greatly developed in the U.S.A. Special mention may be made of Sterovac Process developed by Ayers in 1937. This process is a combination of deaeration and flash-pasteuization and has been successfully employed in the case of citrus, pineapple and tomato juice. Such advanced processes and equipments are not yet in common use in India. They are, however, recommended for improving the quantity of the natural fruit juice products.

Fruit Beverages

Fruit juices are preserved in different forms such as pure juices, squashes, cordials, fermented juices, etc.These are broadly defined as follows :
Unfermented Juice or Pure Fruit Juice: This is a fruit juice which is considerably altered in composition before consumption. It may be diluted before it is served as a drink.
Fruit Juice Beverage: This is a fruit juice which is considerably altered in composition before consumption. It may be diluted before it is served as a drink.
Fermented Fruit Beverage: This is a fruit which has undergone alcoholic fermentation by yeast. The product contains raying amounts of alcohol. Grape wines, apple ciders, berry wines etc., are typical examples of this kind of beverage.
Fruit Juice Squash: This consists essentially of strained juice containing moderate quantities of fruit pulp to which cane sugar is added for sweeting, e.g. orange squash, lemon squash, pineapple squash, mango squash.
Fruit Juice Cordial: This is a sparking, clear sweetened fruit juice from which all the pulp and other suspended materials have been completely eliminated, e.g., lime juice cordial.
Sherbet or Syrup: This is a clear sugar syrup which has been artificially flavoured e.g., sherbets of sandal, sangtra, almond rose, khuskhus, sarsaparilla, kewra, etc.
Fruit Juice Concentrate: This is a fruit juice which has been concentrated by the removal of water either by heat or by freezing. Carbonated beverages and other products are made from these concentrates.
Fruit Juice Powder: This is fruit juice which has been converted into a free-flowing, highly hygroscopic powder to which natural fruit flavour in powder from is incorporated to compensate for any loss of flavour in concentration, dehydration, etc. Freeze-dried fruit juice powders from the last word among sophisticated fruit juice products. They are reconstituted readily to yield full-strength full-fruit, fruit juice drinks.

Preparation and Preservation

Fruit juices have their best taste, aroma and colour when they are freshly extracted or expressed. All subsequent efforts to preserve them adversely affect their quality to varying degrees, depending upon the method of preservation employed. The most important problem, therefore, is to adopt only such methods as would help retain their quality to the maximum extent possible
The most important steps in processing fruits juices are : (i) selection and preparation of fruit, (ii) extraction of juice, (iii) deaeration, (iv) straining, filtration and clarification, and (v) preservation. The quality of the juice will depend on the manner in which these several processes are carried out.
Selected and Preparation of Fruit: All fruits are not suitable for making fruit juice, either because of difficulties in the extraction of juice, or because the juice got is of poor quality. Even some of the jelly fruits are not quite suited as they do not yield juice of good beverage quality. The variety of fruit, its maturity, and the locality in which it is grown, have marked effect on its flavour as well as keeping quality. The best juice is, therefore, extracted from freshly picked, sound and suitable varieties, when they are at the optimum stage of maturity. Fullyripe, mid-season fruits, particularly citrus fruits, generally yield juice superior to that of fruits picked early or late in the season. Decayed or damaged fruits do not yield good juice. Small cull fruits, i.e., undersized, over-sized, malformed or blemished fruits, which do not fetch a good price in the fresh fruit market, but which are otherwise of good quality, can be profitable for the production of fruit juices.
The fruits should be washed thoroughly with water, and in some cases scrubbed also, while washing to remove any adhering dust and other extraneous matter. Residues of sprays of arsenic and lead should be removed with dilute HCI. Twenty-three litters of HCI in 455 litters of water is adequate for this purpose. All mouldy and decayed parts should be removed as in the case of fruits prepared for canning.
Juice Extration: The method of juice extration will differ with the structure and composition of the fruit. Generally, juice from fresh fruits is extracted by crushed and pressing them. In the case of fruits in which the juices are in sacs of in cells, during the extraction of the juice, the other tissues of the fruit, in which these sacs or cells are embedded, are also broken or crushed, resulting in the incorporation of some undesirable constituents in the juice. The admixture of these extraneous constituents with the juice should be avoided as far as possible by adopting a suitable method of extraction. Further, during extraction, the juice should not be unduly exposed to air, as oxygen of the air will adversely affect the colour, taste and aroma and also reduce the vitamin content of the juice. Citrus juices, tomato juice, and even the more stable juices such is those of apples and grapes, deteriorate rapidly in quality, when are extracted by adopting methods which expose them to air for unduly long periods. For products like tomato juice, special extraction equipment has been designed recently to reduce incorporation of air to the minimum. The entire process of manufacture of tomato juice should be conducted in an atmosphere of steam to protect the juice from exidation by air.
Deaeration: In spite of all improvements made so far in the extraction equipment, fruit juices do retain some air. This due to the difficulty of extracting the juice without some aeration, and also the presence of air in the intercellular spaced to fruit. Most of the air is present on the surface of the fruit particles, while some is found dissolved in the juice. In the case of citrus juices, particularly orange juice, which is highly susceptible to the adverse action of the residual air, immediately after extraction the juice is subjected to a high vacuum where by most of the air as well as, the gases are removed. This process is known as deacration. The equipment employed is fairly expensive. It is, however, necessary for large-scale production of orange and other pure fruit juices. A simple laboratory deaeration unit is therefore desirable.
Straining Filtration and Clarification: Fruit juices, after extraction always contain varying amounts of suspended matter, which consists of broken fruit tissue, seed and skin, and also various gums, pectic substances and proteins in colloidal suspension. Usually, coarse particles of pulp, seeds and pieces of skin are removed by mean of screens in the case of almost all juices. The presence of these generally causes deterioration in the quality of the final product. In the early years of the fruit juice industry, it was a common practice to remove completely all the suspended matters, including colloidal suspension, before packing the juice in containers. This, no doubt, improved the appearance of the product, but quite often resulted in lack of fruit character and flavour. The present trend is to let fruit juices and fruit beverages remain reasonably cloudy or pulpy in appearance. The recent comminuted fruit beverages, employing the whole fruit for extraction, are based on this concept and they are claimed to be more nutritive than the clear juices. Some juices and juice beverages like grape juice, apple juice, lime juice cordial are, however, still packed brilliantly clear, employing enzymes clarifying agents, fine filtration etc., to make them remain perfectly clear during storage and distribution.
Coarse particles of suspension in the juice are removed either by straining through sieves of non-corrodible metal, or by sedimentation. For sedimentation, the juice is stored in carboys or barrels, adding a chemical preservative to ensure that the juice does not undergo fermentation during storage. The supernatent juice, which contains mostly fine suspended particles and colloidal suspensions, is siphoned off for subsequent treatment. The type of equipment used for straining the juice depends upon the kind of juice. It is fitted with screens having holes of varying dimensions. The juice is passed through the sieve soon after extraction. Coarse particles of tissues, skins and seeds are separated by vibratory action, and the juice still retaining the desired amount of fine pulp and juice sacs is collected in a vessel. Recently a high speed centriguge, similar to Sharpless centrifuge, and having an automatic sediment discharge device, has been employed for removal of pulp from orange juice prior to its concentration.
When perfectly clear juices are required, complete revoval of all supspensions is effected by filtration or by clarification. For this, enzymes and filling agents are employed. The methods of clarification, and sugar manufacturers, are now being increasingly adopted in the fruit juice industry also.
Filtration is necessary for removing completely all the fine and colloidal suspensions. In this process, which is physical in nature, the juice, which has been strained, and from which the coarse particles have already been removed, is forced through a filtering medium. The filtering medium usually consists of woven fibre cloth, absetos pads, cotton pulp, porous porcelain or wood pulp. The colloidal suspension tends to clog the filters in the press. In order to minimize this, filter aids such as diatomaceous or infusorial earth, also known as Kieselghur, Kaolin, Spanish clay, etc., are added to the juice so that the filtering medium is coated with these, without blocking the fine pores, and there by facilitating filtration. The use of these filter-aids, however, tends to import to the juice a slight amount of earthy taste, which may be unacceptable to some persons. These aids should, therefore, be used with caution and in small portion. These aids should, therefore, be used with caution and in small quantities only. Further, they should be kept in uniform suspension by constant agitation when the juices are being forced through the press by means of a pump. They can be ignited and reused a few times before they are finally discharded.
Boiling of the filter-aid with one percent of citric or tartaric acid, before use, in order to minimize the adverse effect on the taste and aroma of the juice. For clarification of unfermented apple juice, the use of ignited Kaolin as filter-aid at the rate of 1 kg of it to 100 kg of juice. The resulting juice will be clear and sparking. A variety of equipment like multiple disc filters, frame and plate filter, etc., employing different kinds of filter-aids, is available now-a-days.

India is the second largest producer of fruits and vegetables.  The processed fruits and vegetables industry sector is growing at the rate of 15% per year.  Although, the volume of processed fruits and vegetables consumed in India is very low, the export potential of fruit products is encouraging.  During the recent past, hotel industry and tourism industry have increased in India.  People are now aware about the chemicals used in synthetic food which are harmful to human health.  Considering its nutritional value, there is good demand for fruit products in hotels, restaurants, bus stands, defense canteens, picnic spots, railway canteens etc.  These products can be prepared in villages in small scale with very less investment to generate income for the rural people.

The Squash, Sharbat and Syrup have to be manufactured as per FPO standards.  In the process of preparation of these products, the fruits are prepared by pealing, cutting and juice is extracted.  To prepare sugar syrup, the sugar water, citric acid are mixed, boiled and filtered through muslin cloth and cooled at room temperature.  Then fruit juice and sugar syrups are mixed together and colour and flavouring materials are added and mixed.  This squash/sharbat is then filled in glass bottles and sealed and then labeled to supply in the market.

Touchable screen for easy usage to set up:Bag length, speed, heater temperature, eye mark tracing, filling volume…etc.

  • Servo Motor Control for ease operation

  • Precisely cutting position.

  • Multiple programs set up for different packaging products.

  • Auto eye mark tracing in a short time.

  • Auto quantity warning device

  • Auto warning display for quick trouble shooting.

  • All components in contact direct with the product are made of stainless steel or food sanitary standards.

  • Machine can make 3 sides, 4 sides, or pillow type packaging.

  • Filling, bag forming, filling & sealing to cutting are fully automatic.

  • Special design on filling & sealing, ensure clean and well packaging performance.

  • Machines can be made to customer's request.

      • ·         Applicable packing products: Tomato ketchup, shampoo, lotion, soy sauce, soymilk, orange juice, various liquid, water, oil...etc
      • ·         Applicable packing materials: Poly-cello, PET+PE+Aluminum Foil+PE, OPP+PE, Aluminum Foil+PE, other hot sealable and laminated materials.
      • ·         Standard Equipment: Tool box containing: 1 x box wrench, 1 x Hexagonal wrench, 1 x screw driver.
      • ·         Optional Equipment: Automatic Date coder, easy opening device, product input equipment, product out put conveyor, ground hopper, heated hopper…etc.

      Packing Type(one optional only)3 sides, 4 sides, or pillow type packaging
      Packing weight5-30cc or 30-80cc or 80-150cc or 150-300cc or 300-500cc (varies with product density)
      Packaging sizeFilm width (W)60-160mm or 80-240mm
      Bag length (L)50-200mm
      Other sizes are available upon request
      Packing speed20-100 bags/min
      Power source110/220V, 50/60Hz(can be made upon request)
      MotorServo Motor Control
      Machine dimension(L x W x H)80 x 78 x 190cm(Approximately)
      Packing dimension(L x W x H)112 x 103 x 200cm(Approximately)
      Net weight450kgs
      Gross weight550kgs

       Other Packaging Machines


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