new technologies for fruit and vegetable processing PEIFL claire mermet

author INOVISA   6 год. назад

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World Modern High-tech Plants Processing Fruits & Vegetables: Orange Pineapple Mango Juicer Squeezer

Modern high-tech plants for processing fruits and vegetables. Conveyor, line, cleaning, spreader, grading system, automatic box fillers, automatic air flap, juicer, squeezer, polycitrus oil extractor etc. Squeezing juices and oils from oranges, pineapples, lemons, mangoes, onions, etc. Cleaned peels for candies production. Primitive technologies against modern latest advanced intelligent technologies, developments, inventions and mega machines. Video from India, USA and European countries. Watch! World Amazing Modern High-tech Plants for Processing Fruits & Vegetables: Orange Pineapple Mango Juicer Squeezer COOPERATION 1. Send us your video to 2. Watch it on our compilation 3. Get links and views to your channel! Современные высокотехнологичные заводы для переработки овощей и фруктов. Выжимание соков и масел из апельсинов, ананасов, лимонов, манго, лука и т.д. Примитивные технологии против современных новейших технологий и разработок. Видео из Индии, США и стран Европы. Смотрим!

JBT Fruit and Vegetables Processing [09107]

JBT is a prime solution and equipment provider within the fruit and vegetable industry segment. From preparation to preservation, conveying and packaging, our comprehensive range of technologies captures the freshness, taste, texture, appearance and nutritional value of fresh and processed fruit and vegetable products. For more information: Visit our website:

How to Make Fruit and Vegetable Powder

How to Make Fruit and Vegetable Powders for Skin & Hair with a Dehydrator. Making fresh produce into a dry powder is an easy way to extend the shelf life so you have these items whenever you need them. Fresh is ideal, but not always realistic! Processing produce this way preserves the nutrients and allows you to use these ingredients in a variety of ways. I've got some easy steps for breaking down different types of produce into small pieces so they can be dehydrated thoroughly and ground to a fine powder. Store in an airtight container for 3-6 months, freeze if desired. Mix these fruit and veggie powders with water, juice, yogurt, agave or milk for a quick facial, spot treatment or hair rinse. For a face mask, combine with any varietal of clay. Find different types of clay + our own Fresh Masks made with real fruits and veggies on some produce uses... BANANA: often called "nature's botox" for age-fighting abilities, improves skin tone, and can boost UV resistance. CARROT: high in skin vitamins, can lighten scars or dark spots from UV damage or againg, helps repair surface damage. COCONUT: high in conditioning fats and B-Vitamins, great for dry skin. GINGER: helpful for hypopigmentation/skin that has lost pigment from scarring or skin condition. Also helpful for fighting acne, stimulating circulation, and has strong antioxidants from compound "gingerol". GRAPES: contain compound resveratrol which is effective at blocking UV damage, improves skin elasticity, high in polyphenols. PARSLEY: cintains chlorophyll which can fight bacterial growth on skin, has detoxing properties, promotes collagen growth and slows hair loss. PEPPERS: high in phytonutrients, lycopene and sulphur, can be helpful for preventing certain types of cancers and promotes healthy skin cells. POTATO: can lighten/brighten skin for more even skin tone, high in vitamins that promote healing. PUMPKIN: helps brighten skin, even skin tone, fight acne, and balance oily skin. STRAWBERRY: high in salicylic acid which can balance oily skin and absorb excess oil, high in Vitamin C, can minimize the appearance of pores. TOMATO: acidity can fight acne and reduce the appearance of pores, high in lycopene that builds UV resistance. --- THANKS SO MUCH FOR WATCHING MY VIDEO! Feel free to leave me a question or a comment. ---- READ MY BLOG! For natural wellness, holistic living, recipes, self care, plants, honest product reviews, and living with chronic insomnia: SHOP MY PRODUCTS! Earth-friendly skin care, made with food and plants:: LISTEN TO MY PODCAST! The Simple Care Podcast on iTunes and other podcast players: SOCIAL MEDIA - DM or join me! • IG: • Facebook: • Pinterest: • BINGE WATCH VIDEOS: Chemicals in Cosmetics: Homemade Natural Deodorant: How To Remove Hair With Sugaring Caramel: How To Make Sugaring Caramel For Hair Removal: DIY Ice Packs: Everything You Need To Know About Bath Salts: Clay For Natural Face Masks:

Vegetable Processing; From Field to Freezer

Processing Kinnows and oranges 6 Feb 2011 From Garden to Factory Sargodha Pakistan

The kinnow is a variety of citrus fruit cultivated extensively in Pakistan and Indian Punjab Province. It is a hybrid of two citrus cultivars — "King" (Citrus nobilis) x "Willow Leaf" (Citrus deliciosa) — first developed by H. B. Frost[1] at the Citrus Research Centre of the University of California, Riverside, USA. After evaluation, the kinnow was released as a new variety for commercial cultivation in 1935. In 1940, Punjab Agriculture College and Research Institute, Lyallpur (Pakistan), introduced the kinnow. In India this variety was introduced by J. C. Bakhshi in 1954 at the Punjab Agricultural University, Regional Fruit Research Station, Abohar. It has become an important variety in the Punjab provinces of both India and Pakistan, occupying a major part of the area under cultivation for fruit crops. * 1 Description * 2 Seedless kinnow * 3 Export from Asia * 4 Harvesting and handling * 5 Fruit processing * 6 References The kinnow fruit is large and orange, with 12 to 25 seeds and a globular shape. It matures in January or February. This "easy peel" citrus has assumed special economic importance and export demand due to its high juice content, special flavour, and as a rich source of vitamin C. The factors which have contributed to the success of this fruit are its beautiful golden-orange colour (a major asset from a marketing viewpoint), its abundant juice, and its excellent aroma and taste. Its trees are highly productive; it is not uncommon to find 1000 fruits per tree. Handsome returns, much higher than those obtained from most of other fruit crops, can be had from well looked-after kinnow orchards by adopting proper methods of cultivation. * Young Kinnow tree in bearing Seedless kinnow Kinnow fruits have more seeds per wedge than other citrus fruits. The high seed content of this variety is a major hindrance in out-of-hand eating. Some workers have made efforts to select seedless kinnows by survey or by the use of mutants. The seeds of kinnow are naturally diploid or tetraploid. Seedless triploid varieties have been developed, but these are still undergoing testing to ascertain whether the fruit is healthy for consumption. [edit] Export from Asia Most of the target export markets of the Pakistani kinnow are those of developing countries. Only 2.6 percent of kinnow exports target the markets of developed countries, which is due to the emerging demand for seedless kinnow by the developed countries. About 61 percent of total world exports of oranges and mandarins are of seedless varieties. Some important export markets for kinnow are: Bahrain, Dubai, Kuwait, Oman, Qatar, Saudi Arabia, Indonesia, Malaysia, Afghanistan, Netherlands, Philippines, Singapore, the United Kingdom and Vietnam. Harvesting and handling Kinnow harvesting starts when the fruit's external colour becomes orange, from December to February. The best harvesting time is mid-January to mid-February, when the fruit attains a TSS/acid ratio of 12:1 to 14:1. The fruit quality declines in later pickings. Fruits are harvested by clipping the stem with the help of sharp clippers (secateurs). The stem is cut as short as possible to avoid mechanical injury to the fruit in packing and transits. As it is a comparatively loose rind fruit, harvesting by pulling fruits with one's hands is avoided. Coating kinnow fruits with commercial waxes can increase the shelf life up to 60 days. The fruit can be stored in cold storage at a temperature of 4-5°C and a relative humidity of 85-90%. Packing of kinnows Picking of Kinnow with clippers Fruit processing Food processing includes the selection of good-quality mandarins. The ideal kinnow is firm to slightly soft, smooth-skinned with no deep grooves, and deep orange to almost red. Human hands can better judge and avoid product with soft spots, dull and faded coloring or rough and bumpy skin. Punjab Agricultural University in Ludhiana, Punjab has developed new technologies for obtaining higher yields of better quality fruits under the conditions of Indian Punjab. These fruits can be stored at room temperature conditions or under cold storage conditions. Text Reference Wikipedia

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