Bajaj House

B-136 Sector-63 Noida
Uttar Pradesh 201301, India

+91 120 463 9950
+91 120 463 9951-99

Semi-automatic Fruit & Vegetable Processing & Packaging Equipments

Processing of fruits & vegetables into pulp, puree, paste, juice concentrates, jams, juices, ketchup, dehydrated fruits and vegetables and end-packaging in cans, bottles and pouches.

PROCESS FLOW TO MAKE KETCHUP / PUREE / JAM / JUICE / SQUASH / PULP

TOMATO KETCHUP

Tomato ketchup is prepared with tomatoes, sugar, vinegar/ acetic acid and spices. Ketchup is a source of lycopene, an antioxidant, which helps prevent some forms of cancer. Tomato ketchup has an additive, usuallyxantham gum which gives the condiment a “shear thinning" property. This increases the viscosity of the ketchup considerably.

FRUIT JAM

The term ‘jam’ refers to a product made of whole fruit cut into pieces or crushed then heated with water and sugar to activate its pectin before being put into containers: Jams are usually made from pulp and juice of one fruit or a combination of several fruits.

Jam is an interesting condiment because it’s neither a solid nor a liquid. It can contain chunks of fruit which are solids, but if let out of the fridge the juicy bit becomes a liquid. Also Jam moves to fit a container, which is one of the properties of a liquid.

SQUASH

Squash (also called cordial) is non-alcoholic concentrated syrup that is usually fruitflavoured and is made from fruit juice, water, and sugar or a sugar substitute. Squashes may also contain food colouring and additional flavouring. Citrus fruits or a blend of fruits and berries are commonly used as its base. Squash is prepared by combining one part concentrate with four or five parts water.

Raw material End-product Production capacity End-product packaging
Tomato Tomato 100 - 1000 kg/hr Cans / HDPE Bottles
Tomato Ketchup 100 - 1000 kg/hr Glass bottles / Pouches / HDPE Container
Various Fruits Jam 100 - 1000 kg/hr Glass bottles / Pouches / HDPE Container
Various Fruits Squash 100 - 1000 kg/hr Glass / PET Bottle
Various Fruits Pulp 100 - 1000 kg/hr Cans
 

PROCESS FLOW TO MAKE PICKLES / DEHYDRATED / PRESERVED FRUITS & VEGETABLES

PICKLES

Pickling is the process of preserving, even extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle or “pickled” and can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or clove, are often added. Natural fermentation at room temperature by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation and the exclusion of oxygen determine which microorganisms dominate and determine the flavour of the end product.

Plant Production capacity End-product packaging
100 - 1000 kg/hr Glass bottles / pouch / HDPE Jar

DEHYDRATED FRUITS / VEGETABLES

Dehydration is the process of removing water or moisture from a food product. Dehydration is a process by which many types of food can be preserved for indefinite period by extracting the moisture, thereby inhibiting the growth of micro-organisms. Dehydration equipment varies in form with different food products and includes tunnel driers, cabinet driers and vacuum driers depending upon food and capacity to be dehydrated.

Plant Production capacity End-product packaging
100 - 1000 kg/hr Glass bottles / pouch

PRESERVED FRUITS / VEGETABLES IN CANS / BOTTLES

Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. When fruits or vegetables are canned they do not lose any of their nutrients. This is because the decomposition process is halted until the can is opened again. This means that if they are packaged soon after picking then they can contain higher levels of nutrients than fresh fruit and vegetables brought from a grocery store. Canned fruits and vegetables are very convenient because they are available throughout the year regardless of the season. Canning provides a shelf life typically ranging from one to two years, although under specific circumstances it can be much longer without the need for refrigeration.

Plant Production capacity End-product packaging
100 - 1000 kg/hr Glass bottles / Cans

READY-TO-EAT MEALS

Ready-to-eat food are foods that have been cooked and then packed and sterilized in cans / retortable pouch / trays. The food like rice, curries, non-vegetarian can be opened and eaten hence “ready-to-eat” and have a shelf life of 6 to 12 months.

Plant Production capacity End-product packaging
100 - 1000 kg/hr Cans / MAP Trays / Retortable Pouches
 
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