01
Whole-fruit branch
Receiving → inspection → washing → sorting → peeling → flesh inspection → feed. The preparation equipment is omitted for purchased peeled flesh.
02
Core branch
Feed → pulping (one or two stages) → refining → transfer. The texture target determines the screen and the number of stages.
03
Finishing branch
Deaeration assessment → heat treatment → filling → package. Or: transfer directly to a customer process. Freezing is a separate handover.
04
Service branch
CIP, drain-down, cleaning verification and changeover run across the whole line. They are not a final box after the process.
| Stage | Input | Output | Decision |
|---|---|---|---|
| Preparation | Whole fruit | Inspected flesh | Manual/assisted/mechanical peeling |
| Feeding | Flesh | Controlled feed | Hopper/feeder type |
| Pulping | Flesh | pulpe | One or two stages |
| Refining | pulpe | Refined puree | Screen and texture target |
| Transfer | Puree | Product at next process | Pump principle and route |
| Finishing | Puree | Filled package | Frozen, aseptic or existing process |
Before you enquire
Practical questions
Where does deaeration fit in the flow?
It can sit before heat treatment or filling, depending on the oxygen-control strategy. It is not a universal step.
Where does cleaning fit?
Cleaning is a line-wide activity at the end of a run and during changeover. The circuit and access should be designed with every product-contact machine.
These notes are a project-preparation framework, not a validated operating procedure or a performance guarantee.
Next step
Put the product in the brief.
Share the actual feed, texture target and measurement point. The equipment discussion becomes much more useful.