01
Start with the input
Weigh the whole fruit or received flesh. Record the lot identity and condition. If the fruit is washed, drained or thawed, record the mass at the process boundary so water or thaw loss is not confused with product.
02
Measure the preparation output
Weigh accepted peeled flesh and the peel/trim separately. The difference is the preparation loss for that lot. Do not apply a generic peel percentage to a different cultivar or ripeness.
03
Measure the core process
Weigh pulp, refined puree and retained material. Record the texture method. A change in screen or target texture changes the balance and must be reflected in the result.
04
Close the balance
Account for samples, spills, cleaning losses and product left in the line. A balance that does not close is a measurement problem to investigate, not a yield to publish.
| Stream | Measurement point | Purpose |
|---|---|---|
| Whole fruit | Receiving scale | Input basis |
| Accepted flesh | Peeling/acceptance | Preparation yield |
| Peel/trim | Waste outlet | Preparation loss |
| pulpe | Pulper outlet | Size-reduction output |
| Refined puree | Refiner outlet | Product output |
| Retained material | Refiner reject | Texture/by-product |
| Filled packages | Filler | Saleable output |
Before you enquire
Practical questions
What is a typical banana puree yield?
There is no single figure. It varies with cultivar, ripeness, peel condition, preparation, texture target and measurement. We report the measured result for the sample lot.
Does a finer puree reduce yield?
It can, because more material may be retained or rejected. The effect should be measured with the same input and method.
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.