Canned Pineapple Production Machine

1. Canned food is a food processing method that can be preserved for a long time, which is made by pre-processing food raw materials, then after seasoning, then filling them into containers, vacuum sealing, and sterilization. That is to say, all foods that have been sealed, sterilized or sealed to achieve commercial sterility and can be stored for a long time at room temperature are collectively referred to as canned foods.

2. Pineapple contains a lot of fructose, glucose, vitamin A, B, C, citric acid and protease, etc. It is sweet in taste and warm in nature, which relieves heat and thirst. Canned pineapple is a canned food obtained by washing and grading the pineapple, peeling and slicing it, then mixing it with syrup and vacuum filling it into a closed tinplate can, and then sterilizing and packing.

3. According to the shape of pineapple solids, it can proceed into canned pineapple slices, canned pineapple chunks, canned pineapple tidbits, canned pineapple pieces, canned pineapple broken slices, canned pineapple dices.

4. The pineapple canning plant capacity ranges from 1000 cans/ hour to 5000 cans/ hour. And the whole processing machine is flexible and configured freely.

5. Adopt to vacuum packing and sterilizing of the canned pineapple to achieve the long shelf life of the end products.

6. Raw material preparation of canned pineapple: Fresh pineapple, preservatives and syrups. Since pineapple itself has a high nutrient content and is a breeding ground for bacteria, it is necessary to pay attention to the problem of preservation. When preparing syrup, adding proper amount of citric acid to the water is beneficial to antiseptic. The raw material of syrup is mainly granulated sugar, and the sugar water is required to be clear and transparent, without precipitation and peculiar smell.

Fresh pineapples are cleaned, sorted, graded, peeled and cored, sliced into slices with a slicer, and then pre-vacuumed, the pineapple slices and syrup are respectively poured into tinplate cans. The pineapple slices/chunks can be filled manually, The syrup can be filled quantitatively by the machine. After the filling is completed, it is vacuumed and sealed, and then sterilized and packaged into the warehouse.

Raw material selection: choose cylindrical fruit with large fruit shape and less fiber as raw material to get rid of pests, injuries, and shriveled fruit.

Pineapple cleaning and grading: Use a bubbling cleaning machine to wash away the silt on the surface of the pineapple, and then classify according to the size of the fruit diameter.

Pineapple peeling and core removing: The pineapple peeling and cutting machine is used to complete the steps of peeling, core removing and two ends cutting of the pineapple. The single machine capacity is 400-500PCS/H.

Trimming and slices: Cut off the residual skin and rotten scars on peeled pineapple, trim the fruit, rinse once with clean water, and cut the fruit into 10-16 mm thick ring-shaped slices with a single slicer. The unqualified fruit pieces or fragments can be cut into fan-shaped or broken pieces, but there should be no fruit eyes, spots or mechanical damage. The fruit slice machine is used to cutting the pineapple into slices or dice with only need to change the spare parts of the machine. The dice cutting diameter is 3-20mm.

Pineapple blanching: The pineapple after diced/sliced or crushed, and then the materials can be transferred to one blancher/cooker to soften the pineapple flesh and reduce the microbial load. The blanching process is 95-98℃ for about 20 minutes.

Pineapple canning: Put the fruit slices into the air pre-pumping jar, add 1.2 times the sugar water at about 50°C, and vacuum for 25 minutes at 80KPa; if possible, a vacuum juicer can be used to evacuate the fruit for better results. Pack 300 grams of fruit slices and add 100 grams of sugar.

Canned pineapple vacuum sealing: After the pineapple slice or chunks and syrup are filled into the metal cans, then use a vacuum device to draw air out of the tin can and then seal the tin can immediately. the temperature is about 98℃, and the tin can center temperature is not lower than 75℃. The vacuum degree of the vacuum seal should be above 53.3KPa.

Pasteurization and cooling: The canned pineapple will be fed into the spray tunnel pasteurizer or water bath pasteurizer for 15-25 minutes around 95℃ pasteurization. After pasteurization, the canned pineapple will be cooled to 30℃ for packing.

We offer a turnkey project for pineapple juice processing plants, dry pineapple slice processing plants and canned pineapple processing plant machines.