1. The kiwifruit is native to China, and in the 20^th century, they are introduced into New Zealand and become one of the most famous fruits. Also, New Zealand is the largest kiwi fruit grower and for commercial use in the world.
2. First, kiwifruit is rich in vitamin C, dietary fiber, and amino acids, as well as various mineral elements. It can relieve the body, because of the lack of vitamin C, causing gum bleeding. Second, it can also improve dry skin and delay skin aging. Third, it also has a certain function of invigorating the stomach and digesting food, which can promote appetite. Fourth, at the same time, it can also enhance the body’s resistance, remove free radicals in the body, and also have a certain soothing and nootropic effect.
3. The capacity of the kiwifruit processing plant is from 1T/H to 30T/H, the kiwifruit can proceed into kiwi fruit juice, puree, kiwi fruit wine or dry slice according to the different processing technological flowchart, and the end products can be filled into bottles, pouches, metal cans or cartons.
4. The kiwifruit processing machine is made of SUS304 material, and all the machines running is linkage start and stop and controlled by PLC.
5. The kiwifruit processing line includes kiwifruit washing and sorting machine, kiwifruit peeling machine, kiwifruit crushing and pulping machine, kiwifruit puree evaporator, sterilizer and filler, kiwifruit slicer and belt dryer( for dry kiwi slice producing), CIP system.
6. The kiwifruit puree or juice can be sterilized by UHT sterilizer or HPP sterilizer so that the fruit flavor and nutrition can be kept to the most extent.

Kiwifruit Juice Concentrate: 100% natural and no artificial ingredients, 65 Brix, PH value:3.0-4.0, and the end kiwi juice concentrate filled into aseptic bags or poly bags with 100L or 220L, stored at less than -18℃ with the shelf life at 3 years.

Kiwi Puree NFC: Processed from ripe organic kiwi fruit, 12 Brix minimum, PH value is 3.0-4.5 according to fruit variety. The end products can be filled into 200L poly bags stored in frozen environments or small pouches for baby food consumption, the shelf life is 12 months from the date of manufacture in unopened containers.

Kiwi Fruit Wine: it is a beverage obtained from kiwi fruit juice after alcoholic fermentation, filtering, aging and sterilization. Kiwifruit contains sugar and other organic substances, under the action of yeast, the sugar in kiwifruit juice is fermented to produce alcohol, which not only makes the product have the special flavor of alcohol, but also inhibits the growth of miscellaneous bacteria.

Dry Kiwi Fruit Slice: Fresh kiwifruit is washing, sorting, slicing, belt drying and then filling into vacuum bags or stand-up pouches. The drying was carried out to final moisture content of 10% from the initial moisture content of about 80% of the kiwi fruit.

Fresh kiwifruit will be washed by air bubble washing machine and brush washing machine firstly, then the clean fruits will be checked and sorted by workers, after that the kiwifruits will be sent to peeling machine for peeling the skin, and then the peeled fruit will transfer to crushing machine to pulp into the fruit mash, during crushing, the color protect solution can be added to avoid the oxidation. Then the kiwi fruit mash will be pumped into one tubular preheater to inactivate the enzyme in the fruits, the preheating temperature is about 60℃for 15 minutes. After preheating, the fruit mash will be sent to a pulp and refine machine to obtain the fine kiwifruit puree. Then there are two technological processes for producing kiwi puree and juice concentrate:

For producing kiwi puree, after the kiwi puree is obtained, then the puree will go through homogenizer, degasser and sterilizer, at last the finished products filled into bulk bags or pouches.

For Producing kiwi juice concentrate, the kiwi puree will be enzyme treatment and decanter centrifuge separated, then we will obtain the NFC kiwifruit juice, then the juice will go through fall film evaporator for concentrating, at last the concentrated kiwi juice will be sterilized and filled into containers.

Prior to juicing, the kiwifruit can be washed by high-pressure spraying water, thoroughly inspected by manual on the conveyor. Otherwise after juicing that same piece of defective fruit can end up contaminating an entire lot of juice. In the same context, a few pieces containing microbial pathogens or toxic chemicals can destroy when juiced.

There are two main methods for kiwi fruit peeling, one is mechanical peeling, the other is lye peeling.

Mechanical peeling is semi-automatic, and need an operator to put the kiwi fruit into the machine holder, the trolley where the fruit-holders are positioned starts and transfers the fruits to the core tube or to the tools used for the required processing. Here the fruit turns and is peeled at an adjustable speed. Once the peeling is completed, as an option two blades can cut the top & tail. Finally, the machine ejects the fruit onto the product conveyor belt or onto rollers agreed upon by the customer. The pneumatic kiwi fruit peeling machine capacity can reach 2000PCS/H, which is suitable for small-scale kiwifruit processing plants.

Lye peeling is immersing kiwis in a 150 g/l Sodium Hydroxide solution at 95 °C for 3-5 min. The kiwi is then quickly held under tap water (20 °C) to avoid being cooked and remove the peel by the hard brushes.

The pulping machine separates the seeds and pulp of the kiwi fruit by crushing and beating. When beating, the kiwi fruit enters from the hopper and is propelled by a screw propeller. It is crushed under the action of the scraper and moved in a spiral in the cylinder. During the relative movement of the scraper and the screen, the kiwi is crushed by centrifugal force and thrust force. The fruit pulp is discharged through the sieve and the pomace is discharged from the residue port. The kiwi fruit pulp yield rate is from 75%-80%.

Yeast activation: add 5% sugar water in a certain proportion, activate at 38°C for 30min, and cool to 28-30°C for later use.
Main fermentation: Pump the kiwi fruit juice into the fermentation tank, the capacity is maintained at 80% of the tank capacity, add the activated yeast to the kiwi fruit juice, mix well, ferment at 18-26 ℃, and ferment for 10-15 days; After 30-40 hours, the fermentation is in a vigorous stage, and the surface of the feed liquid is covered with a foam cover composed of CO2, protein, pectin substances, and fine pulp. When the sugar content of the juice drops to 10g/L with fermentation, the juice is gradually clarified, only a small amount of CO2 is emitted, and the lees are separated.

There is two main sterilizers applied to kiwifruit juice/puree:

One is tubular pasteurizer with thermal treatment, the pasteurizing technological flowchart is 90℃ for 3 minutes or 135℃ for 3-5 seconds. With this method, the kiwi puree color, vitamin C, sugar will be got lost to some extend.

The other is HPP sterilizer, HPP was carried out using a high-pressure unit to apply to kiwi fruit puree/juice (600 MPa/3 min). During processing, the temperature inside the purée was never above 21 °C. As there is not any heat treatment, the juice or puree is premium through this pasteurization.

For the kiwi juice concentrate and single-strength puree, it can be filled into aseptic bags in bulk and exported to other countries as raw materials in the food and beverage field.

For NFC puree, juice and wine can be hot-filled or cold-filled into bottles, cans or cartons according to clients’ different requirements and process flowcharts.