Soursop Processing Machine

1. Soursop is one of the tropical fruits, native to South American countries such as Mexico, Brazil, Cuba, Peru, and Venezuela, but now the fruit has been cultivated in South East Asia such as Vietnam, Thailand, Philippines, Malaysia and North Africa countries. The soursop fruit’s average size is 10-30cm long and 12-15cm width, the average weight is 5-6kg. The edible parts are the white flesh, the green skin and black seeds that need to be removed during processing.
2. The soursop contains a lot of antioxidants, dietary fiber and vitamins, which can effectively delay aging, prevent constipation, promote digestive health and anti-cancer effects.
3. The water content of soursop is about 87%, the fruit pulp yield rate is 65%-85% according to the ripeness and processing method.
4. The soursop can proceed into concentrated and single strength puree, juice, jam according to clients’ requirements, and the end products can be filled into aseptic bags, pouches, bottles or cans.
5. The technological flowchart of soursop processing includes soursop washing and sorting machine, soursop peeling and pulping machine, soursop pulp enzyme treatment, soursop puree(juice) concentration machine, soursop puree(juice) sterilizer and filler.
6. The capacity of the soursop processing machine is from 1 ton per hour to 50 tons per hour, the whole production line is fully flexible and customized according to customers’ needs.
7. Due to the reasonable design of the soursop processing line, it has the feature of high efficiency, low energy consumption and high hygiene condition.

The single-strength puree is at ~15 ºBrix and 0.5 percent acid, pH 3.6; Fresh soursop will be washed and cleaned, then use the roller peeling machine to cut the soursop into halves and peel the skin of the soursop. After that, the soursop flesh will be pumped into the pulping machine to remove the coarse fiber and seeds, then we obtain the soursop puree. The puree can be concentrated by evaporator or sterilized directly and then filled into aseptic bags, pouches or other containers.

The soursop juice can be made from fresh soursop or soursop puree. If the juice is made from fresh soursop, then after we obtain the soursop puree, then use the enzyme treatment to separate the juice from the puree, then blended, sterilized and filled into small containers like bottles, metal cans or cartons; If we use the concentrated soursop puree as the raw material, then just add the water and dilute into juice, then pasteurized, and filled into bottles or cans.

The soursop pretreatment system includes soursop washing and sorting processing, peeling, crushing and pulping process. Fresh soursop unloading into the air bubble washing machine to wash off the foreigner matters on the surface of the soursop fruits, then lift to the sorting table to choose out the unqualified fruits by workers, then the soursop will be conveyed into the brusher washer for the second washing with high-pressure water spraying. The high-quality clean fruits will be fed into the roller peeler for peeling and crushing the fruits, then the skin and flesh of the soursop will be separated, the soursop flesh will be pumped into the pulping machine for soursop seeds and pulp separating.

Soursop puree/juice sterilizing system includes sterilizing or pasteurizing machine, homogenizing machine and degasser.

The soursop puree or juice will be homogenized at 25MPA under 55℃ to make the puree and juice have better flavor and smooth.

Then the puree or juice will be heated to 95℃ for pasteurizing or 115℃ for sterilizing, after sterilizing, then the juice or puree will be pumped into the degassing tank to remove the air in the juice or puree, then cooling down to the filling temperature. Due to the different viscosity of the juice and puree, the soursop juice will be heat treated by a plate pasteurizer and the soursop puree will be sterilized or pasteurized by a tubular sterilizer.

Soursop puree can be pasteurized and then filled into a composite plastic bag and then stored at -18℃, the shelf life is about 24 months, it can be also UHT sterilized, then aseptically filled into bag in drums and stored at ambient temperature. When the soursop puree is filled into pouches, it can be pasteurized and then hot-filled into the pouches.

Soursop juice is mostly filled into cartons, bottles or cartons for direct consumption. When filling into the bottles or metal cans, the most popular method is hot filling and if filling into the cartons, then the juice will be UHT heat treatment, then filled into the carton box aseptically.