the fruit to the cutting machines. The fluming solution is recycled from a collecting tank at the point where the apples areseparated out from the flume liquor, and from here they are conveyed to the cutters The method of cutting will depend on whether'evaporated'rings,or segments are being processed-or whether the apple is going to be dried down to low moisture(4 percent)as flakes For the former a slicing machine will be required-either a CC model as described in Chapter 3, or a heavy duty slicer; if segments are required a machine with radial knives is used, the numberof knives depending on the size of segment required and the size of the fruit. The apples are held in position by a rod through the core opening With slices it is desirable, as far as possible, to use a machine which cuts at right angles to the centre axis. a slice of 10-12mm in thickness is customary Too thick a slice will prolong drying If flakes are required, the apples are fed into a g type dicer and cut in 10mm by 10mm by 2mm pieces Re-Sulphiting The Rings or Flakes are passed through a sulphite bath to bring the residual SO, level in the end-product up to 1500ppm(2000ppm is the legal maximum permitted Dewatering Excess water is removed with as little delay as possible, otherwise leaching losses will occur. A leaching loss of 5 percent can occur wi immersion time of one minute when fluming and sulphiting These losses of total sugars and other soluble flavour constituents will reduce the weight of the final product, as of course the percentage of total solids in the prepared material as it enters the drying process is the w hole key to viable production. Once the apples are peeled, therefore, they should not in any circumstances be stored in surge hoppers or tanks awaiting further handling (4)Drying Conveyor Band, Stove or Tunnel Dryers, scaled to throughput Inlet temperatures not to exceed 70'C in first zone, 50C in last zone Dry Rings and Segments down to 20-22% moisture Dry Flakes down to 4%moisture Raw moisture is assumed to be approximately 88% Overall ratio 13: 1 and Drying ratio 7: 1 for Apple Flakes Overall ratio 10.5: 1 and Drying ratio 5.3: 1 for Ring
the fruit to the cutting machines. The fluming solution is recycled from a collecting tankat thepointwheretheapplesareseparatedout from the flume liquor, and from here they are conveyed to the cutters. Cutting The method of cutting will depend on whether ‘evaporated’ rings, or segments are being processed - or whether the apple is going to be dried down to low moisture (4 percent) as flakes. For the former a slicing machine will be required - either a CC model as described in Chapter 3, or a heavy duty slicer; if segments are required, a machine with radial knives is used, the number of knives depending on the size of segment required and the size of the fruit. The apples are held in position by a rod through the core opening. With slices it is desirable, as far as possible, to use a machine which cuts at right angles to the centre axis. A slice of TO-12mm in thickness is customary. Too thick a slice will prolong drying. If flakes are required, the apples are fed into a G type dicer and cut in 1Omm by lOmm by 2mm pieces. Re-Sulphi f ing The Rings or Flakes are passed through a sulphite bath to bring the residual SO, level in the end-product up to 1500ppm (2000ppm is the legal maximum permitted. Dewatering Excess water is removed with as little delay as possible, otherwise leaching losses will occur. A leaching loss of 5 percent can occur with an immersion time of one minute when fluming and sulphiting. These losses of totalsugars and other soluble flavour constituents will reduce the weight of the final product, as of course the percentage of total solids in the prepared material as it enters the drying process is the whole key to viable production. Once the apples are peeled, therefore, they should not in any circumstances be stored in surge hoppers or tanks awaiting further handling. (4)Drying Conveyor Band, Stove or Tunnel Dryers, scaled to throughput. Inlet temperatures not to exceed 70°C in first zone, 50°C in last zone. Dry Rings and Segments down to 20-22% moisture Dry Flakes down to 4% moisture Raw moisture is assumed to be approximately 88%. Overall ratio 13:l and Drying ratio 7:1 for Apple Flakes. Overall ratio 10.5:l and Drying ratio 5.3:l for Rings. I74
(5) Storage Fresh apples may be stored in chill rooms"C to +3"Cat85-90% RH for up to 8 months Apricot(Halves) (1) Flow-sheet Feeding to line Dip(whole)in SO2 +citric acid Pitt Dip(Caps)in SO +citric acid First Stage Drying Blanching Sccond Stage Drying nspection Packing (2) Varieties (recommended) Blenheim (USA) Matalya(Middle East) 3)Product Handling Feeding to line is by bulk feeder, whence the fruit is elevated into a sulphite dip tank holding a solution of 2 percent sodium metabisulphite plus 0.5 percent citric acid, duration 5 minutes Fruit is dewatered on a stainless screen and fed on to an inspection machine Manually fed machines are also available toan apricot pitting conveyor for pitting by hand, oralternatively elevated FMC Caps are elevated into a second sulphiting tank with the same concentration as the initial dip, duration 11/2 minutes, followed by dewatering. First stage drying is carried out on trays(stainless mesh)the halves being in'cup-up' position, ie, cut surface upwards Trays are transferred to a steam blancher(belt-type)with transit time
(5) Storage for up to 8 months. Apricot (Halves) (1) Flow-sheet Freshapplesmaybestored inchillroomsat-1 "C to+3"Cat85-90% RH Feeding to line I Dip (whole) in SO, + citric acid I Pitting I Dip (Caps) in SO, + citric acid I First Stage Drying I Blanching I Second Stage Drying I Inspection I Packing (2) Varieties (recommended) Blenheim. (USA) Matalya (Middle East) (3) Product Handling Feeding to line is by bulk feeder, whence the fruit is elevated into a sulphitedip tankholdinga solutionof 2percent sodium metabisulphiteplus 0.5 percent citric acid, duration 5 minutes. Fruit is dewatered on a stainless screen and fed on to an inspection conveyor for pitting by hand, or alternatively elevated into an apricot pitting machine. Manually fed machines are also available from FMC. Caps are elevated into a second sulphiting tank with the same concentration as the initial dip, duration 1 1/2 minutes, followed by dewatering. First stage drying is carried out on trays (stainless mesh) the halves being in 'cup-up' position, ie, cut surface upwards. Trays are transferred to a steam blancher (belt-type) with transit time I75
giving exposure to steam for 4 to 5 minutes Trays are transferred to a secondary dryer and in the final stage caps are reversed to 'cup-downposition. This reversal can be effected mechanicall Bin Drying to achieve moisture equilibrium Permanent magnets and metal detectors(non ferrous).ys be fitted with nspection and Packing Inspection belts should alwa (4)Drying Stove or Tunnel Dryers should be used in view of the lengthy drying cycle and the necessity of primary and secondary drying as separate First stage drying is for 2 1/2-3 hours with tray loading at 10kg per sq m. In this stage the weight reduction is 50% of the feed weight Inlet tem perature 71C cup-up position The second stage drying is for 5 1/2-7 hours at71 C reducing to 65 C half-way through the cycle at which stage the cups are reversed to cup-down position Bin Conditioning at 49-50'C to achieve moisture equilibrium at 20-22% Overall ratio: 8: 1 Drying down ratio 7.46: 1 (5)Equipment Mechanical and manual apricot Pitters and cup-up and cup-de machines can be supplied by Food Machinery Corp of San Jose, Cal. or SrL of 43100 Parma, Italy Banana Flakes (1)Flow-sheet Feeding to line Hand Peeling Buffer storage in SO, Dewatering Pulping Pasteurisation
giving exposure to steam for 4 to 5 minutes. Trays are transferred to a secondary dryer and in the final stage caps are reversed to 'cup-down' position. This reversal can be effected mechanically. Bin Drying to achieve moisture equilibrium. Inspection and Packing. Inspection belts should always be fitted with permanent magnets and metal detectors (non ferrous). (4) Drying Stove or Tunnel Dryers should be used in view of the lengthy drying cycle and the necessity of primary and secondary drying as separate operations. First stage drying is for 2 1 /2 - 3 hours with tray loading at lOkg per sq m. In this stage the weight reduction is 50% of the feed weight. Inlet temperature 71 "C cup-up position. The second stage drying is for 5 1 /2 - 7 hours at 71 "C reducing to 65°C half-way through the cycle at which stage the cups are reversed to cup-down position. Bin Conditioning at 49-50°C to achieve moisture equilibrium at 20-22%. Overall ratio: 8 : 1 Drying down ratio. 7.46 : 1. (5) Equipment Mechanical and manual apricot pitters and cup-up and cup-down machines can be supplied by Food Machinery Corp of San Jose, Cal. or FBR SrL of 43100 Parma, Italy. Banana Flakes (1) Flow-sheet Feeding to line I Hand Peeling I Buffer storage in SO, Dewatering I Pulping I Pasteurisation I I I7I