Making fruit pastes with a high percentage of sugar concentration is a traditional way of naturally preserving and storing fruit. A high concentration of sugar slows the generation of microorganisms, and the boiling process pasteurizes the fruit - extending its shelf life.
Jam, Squash, Jellies, Marmalade and Fruit Paste factories require complex operations. Strict quality control and regulations are enforced and need to be adhered to for the product to be distributed to the mass market.
Fruit pulps and other fruit side products resulting from the production of juices can be used for Jam, Squash, Jellies, Marmalade making.
Manufacturers of Jam, Squash, Jellies and Marmalade usually buy fruit concentrates in industrial packages. There are some but few that produce them straight from fresh fruit processing.
As a general rule the process consists of boiling fresh and/or pre-cooked fruits or pulp with a high concentration of sugar and pectin. Citric acid can also be added to further preserve the product and extend its shelf life. A high percentage of water has to be evaporated to form the highly concentrated paste, and ingredients have to be mixed rigorously in the mixing units before being pasteurized and then filled and packed. Hot filling is the technology that is most commonly used for packaging purposes.
MachinePoint Engineering installs complete plants and process for the production of Jam, Squash, Jellies and Marmalade. Although each plant is individually designed to meet customers’ needs and product requirements, as a general rule the typical manufacturing plant for Jam, Squash, Jellies and Marmalade contains the following equipment:
- Storage System
- Mixing Units – Blending Units
- Vacuum Pan
- Filling and Packaging line