Info Movies. Sorting, grading, packing machines and lines for Kiwifruit processing. We give your business the power of innovation and of experience. And it does it very well. New parameters for quality selection. Exceptionally accurate weight detection. Without limits on your business.

To guarantee consistent Quality over time. For you and your Customers. To ensure your business the success it deserves. The fruit is handled extremely gently and preserving its characteristics. The same machine can also work other fruits of rounded shape.

These machines are designed to quickly and efficiently slice large volumes of fruit into uniform pieces of the desired size. This slicing process helps to ensure that the fruit is easy to handle and can be used in a wide variety of different applications.

Once the kiwi fruit has been sliced, it is then packed into containers for transport to various markets around the world. These containers are typically designed to protect the fruit from damage during transport and to ensure that it stays fresh and delicious for as long as possible.

In addition to the processing steps outlined above, there are also several other steps that may be included in the kiwi fruit processing line depending on the specific needs of the producer.

For example, some producers may choose to add sugar or other sweeteners to the fruit to enhance its flavor, while others may choose to add preservatives to help extend its shelf life. Overall, the kiwi fruit processing line is a complex and highly specialized process that requires a great deal of skill and expertise to execute successfully.

By carefully selecting the best quality fruit, using specialized equipment and techniques, and paying close attention to detail at every step of the process, producers can create high-quality kiwi fruit products that are both delicious and nutritious.

In conclusion, the kiwi fruit processing line is an essential part of the modern food production industry. By using the latest equipment and techniques, producers can turn fresh kiwi fruit into a wide variety of marketable products that are enjoyed by people all over the world.

It can be held for over 10 months commercially. Kiwi is ripe when you can press the outside with your thumb and it gives to light pressure. If you apply pressure and the fruit doesn't give at all, it is not ready to eat or preserve.

To ripen kiwifruit quickly, place it in a vented plastic bag with an apple or banana and leave it at room temperature for a day or two. Caution: When working with large quantities of kiwi, wear rubber gloves to avoid irritation to the skin. Kiwi is high in acid and low in pectin. When making jams and jellies, it is best to use recipes with added pectin.

Kiwi can be substituted in your favorite recipes for other high-acid, low-pectin fruits such as strawberry, cherry or pineapple. In a large heavy kettle mix fruit and pectin together.

Place over high heat and stir constantly until mixture comes to a boil. Add sugar all at once. Bring to a full rolling boil and boil hard for 1 minute.

Remove from heat, skim off foam. Pour into hot sterilized ½ pint jars, leave ¼-inch headspace and seal. Adjust lids and process in a boiling water canner for 5 minutes.

After processing, take canner off heat. Remove lid. Wait 5 minutes before removing jars. Yield: approximately 5 cups Uncooked jam has a brighter green color and a fresher kiwi taste than cooked jam.

Crush kiwifruit in large bowl. Stir sugar into fruit, mix thoroughly. Let stand 10 minutes. Mix ¾ cup water and pectin in a small saucepan.

Bring to a full rolling boil and boil 1 minute, stirring constantly. Add boiled hot pectin mixture to fruit and continue stirring for 3 minutes. Ladle into containers leaving ½-inch headspace. Cover at once with lids and let stand at room temperature for 24 hours.

Store jam in freezer. Small amounts may be kept in refrigerator up to 3 weeks. Peel and crush kiwifruit. Place fruit and water in a saucepan, cover and simmer 5 minutes. To extract juice, place cooked fruit in jelly bag or clean tea towel placed in a colander. Let drip for at least 4 hours.

Do not squeeze bag. If there is not enough juice you can pour a small amount of water through the pulp. Mix measured juice and pectin in a large heavy kettle.

Place over high heat and stir constantly until mixture comes to a full rolling boil. Add sugar. Bring back to a full rolling boil. Boil hard for 1 minute stirring constantly.

Remove from heat and skim off foam. Pour into hot, sterilized ½ pint jars, leave ¼-inch headspace and seal. Process in a boiling water canner 5 minutes. Choose fully ripe fruit.

Kiwi can be frozen sliced, crushed or whole. Kiwi is high in acid. Adding sugar improves flavor and helps to keep the fruit firm. Slices may be frozen individually by placing on a cookie sheet or tray and freezing. When frozen, package in freezer-weight bags.

These slices are great for garnishes. Caution: Kiwi contains the enzyme papain that breaks down protein. Therefore, frozen and fresh kiwifruit must be heated to boiling before it is used in gelatin dishes. For syrup pack : Use 3 cups sugar to 4 cups water.

For dry sugar pack : Use 1 cup sugar to 1 quart kiwifruit slices. Toss to coat before packing. For crushed fruit , use 1 cup sugar for 1 quart fruit or to taste. Select soft, ripe fruit. Peel and slice in ¼-inch slices. Small fruit may be cut in half. Place on dryer sheets and dry until pliable and leathery.

You might also like to heat the slices in a heavy sugar syrup for 1—2 minutes before drying for added flavor and to destroy the enzyme papain that breaks down protein and can cause mouth irritation. Kiwifruit makes excellent fruit leather. Mix strained pulp with sugar to taste and pour in a thin layer on plastic sheets and dry in a dehydrator, in the sun, or oven.

It can also be mixed with other fruits such as pineapple, strawberry, apple and pear.

UNITEC lines allows handling with very high degrees of filling , thus ensuring high production. Saving on personnel costs. With the high level of UNITEC automation the help of manual selection is significantly reduced. From dumping to traceability, the lines are completely designed and manufactured by the UNITEC Team.

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YouTube Linkedin Work with Us. English Italiano Español Français Русский Türkçe. Info Movies. Sorting, grading, packing machines and lines for Kiwifruit processing.

We give your business the power of innovation and of experience. And it does it very well. New parameters for quality selection. Exceptionally accurate weight detection.

Without limits on your business. To guarantee consistent Quality over time. For you and your Customers. To ensure your business the success it deserves.

The fruit pulp is discharged through the sieve and the pomace is discharged from the residue port. With this method, the kiwi puree color, vitamin C, sugar will be got lost to some extend.

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.

Your Name required. Your Email required. Your Number. Your Message. Previous Next. 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.

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. The kiwifruit processing machine is made of SUS material, and all the machines running is linkage start and stop and controlled by PLC. 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.

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. 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.

Kiwi fruit washing and sorting machine. Kiwi fruit peeling machine. Kiwi fruit pulping machine. Kiwi fruit wine fermentation. Related Projects. Cherry Processing Line.

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Remove fruit and add remaining ingredients to syrup. Cook until onions are soft and mixture is as thick as desired. Add fruit and heat to boiling. Taste and adjust seasoning.

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For people watching their sugar intake, the amount of sugar called for in traditional recipes for jams and jellies might give them pause. But by using specially modified pectins, sugar can be reduced or eliminated.

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Here's what to look for. Nellie Oehler Jan Article Peer reviewed Gray level. I have a few questions regarding dehydrated foods: How long do freshly dehydrated vegetables last in a closed glass jar, or when vacuum sealed? I have been told vacuum sealing dehydrated produce makes them safe "indefinitely," Glenda Hyde Jan Featured question.

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For the best apples and pears, home orchardists and small farmers pick fruit at optimum maturity. Apples and pears harvested at the right time taste better than fruit picked at other times. The extraction process targets the beneficial components of the pericarp, pulp and seed of kiwifruit.

It has been found that by doing this, extraction products of kiwifruit can be obtained that have desired beneficial effects.

The process provides an advantage to the user in that the extract that results from the process has a reduced loss of beneficial components and thus a heightened retention of the beneficial properties of kiwifruit including a heightened antioxidant, anti-free radical and immunological effect and other kiwifruit active related health benefits.

To determine the optimal period of kiwifruit to process, unripe, ripe and stored 2~3 months kiwifruit were analyzed, see Tables 1, 2, According to the functions desired from the kiwifruit extract, selection of the fruits which contain high component ratios will be preferred.

This process is preferably also used to assess the appropriate variation in extraction procedure used. Table 1 - Components of kiwifruit in different periods g fruit. Table 2 - Some key components of kiwifruit at different periods g fruit.

Unripe Ripen Stored 2~3 months pericarp 7. According to the results of analyses shown in Tables 1 , 2 and 3, and for the functional requirements of anti-oxidation, anti-free radical and immunological enhancement, the ripe fruit has a better component make up and is preferably selected for use in the extraction procedure.

It is, of course, possible to use unripe and stored fruit as well as the makeup is still satisfactory. Example 2: Extraction procedures. The extraction procedures include the following major steps: cleaning and sterilizing kiwifruit, separating kiwifruit pericarp and pulp, separating kiwifruit seed and pulp, physical and enzyme treatments, enzyme degradation prior to extraction, water and ethanol extraction, and drying the extracts.

The following diagram shows a specific method Process Flow by which the required or desired components, including polysaccharides, β-carotene, tocopherol, ascorbic acid, folic acid, selenium, chlorophyll, glutamic acid, arginine, polyphenols and actinidine, can be extracted satisfactorily.

The individual steps of the extraction flow can be changed to produce different extracts with different or different proportions of bioactive components each with different health-promoting properties as desired.

To determine the desired Process Flow to use to obtain the extract, the product produced can be tested to determine if the components fall within the desired ranges.

If not, an alternative is selected. Alternatively a sample of the kiwifruit batch can be tested eg as in Example 1. This is due to the variation that can occur between batches of kiwifruit. Process Flows are shown in Examples 2, 3 and 4.

I Selection get rid of unsuitable kiwifruit ϊ Clean brushing and washing with running water. I Separate the pericarp using stainless steel net of 40 mesh i. I Add it to the final Add it to the residue from pulp and seed powder i ϊ 1.

Centrifuge 10, rpm Extract water soluble polysaccharides with hot water I at 70°C - 80°C, for 70 min with stirring. Treat with enzyme Centrifugation Concentration Ethanol extract. Spraying dry Add it to the juice from 4 Concentration or Freezing dry pulp and seed.

Dried powder Dried powder Add it to the final Add it to the inal powder powder final powder. Example 3: Extraction Procedure showing component extraction pathways. discard the dregs 4 4 treat with acid 1N to be ground at low temperature HCI. Mix the juice 1 , 2 and 3 together, then spray dry to powder.

Processing flow 2 fruit. All the dried powders Flow 2 and 3 were blended, optionally mixed with extracted lipids mainly containing bioactive vitamin E and stirred to be as well distributed as possible. Gaining rate dried powder N-content g 1. The other items showed no obvious differences, comparing with Flow 1 and Flow 3.

Processing flow 2 was relatively simple and did not require pectinase. Example 5: Health promoting effects of the kiwifruit extracts. A number of health-promoting properties of kiwifruits have been demonstrated in vitro and in vivo. For example, the following experiments show the anti-free radical, immune- enhancing and antioxidant properties of the different kiwifruit components at different dose levels.

Kiwifruit extracts were prepared using fresh kiwifruit, and were used in three trials using standard animal models. Table 5 - For anti-oxidation A1, A2 - General component amounts per g of extract.

Table 6 - For anti-free radical B1, B2 - General component amounts per g of extract. Chlorophyll - μg Table 7 - For the effect on immune system C1, C2 - General component amounts per g of extract.

The invention, in another aspect, includes kiwifruit extracts including the components and amounts substantially as shown in any one of Tables 5 to 7 above.

More specific component contents of the extracts used in the trials are:. Table 8 - Standardised composition of extracts fed to rats in the anti-oxidant trial per g of extract. Table 9 - Standardised composition of extracts fed to rats in the anti-free radical trial per g of extract.

Table 10 - Standardised composition of extracts fed to mice in the immune system enhancement trial per g extract. A human 'intake dose' of kiwifruit extract 8 - 10 g per 70 kg adult female or male per day was worked out on the basis of the 'Recommended daily dietary allowances' Food and Nutrition Board, National Academy of Sciences, Research Council of the USA, This dosage rate was used to calculate comparable rates for mice and rats based on mean body weight.

For each of the three biological activities to be evaluated, different dose levels low dose rate, 1. After acclimatisation, animals were selected on the basis of live weight and randomised into different treatment groups. Different treatment groups were fed intragastrically on a daily basis with different dose rates of kiwifruit extracts dissolved in water.

The control groups were treated with water only. The animals were maintained on the diets for 4 months. At the end of the treatment the rats were humanely killed, and blood and tissue samples were taken for analysis of the relevant parameters.

Differences in parameter data were analysed using analysis of variance ANOVA SPSS software One-sided tests were used to compare treatment means with controls. During the experiment, animals were closely observed to monitor their eating, sleeping, and general behaviour.

Animal ethics approvals for the experimentation were gained from both the Landcare Research Animal Ethics Committee in New Zealand and the Shan Dong Provincial Animal Protection Committee in China. Treatment groups for each of the three trials are outlined below. Group 2: low dose of extract A1 Group 3: low dose of extract A2.

Group 4: 2 x low dose of extract A1 Group 5: 2 x low dose of extract A2. The parameters for measuring antioxidant activity were: superoxide dismutase SOD , malondialdehyde MDA , lipofasci LPO and glutathione peroxidase GSH-Px.

Group 1 : normal control, no kiwifruit extracts, no treatment. Group 4: low dose of extract B2, Fenton reaction Group 5: 2 x low dose of extract B1 , Fenton reaction.

Group 7: 4 x low dose of extract B1 , Fenton reaction. The Fenton reaction is used to generate free radicals. The parameters for measuring antioxidant activity were: SOD, MDA, fluorescence polarisation P and microviscosity η in rat erythrocyte membranes.

Group 2: low dose of extract Ci Group 3: low dose of extract C2. Group 7: 2 x low dose of extract C2 Group 8: 4 x low dose of extract C1. Table 11 - Effect of golden and green kiwifruit extracts on SOD, GSH-px, MDA and.

Control Low dose A1 Low dose A2 control group. Free radical scavenging test. Table 12 - Effect of golden and green kiwifruit extracts on SOD, MDA, P and η in rats mean ± SE.

Normal control Low dose B1 Low dose B2 experimental control group. In addition, the treatment of 1. Table 13 - Effect of extracts from golden and green kiwifruit on lymphocytic transformation, carbon clearance and phagocytosis index in mice mean ± SE.

Groups transformation Carbon clearance Phagocytosis. Control 0. Control 1. Antioxidant Function. This observation has been further confirmed by the significantly positive results of the free radical scavenge test. Mice fed kiwifruit extracts exhibited higher lymphocyte transformation, carbon clearance, and phagocytotic activities as well as higher blood immunoglobulin IgA, IgG, and IgM content.

These results indicate that feeding kiwifruit extracts produced using the extraction process described can enhance host immunity. The experiments have well demonstrated a range of health benefits in the extracts of the components presented in kiwifruit. The beneficial effects of kiwifruit have been well documented and include the antioxidant, anti-free radical and immunological benefits described in the Examples.

The extract also will exhibit other health benefits provided by the various bioactive compounds retained as a result of the extraction process. Some of these benefits have been described earlier in this specification such as gut health, lower blood pressure, wound healing effect, etc.

Here the fruit turns and is peeled at an adjustable speed. Finally, the machine ejects the fruit onto the product conveyor belt or onto rollers agreed upon by the customer. 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. With this method, the kiwi puree color, vitamin C, sugar will be got lost to some extend. 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. Your Name required.

Your Email required. Your Number. Your Message. Previous Next. 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.