Mixing Homogenizing Drying Packing (2)Varieties Gros Michel avendish (3)Product Handlin Single fruits are fed to the line, the stripping from hands being handled outside the factory in sheds or at the farms, peeling and trimming off pith and dark flesh on a'merry-go-round conveyor The peeled whole fruit is collected in buffer storage tanks(twc required )with SO, solution 0.05-0.1 percent for up to an hour The fruit is dewatered and fed into a comminuting machine with a 0.5mm mesh screen to remove the seeds and fibre Use an Urschel Comitrol machine with homogenising head SH 200084N(capacity 2000kg per hr Feed pump into an auger-type steam blancher and pasteurise for 8 to 10 minutes in live steam. Collect Pulp in a U-Trough mixer Add SO, solution, reducing original total solids from 25 to about 20 percent. Level of SO, will be regulated to arrive at a residual sO, level in the end-product of 150ppm at the discharge point. Feed the pulp into a colloid mill for seconda ry homogenization Elevate by auger feed to a drum dryer, with drum temperature of 171C drying to 4 percent moisture pect flakes on belt conveyor, with metal detectors(ferrous and non ferrous), Add up to 2 percent anticaking additive and pack in airtight cans (4)Drying Single drum dryer on which the maximum product temperature should not exceed 93"C and the drum temperature 171"C. Ratio overall: 8: 1 D Final moistures of flakes is maximum 4% Almost 90 percent of the worlds currant supply comes from Greece and from grapes grown in the Aeghion-Patra and Korinthos region The best quality currants are produced from the Vostizza grapeMixing I Homogenizing I Drying I Packing Gros Michel Cavendish (2) Varieties (3) Product Handling Single fruits are fed to the line, the stripping from 'hands' being handled outside the factory in sheds or at the farms, peeling and trimming off pith and dark flesh on a 'merry-go-round' conveyor. The peeled whole fruit is collected in buffer storage tanks (two required) with SO, solution 0.05-0.1 percent for up to an hour. The fruit is dewatered and fed into a comminuting machine with a 0.5mm mesh screen to remove the seeds and fibre. Use an Urschel Comitrol machine with homogenising head SH 200084N (capacity 2000kg per hr) Feed pump into an auger-type steam blancher and pasteurise for 8 to 10 minutes in live steam. Collect pulp in a U-Trough mixer. Add SO, solution,reducing original total solids from 25 to about 20 percent. Level of SO, will be regulated to arrive at a residual SO, level in the end-product of 150ppm at the discharge point. Feed the pulp into a colloid mill for secondary homogenization. Elevate by auger feed to a drum dryer, with drum temperature of 171 "C drying to 4 percent moisture. Inspect flakes on belt conveyor, with metal detectors (ferrous and non ferrous). Add up to 2 percent anticaking additive and pack in airtight cans (4) Drying should not exceed 93°C and the drum temperature 171°C. Ratio overall: 8:l Drying ratio: 4.4:l Final moistures of flakes is maximum 4% Currants and from grapes grown in the Aeghion-Patra and Korinthos region. Single drum dryer on which the maximum product temperature Almost 90 percent of the world's currant supply comes from Greece, The best quality currants are produced from the Vostizza grape I77