(2)Varieties. Yolo Y.-California Wonder. -Bell Boy. ( 3)Product Handling Peppers may be processed whilst green, or can be left to ripen to red Intermediate green/red peppers are sometimes processed but do not command the top market price for the dry material. he peppers are fed from field boxes into a bulk feeder, then elevated to a double flood washer which has compressed air fed into its base to aerate the water. Whole washed peppers are fed to a three channel inspection belt where they pass down the outer lanes for deseeding, and the halves are then delivered down the centre channel to a second flood washer which washes out the remaining seeds. Cleaned peppers are elevated from the floo washer on to an inspection belt where any residual seeds or pith are taken out manually. It is possible to core and deseed peppers by machine but unless the shape and size are very regular, these machines are not 100 percent effective, and manual handling is often preferred If tomatoes are included in the product mix, then a tomato washing and sorting line can be used for both products as indicated in Chapter 3 The peppers are then elevated toa]typecutter, which is particularly suitable for peppers, leaf vegetables and leeks After cutting into flakes with the J cutter(capacity 2000kg per hr. )the product is elevated into a sulphiting bath with the solution of sodium metabisulphite controlled to give a residual levelof 1250ppm(+/-250ppm in the end-Product After dewatering, the flakes pass to the dryer, then bins Afterdrying, the flakes areelevated to a vibratory screen for removing fines, and thence the main product is fed by vibratory conveyor on to an inspection belt. The number of belts will depend on required throughput Each 7 metre belt should handle 1.5-2kg of product over the total area of the belt at any one time. At a belt speed of 4 metres per minute, 60-80kg of product can be handled per hour, per belt (4)Drying Conveyor Dryer or Stove or Tray Dryer scaled according to a desired Input temperatures 85 C in first stage reducing to 50C at end of cycle. Conditioning at52°-54℃. Dry to6%to7% Ratio overall(Raw material as received: dry= 22: 1.) Drying Down ratio(Prepared material: dry =14: 1)(2) Varieties. (3) Product Handling Peppers may be processed whilst green, or can be left to ripen to red. Intermediate greedred peppers are sometimes processed but do not command the top market price for the dry material. The peppers are fed from field boxes into a bulk feeder, then elevated to a double flood washer which has compressed air fed into its base to aerate the water. Whole washed peppers are fed to a three channel inspection belt where they pass down the outer lanes for deseeding, and the halves are then delivered down the centre channel to a second flood washer which washes out the remaining seeds. Cleaned peppers are elevated from the flood washer on to an inspection belt where any residual seeds or pith are taken out manually. It is possible to core and deseed peppers by machine but, unless the shape and size are very regular, these machines are not 100 percent effective, and manual handling is often preferred. If tomatoes are included in the product mix, then a tomato washing and sorting line can be used for both products as indicated in Chapter 3. The peppers are then elevated toa J typecutter, which is particularly suitable for peppers, leaf vegetables and leeks. After cutting into flakes with the J cutter (capacity 2000kg per hr.) the product is elevated into a sulphiting bath with the solution of sodium metabisulphite controlled to give a residual level of 1250ppm (+/- 250ppm) in the end-product. After dewatering, the flakes pass to the dryer, then to conditioning bins. After drying, the flakes are elevated to a vibratory screen for removing fines, and thence the main product is fed by vibratory conveyor on to an inspection belt. The number of belts will depend on required throughput. Each 7 metre belt should handle 1.5-2kg of product over the total area of the belt at any one time. At a belt speed of 4 metres per minute, 60-80kg of product can be handled per hour, per belt. (4) Drying Conveyor Dryer or Stove or Tray Dryer scaled according to a desired throughput. Input temperatures 85°C in first stage reducing to 50°C at end of cycle. Conditioning at 52" - 54°C. Dry to 6% to 7% Ratio overall (Raw material as received: dry = 22:l.) Drying Down ratio (Prepared material: dry = 14:l.) Yo10 Y. - California Wonder. - Bell Boy. I28