The fruit is then conveyed into an Atlas Pacific Pear peeling, coring, and halving unit with waste conveyors. If required the fruit could be quartered instead of halved. Each Atlas unit requires one operator handles 750-800kg per hrdepending on the size of fruit. As there is an hydro- feed tank in the Atlas Pacific plant, the preliminary wash may not be thought necessary,and is therefore optiona The cut pears are then passed over an inspection belt for trimming so that any seed cells which may have been missed by the peeling plant, orany discoloured flesh are removed The product is then sulphite dipped and dewatered. A sulphite lution vessel and stirrer are located alongside the applicator tank to make up the concentrated solution, which is metered in to maintain the so, level Drying is by stove or tunnel dryer, as the cycle is 12-18 hours depending on piece size Low drying temperatures must be observed in order to retain the cream colour of the pears The dried halves or segments are inspected and packed in the same way as for apples and apricots (4)Drying Tray loading is about 10kg per square metre Inlet temperature at the hot end should not exceed 65C and 57C at the cool end Conditioning at 49C to 50C. Dry down to 20-22% Overall ratio =10.5: 1 to 11:1 Drying ratio= 5: 1 (5)Equipment Suppliers Complete pear peeling, coring and cutting plant Atlas Pacific Engineering Co 67th and Hollis Street, Emeryville, CA 94608 USA Maturometer(hand machine): FMc Pear core trimmers: FMC (hand tool) Plums (Prunes) (1) Flow-Sheet (A)Drying (B) Processing Feed to Line Dry ScreeningThe fruit is then conveyed into an Atlas Pacific Pear peeling, coring, and halving unit with waste conveyors. If required the fruit could be quartered instead of halved. Each Atlas unit requires one operator and handles 750 - 800kg per hr depending on the size of fruit. As there is an hydro￾feed tank in the Atlas Pacific plant, the preliminary wash may not be thought necessary, and is therefore optional. The cut pears are then passed over an inspection belt for trimming so that any seed cells which may have been missed by the peeling plant, or any discoloured flesh are removed. The product is then sulphite dipped and dewatered. A sulphite solution vessel and stirrer are located alongside the applicator tank to make up the concentrated solution, which is metered in, to maintain the SO, level. Drying is by stove or tunnel dryer, as the cycle is 12-18 hours depending on piece size. Low drying temperatures must be observed in order to retain the cream colour of the pears. The dried halves or segments are inspected and packed in the same way as for apples and apricots. (4) Drying Tray loading is about lOkg per square metre. Inlet temperatureat the hot end should not exceed 65°C and 57°C at the cool end. Conditioning at 49°C to 50°C. Dry down to 20 - 22%. Raw moisture = 85%. Overall ratio = 10.5:l to 11:l Drying ratio = 5:l (5) Equipment Suppliers Complete pear peeling, coring and cutting plant: Atlas Pacific Engineering Co 67th and Hollis Street, Emeryville, CA 94608 USA. Maturometer (hand machine): FMC. Pear core trimmers: FMC (hand tool). Plums (Prunes) (1) Flow-Sheet (A)Drying (B) Processing I I Feed to Line Dry Screening I I Washing Grading I86