PROCESSING

Tropical Fruit
Processing Line
 Tropical Fruit Processing Line
CFT resulting from the merger of two historical brands, Rossi & Catelli and Manzini, operates in the field
of food and drink product processing systems. In this particular sector CFT has developed a complete
and automatic processing line for the production of natural and/or concentrated tropical fruit puree and
juices.
The system has been designed to process a wide variety of fruit also on the same line,  to guarantee low
energy consumption and high yield while safeguarding the organoleptic  characteristic of  the treated
products.
The processing line used for tropical fruit puree also offers the following advantages

CFT tropical fruit processing line has been specially designed for processing the following fruits:

Flow charts

Waste/ Peel/ Peel/

spoiled fruit seeds seeds
PAPAYA

Sorting Papaya Turbo Concentra- Steriliza- Aseptic

Washing Scalding Brushing Preheating
Trimming pulping refining tion tion filling

Disinfectant Ascorbic Citric

solution dosing acid dosing acid dosing

Black specks

Waste/ Fiber/ Centrifugal

PASSION spoiled fruit Peel peel separation
FRUIT

Pulpy
Sorting Enzymatic Turbo Concentra- Steriliza- Aseptic
Washing Scalding Brushing juice ex- Preheating
Trimming treatament refining tion tion filling
traction

Disinfectant Ascorbic Enzymes Citric Deareation

solution dosing acid dosing dosing acid dosing

2
 Grits

Waste/ Centrifugal
spoiled fruit Seeds separation
GUAYA

Sorting Turbo Concentra- Steriliza- Aseptic

Washing Scalding Brushing Crushing Preheating
Trimming refining tion tion filling

Disinfectant Enzymes dosing Citric Deareation

solution dosing Ascorbic acid dosing
acid dosing

Specks

Waste/ Stone/ Fiber/ Centrifugal

spoiled fruit peel peel separation
MANGO
Mango
Sorting Turbo Concentra- Steriliza- Aseptic
Washing Scalding Brushing destoning Preheating
Trimming refining tion tion filling
pulping

Disinfectant Ascorbic Citric Deareation

solution dosing acid dosing acid dosing

Waste/peel Fiber/peel Specks

Waste/ 2nd quality Other Centrifugal

spoiled fruit Peel juice extraction processin separation
PINEAPPLE
1st quality
Sorting Turbo Concentra- Steriliza- Aseptic
Washing Scalding Brushing juice ex- Preheating
Trimming refining tion tion filling
traction

Disinfectant Enzymes dosing Deareation

solution dosing Ascorbic acid dosing

Peel/ Fiber/ Seeds/ Possible

waste peel black specks concentration

BANANA
Sorting Enzimatic Turbo Homogeni- Steriliza- Aseptic
Washing Crushing inactivation Deareation
Trimming refining zation tion filling

Disinfectant Ascorbic Enzymatic Citric Aromatic

solution dosing acid dosing treatment acid dosing condensate

3
1A Receiving 2 Washing

1B Bins dumper

1B

1A

Line Composition
 3A Long sorting table for manual operations (checking for
parasites on mango)

3B Sorting table for the product washing and sorting

Using a roller belt the machine can make the product

roll on itself allowing an excellent inspection and a
complete product washing

3B

3A
2
4 Depulper and Refining Giubileo

5 Mixflow - Concentration unit

5
4
6 Sterilizing and aseptic filling
Monoblock

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 Ripening Chambers
In order to optimize the yield of the processing line and to improve the quality of the obtained puree
and juices, at the same time, it is important to use raw materials and having a good and uniform level of
ripening. Special environments are often prepared in which the fruit to be processed is stored. Artificial
temperature and humidity conditions are created and gas is added, if required, to control the ripening
process. For bananas, in particular, these chambers, are most indispensable.

Fruit feeding and washing

The fruit feeding system can occur in different ways according with the type of fruit containers and
depending on the line processing capacity.
The fruit can be supplied in bins, or other containers type and can be emptied by hand or by and
automatic system

Fruit is then first efficiently washed by immersion into a pre-washing tank where water is continuously
made turbulent by air blowing.

The fruit is then rinsed by means of clear water jets, while routed to elevator. In the same pre-washing
tank it is possible to add disinfectant solutions.
The water used for washing is filtered,
disinfected and fed to the
system again.

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 Fruit skin treatment
Some fruit skins contain substances which could harm the quality
of the purees if they were transferred (e.g tannins on the skin of
mangos, etc.); therefore, at time, the skin of the fruit is heated
at a temperature to be adjusted for a time from 0,5 to 2 min.
and for the emerging of the tannin to the fruit surface (peels). Then
it is energetically brushed to remove the substances before the fruit is
broken up, so that the puree is not contaminated. The heating often also has
the positive effect of increasing the puree yield of the fruit (e.g. mango).

Sorting and first preparation

The fruit to be processed is sorted on conveyor belts where trained personnel inspect the raw material
and reject the fruit which is not suitable for processing. These conveyors belt are also used for other
manual operations depending on the type of the fruit to be processed
to, such as:
> mango: checking for parasites ( Indian mango Vievel)

> papaya: rough cutting and removal of pips and seeds

> pineapple: cutting of the “crown” and bottom of

the fruit

> banana: breaking of the “hands” into single

banana and peeling

> At times some of these operations may be

automated, such as the cutting of mangoes or
bananas peeling.

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 Puree or juice extraction
Tropical fruit is characterized by the fact that each account the form of the fruit to be treated, the type
variety of fruit requires a separate extraction system of peel, pips and seeds present, as well as any
for the puree or juice in order to maximize yield variation in these characteristics in the various
and at the same time safeguard the organoleptic items of fruit treated; even fruit
characteristics of fruit treated. of the same variety.
This requirement also comes from the need to
prevent the transfer of undesired substances such
as peel, pips and seeds from the fruit to the puree.
The extraction process must therefore take into

Mango or other fruit con-

taining stones is subject to a
processing cycle for separating
the pulp from the stone. The pulp
is then cold-refined or hot refined,
depending on the required pu-
ree characteristics.

Other types of fruit such as

pineapple are squashed/
pressed to extract the juice us- for the
ing a special extractor which extraction of
can also be used with spe- papaya pure.
cial equipment

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 After crushing, guaya
fruit, is subject to a refin-
ing process which, once
again can be of hot or
cold type.
Passion fruit is
subject to a peel-re-
moval cycle before
undergoing extraction
and refining.
In hot puree extraction or in case where subsequent
thermal processing is required, heat exchangers
purpose-build heat sensitive products are used.
These cut the time required to reach the necessary
temperature and thus reduce any consequent
product quality degradation. Once the puree or
juice has been obtained, additional operations
may be required depending on the end product
required. These operations include enzyme
treatment and centrifugation to reduce black specs
Bananas are peeled
and then reduced to a
size which allows pump-
ing. The seeds are then re-
moved using hot or cold
processing
and fiber content. During all these process stages ,
it is very important to prevent any contact between
the product and the oxygen in the air as product/
air contact causes oxidation and can harm end-
product quality, so air contact points and air in
the product must be reduced as much as possible.
This is done with oxygen barriers created using
methods such as ascorbic acid injection or inert
gas overpressure.
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 Concentration
In order to reduce product volume and transport
costs, puree and natural juice can be concentrat-
ed. In the concentration process , it is essential to
use evaporators, which operate at low tempera-
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tures and will concentrate the product in a very
short time. Only this kind of process guarantee
high quality standards. Apollo Mixflow represents
the latest series of evaporators designed and
manufactured by CFT to meet the market demand
aimed at obtaining products with high quality
standards and ensuring, at the same time, a good
energy efficiency and a great flexibility of use.
The Apollo Mixflow is the result of CFT’s long ex-
perience in evaporator designing and manufactur-
ing and is a summary of the best technologies and
patents applied to the long series of evaporators
manufactured under the Rossi & Catelli brand: An-
teo, Califfoand Venus (forced circulation evapo-
rators) and Poseidon and Apollo (falling film type
evaporators). The main features are the decrease
in working temperatures and in product residence
times, together with a particularly reduced energy
consumption. This evaporator represents the best
choice for the concentration of tropical and fruit
and can be included in any concentrated fruit pu-
ree production line.
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 Advantages and strengths
> Significant reduction of power installed on the supporting and do not require additional metal
circulation pumps. supporting structures.
> Much higher efficiency during temperature > “Annular chamber” type separator, allowing to
exchange compared with the traditionally used obtain low speed of vapours inside the separator
technologies. without the need to increase the diameter of the
> Reduced resident times of product in the plant, separator itself.
thanks to the reduction of circulation circuits and
the shape of the separator. The reduction of
residence time combined with a reduction of the
operating temperatures are the key elements
for the quality of the finished product.
> Particularly limited and compact
dimensions of the plant, thanks to the
fact that the single effects are self-

During the concentration process, vapours

containing aromatic fractions are generated which
can be fed to a fractionating distillation column,
separated from the vapour, concentrated and
then cooled before final extraction of the natural
aromas of the processed fruit.

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 Sterilization and aseptic filling
To guarantee a long shelf life he natural puree
or concentrated puree, once sterilized and cooled
is sent to the aseptic filler for the filling into pre-
sterilized aseptic bags, flexible containers with
pressure spouts. The puree or juice obtained is then
subject to static or dynamic vacuum dearation. The
dearator is fitted with a surface condenser which
recovers and condenses the automatic vapours
which develop during dearation. The aromatic
condensate is then re-added into the puree. After
dearation, the product may be sterilized using
a thermal processing, then cooled and sent the
aseptic filling section.
The bag opening, filling, and closing operations
occur in a sterile atmosphere, within monitored
parameters and are completely automated. Steam
is the only sterilizing agent used on the machine
and on the cap. This avoids product contamination
caused by chemical agents. The heat exchangers
used for heat sterilization and cooling are the
“tub-in tube”type. The innovation of the Olimpic
Cube monoblock is to supplying a pre-assembled
turnkey group (sterilizer and filler) requiring
much less floor space, with fast commissioning,
and reduced investment and running costs.
Guarantee of aseptic conditions and integrity of
the final product are proved by over 30 years of
applications in many different fields.
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 Monoblocks have also been designed to meet
capacities ranging from 500 to 8000 kg/h of
aseptically filled product.

CFT manufactures its sterilizers using new

concentric pipe heat-exchangers with a
patented technology that ensures :
> Patented geometry in accordance with high
hygiene standards that promote effective CIP
cleaning phases
> High heat exchange coefficients
> Rapid heating of the product
> Minimum temperature difference between the
water and the product
> Minimum volumes
of product during
the initial phase, the
emptying phase and
the change of recipes
> User-friendly maintenance

CFT has an automatic pressurization system of the
aseptic line also in case of lack of electricity.
CFT proposes a high flow rate washing system
with equi-current and counter-current alternating
phases to increase washing efficiency.
CFT proposes a plant sterilization phase ( SIP )
with steam-water mixed technology that combines
the speed and safety, typical of steam sterilization,
with the effectiveness of water balancing thus
preventing the deterioration of the product in the
initial phase.

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Advantages
> Steam is the only sterilizing agent used in the
machine and on the cap. This avoids product ASEPTIC FILLING FEATURES
contamination caused by chemical agents.
> Monitoring of the filling process by means of SPOUT DIMENSION
load cells to achieve greater accuracy. from up to

1” 2”
> Cap removal checking system to avoid chamber
fouling
> Filling head realigning is not required when
going from drums to bins filling and vice-versa.
> High flexibility with containers as the machine
SUITABLE FOR
can fill not only 220 and 1500 kg bags, but also
DRUM FILLING
from 5 to 25 l format, as well as bags with 1” or
2” spout, by installing suitable kits.
FILLING BAG CAPACITY
> Opportunity to fill low acidity products at
pH>4,5 by installing suitable kit.
from up to
> A control and supervision system that allows a
complete monitoring of the machine.
5
up
200
litres
> A labelling machine that receives information
directly from the supervision system and
automatically issues the labels. It is possible to SPOUT DIMENSION
print out labels up to A5 format, using suitable
from to

5 1000
option.

litres

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 Cip cleaning in place
A closed circuit washing and cleaning system is foreseen for the machines and the most important
processing sections.

Automation
All the processing line is controlled by automatic control systems.
The process variables are measured, adjusted and memorized.
The line control, usually performed through the operator interfaces on every single machine, can be also
centralized.
It is possible furthermore to provide:
> PLC/PC Network control and supervision systems
> Production Data acquisition (alarm storage, trend, process parameters, etc.)
> Highly automated and “driven” machine operation
> Tele-Assistance service on demand, software upgrade and custom-made solutions.

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Advantages and strong points

> reduction in processing cost

> reduction  in downtime
due to process change over
> reduction in maintenance
> complete continuous
process monitoring
> automatic machinery
washing system

The many CFT system presently installed and

operating world-wide are the proof of the success
and reliability of the company’s products.

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 C F T S.p. A
Via Paradigna, 94/A - 43122 Parma - Italy

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