Other Food Beverages

Egg Processing Plant

Product Details:
  • Voltage (V): 380 V
  • Material: Steel
  • Automatic Grade: Semi-Automatic
  • Capacity (kg/hr): 50-100, 100-150
  • Type: Automatic Snacks Seasoning System, Flavour Dosing Seasoning System
  • Frequency (Hz): 50/60 HZ
  • Phase: Three Phase

Eggs are an excellent food containing many essential nutrients. The higher nutrients density of eggs relative to their calorie content makes them excellent food. Two large chicken eggs contains about 12 gms of protein, 1.2 gms of carbohydrate 11 gms of lipids and substantial amount of iron, phosphorous, vitamin A, E, K and most of the B complex vitamins. White portion of the egg contains almost 90% water, but contributes about 50% protein, niacin and riboflavin. Most of the vitamins and minerals are found in egg yolk. The yellow color of egg yolk is due to the presence of xanthophylls pigment.

Process:

  • Eggs are taken from the cold storage and weighed. Dirty eggs are sent to a washing machine before they are broken. Rotten eggs are removed by candling. Egg breaking can be done manually or by using continuous egg breaking & separation machines. A skilled operator can break 500 to 800 eggs per hour. In case of large handling fully automatic machines are available.
  • For processing egg whites, efficient separation of egg whites from yolks is of great importance as no yolk must contaminate the whites. Even a small amount of yolk oil in albumen greatly reduces the quality of the product. Modern machines can achieve the limits of yolk oil in egg white to the extent of < 0.02%, which is acceptable.
  • In the production process of whole-egg or egg-yolk powder, whole eggs/egg yolks are homogenized, filtered to remove membranes and fragments of shell pieces. Pasteurization will be done at 64 to 66°C, with a holding time of 2 to 4 min. This ensures inactivation of most of the microbes such as E. coli and Salmonella which can cause ill health, if not inactivation.
  • After pasteurization whole eggs (solids content 20 to 27%) or egg yolk (solids content 40 to 48%) are fed to the spray dryer. The drying-air inlet temperature ranges between 150°C and 200°C. Final powder has a moisture content of 2 to 4% and bulk density of 0.3 0.35 g/cm³. The powder is then packed suitably after subsequent cooling.

Honey Processing Plant

Product Details:
  • Condition: New
  • Application: Honey Processing
  • Design Type: Customized
  • Machine Type: Automatic
  • Brand: SSP India

Honey being a biological substance and intended for food & pharmaceutical use needs greater attention in quality and its handling. The moisture content in honey plays an important role in deciding the quality of honey. Honey with more than 20% moisture is thinner in consistency. The moisture content in honey increases due to hygroscopic nature of honey in which the surrounding atmospheric moisture is absorbed by honey. If the moisture content is more than 20% the honey is liable to spoilage due to fermentation & granulation. Considering the present practice of collection, storage & handling of honey under uncontrolled conditions including climatic factors the honey needs processing, reduction of moisture & packing by utmost care to protect the valuable natural properties.

Composition
Water (Moisture)20%
Fructose (Levulose)37%
Glucose (Dextrose)34%
Sucrose (Non Reducing Sugar)5.0%
Total Ash (Minerals)0.25%
Acids Organic0.20%
Proteins, Amino Acids, etc.1.50%
Other ingredients including pollen grains1.05%

BRIEF PROCESS DESCRIPTION
  • Liquification
  • Pre-Heating and Straining
  • Micro-filtration
  • Inactivation of Yeast Cells (Processing)
  • Vacuum Evaporation
  • Cooling of Honey

Fruit Juice Concentrate

Product Details:
  • Output: 50-100 kg/hr, 100-200 kg/hr
  • Machine Type: 2- Stage
  • Machine Power (kw): 40-80, 80-100
  • Automatic Grade: Semi-Automatic
  • Applicable Fruits: Pomegranate, Mosambi, Sugarcane, Apples, Oranges
  • Body Material: Steel
  • Usage: Industrial

The study, design manufacturing of these processing lines are result of devoted research for many years of processing methods focused on preserving the organoleptic, physical and aromatic characteristics of the processed fruit in order to produce high quality juices / juice based beverages, pulp and concentration.

Since every fruit has different composition and physico chemical properties. All types of fruits cannot be processed in a single process line.
SSP provides economical solution to process multiple fruits in combination as a single process. However, the combination of various fruits shall be chosen judiciously for economic reasons.
Fruits can be classified in two categories, one which produces juices and the other which produces pulps. The juice producing fruits are Apple, Pineapple, Orange, Grapes and other citrus fruits like lemon Tangerine etc.

The pulp producing fruits are Mango, Guava, Banana, Berries, Tomato etc. SSP has developed multi-fruit processing plants based on these classifications.
Recovery of Aroma from juices plays an important part in the production of fruit juices. The aromas are taken out of juices before evaporation / concentration by means of Rotary Cone Column at different temperatures depending on the characteristics of fruit juice aromas. These aromas once segregated can be mixed with the final product to give the original flavor of the fruits. Other steps required for grapes are desulphurization of the juices and for orange or lemon de-bettering for removal of bitterness from the juices. Aseptic filling and other filling lines are not manufactured by SSP. However, the same can be outsourced for a complete solution.

JUICE RECONSITITUTION: Reconstitution of juices can be an alternative where fresh fruits are not available. The concentrated juices from aseptic bags shall be used as raw material for juice reconstitution process.
Concentrates are unloaded / blended / formulated and pasteurized to produce ready to drink juices or formulated fruit juice beverages and packed as per the requirement of customers.

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