Raw Material Preparation

INDEX
I. Yo INTRODUCTION…………………………………………………………………
…. 2
II. BIBLIOGRAPHIC REVIEW…………………………………………………………
3
II.1. PREPARATION OF RAW MATERIALS……………………………………….
3
II.2. RECEPTION OF RAW MATERIAL ……………………………..…………. 3
II.2.1. Download the subject………………………………………………….. 4
II.2.2. Check the status of the raw material……………………………... 4
II.2.3. Accept or reject the raw material………………………………... 4
II.2.4. Weighing of the raw material………………………………………….. 4
II.3. CLEANING OF RAW MATERIALS ……………………………..……………..

4
II.3.1. Contaminants of food raw materials………………. 5
II.3.2. Cleaning methods…………………………..……………………………..
5
II.4. SELECTION……………………….…………………………..……………...... 13
II.4.1. Selection by weight…………………………………….…………………
14
II.4.2. Selection by size………………..……………………………… 14
II.4.3. Selection by length and width……………………………………. 16
II.4.4. Selection by shape………………………………………………… 17
II.4.5. Photometric selection………………………………………………. 17
II.5. CLASSIFICATION……………………….…….……………………..……….…
18
II.5.1. Classification factors………………………………….……….…. 19
II.5.2. QA……………………………………………….….. 20
II.5.3. Classification methods…………………..…………………..…… 20
II.6. BARE…..……………………….…………………………..……………..... 20
II.6.1. Steam peeled……….…………………………….………………… 21
II.6.2. Mechanical peeling………………..…………………………..…… 21
II.6.3. Peeling due to abrasion……………………..…………………………..
22
II.6.4. Peeled on the flame………………………………………………….…...
22
II.6.5. Chemical peeling……...……………………………………………….….
22
II.7. CUT UP…………………………………………………………………….…. 24
II.8. DESTEMMING…………………………………………………………….…. 25
II.9. TOASTED……………………………………………………………………. 26
NATIONAL UNIVERSITY OF CENTRAL PERU.
FACULTY OF ENGINEERING IN FOOD INDUSTRIES.
CHAIR: MACHINERY AND EQUIPMENT FOR THE FOOD INDUSTRY
III. CONCLUSIONS………………………………………………………………..…. 27
IV. RECOMMENDATIONS…………………………………………………….……..
27
V. BIBLIOGRAPHY………………………………………………….……………….…
28
EXHIBIT ………………………………………………………………………………………29
I. Yo INTRODUCTION
Raw material preparation operations are essential operations during the entry of raw materials
into the plant, and are very important for the subsequent processing of food. During this
process, conditions arise that affect its characteristics and safety, for example: preparation well
in advance of consumption, long processing times, and sometimes lack of conditions for its
conservation. These operations generally refer to the cleaning, selection and classification
procedures, peeling, chopping, roasting, and destemming of raw materials.
THE OBJECTIVES SET BY THE GROUP ARE:
 Know the different raw material preparation operations.

 Know the equipment and machinery necessary for the preparation of raw materials.
2 ING. SERGIO ANCHIRAICO TICKLE

II. BIBLIOGRAPHIC REVIEW

II.1. PREPARATION OF RAW MATERIALS
When talking about raw materials, especially for industrial use, it is necessary to highlight that
the raw material. In both cases, it must be kept in mind that the quality of the raw material is
highly determining the fulfillment of the proposed objectives in processing, product
conservation and an adequate level of economic benefit. For this, it is necessary that the quality
of the material be adequate, that its industrial performance, highly dependent on the quality of
the raw material, be high, and that the sanitary quality of the raw material meets certain basic
requirements. The foods that are going to be processed must be of optimal quality; you cannot
expect a high-quality final product if you start from a lower quality raw material. Food
preparation treatments vary from one food to another, however, many of them are processed
according to the general schemes indicated below. The steps for food preparation include
several conceptually similar stages. These procedures include the receipt of raw materials,
cleaning, selection and classification. After the products have been washed, selected and
classified according to particular quality attributes, they generally move on to other stages such
as peeling, cutting or in some cases roasting, destemming, and removing seeds or core.
II.2. RECEPTION OF RAW MATERIAL

The arrival of the raw material at the processing plant is always accompanied by a record of its
origin and quality characteristics. The feeding of the raw material to the process line can be
done manually or mechanically, wet or dry, the former is used in products that are very
sensitive to mechanical damage and dry feeding is done with resistant products. Raw materials
must be of the best quality. At the time of reception, it is verified by visual inspection that the
hygienic conditions of transport have been adequate and that no incompatible products have
been transported. In the case of mechanical emptying, the height, inclination and emptying
speed are controlled according to the type of product.

II.2.1. DOWNLOAD THE RAW MATERIALS

The operator must have personal protection elements for this operation, it is received
in previously sanitized baskets and then verify the condition in which it arrives.
II.2.2. CHECK THE STATUS OF THE RAW MATERIALS

The operator must verify the conditions of the raw material at the time of unloading.
You must observe the organoleptic characteristics such as color, smell, texture, pH and
temperature control.
II.2.3. ACCEPT OR REJECT THE RAW MATERIAL

After verifying the status of the raw material, the production manager decides whether
or not to accept it. The discarded raw material is returned to the supplier indicating the
reason for the return. Likewise, the return form is filled out.
II.2.4. WEIGHING OF THE RAW MATERIAL

The operator proceeds to weigh the raw material on the floor scale or also called
Roman scale.
II.3. RAW MATERIAL CLEANING
By cleaning raw materials, the manufacturer seeks to eliminate contaminants that constitute a
risk. harmful to health or that are aesthetically unpleasant and the control of the microbial load
and the chemical and biochemical reactions that make it difficult so the efficiency of
subsequent processing and the quality of the product.
An acceptable cleaning process must meet the following goals:
 The separation efficiency of the process must be as great as possible in relation to the
waste of the noble product.
 The contaminant must be completely removed after separation to avoid
recontamination of the clean feed. The process and machinery should be designed to
limit recontamination of clean food. For example, dust from the environment or
washing water contaminated by previous batches.

 The cleaning process must leave the surface clean and in acceptable condition.
 Damage to the product must be avoided. The volumes and concentration of effluent
liquids should be kept to a minimum and removed effectively.
Total cleanliness of raw materials is an unattainable ideal. In practice, a balance must be

established between cleaning costs (reflect affected by material losses and the work and
expenses of the process) and the need to produce good quality food.
II.3.1. CONTAMINANTS OF FOOD RAW MATERIALS

The types of contaminants most frequently found are:
 Minerals: earth, sand, stones, grease, metal particles licas and oils.
 Plants: branches, leaves, stems, bones, skins, shells, ropes and threads.
 Animals: excretions, hair, insect eggs. Body parts.
 Chemical products: phytosanitary waste and fertilizers.
 Microorganisms and toxins
Incorrect storage of raw materials that are going to be processed, delays between
collection and processing and alterations during transportation can produce
contamination as a consequence of biochemical reactions. A typical example is the
development of sabo unpleasant effects that peas acquire and that make them
unacceptable, if they are not processed within a maximum of 4 hours after harvesting.
II.3.2. CLEANING METHODS

The wide variety of contaminants found in raw products and the low permissible
tolerance limits for them make it necessary to have varied cleaning methods. The
methods used are of two kinds:
 Dry methods: Sieving, brushing, vacuuming, abrasion, separates magnetic tion.

 Wet methods: Dip, spray, spray, float, wipe ultrasonic za, filtration,
decantation.
a. DRY CLEANING METHODS

These methods have the advantage of being relatively cheap and with coming as the
surface remains dry. However, recontamination can occur if extreme care is not taken

to minimize contamination. dust treatment. Additionally, dusty conditions during dry

cleaning can lead to fire and explosion hazards. sions.
a.1. SIEVED. In principle, sieves are size separators that can be considered
as sorting machines. However, sieves can be used as cleaning devices. za that
remove contaminants of different sizes than the raw materials. Rotary drum
sieves also called centrifugal sieves Fugos are continuous units that find
many applications in the food industry. Cleaning can be carried out to retain
large undesirable materials such as ropes, sack threads, etc., separating them
from flour, salt or sugar, while the clean product is discharged. Flat bed
sieves are excellent for cleaning fine substances such as flour and ground
spices because they are difficult to clog. It should be noted that its use as a
dry cleaning method is restricted by the following factors:
 The raw material must withstand the operation, since it can damage
foods with a loose consistency.
 The method works only when the finest part to be separated (it can
be the contaminant or the raw material) is spherical or can pass
through the mesh perforations.
a.1.1. Rotary drum sieves also called centrifugal drums. They are made
up of cylinders of mesh or perforated metal sheet that roll in an almost
horizontal position. There are concentric drums (one inside another),
parallel (the food makes a continuous journey from one sieve to another) or
installed in series (single drum built based on a different section with a
different size of opening). They have many applications in the food industry.
Cleaning can be carried out by retaining large undesirable materials (ropes,
bag threads...) to separate them from flour, salt, sugar, while the clean
product is discharged, or alternatively by retaining the product is cleaned and
discharges undesirable substances such as fines, for example in the
separation of cereals and seeds from sand, small stones and herbs.
 Advantages: They are relatively cheap to install, maintain and

operate. Efficiency at the time of screening, it has a high screening
capacity that increases with the rotation speed up to a certain “critical
point” speed above which the product, instead of passing through the
screen, is retained and dragged in a circular motion by the forces.

centrifuges. Similarly, the sieving speed increases the inclination

until a “critical angle” is reached, above which the residence time of
the particles is excessively shortened and the products pass through
the sieve without separation occurring.
 Disadvantages: unless they are carefully designed, they are difficult
to clean and may cause recontamination.
a.1.2. Flat-bed sieves are made up of a series of inclined or horizontal sieves

gathered together and fixed inside a dust-tight metal frame, and agitated by
different devices. It is common to include “ebonite” (hard rubber) balls
between the layers of sieves to make it difficult to plug the sieve holes with
fines.
Vibration is usually not enough to ensure adequate separation of the particles.
It is necessary that the screen also describe a rotary movement, which
distributes the food over the entire surface, and a vertical movement that
breaks the agglomerates and releases the particles that block any of the
openings. . Indicated for cleaning finely particulate materials such as flour
and ground spices.
FIGURE 1: Flat bed vibrating sieve for dry cleaning of fruits and
vegetables
 Disadvantages: Large pieces of foreign matter trapped in the sieve

can be pulverized by abrasion with consequent dissemination of
contaminants. The abrasion and impact produced by the movement
of the sieve can damage delicate foods and generate dust.
a.2. CLEANING BY ABRASION. They are used to soften and remove

adhered contaminants. For this purpose, rotating drums, vibrators, abrasive
discs and rotary brushes are used. tories. To eliminate recontamination,

protect operators and prevent nir dust explosion it is necessary to pay

scrupulous attention to dust removal.
a.3. CLEANING BY SUCTION. Aspiration finds wide application cation
in the removal of foreign substances that differ in buoyancy ity with the
desired material, that is, in the aerodynamic properties. Vacuuming is widely
used as a collection cleaning operation. combined bean collectors, pea
collectors, bean collectors and similar appliances.
 Advantages: the aspirators can be adjusted precisely, they are thus
used to separate the bran particles from the flour, being able to carry
out separations in the range of 30 to 60 microns.
 Disadvantages: They use large amounts of air at low pressure and
therefore consume a lot of energy. It is necessary to carefully control
dust and prevent deamination of contaminants.
a.4 MAGNETIC CLEANING. In its simplest form, it is carried out by

dropping the contaminated product onto one or more magnets, almost always
located on the mount of the conveyor belts. Magnetic separators may also be
in the form of stationary or rotating magnetic drums, magnetized belts,
magnets placed on belts that carry the food, or cascading magnetized grates
through which the food passes.
b. WET CLEANING METHODS
Wet cleaning is effective in removing firmly adhered soil particles and useful because
it allows the use of detergents and sanitary products. Unfortunately, the method has a
number of disadvantages. Firstly, it uses large quantities of water, the cost of which is
increasing every day, which becomes an effluent that causes inconvenience. Second,
wet surfaces are disturbed more quickly, so wet cleaning often requires final drying to
obtain a clean material suitable for processing or storage.
b.1 IMMERSION. It is the simplest method of wet cleaning, uti frequently

used as a previous step in tuber cleaning. and other very dirty foods. The
adhered soil is thus softened and partly detached and discarded along with
stones, sand and other abrasive substances that can damage the machinery
used in the following cleaning steps.

FIGURE 2: Immersion washing
Diving efficiency is improved:

 Moving the water relative to the products by means of covered
propeller agitators housed inside the tank; moving the substances
relative to the water either by means of slow-moving paddles or by
adding the raw materials to a perforated drum that rotates while
being partially submerged in the immersion tank. These procedures
tend to deteriorate delicate products.
 Hot water improves the efficiency of immersion but the speed of
food alteration may be increased.
 Brushing of raw material inside the immersion vat, when its firmness
supports it.
 Application of detergents and sanitary products, the use of which
must be under very controlled conditions so as not to affect the
product.
TABLE 1: Effect on raw material by cleaning agents

Active agent of the cleaning
Effect on raw materials
product
Sodium hexame t aphosphate : Softening in peas
Some metal ions : Hardening in beans and peaches
High concentrations of active

Dark seasoning in potatoes
chlorine :
b.2 SPRAY WASHING. This is probably the most commonly used wet
washing method; During this, the surfaces of the food are exposed to showers
of water.

FIGURE 3: Spray washing
 Water pressure. The higher this is, the greater the washing
efficiency; However, some delicate or very ripe fruits and vegetables
can be damaged by high pressure, such as strawberries or asparagus.
 Water temperature. Hot water removes dirt more efficiently, but it
can affect the texture of the fruits and vegetables being washed.
 Other factors such as the number of sprinklers used, the distance
between the fruit or vegetable and the sprinkler, and the time they are
exposed to the spray.
b.2.1. Drum and spray scrubbers. These scrubbers consist of a drum built
with metal bars or rollers separated so that they retain food and allow waste
to pass through. The drum rotates slowly te and is in an inclined position.
Turning speed and tilt angle tion control both the movement of food in the
drum and the duration of the wash cycle. The scrubber has a central spray
tube with showers or holes through which the water is spread.
FIGURE 4: Rotating drum for spray washing

b.2.2. Tape and spray scrubbers. They simply consist of a conveyor system
that moves food under a system of water sprinklers. With almost spherical
products, such as apples, contact is improved by using rollers that rotate the
fruit under the showers. Movement of small foodstuffs under showers can be
provided with vibrating conveyor units.
FIGURE 5: Belt Spray Washer
b.5 WASHING BY FLOTATION. The method is based on the difference

in density or flotation between the valuable and undesirable parts of the food
to be cleaned.
Foaming flotation is based on the principle of differential wetting of food and
its contaminants, being an improvement of the flotation procedure.
FIGURE 6: Washing by flotation-selection and/or classification by density

b.6 ULTRASONIC CLEANING. Ultrasonic waves are sound waves with a

frequency higher than that which the human ear can detect, that is,
frequencies greater than 16 kHz.21 The treatment of a fluid by ultrasonic
waves with frequencies between 20 and 100 kHz produces a rapidly
alternating pressure in the part of the fluid through which the waves pass,
leading to the formation and rapid collapse of bubbles in the fluid, with the
consequent release of energy in the system that causes the violent movement
of the particles immersed in the fluid.
c. COMBINED CLEANING PROCEDURES
When the raw material has a large amount of dirt strongly adhered to the
surface, it is common to use a combined washing system that consists of an
initial immersion wash, which softens the dirt, followed by a spray wash, which
eliminates it. It is common to combine different cleaning methods. These
combinations may incorporate dry methods, for example sieves followed by a
suction system and a magnetic separator; wet methods, for example, dip
washing followed by spray washing and, at the end, drying foam rollers; or it
can be a complete system that combines dry methods and then wet methods.
FIGURE 7: Combined immersion-spray washing system
d. DRAINED.
Wet cleaning leaves the clean product most of the time contaminated with excess
water. Draining can be carried out by passing the food product through vibrating

sieves, draining drums, that is, through special rotating sieves. cially designed, foam
rollers or ventilation systems.
II.4. SELECTION
It is an operation that separates raw materials into groups with different physical properties.
These properties can be: weight, color, size, shape, variety, or the degree of maturity. Once the
raw material is clean, we proceed to selection, that is, to separate the material that will actually
be used in the process from that which has a defect that transforms it into second-hand material
so it will be destined for a different use. or simply removed. This selection is carried out on a
table suitable for this purpose or on a conveyor belt in the case of a small-scale semi-
mechanized installation. It is then about separating any food that does not present uniformity
with the lot, in terms of maturity, color, shape, size, or presence of mechanical or
microbiological damage. Uniformity is a relevant quality factor, since the greatest importance
is given to the material being homogeneous and uniform. Selection fulfills the function of
producing such homogeneity.
Food and Agriculture Organization of the United Nations (FAO, 2008) points out that once the
raw material is clean, selection is carried out, that is, separating the material that will actually
be used in the process from the one that is presented. some defect that transforms it into
second-hand material so it will be destined for a different use or simply eliminated.
Sometimes to appreciate the uniformity or quality of a material it is necessary to cut it in two
to check its interior. Uniformity is a relevant quality factor, since the greatest importance is
given to the material being homogeneous and uniform. Selection fulfills the function of
producing such homogeneity. Selection consists of separating the raw material into groups
with different physical properties.
The selected foods have the following essential attributes:
 They are more suitable for mechanized operations

 It is necessary in processes where heat uniformity is critical (for example in
pasteurization and sterilization) and is advantageous in cases with dehydration and
freezing.
 It allows better control of the weights with which sales containers are filled.
 From the consumer's point of view, they are more attractive and allow serving portions
of uniform size.

 Principles on which sorting machines are based. Sorting machines exploit differences
in any of the following properties: weight, size, shape and photometric characteristics.
II.4.1. SELECTION BY WEIGHT

This technique uses computer-controlled scales. It is used for example for cuts of meat,
fish fillets and similar products, which are weighed on calculating scales that
automatically record the weight, calculate the price and provide a printed adhesive
label that is affixed to the package. Other foods selected by weight are fruits and eggs.
II.4.2. SELECTION BY SIZE

Sieves of different designs are used. The most frequent uses are: fixed aperture and
variable aperture.
a. FIXED OPENING SIEVES:
So called because they have openings of fixed sizes and shapes. They are of 2 kinds of
flat bed and drum. The flat bed, already described above, is widely used for cereals,
nuts and partially processed foods such as flour, sugar, salt and spices. The drum
sieves, also described above, are used for the selection by size of materials that can
withstand the shocks produced by the rotation of the drum, such as beans, peas, etc.
Normally, 2 or more sieves are needed to separate the food products into 2 or more
current. This is achieved by arranging the sieves concentrically or consecutively.
FIGURE 8. Fixed opening rotary screen for size selection
a.1. CONCENTRIC DRUM SIEVE: It has the advantage of being compact

so it takes up less space, but since the food enters through the center, the
highest concentration of product is produced in the smallest area of the sieve.
a.2. CONSECUTIVE DRUM SCREEN IN SERIES: They have the
advantage of needing a large area of the building. Furthermore, since the

food enters where the smallest openings are, they are overloaded at the
entrance, which produces ineffective selection.
a.3. CONSECUTIVE PARALLEL SIEVES: overcomes this
inconvenience by entering the product through the larger opening sieve.
Transport between the parallel sieves is generally done with water drag.
Another type of drum screen that reduces spoilage during sorting is one that
uses spaced, circular tapered rods instead of perforated sheet drums. The
separation between the rods increases gradually from the inlet to the outlet,
providing a consecutive system in series.
Variable opening sieves: These sieves have openings that can vary
continuously or discontinuously.
b. CONTINUOUSLY VARIABLE OPENING SIEVES:
b.1. SELECTION WITH ROLLER: the design consists of a conveyor

system with rollers inclined and separated from each other. This separation
increases regularly from the input to the output end of the system. The food
remains in this system until it finds an opening between rollers through
which it can fall into padded collection channels. It is a method used for
selection by size of fruits or tubers.
Figure 9. Roller size sorter
c. DISCONTINUOUS VARIABLE OPENING SIEVES:
This group includes roller, belt and roller, and worm sorters.
c.1. ROLLER SELECTORS: in this case the selection is achieved with 2
banks or lines of rollers one above the other. In the upper one, the separation
between rollers is fixed and greater than the diameter of the largest piece.

The lower rollers are positioned in such a way as to provide a stepwise

variable separation between the 2 banks of rollers. The foods to be selected
are driven and rotated by the rollers.
FIGURE 10. Divergent belt size sorter
c.2. BELT AND ROLLER SELECTORS : consists of a conveyor belt

inclined in direction or mechanically driven rollers. The clearance between
each roller and the belt is adjusted to give the desired size categories. It is
very fast and effective but it damages delicate fruits somewhat.
II.4.3. SELECTION BY LENGTH AND WIDTH

It is carried out by passing the food through channels with slots mounted in a cascade,
the separation between the ends of the channels increases discontinuously so that the
food products fall when their length is less than the distance that separates two
successive channels. They are selected by length and the products are usually moved
by vibration.
a. PHOTOELECTRIC SELECTING MACHINES
To select by length or thickness, the electronic measurement of the time required for an
object moving at a constant speed to pass in front of a photocell can be used. This
mechanism consists of projecting an intense light beam onto the surface of the piece
dragged at a constant speed by a conveyor so that when reflected by the product it hits
a battery that generates a signal that varies linearly with the movement of the piece.

II.4.4. SELECTION BY FORM

This group includes disc sorters and cylinder sorters.
Cleaning followed by sorting by size or weight can leave some contaminants in the
food, for example, cleaned and sorted wheat may still contain weed seeds with similar
size and weight to those of wheat. In these cases a selection based on the shape, its
combined length and diameter is possible.
a. DISC SELECTOR:
It consists of a series of vertical metal discs with perfectly carved cavities on their
surface that imitate the shape of the grain to be separated. Banks of these discs are
mounted on a mobile horizontal axis so that the lower part of the discs penetrates the
deposit of the products to be selected. The grains of the same shape as the holes of the
discs are housed in them until the disc reaches the highest part of its rotation, at which
time they are discharged. The products remaining in the feeding tank go downwards
and are finally discharged. There are standard discs for wheat, rice and barley and
special discs can be made for specific purposes.
b. CYLINDER SELECTOR:
They are based on the same principle as disc ones, but in this case it is the internal
surface of a rotating horizontal cylinder that contains the holes of the appropriate
shape.
F I GURE 11 . Selection by shape for green beans .
II.4.5. PHOTOMETRIC SELECTION

It is based on two properties: reflectance, which is the ability of a surface to reflect

incident light, and transmittance, which measures the radiation transmitted and not
absorbed by a surface when a light beam of a certain intensity falls on it.
Reflectance: it is used to indicate the maturity of the raw material, the presence of
defects on the surface and the degree of processing of the food.
a. MECHANICAL SELECTION BY COLOR
It is a technique that is based on the property of reflectance. It consists of scanning a

beam of light of a determined intensity over the surface of each food unit when they
pass in front of a photodetector. This measures the reflected light of each individual
particle and compares it to a pre-established standard. Particles that do not conform to
it are rejected by a jet of compressed air that diverts the product into a stream of
rejects. This classification system is It is widely used for nuts, cereals, coffee beans
with defects, citrus fruits and tomatoes with different degrees of ripeness.
b. TRANSMITTANCE:
It is used to determine its internal properties, such as: defects in the heart of the fruit,
inclusion of foreign matter, blood stains on the bones. An example of a manual
selection procedure that uses this principle is ovoscopic examination, which is a
method of non-destructive examination of egg contents. Through the translucent shell
when placed in front of a strong light in a dark room. Egg placement is automatic and
sorting operators can separate several thousand eggs into 3 or 4 categories in one hour,
in some cases light of a specific wavelength is used. For example: blood stains are best
detected using light of 577 and 597 nanometer wavelengths, while green stains are best
detected between 490 and 510 nanometers.
II.5. CLASSIFICATION
It is the separation of raw materials according to grades or levels of quality and therefore is
done based on a combination of factors such as: size, color, degree of maturity, texture, flavor,
aroma, absence of defects, samples of deterioration, absence of contaminants, etc.
There are two methods:
 Quality control: they can be through field tests and laboratory tests.

 The batch enters the plant in batches according to quality. It is a separation based on a
balanced overall evaluation of multiple properties that affect its acceptance as a food
by the consumer or as a product to be used by the manufacturer.
Classification includes the simultaneous evaluation of multiple properties, which makes

mechanical classification complex. For this reason, it is often carried out normally, although
separations by size, shape, color, etc. They revalue the product, none of them is sufficient to
determine quality by itself. For this reason, we must differentiate between separations based on
a single property (selection) and separations based on multiple properties, which is
classification.
II.5.1. CLASSIFICATION FACTORS

The properties of foods that determine their quality can be grouped into 4 groups:
 Those that make it suitable for the process.

 Harmless to the consumer.
 That it is in accordance with legal provisions.
 That is accepted by the consumer.
There are as many patterns or quality standards as there are products to be classified, to
establish the following characteristics are normally used:
 Size and shape: consumer acceptability.

 Maturity: fruit.
 Texture: viscosity of cream or crunchy products.
 Aroma and flavor: flavor and others.
 Function or suitability for the purpose for which it is intended:
properties related to canning and freezing of fruits and vegetables.
 Lack of defects: case of eggs.
 Color, lack of contaminants.
 Lack of undesirable parts of the raw material: pea stems or leaves
or pieces of fruit branches.

 Compliance with legal standards.
II.5.2. QA
 Procedure in which we determine quality through laboratory tests,
establishing what is known as quality control.
 Procedures that separate the total quantity of food into quality
categories are usually carried out normally and in some cases with
specialized machines.
II.5.3. CLASSIFICATION METHODS
a. Manual classification:
It is carried out by trained operators capable of simultaneously capturing a certain
number of classification factors. The classifier forms a balanced judgment of overall
quality and physically separates the food into categories. The problem with this type of
sorting is the high cost of labor and the exhaustion and fatigue that can cause a
decrease in the effectiveness of the sorting.
b. Classification machine
In some cases, the pro-quality classification is obtained as a result of a combination of
selection operations, as occurs in the case of wheat. In other cases, a property of the
food is used that is in itself a quality index. For example, small peas are the most
tender and the best quality for canning, so the selection by size of clean peas represents
a classification by quality. Furthermore, there is a good relationship between the
density of peas and their softness, so they can be classified by flotation in brines of
different density.
In potatoes, a high solids content is desirable to obtain quality potato chips. This
characteristic of the food is reflected by its high density in such a way that brine
separation is used for classification.
Mechanical classification has many advantages over manual classification: speed,
reproducibility and low labor cost, which is why studies are being carried out on
unique properties capable of predicting the overall quality of the food, in order to
develop mechanical classification procedures.
II.6. BARE

FAO ( 2008) It is another operation that is carried out regularly. It consists of removing the
skin from the food. This operation can be carried out by physical means such as the use of
knives or similar devices, also with the use of heat; or through chemical methods that basically
consist of producing the decomposition of the cell wall of the external cells, of the cuticle, in
order to remove the skin due to loss of tissue integrity.
Peeling is an operation that allows for a better presentation of the product, while promoting
sensory quality by eliminating material with a firmer and rougher texture for consumption. In
addition, the skin often has a color that is affected by the thermal processes normally used in
conservation methods. Peeling must be carried out in such a way as not to lose too much pulp,
as this would significantly influence the performance of the final product.
The cost of this operation is sought to be reduced to a minimum by eliminating the smallest
possible part of the product and reducing energy, material and labor costs as much as possible.
During peeling, the product must not be damaged and after peeling, the surface must be clean.
There are five peeling methods:
II.6.1. STEAM PEELING

Food (for example: roots such as beets, carrots, etc.) is introduced in batches into a
rolling pressure container. The rotation of the container ensures that the food in
question comes into contact with the steam, the high temperature quickly heats the
surface but its low thermal conductivity prevents it from penetrating and therefore it is
not cooked (without modification in texture and color). When there is a sudden drop in
pressure, steam is released under the skin and the surface of the food peels off. Most of
the material jumps off when released from the steam and the subsequent shower of
water only serves to release the remains of skin that remain attached. The weight losses
they cause in the product are very low, which is why they cause a good appearance in
the product at the end. (CABRERA, 2011)
II.6.2. MECHANICAL PEELING:

The skin is removed by pressing these in rotation against fixed blades, in other cases
they are rotating blades. This system is particularly suitable for citrus fruits whose skin
is easily removed with little deterioration or weight loss. (CABRERA, 2011)

II.6.3. PEELING BY ABRASION:

In this method, the food comes into contact with carborundum rollers and is placed in
containers covered with this material. This abrasive surface tears off the skin, which is
then carried away by a stream of water. However, sometimes it is necessary to carry
out manual finishing, the losses are greater, up to 25%, and the elimination of effluents
is expensive and difficult.
(CABRERA, 2011)
II.6.4. FLAME PEELED:
This method cannot be used for the vast majority of foods, but it is extremely
effective for peeling some products, such as peppers, chili peppers, onions, etc.
The product is placed on conveyor belts that pass through burners, with direct
flame (which reach temperatures of 400°C or higher). The product must rotate
during its passage through the flame and the times must be very short to avoid
deterioration of the product. The skin is burned and removed with jets of
pressurized water. The advantage of this peeling lies in its high efficiency for
certain products, as it produces very small losses, around 10%, but its
disadvantages are its low versatility and the total disintegration of the shell, which
prevents its subsequent use.
(CABRERA, 2011)
II.6.5. CHEMICAL PEELING

Chemical peeling is based on the disintegration and detachment of the tissue in contact
with the skin of the vegetables.
Due to a chemical attack combined with thermal shock. The skin is subsequently
separated with jets of pressurized water.
The most commonly used chemical agent is a solution of hot soda at very high
concentrations (depending on the type of raw material, they can reach up to 15%), on
other occasions acids are also used. Sometimes active tensing agents are applied to this
solution to improve the attack of the soda and reduce the bath time. This variant
reduces both water consumption and product losses and generates an effluent with a
pasty consistency that is easily eliminated.

 Advantages of the technique: From the point of view of peeling quality, the
advantage of this system over mechanical systems is that its efficiency is not
affected by the shape or uniformity of the surface of the vegetable and by its
high peeling capacity. prosecution.
 Limitations of the technique: These peeling systems have a significant
environmental impact due to the production of discharges with extreme pH
and high conductivity.
(QUISPE, 2010)
Table 2. Conditions for the chemical coating of some foods .
NaOH
Time Temperature
Product concentration
(min) (°C)
(%)
Peach 2-4 1-2 95
Apple 6 3-4 95
Pear 1 1-2 95
Beetroot 7 3-4 95
Table 3. Peeling systems applicable to various vegetable raw materials
Peeling systems Raw material

Mechanic Apple, asparagus
Thermal Tomato
to the flame Pepper, onion
Chemical Pear, tomato, pepper,
Physical thermos Potato, tomato
SOURCE: CABRERA, 2011

FIGURE 12. Rotary peeler with sodium hydroxide for fruit and vegetables .
FIGURE 13. Belt peeler with sodium hydroxide for fruits and vegetables.
II.7. CUT UP
FAO ( 2008) An operation usually included in the various conservation processes is cutting.
This is an operation that allows us to achieve various objectives, such as uniformity in heat
penetration in thermal processes, uniformity in drying and better presentation in packaging by
achieving greater uniformity in shapes and weights per container. In the specific case of
drying, cutting favors the surface/volume ratio, which increases the efficiency of the process.
The cutting must be carried out taking two special precautions. First of all, cutting tools or
equipment must be available that produce clean and sharp cuts that do not involve, as far as
possible, more than a few layers of cells, that is, that do not produce massive damage to the

tissue, to avoid detrimental effects of a change in color and subsequently a change in the flavor
of the product. Furthermore, the cutting must be carried out in such a way as to obtain a
suitable industrial performance. You should always look for a way to obtain a piece that
delivers the greatest possible amount of usable material.
The chopping of the raw material is carried out in choppers, fundamentally composed of a
loading hopper, an endless screw that pushes the products towards the rotating blades that cut
it and send it to a disc perforated with holes of various diameters, or in “cutter” type shredders
composed of a plate and rotating blades.
The size of the fragments resulting from the chopping will be regulated by the different
perforated discs or by the chopping time and the speed of the blades in the crushers.
FIGURE 14. Operating diagram of a slicer
II.8. DESTEMMING
This operation consists of the separation of peduncles, pedicels and stalks (cluster sticks), in a
manner that is intended to be achieved in the production process. This operation is carried out
through the operation of a destemming spindle which, through continuous rotations so that the

stick or pedicel is separated, so that it is then transferred to the next operation of the sieve
vacuum unit. This operation is also done manually.
FIGURE 15. Destemmer
II.9. TOASTED
A technical definition of roasting is exposure of beans to high temperatures in a short period of
time. Industrial roasting equipment uses metal cylinders, perforated, rotating, heated by gas or
electric resistance. When roasting the grain, it undergoes a series of physical modifications
such as: loss of weight, or increase in volume, in some cases up to 100%, in the same way the
product is chemically transformed, through the caramelization of the sugars that give the color.
and protein degradation among others. The most relevant thing about roasting is that through
it, the aroma and flavor are generated.
(QUALITY CONTROL UNIT CAFÉ RESEARCH CENTER, 2011)

III. CONCLUSIONS
 Raw material preparation operations are essential operations during the entry of raw
materials into the plant, since in this process, conditions arise that affect their
characteristics and safety.
 Raw material preparation operations involve different processes, among them we have:
Reception of raw material (unloading raw material, verifying the status of raw material,
accepting or rejecting raw material, weighing raw material), cleaning raw material,
selection, classification, peeling, cutting, destemming, roasting.
 To choose the different methods to be used in the preparation of raw materials, the costs
and benefits must be taken into account.
IV. RECOMMENDATIONS

 In the process of receiving the raw material, be careful with its verification to accept raw
material of optimal quality, so as not to have problems in subsequent operations.
 In the raw material cleaning process, it must be carried out as thoroughly as possible,
taking care not to damage the raw material and thus avoid contamination in the final
product.
 The selection and classification, if manual, must be thorough to have high-yield
production.
 Peeling must be carefully selected according to the raw material to be worked with and
the costs and benefits that this process entails.
 The cutting operation must be a careful process to avoid damage and loss of raw
material.
 Be careful with the temperatures and toasting times to prevent the raw material from
burning and producing unpleasant sensory characteristics.
V. BIBLIOGRAPHY
 Aleixandre B., García E. (1996). Agro-food Industries. Publications Service of the
Polytechnic University of Valencia.
 Arthey, D. and Dennis, C. (1992). Vegetable Processing, Editorial Acribia, Zaragoza,
Spain.
 Casaurran S., Laforgue A. (1976) Food industries. Didascalia Editions. Barcelona.

 Cruz P., Morales H., Racine C. (2011). Preliminary operations. Preparation of raw
materials: selection, washing, classification and peeling. Fruit and Vegetable
Technology.
 FAO/WHO (2008) Food Hygiene: Codex Standards on General Requirements, HACCP
Principles for the Establishment and Application of Microbiological Criteria for Foods,
1997, 64pp. Available at: http://www.codexalimentarius.net
 Hall, C.W., Arango, F. 1968."Equipment for processing agricultural products." IICA
Publishing. Lima Peru. 75-77.
 Holdsworth SD 1988. Conservation of Fruits and Vegetables, Editorial Acribia,
Zaragoza, Spain.
 Ministry of agriculture, fisheries and food (2010). General Directorate of Agricultural
Research and Training. Madrid Spain.
 Quispe N. (2010). Chemical peeling. National University of Piura. Faculty of industrial
engineering. School of agroindustrial engineering and food industries.
 Ramirez D. et al (2010) Raw material reception manual. Cold meats.
 Selection of Raw Materials (2012, 01).BuenasTareas.com. Visited: 01, 2012. Available
at: http://www.buenastareas.com/ensayos/Selecci%C3%B3n-De-Materias-Primas/
3396449.html
ANNEXES

TECHNICAL SHEET OF MACHINERY FOR THE

PREPARATION OF RAW MATERIALS
1. RAW MATERIAL CLEANING


LPV TUBER PEELING WASHER – 60 I/C
DESCRIPTION
 Conical lid with central viewer.
 Cylindrical washing and peeling chamber with rotating base coated with special abrasive.
 Top water atomizer with spherical passage valve and sprinkler system.
 Pressure release gate with handle
 Filtration and drainage system through lower collector.
 Evacuation of starch through lateral duct.
APPLICATION
 Equipment designed to wash and peel tubers in the most efficient and fastest way. Especially the
varieties of potatoes, olluquito, etc.
 Additionally, it has the ability to peel oranges and other products with similar characteristics.
SPECIFICATIONS
 Approximate production: 27kg/batch, 300Kg/hr
 3.0HP (2.24KW) motor, 220/380/440v, 50/60Hz, three-phase.
 Reference exterior measurements:
 Width: 850mm.
 Length: 1400 mm.
 Height: 1350mm.
 Approximate weight of the equipment: 110 Kg.
 Constructed of AISI 304 stainless steel, sanitary band and chevrons, carbon steel structure.

LPV TUBER PEELING WASHER – 40 I/C
DESCRIPTION
 Conical lid with central viewer.
 Cylindrical washing and peeling chamber with rotating base coated with special abrasive.
 Top water atomizer with spherical passage valve and sprinkler system.
 Pressure release gate with handle
 Filtration and drainage system through lower collector.
 Evacuation of starch through lateral duct.
APPLICATION
 Equipment designed to wash and peel tubers in the most efficient and fastest way. Especially the
varieties of potatoes, olluquito, etc.
 Additionally, it has the ability to peel oranges and other products with similar characteristics.
SPECIFICATIONS
 Approximate production: 12kg/batch, 240Kg/hr
 1.5HP (1.2KW) motor, 220/380/440v, 50/60Hz, three-phase.
 Width: 600mm.
 Length: 750 mm.
 Height: 1000mm.
 Approximate weight of the equipment: 75Kg.
 Constructed of AISI 304 stainless steel, sanitary band and chevrons, carbon steel structure.
PLANER

The planer allows you to present the fruit since it is

responsible for washing and drying it, waxing it and
polishing it.
It uses a variety of brushes depending on the
processing of the fruit.
DATA SHEET
 Widths from 0.6 to 2.1 m.
 From 5 to 60 brushes
 Blue polyethylene brush for washing process
 Ivory polyethylene brush with cross tip for drying process
 Mixing brush (50% polyethylene and 50% horse hair) for waxing and polishing process
 Straight or wavy brush cut
OPTIONAL GADGETS
DUST EXTRACTOR SOLID EXTRACTOR WASH TUB
FRUIT PULLER

2. SELECTION

MANUAL SELECTION
The function of the manual sorter is to slowly transport the fruit on rotating rollers. When rotating the fruit, the
workers easily visualize any defect, and proceed to manually remove the damaged fruit from its path, placing it on a
conveyor belt that allows it to be given a previously defined path. the fruit without the worker neglecting his visual
inspection activity.
DATA SHEET
 Width from 0.6 to 2.0 m.
 PVC or stainless steel pipes
 Sanitary top band
OPTIONAL GADGETS
FRUIT GUIDE WASTE HOPPER SCAFFOLD
TUBE STREAMER

This machine makes subsequent selection more efficient

since it allows small fruit to be separated from the rest of the
production. It has a series of rotating tubes separated at a
certain distance. It uses the separation between its rollers to
allow the small fruit, also known as MARBLE, to fall by
gravity, the appropriately sized fruit will continue forward
in the process.
DATA SHEET
 Width from 0.6 to 2.0 m.
 Lengths of 2 and 3 m.
 PVC, Galvanized or Stainless Steel Pipe
 With fixed separation (1 single gauge) or adjustable (Various gauges).
OPTIONAL GADGETS
HOPPER
LEAGUE CLEANER

This machine has a series of leagues that form lanes for the purpose
of aligning the fruit. The leagues are separated at a certain distance
so that the small fruit (marble) falls by gravity and is separated
from the process.
DATA SHEET
- Width from 2 to 8 lines.
- With adjustable pulleys (various calibers)
MESH DESKER
This machine has a galvanized mesh with a specific opening so that

fruit with a diameter smaller than said opening falls by gravity and is
separated from the process.
DATA SHEET
Width from 0.6 to 2.0 m.
OPTIONAL GADGETS
HOPPER

3. CLASSIFICATION
BAND SINGULATOR

This machine serves to align the fruit one by one, thus

helping to achieve greater efficiency in the filling
capacity of the computerized sorter.
DATA SHEET
 Width from 2 to 10 lines
 3m length.
ROLLER SINGULATOR
This machine is used to align the fruit one by one. It is a

fundamental part of the synchronization to the computerized
sorter, when used exclusively for a labeling system it gives the
time and space for proper placement of the labels.
DATA SHEET
 - Width from 2 to 8 lines
 - PVC rollers or brushes
OPTIONAL GADGETS
VIDEO DRAWER
COMPUTERIZED TRAY SORTER

This machine is the main module of a packaging line,

since it is responsible for classifying by weight, color,
measurement, firmness and defect. The fruit is received
and transported on trays which, upon reaching the exit
determined by the classification system, gently deposit
the fruit for later packaging.
DATA SHEET
Classification
Passed Speed Ability Fruit
parameter
2.2 tons/h, average 200 Weight, measurement, color and Avocado, ball tomato, pepper, mango, cucumber and
6'' 4.5 tps
gr/fruit defect chayote
3.5 tons/h, average 400 Weight, measurement, color and
7 1/2'' 3.5tps Mamey, grapefruit, coconut, mango ball and melon
gr/fruit defect
10 tons/h, average 2 Weight, measurement, color and
9'' 2 tps Papaya and Pineapple
kg/fruit defect
OPTIONAL GADGETS
SCAFFOLDING BUCHACA HOPPER
COMPUTERIZED ROLLER SORTING MACHINE

This machine is the main module of a packaging line, since

it is responsible for classifying by weight, color,
measurement, firmness and defect. The fruit is received
and transported on rollers which, upon reaching the exit
determined by the classification system, expel the fruit for
subsequent packaging.
DATA SHEET
Classificatio
Pass
Speed Ability n Fruit
ed
parameter
700 kg/h,
Measurement,
1 1/4'' 28 tps average 10 Grape Tomato
color and defect
gr/fruit
1.5 tons/h,
Measurement,
2 1/4'' 18 tps average 35 Mexican Lemon
color and defect
gr/fruit
2.6 tons/h,
Measurement,
3'' 14 tps average 75 Persian lemon, Mexican lemon, Italian lemon, peach, guava, saladette tomato
color and defect
gr/fruit
5 tons/h, Weight,
3 3/4'' 10 tps average 200 measurement, Avocado, ball tomato, saladette tomato, orange, tangerine, lime, apple and onion
gr/fruit color and defect
7 tons/h,
Measurement,
4 1/2'' 7 tps average 400 Grapefruit, orange, mango ball and melon
color and defect
gr/fruit
OPTIONAL GADGETS
SCAFFOLDING BUCHACA HOPPER
VIDEO DRAWER BONE WASHING
DIAMETER:

The classification system can determine the size of a fruit by taking 3 to 4 photos of each one
in different positions to finally obtain an average. Each image is processed separately to
distinguish the fruit from the mechanism that transports it and thus be able to measure it, the
error maximum in the classification per medium is not greater than +- 1 millimeter.
COLOR:
One way to determine the degree of maturity of most fruits is by measuring the coloration of
the surface. The classification system can obtain the color of the surface just as it does with
measurement. It samples by taking 3 or 4 photographs of the fruit while it rotates, this way each
image has a different area of the surface of the fruit, so you can determine the average color of
the fruit
MECHANICAL LEAGUES CLASSIFIER

This machine is the main module of a classification line since it allows

us to mechanically classify different sizes of fruit. It uses the gradual
separation between its leagues to allow the fruit to fall by gravity into the
corresponding outlet for subsequent packaging.
DATA SHEET
 - Width from 2 to 8 lines
MECHANICAL TUBES SORTING MACHINE
This machine is the main module of a packaging line since it

allows us to mechanically classify different sizes of fruit. It
uses the gradual separation between its rollers to allow the
fruit to fall by gravity into the corresponding outlet for
subsequent packaging.
DATA SHEET
- Width from 0.60 to 2.0 meters
- Stainless steel or galvanized tubes
OPTIONAL GADGETS
HOPPER



4. BARE
WASH TUB
This module is used to apply a sanitizer, completely

impregnating the surface of the fruit.
It also has an elevator that allows the product to be

delivered uniformly to the next module.
DATA SHEET
 - 100% Stainless steel.
 - Width from 0.60 to 2.0 meters
 - Roller or bucket elevator.
 - PVC or Stainless Steel Pipe
OPTIONAL GADGETS
SPRINKLER SYSTEM
PNEUMATIC PINEAPPLE CORNER PEELING MACHINE PDV 75-I/C

DESCRIPTION:
 The pineapple is positioned on the lower plate, the pneumatic system is activated by means of a
button, carrying out the process.
 Pneumatic piston with vertical movement.
 Cylindrical blade for the peel
 Tubular blade for coring.
 Easy handling and maintenance machine.
 Product safety guarantee.
APPLICATION:
Equipment designed for the simultaneous extraction of the peel and core of the pineapple, ensuring a perfect
cut.
SPECIFICATIONS:
 Approximate production: 250 pineapples/hr, according to the operator's skill.

 Equipment weight: 75Kg
 Recommended working pressure: 30lb
 Width: 500mm.
 Length: 400 mm.
 Height: 1350mm.
 Constructed of AISI 304 stainless steel or engineering plastics (material in contact with the
product)/carbon steel in the support structure.
DPMV 75 I MECHANICAL PINEAPPLE CORNER PEELING MACHINE

DESCRIPTION
 The fruit is positioned on the marked lower plate and then the lever is manually operated, thus
activating the mechanical cutting system.
 Mechanic system.
 Vertical cutting system for both processes in parallel.
 Sanitary finish.
 Cutting source drainage conduit for liquid evacuation.
 Cylindrical blades for the peel.
 Tubular blades for coring.
APPLICATION
 Equipment designed for the extraction of pineapple peel while extracting or coring the pineapple in
one fell swoop.
SPECIFICATIONS
 Production capacity: Variable. According to the skill of the operator.

 Estimated cycle time per pineapple: 15 seconds.
 Weight: 70Kg. approx.
 Dimensions:
 Height: 1.35m.
 Width: 0.50m.
 Length: 0.40m.
 Constructed of AISI 304 stainless steel and engineering plastics (material in contact with the product
and cover).
 Carbon steel structure .

5. CUT UP




6. TOASTED
GRAIN ROASTER
Model: TGT-50X
PROCESSES: For roasting grains such as: corn, Kiwicha, barley, flaxseed, broad bean, cocoa,
etc.
TECHNICAL CHARACTERISTICS
a. Roasting chamber in 304-2B quality b. With endless reducer to drive the rotating
Stainless Steel drum controlled by a frequency converter.
c. Extractor for the evacuation of Humidity. d. Internal paddles for uniform toasting in
304-2B Stainless Steel
e. Stainless Steel discharge gate. f. Chimney for the expulsion of combustion
gases.
h. Rotation Reversal System through 01
g.- Semi-automatic burner, quena type.
frequency converter.
Yo. Temperature recording through 02 Type
includes board with pyrometer
“J” thermocouple.
TECHNICAL CHARACTERISTICS / TGT-200

H.P. KW RPM
Gearmotor 3.0 2.11 1750
Moisture Extractor 1.0
50Kg/Bach (200 Kg./hour)
Production capacity
approximate
Heat source propane gas burner
Approximate total weight 200Kg.

Raw Material Preparation

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INDEX

II.3. CLEANING OF RAW MATERIALS ……………………………..……………..

THE OBJECTIVES SET BY THE GROUP ARE:

 Know the different raw material preparation operations.

2 ING. SERGIO ANCHIRAICO TICKLE

II. BIBLIOGRAPHIC REVIEW

II.2. RECEPTION OF RAW MATERIAL

3 ING. SERGIO ANCHIRAICO TICKLE

II.2.1. DOWNLOAD THE RAW MATERIALS

II.2.2. CHECK THE STATUS OF THE RAW MATERIALS

II.2.3. ACCEPT OR REJECT THE RAW MATERIAL

II.2.4. WEIGHING OF THE RAW MATERIAL

II.3. RAW MATERIAL CLEANING

An acceptable cleaning process must meet the following goals:

4 ING. SERGIO ANCHIRAICO TICKLE

Total cleanliness of raw materials is an unattainable ideal. In practice, a balance must be

II.3.1. CONTAMINANTS OF FOOD RAW MATERIALS

II.3.2. CLEANING METHODS

 Dry methods: Sieving, brushing, vacuuming, abrasion, separates magnetic tion.

a. DRY CLEANING METHODS

5 ING. SERGIO ANCHIRAICO TICKLE

to minimize contamination. dust treatment. Additionally, dusty conditions during dry

 Advantages: They are relatively cheap to install, maintain and

6 ING. SERGIO ANCHIRAICO TICKLE

centrifuges. Similarly, the sieving speed increases the inclination

a.1.2. Flat-bed sieves are made up of a series of inclined or horizontal sieves

 Disadvantages: Large pieces of foreign matter trapped in the sieve

a.2. CLEANING BY ABRASION. They are used to soften and remove

7 ING. SERGIO ANCHIRAICO TICKLE

protect operators and prevent nir dust explosion it is necessary to pay

a.4 MAGNETIC CLEANING. In its simplest form, it is carried out by

b. WET CLEANING METHODS

b.1 IMMERSION. It is the simplest method of wet cleaning, uti frequently

8 ING. SERGIO ANCHIRAICO TICKLE

FIGURE 2: Immersion washing

Diving efficiency is improved:

TABLE 1: Effect on raw material by cleaning agents

Sodium hexame t aphosphate : Softening in peas

Some metal ions : Hardening in beans and peaches

High concentrations of active

9 ING. SERGIO ANCHIRAICO TICKLE

FIGURE 3: Spray washing

FIGURE 4: Rotating drum for spray washing

10 ING. SERGIO ANCHIRAICO TICKLE

FIGURE 5: Belt Spray Washer

b.5 WASHING BY FLOTATION. The method is based on the difference

FIGURE 6: Washing by flotation-selection and/or classification by density

11 ING. SERGIO ANCHIRAICO TICKLE

b.6 ULTRASONIC CLEANING. Ultrasonic waves are sound waves with a

c. COMBINED CLEANING PROCEDURES

FIGURE 7: Combined immersion-spray washing system

12 ING. SERGIO ANCHIRAICO TICKLE

The selected foods have the following essential attributes:

 They are more suitable for mechanized operations

13 ING. SERGIO ANCHIRAICO TICKLE

II.4.1. SELECTION BY WEIGHT

II.4.2. SELECTION BY SIZE

a. FIXED OPENING SIEVES:

FIGURE 8. Fixed opening rotary screen for size selection

a.1. CONCENTRIC DRUM SIEVE: It has the advantage of being compact

14 ING. SERGIO ANCHIRAICO TICKLE

b. CONTINUOUSLY VARIABLE OPENING SIEVES:

b.1. SELECTION WITH ROLLER: the design consists of a conveyor