Fruits selection

According to the production requirements, employees select the

fruits which requires for daily production process.
Papaya and mango are selected based on their maturity and
rippen stage. Normally rippen fruits are used. Unrippened fruits
are kept in separately to ripe naturally. Rippen and unripen
pineapples both are used for the production process. So that
employees dont select pineapple as ripen or unripen. Other
minor raw materials are also selected before processing. Selected
fruits are kept in the plastic creates and sent to the fruit washing
section.
Fruit washing and issuing section
Incoming raw materials such as selected mango, papaya, lime,
ambarella are washed within this section. They use three sink
method. It contains three tanks, every tank has good water
supplement. They labelled as tank 1,2 and 3. To prepare the
washing tanks, first they cleaned the tanks and then add 332l of
water. After that 20g of chlorine powder or 1660ml of 1% chlorine
water 8 is added to the 1st tank. Concentration of chlorine is
50ppm. 17g of sodium metabisulphate is added to the 2 nd tank.
Concentration of so2 is 20ppm. Cleaned water is added to the
third tank. The volume of the water which they fill, can be vary
according to their requirement.
Chlorine is used as disinfected agent to kill the microbes and
wash the debris which remains in the fruits. Its also act as an
oxidizing agent. SMS is also used to kill the microbes by mean
time oxidizing the surface microbes. Employees use brushes to
remove the debris that are on the fruits. Using normal water
excess chlorine and SMS is removed. Therefor fruits are free from
the chemicals. It ensures the quality of the raw material. After
washing an one batch, tanks are cleaned before loading the next
batch. During the washing process, some over rippen fruits are

broken. They remove these solid waste to make compost. So

washing process ensures the quality.
There is a good drainage facility to remove the dirty water which
used to wash the fruits. After washing and disinfected the fruits,
they issue the cleaned fruits to the fruits cutting and pulping
section.
Fruit cutting section
After receiving the washed fruits, employees cut the fruits
according to the production requirement. Manually and
mechanically peeling and cutting is done using well sharp
stainless steel knives and cutter machine. All employees follow
the good personal hygienic practises soundly. They wear masks,
nets, gloves, apron and boots. All the processing equipments are
made out from stainless steel. They use two large tables for
cutting and peeling off the fruits. Washed pineapples are peeled
off and cut into small pieces. It accommodates to enhance the
juice capacity. Papaya is not peeled off, but it cuts into pieces and
removed the seeds which are available in the middle part.
Upper part of the mango peel is removed and then side parts are
cut to check the damages. Outer shell of the wood apple is
removed by cracking the shell and middle portion is extracted.
Lime is also cut into small pieces but no necessary to peeled off.
Sometimes lime is cut using a cutting machine. Ambarella is only
cut using an ambarella cutter. So it is not necessary to peel off
and remove the seed. Because after the operation of the
ambarella cutter, peel and seed are removed. It reduces the time
waste to peel off the ambarella. After cutting the all fruits, it is
sent to the pulping section. They use plastic creates to put the
fruits pieces. Pulping area is located nearby the cutting area.
Fruit pulping

There are four pulper machines in this area. They have different
sizes of messes. Pulper machine no.1 and no.4 are used for
pineapple and papaya pulping process. Pulper machine no.1 can
be used for fruit varieties such as papaya, pineapple, lime,
ambarella and mango. For mango pulping, they change the mess
of the pulper. The aperture size of the mess is 5mm. Other
varieties needs 1mm aperture size mess.
For ambarella pulping, they put the load twice to get maximum
pulp quantity. Peel is the waste material for papaya, lime,
ambarella pulping. For pineapple pulping peel and fibre both are
removed as waste. There are two brushes and two beaters use to
make pulp and to remove the peel respectively.
After extracting the pulp, they send it to the pulper machine no.4 .
It has two different size messes. First aperture size is 2mm and
second aperture size is 0.5mm. So that they can get clear pulp
without any debris.