WASHING AND crushing OF FRUITS AND VEGETABLES

The process of washing and crushing fruit and vegetables is one of the most important stages of fruit and vegetable processing, which affects the efficiency of the subsequent pressing process and the shelf life. Careful cleaning of fruits from impurities and from the surface microflora on it has a decisive impact on the quality and durability of the finished product. Proper fruit fragmentation aims to disperse the cells, expose the pulp and reduce the flesh particles to give it a loose structure that facilitates squeezing and draining the juice. Different types of aromatic compounds and dyes contained in the peel can be extracted by tearing it in the process of milling (grinding, crushing). A good grinder (crusher) for fruit shreds pulp into small pieces but does not rub it.