raw materials handling
Materials handling, unpacking, storage
Materials handling applies to the receipt, storage and internal conveying of raw materials, intermediate products and final products.
Solid materials are commonly delivered in bags stocked on pallets or in containers (big-bags). They may also be delivered in a frozen state, packed in standardised blocks with carton linings. They are transported with forklift trucks and... go to >> Materials handling, unpacking, storage
Sorting, screening, grading, dehulling, trimming, destemming
Most raw materials contain some components which are inedible or have variable physical characteristics. Processing techniques such as sorting, grading, screening, dehulling, trimming and destemming are necessary to obtain the required uniformity of the raw material for further processing. Metal check may also be needed to identify any metal particles in the raw material.
These processing... go to >> Sorting, screening, grading, dehulling, trimming, destemming
The objective of peeling is to remove unwanted or inedible material from vegetable raw materials. This improves the appearance and taste of the final product. During peeling, peeling losses need to be minimised by removing as little of the underlying food as possible but still achieving a clean peeled surface.
Peeling is applied on an industrial scale to fruits, vegetables, roots, tubers... go to >> Peeling
Washing and thawing
This section applies to washing the product only, not washing the process plant. The objective of washing is to remove and separate unwanted components (dirt or residual peel, brine used for preservation) from the food in order to ensure that the surface of the food is in a suitable condition for further processing. Unwanted components can include soil, micro-organisms, pesticide residues,... go to >> Washing and thawing