Preparing the fruit

It is absolutely essential to remove all rotten, damaged and/or unripe fruit. At present this is done manually, on endless conveyors or roller conveyors. 

Adapted grape processing equipment is generally used for stripping. A low proportion of comhs makes it easier to press out the mash. If the proportion is too high, unwanted tannins get into the juice. 

During the crushing process, ascorbic acid can be added to protect against oxidation. This prevents non-enzymatic browning until the juice is pasteurized. 

In many cases mash pumps are used to pump the crushed fruit to the juice extractors, mash heaters or other equipment, resulting in further comminution. 

In some cases the processes are combined with the use of enzymes (mash fermentation). A pitting machine can be inserted in the stone fruit processing line ahead of the crusher. 

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