Processing of raspberries

Berries designed for processing are picked at a full to dark red stage, when fruit adhesion is minimal and machines can easily dislodge berries by using a shaking system. Fresh berries are transported directly from the grower or packer to the processor. Berries are washed and sorted to remove the deformed and overripe berries unfit for canning.

The berries should be shaken gently onto a wide white inspection belt, where inspectors will remove any foreign bodies such as calices, insects, leaf, twig and stones.

The berries should be clean and fee of rot or significant mold and posses typical color and flavor.

Raspberries are size graded using slat riddles. The berries are canned in heavy syrup (50-55 °Brix) foe dessert purpose or in water for use in pies.

Cans are exhausted until a center temperature of 18 ° C is reached.

For processing of puree, after washing the berries are either frozen in drums or totes for further processing or conveyed to a chopper or disintegrator.

After chopping, the berry is sieved or screened in a pulper/finisher to remove extraneours material (leaves, cap) and a homogenous puree is produced.

For seedless raspberry puree is produced using a screen of .045 in and screens of .060 or .125 in would be used for a raspberry puree with seeds.
Processing of raspberries