Colloid Mill For Fruit Puree

The mixture of fruit and other components is usually refined, emulsified, and homogenized using a colloid mill. Because it can break down the fruit into smaller, more uniform particles, it is very successful at processing fruit puree, improving its texture, consistency, and appearance.
Two stationary and rotating grinding plates or discs power the colloid mill for fruit puree. Larger particles are broken down into smaller droplets or particles by the strong shear pressures created when the fruit pulp or combination is driven through the space between these plates. The end product has a smooth, fine, and uniform puree with smaller particles, which is crucial for getting the right mouthfeel and texture.

Fruit puree is a kind of semi-liquid or sticky food obtained from fruit after various processing. It retains the nutrients, color and flavor of the fruit, but usually removes the fiber part of the fruit.

The viscosity of the fruit puree is high, showing a viscous state, but the viscosity of the fruit puree is different for different fruits. For example, the puree of bananas and mangoes is thicker, while the puree of oranges and strawberries is thinner. Fruit puree is a kind of food raw material with rich nutrition and good taste, which is widely used in juice, ice cream, jam, baby food and other fields.

1.Q: How to adjust the particle size of the colloid mill for fruit puree?

A: The particle size of the colloid mill can be controlled by adjusting the gap between the grinding disks. The smaller the gap, the greater the shear force, and the finer the puree particles. Different raw materials and processing needs also need to be adjusted accordingly.

2.Q: How to calculate the output of colloid mill for fruit puree?

A: The output of the colloid mill mainly depends on the specifications of the equipment, the speed and the viscosity of the fruit puree. Usually, the theoretical yield range is provided in the technical parameters of the equipment, and the actual yield may be affected by the type and state of the raw material.

3.Q: What if the temperature is too high during the use of colloid mill for fruit puree?

A: The high temperature may be due to the high speed of the mill or the excessive viscosity of the puree. It can be solved by reducing the speed, adjusting the feed amount or cleaning the cooling system regularly.

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