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Equipment for strawberry food processing

2026-06-25

There are various types of strawberry food processing equipment, and the production line configuration varies depending on the final product (such as fresh fruit, juice/jam, frozen fruit, freeze-dried food, etc.).
1. Pre processing and sorting equipment
Intelligent sorting equipment: Through optical or AI vision systems, strawberries are automatically graded based on their size, color, sugar content, and maturity to remove damaged fruits and ensure consistent internal quality.
Cleaning equipment: including bubble cleaner, surfing cleaner, and spray system, used to thoroughly remove soil and pesticide residues from the surface of strawberries.
Ditch removal/cutting equipment: such as a multifunctional cutting machine, it can efficiently complete processes such as dehazing, cutting, and slicing strawberries, while maintaining the particle integrity of soft berries.
2. Juice and jam processing equipment
Suitable for producing strawberry juice, cloudy juice, puree, jam and other products.
Crushing and juicing equipment: including stem crusher, beater or airbag juicer, used to crush strawberries for juice extraction. The airbag juicer can also be filled with nitrogen to prevent oxidation and ensure juice quality.
Fruit pulp separation and clarification equipment: such as snail separators, centrifugal separators, and ultrafiltration machines, used to separate fruit pulp from juice, or to obtain clear and transparent juice through enzymatic hydrolysis and ultrafiltration.
Concentration and homogenization equipment: Vacuum concentrator (such as falling film concentrator) is used to reduce the water content of fruit juice; The online homogenizer is used to crush large particles, making jam or juice taste more delicate.
3. Freezing and freeze-drying equipment
Suitable for producing frozen strawberries (IQF) or high value-added freeze-dried strawberries.
Single fruit quick freezing (IQF) equipment: such as fluidized bed freezer or spiral freezer, which uses extremely low temperature (below -35 ℃) cold air to quickly freeze strawberries, preventing clumping and large ice crystals from damaging cell walls, and maintaining a fresh texture.
Vacuum freeze dryer (freeze dryer): the core equipment for strawberry freeze drying. Under a vacuum environment of around -40 ℃, the moisture in strawberries is directly sublimated. This device requires precise temperature control curve recording, uniform cold trap ice capturing ability, and materials that meet food grade standards, ultimately reducing strawberry moisture to below 5% and significantly extending shelf life by 59.

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