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essential in food industry
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2. .Variety 1. Receiving and weighing 2. Primary Sorting 3. Soaking and Washing 4. Spray Washers Rotary Washers Second Sorting 5. Preparing 6. Hand Peeling : Steam Peeling : 2 3. 3Lye Peeling : Acid Peeling: Abrasive peeling : Freeze Peeling : Flame Peeling : Grading 7. Sulphuring 8. Blanching 9. Final sorting 10 . 4. 4Variety 1. ...... . Maturity . Ripeness . 5. 5 Receiving and weighing 2. . . 30 % 20 % 17 % % 33 6. 6 7. 7 8. 8 Primary Sorting : 3. . 9. 9 Soaking and Washing 4. 100 : Spray Washers .i . 10. 10 Rotary Washers .ii . . 11. 11 12. 12 Second Sorting : 5. .Preparing : 6. . 13. 13Hand Peeling : 1. Steam Peeling : 2. Lye Peeling : 3. Acid Peeling: 4. Abrasive : 5. peelingFreeze Peeling : 6. Flame Peeling : 7. 14. 14Hand Peeling : Steam Peeling : 30 - 10 Alkyle Peeling : . 15. 15 16. 16Acid Peeling : :% 0.1 % 0.5. % 0.1 % 0.1 .Abrasive peeling : .Freeze Peeling : 17. 17 Grading : 7. . 18. 18 19. 19 Sulphuring : 8. : . . . 1500 3000 200 - 1000 . 20. 20 Blanching : 9. :1) .2) .3) .4) .5) .6) .7) .8) . 21. 21 22. 22 Final sorting 10 . . .