Вологодская ягода

Technologies. Berries, mushrooms, vegetables

Modern technologies allow to save the original shape, taste and smell typical for berries and mushrooms with the minimum losses of vitamins and fibre.

Laser sorting

The laser’s working principle: its ray is directed to the polygon mirror which reflects the light. Each surface of the mirror scans the flow from the left to the right side, each minute producing 12000 scans, that is equal to 2000 scans a second or 2 scans per millisecond. In other words, each laser scans all the flow length twice each thousandth of the second.

The light is reflected on the product, defects and background (the area that the product is going through) right away. Then this light is measured by a highly sensitive optical receiver. The receiver then converts the signal into electrical current and passes it over to the electronics of the sorting machine.

Лазерная сортировка Вологодская ягода

So the signal now is converted. Light and dark objects are compared with the background that defines ups and downs of the signal. These ups and downs cross with the set sensitivity threshold (the threshold can be regulated according to the operator’s needs). That is how the defect area is defined.

When the defect is defined, electronics calculate the place where the defect is and within milliseconds the defect product is ejected (the defect product flow is changed by the air guns) by compressed air. 120 pneumatic guns “ fire” at a defect product each 6 milliseconds.

Optical sorting

The sorting is performed with the help of hi-tech optics. Two types of cameras: polychrome (for color defining) and monochrome (for shape defining) make scans of the product flow. The sorting machine registers the object’s coordinates. On the basis of this data the product can be put within or out of the “color map” – the system of parameters, set for each type of sorted product. If the product gets within the “color map” it is not ejected, but if it does not it is blown away.

Фотооптическая сортировка Вологодская ягода

IQF freezing

The main part of the company’s production is frozen berries and mushrooms. We use the IQF technology for this kind of products. It allows to pass the step of maximum crystallization as quick as it is desired. The result is that the product’s temperature at all the points (after thermal stabilization) is kept on one level: equal or less than minus 18 C. The time of freezing is one of the main points here. Numerous experiments show that the speed of freezing influences the size of the ice crystals and on structural and fermentative changes in the product. The main idea of this technology is to boost freezing regimes. This boosting is achieved by two ways: the environment temperature fall to minus 35 C and a high speed movement of the refrigerant. It is worth mentioning that further temperature fall leads to higher power loss and higher deformation of the product.

Шоковая заморозка Вологодская ягода

No thermal or chemical treatment (excluding blanching and ascorbic acid treatment sometimes necessary for some kinds of fruit) and as consequence no change in carbohydrate types make this technology biochemically friendly.

The high freezing speed also lessens the activity of malignant bacteria. Some bacteria are still viable at 0C. The IQF technology prevents the product from bacterial contamination. The product is not dried, so the flavor and nutrients stay within it. The product remains biochemically unchanged, its organoleptic data is the same as fresh.

The shelf life of IQF products is much higher. The IQF products preserve all the nutrients even better than fresh ones. Thus, the shock freezing technology ensures the safety of fresh product quality and makes it better than other methods of harvesting and storage.

X-ray control system

X-ray control system allows increasing the safety and quality of the product at every step of it processing. This system allows minimizing the risk of loading the product with hidden impurities: glass, metal, plastic, stone, wood.

X-ray control system is principally a scanning-type unit. When the product goes through the X-ray scanner, the picture of a product is depicted at the display.

The software of the X-ray system analyses the picture and compares it to the given product’s parameters: weight, color, size. Based on the results of the comparison it takes or sorts out the picture. In the case of rejection the software gives a signal and this product is taken out of the production line.

Система рентгеновского контроля Вологодская ягода

The technique of modified atmosphere packaging appeared as a result of development of vacuum treatment technique. Vacuum packaging could not solve the essentials problems related to storage of perishable products in vacuum sphere. First of all mechanical deformation of the product causes not only product texture destruction but liquid and juice extraction. As a result the product loses the part of the vitamins, creates the liquid sphere around the product causing cytolysis and deterioration. This factor is extremely critical for the fresh fruits, vegetables and meat.

Модифицированная газовая среда Вологодская ягода

The technique of modified atmosphere packaging appeared as a result of development of vacuum treatment technique. Vacuum packaging could not solve the essentials problems related to storage of perishable products in vacuum sphere. First of all mechanical deformation of the product causes not only product texture destruction but liquid and juice extraction. As a result the product loses the part of the vitamins, creates the liquid sphere around the product causing cytolysis and deterioration. This factor is extremely critical for the fresh fruits, vegetables and meat.