How to reduce the loss rate in the peach apricot and plum production line?

In the storage process, appropriate storage measures should be taken based on the characteristics of peaches, apricots, and plums. For example, controlling the temperature, humidity, and lighting conditions of the storage environment to prevent the raw materials from getting damp, deteriorating, or maturing excessively. In addition, it is necessary to regularly inspect the stored raw materials and promptly handle spoiled or damaged fruits to avoid unnecessary losses.

As a common fruit variety, peach, apricot, and plum are highly favored by consumers for their processed products. However, high loss rate has always been an issue that cannot be ignored during the processing. The high loss rate not only increases production costs, but also reduces the economic benefits of the enterprise. Therefore, reducing the loss rate in peach, apricot, and plum production lines is of great significance for improving product quality and enterprise competitiveness.
1、 Optimize raw material procurement and storage management
The quality of raw materials is a key factor affecting the processing loss rate of peaches, apricots, and plums. In order to reduce the loss rate, we should first start from the source and optimize the procurement and storage management of raw materials.
In the procurement process, high-quality and mature peaches, apricots, and plums should be selected as processing materials. By establishing long-term cooperative relationships with improved orchards, we ensure stable supply and quality assurance of raw materials. At the same time, establish a sound raw material inspection system, strictly control the quality of each batch of raw materials, and prevent unqualified raw materials from entering the processing stage.
In the storage process, appropriate storage measures should be taken based on the characteristics of peaches, apricots, and plums. For example, controlling the temperature, humidity, and lighting conditions of the storage environment to prevent the raw materials from getting damp, deteriorating, or maturing excessively. In addition, it is necessary to regularly inspect the stored raw materials and promptly handle spoiled or damaged fruits to avoid unnecessary losses.
2、 Improve processing technology and equipment
The processing technology and equipment level are important factors affecting the processing loss rate of peaches, apricots, and plums. By improving processing technology and equipment, the loss rate can be effectively reduced.
Firstly, the processing technology should be optimized to reduce unnecessary operational steps and time. For example, designing processes such as peeling, removing seeds, and slicing reasonably can improve operational efficiency and reduce fruit damage and waste. At the same time, appropriate processing methods and parameters are adopted based on the characteristics of peaches, apricots, and plums to ensure stable quality and reduced losses during the processing.
Secondly, advanced processing equipment and technology should be introduced to improve processing accuracy and efficiency. For example, using automated and intelligent processing equipment to reduce errors and losses caused by manual operations. In addition, modern technological means such as machine vision and sensors can be used to monitor and control the machining process in real time, detect and handle abnormal situations in a timely manner, and reduce the loss rate.
3、 Strengthen employee training and operational standards
Employees are important participants in the peach, apricot, and plum processing process, and their level of operation and standardization directly affect the loss rate. Therefore, it is crucial to strengthen employee training and operational standards.
Enterprises should regularly provide training to employees on processing skills and operational norms to improve their professional quality and practical abilities. The training content can include raw material identification, processing technology, equipment operation, quality control, and other aspects. At the same time, employees can also be organized for practical operation drills and competitions to stimulate their learning enthusiasm and innovation ability.
In summary, reducing the loss rate in peach, apricot, and plum processing requires starting from multiple aspects, including optimizing raw material procurement and storage management, improving processing technology and equipment, strengthening employee training and operating standards, etc. Only by comprehensively applying these measures can the loss rate in peach, apricot, and plum processing be effectively reduced, and product quality and enterprise competitiveness be improved.