Route 01
Frozen pulp
Coordinate the finished pulp, hygienic filling, freezing duty and cold storage. Freezing is a preservation route; it is not a substitute for validating food safety.
Explore the interfaces →Incoming material / Process route
Frozen whole berries to açaí pulp
Frozen whole berries still contain seeds. They need a preparation plan before separation; they are not equivalent to frozen pulp.
- 01
Reception & inspection
Give the process a defined inlet before washing or preparation.
Whole berries and the accompanying lot information → Accepted fruit; rejected fruit and foreign material - 02
Feed preparation
Match berry condition to the separation duty.
Fresh or frozen whole berries → Feed at the agreed condition for pulping - 03
Açaí pulper & seed separation
Recover the edible pulp while directing seeds away from the product stream.
Prepared whole berries; measured process water where required → Pulp stream and a separate seed / coarse-reject stream - 04
Pulp screening & refining equipment
Set the finish without confusing particle removal with preservation.
Extracted or purchased pulp → Pulp at the agreed finish; retained coarse material - 05
Pulp buffer tanks & transfer
Connect stages without sizing the line from pump flow alone.
Screened pulp → Controlled feed to treatment, blending or filling
Where the material goes
- Prepared berry feed
- Screened pulp
- Seeds and coarse rejects
The next operation follows the product and preservation decision. Freezing and aseptic filling are alternatives, not mandatory consecutive stages.
Choose what happens next
Choose your product.
Connect the right downstream route.
Route 02
Aseptic bulk pulp
Connect a validated product treatment to the aseptic transfer and filling system. Check the bag fitment and product requirements as one system.
Explore the interfaces →Route 03
Beverage base
Use the pulp as an ingredient. Define formulation, solids, texture and the next processor’s receiving requirements before selecting blending or finishing modules.
Explore the interfaces →