Raw material behavior
Figs can be fresh or dried, with many small seeds and high sugar that affect pulping and cooking.
Fig processing line design focuses on washing, softening, pulping, small seed texture, high sugar solids, cooking and filling.



Fig processing line design focuses on washing, softening, pulping, small seed texture, high sugar solids, cooking and filling.
Figs can be fresh or dried, with many small seeds and high sugar that affect pulping and cooking.
Fig paste, puree, jam base, syrup base and aseptic ingredient.
Small seed texture, high sugar, viscosity, softening, cooking and cleaning.
| Finished Product | Process Route | Packaging Option | Key Engineering Concern |
|---|---|---|---|
| Fig paste | Washing, softening, pulping, refining and heat treatment | Jar, pouch, aseptic drum, bottle or bulk tank | Small seed texture, high sugar, viscosity, softening, cooking and cleaning. |
| Fig jam base | Pulping, blending, cooking and jar or pouch filling | Jar, pouch, aseptic drum, bottle or bulk tank | Pectin and sugar control |
| Fig syrup base | Extraction, filtration, concentration and filling | Aseptic bulk or chilled/frozen ingredient pack | Filtration and Brix |
Reference route: Receiving -> Washing -> Softening -> Pulping -> Cooking or sterilization -> Filling
Clean fresh or dried fruit.
Prepare for pulping.
Control small seed texture.
Prepare jam or paste route.
Set by product and package.
Use jar, pouch or aseptic pack.
Adjusts texture before pulping.
Controls seed and skin texture.
Used for jam or paste products.
| Parameter | Typical Reference | Why It Matters |
|---|---|---|
| Raw material | Figs can be fresh or dried, with many small seeds and high sugar that affect pulping and cooking. | Defines washing, sorting, trimming and extraction route. |
| Finished product | Fig paste, puree, jam base, syrup base and aseptic ingredient. | Determines pulping, heat treatment, evaporation and filling. |
| Capacity | Hourly intake and operating hours should be stated as preliminary references. | Capacity changes all equipment modules and utilities. |
| Brix, pH and viscosity | Confirm natural Brix, pH, viscosity, pulp or particle content and heat sensitivity. | These decide pump, heat exchanger, evaporator and filler selection. |
| Packaging | Jar, pouch, aseptic drum, bottle or bulk tank | Changes sterilization, filling, cooling and storage logic. |
| Utilities | Steam, power, compressed air, cooling water, drainage and CIP. | Utility limits can change practical plant capacity. |
Choose paste or jam route when body is required; choose syrup route when filtration and concentration are required.
The main design point is controlling seed texture and high-sugar viscosity.
Yes, but each finished product should be listed separately. Shared washing or preparation may be possible, while pulping, heat treatment, evaporation and filling can change by product.
Send fresh raw material intake per hour or day, shift hours, seasonal supply and expected packaging speed. Treat early values as reference only until engineering review.
Typical options include Jar, pouch, aseptic drum, bottle or bulk tank. The final choice should match shelf life, storage and sales channel.
Steam, power, compressed air, cooling water, drainage, CIP expectation, factory layout and automation level are needed before final quotation.
Share raw material, finished product, hourly capacity, Brix, viscosity, packaging, utilities, factory layout, automation requirement and timeline. Values can be preliminary references for early engineering review.