فريق مجلة إيرانكو
المواصفات الفنية، البريكس وبوستويك، الباتولين، التعبئة في البرميل ولوجستيات الحاويات
الجودة والمعايير · عجينة فاكهة عقيمة · شراء بالجملة
عجينة الفاكهة العقيمة: دليل الشراء بالجملة والتخزين
المواصفات الفنية، معايير الجودة، الاختبارات المختبرية، التخزين ولوجستيات الحاويات لمديري التوريد ومصانع التحويل.
المقدمة
عجينة الفاكهة العقيمة مادة استراتيجية للنكتار والألبان والحلويات وغذاء الأطفال، وتتطلب ضبطاً بيوكيميائياً وتعبئة حاجزة سليمة. المعالجة الحرارية السريعة والتعبئة العقيمة في برميل تقلل الاعتماد على التجميد العميق. إيران مركز إقليمي للتفاح والفاكهة ذات النواة؛ تباين البكتين وأكسدة اللون وقواعد الجمارك يجعل الشراء بالجملة تخصصاً.
١. سلسلة التوريد وجغرافيا المعالجة في إيران
أذربيجان الغربية والشرقة (أرومية، سلماس، مراغة) لعجينة التفاح والفاكهة ذات النواة؛ خراسان للخوخ والمشمش؛ مازندران وفارس للكيوي والحمضيات.
الموسم: مشمش من أواخر مايو إلى أغسطس؛ خوخ أغسطس–سبتمبر؛ تفاح سبتمبر–منتصف يناير.
٢. العقيم مقابل المجمد مقابل المركز الشفاف
Choice depends on plant equipment, logistics and sensory target. Aseptic purée keeps colloids; clear concentrate suits transparent juice; frozen purée suits premium ice cream but cold chain cost is high.
| Parameter | Single-strength aseptic purée | Frozen purée | Clear concentrate |
|---|---|---|---|
| Definition | Refined fruit flesh, no dewatering | Frozen pulp, no high heat | Clarified juice concentrate, no fibre |
| Brix | 10–14 (natural) | 10–14 | 65–70 |
| Fibre | Full fibre and pectin | Natural cell structure | No pulp |
| Storage | 10–20°C | −18°C | Chilled to ambient cool |
| Shelf life | 12–24 months | 12–24 months | 18–24 months |
| Logistics | Medium; no constant reefer | Very high | Low per dry matter |
3. Purée types and rheology
Bostwick at 30 s and 20°C indicates flow; lower numbers mean thicker texture. 0.4–0.6 mm screens for baby food; 0.8–1.2 mm for dairy and jam.
Brix-to-acid ratio drives sugar and acid adjustment on the finishing line. Industrial orders must state screen, Bostwick and Brix.
| Type | Brix | Acidity | pH | Bostwick (cm/30s) | Screen (mm) |
|---|---|---|---|---|---|
| Apple SS | 10–13 | 0.25–0.60 malic | 3.4–4.0 | 6–12 | 0.6–0.8 |
| Apple conc. | 30–32 | 0.80–1.80 malic | 3.4–3.9 | 9–18 | 0.5–0.8 |
| Saffron peach | 10.5–13.5 | 0.35–0.75 citric | 3.6–4.2 | 8–14 | 0.6–1.0 |
| Apricot | 10–12.5 | 0.90–1.60 citric | 3.4–3.9 | 7–13 | 0.6–0.8 |
4. Lab tests and mycotoxin limits
Apple patulin max 50 ppb general and 25 ppb infant food (Codex and national 11692). Heavy metals by GF-AAS; negative Alicyclobacillus on COA to avoid non-gassy spoilage.
| Test | General limit | Sensitive use | If exceeded |
|---|---|---|---|
| TPC | <10 CFU/g | <10 CFU/g | Spoilage in storage |
| Yeast & mould | <1 CFU/g | <1 CFU/g | Aseptic bag swelling |
| TAB | Negative in 10 g | Negative | Off odour |
| Patulin (apple) | 50 ppb | 25 ppb | Customs hold |
| Lead Pb | 0.10 mg/kg | 0.05 mg/kg | Health cert void |
5. Process and bag-in-drum packaging
Wash, sort, destone, hot break 85–90°C, two-stage screens, vacuum deaeration, UHT 102–108°C for 60–90 s, cool below 25°C and aseptic fill.
55 gal bag: PE outer, aluminium foil barrier (OTR <0.1), food-grade inner PE; 0.8–1.0 mm steel drum with epoxy lining.
6. Warehousing and texture stability
Optimal 10–20°C and RH <65%. Above 25–30°C Maillard browning affects peach and apricot. Max two pallet tiers high.
After opening, use within 48–72 h at 0–4°C; surplus freeze at −18°C for up to 6 months.
7. Container logistics
Four drums per 100×120 or 110×130 cm pallet; PP strapping and stretch wrap. Tropical sea routes: reefer 10–15°C or insulated box; air bags between rows.
| Mode | Pallets | Drums | Net (t) | Gross (t) |
|---|---|---|---|---|
| 20 ft FCL | 20 | 80 | 17.0–17.6 | 19.2–19.8 |
| 40 ft FCL | 22–24 | 88–96 | 18.9–20.6 | 21.5–23.2 |
| Road curtain | 20–22 | 80–88 | 17.2–18.9 | 19.5–21.2 |
| Reefer | 20 | 80 | 17.0–17.6 | 19.2–19.8 |
8. Export markets and competitors
Russia and Belarus import Iranian apple and peach purée; Iraq and Afghanistan for nectar and fruit bases; UAE and Oman for dairy and beverage lines.
| Origin | Edge | Challenge | Main markets |
|---|---|---|---|
| Iran | Cost, dry matter, sun flavour | QC consistency at small plants | Russia, Iraq, UAE |
| Turkey | Marketing, EU tariffs | Fruit and energy cost | EU, Russia |
| China | Scale | Apple acidity, stone fruit | Asia, North America |
| Greece | EU peach brand | Packaging cost | W. Europe, Gulf |
9. Pricing and seasonality
Raw fruit is >50% of cost; yield 1.2–1.4 t fruit per t single-strength purée and 3.5–4.5 t for 30–32 Brix concentrate. Bag and drum 10–15% of cost. Early-season container contracts price best.
10. Industrial applications
Dairy: fruit yoghurt with low spore load. Nectar: 25–50% fruit with colloidal stability. Bakery: apple/apricot pectin for heat-stable fillings. Baby food: 0.4 mm screen and patulin <25 ppb.
11. Customs and documents
HS 2007.99 for fruit purée and paste; clear concentrates under 2009. Phytosanitary, full COA, origin, halal, B/L and packing list. Drum label: Brix, weights, lot, dates and storage temp.
Bulk buyer checklist (10 items)
Fix these in the sales contract before advance payment:
- Fix Brix, pH and total acidity per fruit acid type.
- Contractual Bostwick range and filter screen aperture.
- Patulin cap for apple purée (50 or 25 ppb) per end use.
- Negative Alicyclobacillus and yeast/mould on COA.
- No synthetic colour, added sugar or illegal dilution.
- Multi-layer bag with aluminium foil; sound steel drum.
- Net weight 210–215 kg per drum with tolerance.
- Pre-shipment sample matched to loading batch COA.
- Container type, lashings and air bags between pallets.
- Third-party inspection (SGS or equivalent) at load port.
12. RFQ data and supply via Iranco
State fruit type, Brix, Bostwick, screen, end use, drum/container volume, bag type, Incoterms and extra tests in writing.
Iranco links international buyers to validated Iranian aseptic purée lines and coordinates samples and shipment inspection.
الأسئلة الشائعة
Shelf life of sealed aseptic purée?
Typically 12–24 months in cool dry storage below 22°C; 4–10°C helps light-coloured peach and apricot.
Use after opening the bag?
48–72 hours at 0–4°C; freeze surplus at −18°C up to 6 months.
Single-strength vs concentrated?
SS 10–14 Brix natural; concentrate 30–32 Brix after vacuum evaporation — lower freight per dry kg.
What does Bostwick measure?
Flow distance in 30 s — viscosity and suitability for nectar vs jam.
Why darkening in storage?
Maillard at high warehouse temp or oxygen ingress through poor barrier bags.
Patulin limit in apple purée?
50 ppb general; 25 ppb infant food.
Drums per 20 ft container?
80 × 220 L drums on 20 pallets; ~17 t net.
Direct supply from Iran?
Register technical specs on Iranco for producer matching and COA alignment.
الخلاصة
الشراء الناجح يعتمد على مطابقة بوستويك والغربال للخط، مراقبة الباتولين والبكتيريا الحامضة، وسلامة رقائق الألومنيوم مع درجة حرارة المستودع.
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