Built around the characteristics of shelled green peas, this line manages the product from reception and cleaning to heat treatment, rapid cooling, individual quick freezing, and packing. Screening and inspection remove pods, leaves, stones, and unsuitable kernels before the peas reach the controlled thermal stages. The process can be adjusted for raw-material maturity, incoming temperature, cleanliness, and final market requirements.
A dedicated Frozen Peas Processing Line uses mesh-belt blanching to deactivate enzymes, followed by normal-water and ice-water cooling to stop further cooking. Vibrating drainage, air-assisted surface drying, and even feeding prepare the peas for a fluidized-bed IQF freezer, where properly controlled cold air helps maintain individual separation. The frozen peas can then be inspected, graded, weighed, packed, and transferred to cold storage.
QUALITY-CONTROL FEATURES
1. Pea-Specific Material Handling: Matched conveyors and gentle transfer points reduce unnecessary impact on tender kernels.
2. Controlled Blanching: Adjustable belt speed and heat-treatment conditions support enzyme inactivation while limiting overcooking.
3. Rapid Two-Stage Cooling: Normal-water and ice-water sections remove heat quickly and prepare the peas for efficient freezing.
4. Lower Surface Moisture: Vibrating drainage and air-blower drying reduce free water that can create ice bridges and clumps.
5. Uniform IQF Feeding: A vibrating feeder spreads peas into a controlled layer before they enter the fluidized freezing zone.
6. Free-Flowing Frozen Product: Fluidized cold air promotes rapid heat transfer and individual kernel separation for convenient weighing and packing.
7. Expandable End-of-Line Automation: Sorting, inspection, metal detection, weighing, bagging, cartoning, and cold-store conveying can be integrated as required.
APPLICATIONS
The line is intended primarily for fresh shelled green peas processed into retail, foodservice, or industrial IQF packs. With suitable adjustments to cleaning, blanching, cooling, feed depth, and freezing conditions, selected edamame kernels or similar small bean products may also be evaluated. Final equipment selection should be based on product trials, target capacity, plant layout, utilities, and package format.
RECOMMENDED LINE CONFIGURATION
|
Process Stage |
Typical Equipment |
Main Function |
|
1. Receiving |
Feed hopper and conveyor |
Provides controlled, continuous feeding to the preparation section. |
|
2. Screening |
Vibrating screen or pre-cleaner |
Removes loose leaves, pod pieces, and oversize foreign material. |
|
3. Washing |
Bubble washer with spray rinse |
Loosens soil and carries away light surface contamination. |
|
4. Inspection |
Selecting conveyor |
Allows removal of damaged, discolored, or unqualified peas. |
|
5. Blanching |
Mesh-belt blancher |
Applies controlled heat treatment for enzyme inactivation and quality stabilization. |
|
6. Initial Cooling |
Normal-temperature water pre-cooler |
Removes the first portion of heat and begins stopping the blanching effect. |
|
7. Deep Cooling |
Ice-water pre-cooler |
Lowers product temperature further before the freezing stage. |
|
8. Dewatering |
Vibrating drainage machine |
Removes free water while loosening and conveying the pea layer. |
|
9. Surface Drying |
Air-blower drying conveyor |
Reduces residual moisture that can contribute to ice buildup and sticking. |
|
10. Elevating |
Elevator with air blowers |
Transfers the product while providing optional additional air drying. |
|
11. Even Feeding |
Vibrating feeder |
Distributes peas evenly across the freezer inlet. |
|
12. IQF Freezing |
Fluidized-bed IQF freezer |
Quick-freezes peas while encouraging individual separation. |
|
13. Finishing |
Sorter, inspection, weighing, and packing |
Checks frozen quality and prepares finished packs for cold storage. |
Q&A
Q: What raw material is suitable for this line?
A: Fresh, shelled green peas with reasonably consistent maturity and kernel size are preferred. Incoming cleanliness and temperature are also considered during process design.
Q: Why do green peas need blanching before freezing?
A: Blanching helps deactivate enzymes that can affect color, flavor, and storage quality. The exact treatment is adjusted to the raw material and finished-product standard.
Q: How does the line help preserve the peas' green color?
A: Controlled blanching is followed immediately by rapid two-stage cooling, which stops further cooking and helps limit unnecessary quality loss before freezing.
Q: How are frozen peas kept free-flowing?
A: Effective drainage, air drying, uniform feed depth, and correctly adjusted fluidized cold air reduce surface ice connections and promote individual freezing.
Q: How is the required capacity determined?
A: Capacity depends on pea size, inlet temperature, processing time, working hours, refrigeration conditions, and downstream packing speed. These factors are confirmed for each project.
Q: Can the line connect to an existing refrigeration system?
A: Yes, subject to a review of refrigerant type, available cooling capacity, operating temperatures, pipe interfaces, and control requirements.
Q: Can automatic weighing and packing be included?
A: Yes. Inspection, grading, metal detection, multihead weighing, bagging, cartoning, and cold-store conveyors can be integrated after freezing.
Q: What information is required for a technical proposal?
A: Please provide pea condition, target capacity, inlet and outlet requirements, utilities, factory layout, package size, working schedule, and preferred automation level.
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