Introduction
Packaging of pulses is one of the most important steps in the supply chain of these products. Proper packaging increases shelf life, maintains quality, prevents contamination, and facilitates transportation and sale. In this article, we will examine the different stages of packaging pulses, the equipment required, and key points for standard packaging.
Stage 1: Preparation and initial processing
1.1. Cleaning and separation of impurities
Pulleys usually contain impurities such as pebbles, sand, dust, and plant debris. Screening and screening devices are used to clean these impurities.
1.2. Grading of pulses
In this stage, pulses are classified based on size, color, and quality. Sorting devices do this using optical sensors and special sieves.
1.3. Washing and drying
In some cases, the beans are washed and dried before packaging to remove dust and possible contaminants. Drying should be done in a way that excess moisture does not cause mold.
Step 2: Choosing a packaging type
2.1. Bulk packaging
In this method, the beans are packaged in large bags (5 to 50 kg). This type of packaging is mostly used for wholesale and export.
2.2. Small and store packaging
Beans are packaged for sale in supermarkets and stores in small packages (500 g to 5 kg). These packages are made of plastic, polypropylene, kraft paper or a combination of these materials.
2.3. Vacuum packaging and bags
Some manufacturers use vacuum packaging to increase shelf life. This method prevents moisture and insects from entering the package.
Step 3: Industrial packaging process
3.1. Machinery used in grain packaging
Weighing and filling machine: Used for accurately weighing grains and filling packages.
Sewing and heat press machine: To close the package and prevent air and moisture from entering.
Date stamper: To insert information such as production date, expiration date, and price.
Shrink pack machine: To package multiple packages in one plastic pack (suitable for distribution in chain stores).
3.2. Packaging printing and design
Packaging design should be attractive, contain complete information (product name, weight, nutritional value, method of consumption, production date, and expiration date), and comply with the standards of the Food and Drug Administration.
Step 4: Warehousing and distribution
4.1. Storage conditions
Proper temperature: Legumes should be stored in a cool, dry environment (between 15 and 25 degrees Celsius).
Away from direct sunlight: Sunlight can reduce the quality and change the color of the legumes.
Protection from insects and rodents: Durable packaging and warehouses equipped with ventilation and pest control should be used.
4.2. Distribution and transportation
After packaging, legumes are delivered to the market through trucks equipped with ventilation and temperature control systems.
Conclusion
Packaging legumes is an important and influential process in the quality, sales and export of these products. The use of modern equipment, compliance with health standards and appropriate packaging design play an important role in attracting customers and increasing the shelf life of the product. By following these tips, a successful business in the field of packaging and selling legumes can be started.