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Start with the raw carrot. USDA reference values for 100 g of edible raw carrot . Food identity: “Carrots, raw”, FDC 170393, NDB 11124. This basis excludes inedible refuse; it is not the weight of a soil-laden incoming root batch.
Composition on a common scale The four bars compare grams per 100 g. Every track represents 0–100 g, with numerical values also available in the table.
Dietary fibre: 2.8 g / 100 g.
Read the numbers Raw carrots · edible portion · USDA SR Legacy Component Amount per 100 g Water 88.29 g Protein 0.93 g Total lipid (fat) 0.24 g Carbohydrate, by difference 9.58 g Fiber, total dietary — part of total carbohydrate 2.8 g Ash 0.97 g Energy 41 kcal
Ash is provided in the table but is not one of the selected comparison bars. Energy is measured in kcal, not grams. The bars do not claim to be a complete mass balance.
Juice and puree need their own data. These figures describe raw carrot. They are not a nutrient-retention promise for preheating, pulping, extraction, sterilisation or concentration, and they do not represent a finished-product label.
Variety, maturity and the actual recipe or separation route can change the result. Use analysis of representative input and finished product to support a customer specification. Keep measured process mass balance separate from nutrition →
Multi-stage root washing system Raw-root input, kg/h and lot size Soil condition and root dimensions Make-up water, screening and wastewater basis Discharge height and carryover water Compare machine arrangements with representative dry soil, sticky mud, broken roots and seasonal variation.
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Stone separation module Stone size and density distribution Root buoyancy and size range Water flow and reject removal arrangement Inspection and isolation access Request a challenge trial using representative roots and identified foreign-material hazards.
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Root inspection conveyor Belt loading and product layer Inspection staffing or detection method Reject location and collection Conveyor speed and washdown access Define unacceptable defects and foreign material before comparing throughput.
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Optional root peeling module Peel acceptance criterion Root shape and seasonal variation Measured peel loss and water demand Cleaning and wear-component access Compare peeled and unpeeled sample products against the actual customer specification.
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Carrot cutting and size reduction Incoming root dimensions Required cut distribution or mash condition Product temperature and feed continuity Knife access and foreign-material protection Run extraction trials with the proposed particle size and record the resulting product and side stream.
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Optional conditioning / softening unit Purpose of conditioning and trial evidence Residence-time distribution and product temperature Heating medium and dilution impact Drain-down and startup handling Compare the product, energy demand and extraction behaviour with and without the proposed conditioning step.
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Carrot juice extraction press Mash particle size and temperature Liquid quality and solids target Feed rate on prepared-mash basis Residue moisture, cleaning and collection Measure juice, residue and cleaning losses using the same batch boundary before comparing offers.
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Juice solids separation / finishing Incoming solids and particle distribution Desired cloud and sediment behaviour Feed temperature and viscosity Side-stream quantity and cleaning cycle Use retained product samples and an agreed test method for suspended solids or sedimentation.
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Carrot pulping machine Prepared-feed dimensions and softness Screen configuration and speed basis Pulp temperature and fibre condition Reject handling and accessible wear parts Compare pulp texture, coarse rejection and downstream refining duty on the same representative feed.
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Puree refining and texture control Retained reference sample or particle criterion Screen choice and product temperature Pressure, throughput and screen loading Reject balance and wear limits Evaluate the cooled product as well as the processing-temperature sample using the agreed method.
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Product buffer and transfer system Product viscosity at a stated temperature and method Flow range, pressure and available inlet condition Buffer working volume and residence time Drainability, seals and cleaning return Use measured product behaviour and a pressure-drop assessment at the limiting process condition.
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Optional concentration module Initial and target soluble/total solids with method Feed and discharge viscosity Residence time and quality limits Steam, vacuum, cooling and condensate interfaces Trial the product through the intended solids range; do not extrapolate juice evaporator performance to puree.
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Product-specific thermal treatment Product formulation, acidity and rheology Validated process requirement and flow envelope Heating/holding/cooling instrumentation Fouling, differential pressure and utilities Resolve the process and package responsibility before promising shelf stability or ordering a heating skid.
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Product and package filling interface Package format, fitment and fill weight Product temperature, viscosity and particles Throughput expressed as packages and product mass Cleaning, sterilization and closure requirements Confirm actual package compatibility and filling trials before specifying a model.
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Cleaning and drain-down system Circuit inventory and manual-clean boundaries Product deposits and worst-case soil Cleaning return, drainage and utilities Verification points and safe isolation Map each equipment item to a cleaning circuit or accessible manual task and prove the end-of-run condition.
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