Fruit Waxing

Fruit waxing is a technique of coating fruits with either natural edible wax or artificial wax. Fruit waxing leaves a thin shiny layer on the surface of fruit as a replacement of natural wax produced by the fruit itself. The main objective of fruit waxing is to provide a barrier to moisture loss, prevent bruising, prevent physical damage, and delay browning of fruits.

RELAB nozzles provide support for automatic waxing machines. Compared with traditional immersion bath waxing, the spray waxing saves time and wax water. Hydraulic mist nozzles and air atomizing nozzles can be both used to spray wax water on fruit surfaces.

The wax supply can be freely adjusted according to the processing flow and the wax volume demand of different fruits.The wax spray nozzle has a good atomization effect, and it effectively prevents the wax-free coverage and wax layer stacking that are easy to occur during the waxing process. It can be used for waxing and glazing of apples, lemons, mandarin oranges, navel oranges, pomelo, cherries and other fruits.

After fruit waxing, it can inhibit fruit respiration and reduce the loss of fruit moisture, and play a role in preserving freshness and prolonging shelf life.It can also clean the dust, pesticides, diseases and insect pests on the surface of the fruit, prevent insects, increase the smoothness of the fruit, and improve the commercial value of the fruit.

Coating

In the surface coating or covering of food and workpieces, industrial nozzles play a crucial role, primarily by precisely controlling the spray pattern and material distribution to achieve coverage. Through atomzing, directional spraying, and other technologies, nozzles enable efficient and accurate coating coverage in food preservation, industrial protection, and precision manufacturing, serving as components in surface treatment.

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