Weigh dried fruit before water addition
Record the lot, prior treatment, incoming dried mass and moisture if measured. Keep that dry-fruit basis distinct from washer service water and deliberately added conditioning water.
Set conditioning water from a representative trial
If softening or rehydration is needed, record the lot, fruit loading, water contact, heating if used, conditioned discharge and removed liquid. A continuous preheater or liquid blending tank does not by itself supply the whole-fruit duty; no universal ratio or time applies.
Do not call conditioned mass product recovery
Keep conditioned material, accepted puree, liquid extract and formulated beverage at separate weighing points. Higher wet mass after added water does not establish fruit recovery or a machine capacity; carry those boundaries into the enquiry.
Conditioning and discharge form one duty
Whole dried fruit, added water and removed liquid need separate entry and discharge paths. Select the actual vessel or conditioning arrangement around loading, contact and discharge. Liquid blending tanks and continuous precooking units have different product-handling boundaries.
