# A Proposal for a Processing Line for Cauliflower and Broccoli Florettling
###### Abstract  
The edible portions of cauliflowers and broccoli are immature flower heads composed of florets attached to the stalk. In most cases, larger florets are separated into smaller pieces during processing. Complex processing lines for cauliflower and broccoli florettling are available on the market, but they are very expensive and require a large working area. Therefore, the aim of this study was to present a proposal for a new florettling unit dedicated to this group of vegetables. The unit will be operated in small farms; it will help producers shorten processing times and sell their goods for higher prices. It was assumed that the unit will feature two main devices: a vegetable crusher and a calibrator. The crusher will remove the florets from the stalk and break larger florets into smaller pieces of appropriate size. Florets with a diameter of 2 to 6 cm will be separated by the calibrator. During the process, leaves, stalks, and very small florets will fall into separate containers, and these fractions will be further processed into food products. The entire process will be carried out directly on the farm, which can increase potential profits by around 25%. Due to a shorter processing time, the product is likely to be fresher and more appealing for consumers. floreting; separation; machine design; machine prototype; structure and operation +
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appropriate size, the infloresences are rinsed with chlorinated water and packaged [17; 18]. Post-harvest floret handling is the weakest link in the production and marketing process. Caulflowers and broccoli are highly perishable products, and production losses can reach 3-25% [19]. They should be stored under relatively low temperatures (approx. 1-3 \({}^{\circ}\)C) and relatively high air humidity (approx. 90-95%). Even a short-term rise in temperature above 6 \({}^{\circ}\)C leads to deterioration changes in flower buds and floret yellowing, and the development of bacterial and fungal diseases on the floret surface [16; 20]. Too low a humidity level in storage facilities contributes to rapid loss of floret firmness, whereas stems become fibrous and woody [16; 17; 21; 22]. Moreover, caulflowers and broccoli are also sensitive to ethylene emitted by fruits that are stored in the same facility [19]. Therefore, these vegetables should not be stored together with apples, pears, apricots, plums, melons, avocados, bananas, and tomatoes. Florets intended for freezing should be compact, with well-formed but completely closed flower buds, and fleshy (not woody) stems. Large infloresences should be separated into smaller florets, 2-6 cm in diameter [16]. According to [PERSON] and [PERSON] [19], the main causes of losses in the supply chain of caulflowers and broccoli include:  
* no control over agronomic factors and weather conditions;
* harvesting at an improper stage of maturity;
* direct packaging before the field heat had been removed from the vegetables with the use of pre-cooling techniques;
* inadequate cleaning and sorting;
* inappropriate grading and sorting of florets;
* improper packaging or the use of inappropriate packaging materials;
* improper transportation and handling of raw material;
* inadequate storage facilities (cool chambers, location of storehouses). Caulflower and broccoli florets can be used to prepare various dishes and pickles, and they can also be canned. They impart a specific flavor to different kinds of foods and are characterized by high digestibility coefficients [23]. Caulflowers and broccolis are most often consumed after heat treatment such as blanching, cooking, steaming, and frying, but they can also be fermented and pickled, alone or with other vegetables [17; 24; 25]. Caulflowers and broccoli can be separated into flowers directly in the field or in processing plants. In the field, this task is accomplished with the use of tractors connected to combine harvesters. Field workers place the harvested vegetables on transverse conveyor belts.