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Waxing Fruits or Fruit coating

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  • 1. Post harvesting operationsWaxing fruits and vegetables
    By KHALID Sayed Mohammad Naim
    SF2M-Master Student ISA Lille-France
    Dec 2010
    Food Processing homework
    1
  • 2. Table of contents:
    Introduction
    Advantages vs. Disadvantages
    Wax action
    Sources
    Properties
    Application methods
    Safety
    Conclusion
    References
    Food Processing homework
    2
  • 3. Introduction
    External appearance vs. quality vs. market acceptance
    It is the first attribute.
    Shiny and glossy appearance.
    Various types of waxes and edible surface coatings may be applied to fruits and vegetables to improve the cosmetic features (shine, color) of the product.
    Waxing is recommended only for good quality products
    Waxing consists of applying a thin layer of edible wax to the outer surface of the product.
    Food Processing homework
    3
  • 4. Fruits and Vegetables Benefited by Waxing
    Fruits:
    avocado (pear)
    breadfruit
    carambola
    coconut
    guava
    grapefruit
    Lemons, lime
    mango
    orange
    papaya
    passion fruit
    pineapple
    tangerine
    Food Processing homework
    4
    Vegetables:
    bitter melon
    cassava
    cucumber
    eggplant
    peppers
    Pumpkins
    sweetpotato
    tomato
    yam
  • 5. Advantages vs. disadvantages of waxing
    Improveappearance
    Preventmoistureloss
    Longer postharvestLife(Cassava)
    ReducedpostharvestDecay
    Reduce susceptibility to Chilling Injury
    Reduce the weight loss.
    Replace the natural wax.
    Increasethe freshness
    Decrease the rate of transpiration
    Reduce the shrinkage losses.
    Inhibitmoldgrowth
    Prevent other physical damage
    Food Processing homework
    5
    ArtificialAppearance
    AddedCost
    Surface Burn
    Wax Whiting (Chalking)
    Off-flavordevelopment
    maytrap certain pesticide
  • 6. Food Processing homework
    6
  • 7. Food Processing homework
    7
  • 8. How wax acts?
    Food Processing homework
    8
    After waxing
  • 9. Food Processing homework
    9
    Sources ?
    3 types
  • 10. PROPERTIES OF WAX
    • Kneadableat 20° C.
    • Easilyemulsifiable.
    • Should not impart undesirable odour.
    • Shouldbeeconomical.
    • Efficient drying performance.
    • Non-sticky or tacky.
    • Should never interfere with the quality of fresh fruit / vegetable.
    • Melts above 40° C without decomposition.
    • Has relativelylowviscosity.
    • Capable of being polished by slight pressure.
    • Translucent to opaque form but not like glass.
    Food Processing homework
    10
  • 11. Waxing methods:
    Liquid Paraffin wax method
    Slab wax method
    Spray method
    Dipping or cold wax method
    Food Processing homework
    11
  • 12. Waxing methods:
    1. Liquid Paraffin wax method:
    In this method fruits and vegetables are dipped in hot paraffin. Some times resins are added. The main disadvantage of this method is too much of coating materialisused.
    2. Slab wax method: (Roller Brushing)
    In this case the wax is pressed against rapidly revolving brushes. But the efficiencyisveryless.
    Food Processing homework
    12
  • 13. 3. Spray method:
    Spraying of melted wax on the fruit, which is subsequently brushed mechanically until a film of desired thickness is obtained. The wax is dissolved in a suitable solvent. This depends on,
    The pressure employed
    Volume of wax used
    Wax temperature
    Distance of fruit from the spray
    Numberof spray nozzles.
    4. Dipping or cold wax method:
    Fruits and vegetables are washed and then without being dried are dipped into a wax emulsion of proper concentration. They are dried before packing. Purified wax is odour less, tasteless and nontoxic and it can be heat- sealed.
    Food Processing homework
    13
  • 14. Food Processing homework
    14
  • 15. Safety of waxes
    Food Processing homework
    15
    FDA ( it is generally accepted safe)
  • 16. conclusion
    Coatingimprovesproductappearance and colour,
    coating is an effective method of value addition and preservation for the food product
    Continuous Mechanization is not available for various coating operations. Till now, many of the coating operations are doneby batch processing.
    Safety of food product should be maintained in the coating operations.
    Food Processing homework
    16
  • 17. References
    Lisa Kitinoja and Adel A. Kader . Small-ScalePostharvest Handling Practices: A Manual for Horticultural Crops. ( Nov 2003). UCDAVIS. Postharvest Horticulture Series No. 8E
    WAXING FRUITS AND VEGETABLES. ( June 2004). Postharvest Handling Technical Bulletin No. 33. http://pdf.usaid.gov/pdf_docs/PNACY849.pdf
    Preservation of fruits and vegetables by wax coating. (Aug 2006). http://www.techno-preneur.net/information-desk/sciencetech-magazine/2006/aug06/Preservation.pdf
    http://chillibreeze.in/rate-articles-get-your-writing-rated/feature-article/waxing-of-fruits-and-vegetables/

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