Canned , Frozen and Dehydrated Foods

1. Canned, Frozen and
Dehydrated foods
Processed Foods

3. Nutritional Labelling
• Unilever, Kellogg, Coca-Cola, PepsiCo
and ConAgra are planning to adopt
common nutritional labelling standards
to address growing health awareness.

4. Nutritional Labelling
• Consumers will be aware of how much
fats, calories or energy is being
consumed while eating a product.

5. Canned F &V
• All canned vegetables and canned
fruits are fat free.
• Canned carrots have the potential for
reducing the risk of cancer.
• Canned tomatoes are higher in
lycopene than their fresh counterparts.
• Lycopene may be more effective when
it is consumed after tomatoes are
canned or cooked.

6. Canned F&V
• Carotenes are antioxidants that provide
protection for the body's cells.
• Canned apricots, carrots, peaches,
pumpkin, spinach and sweet potatoes
are all high in carotenes.
• Canned beans of all types (black
beans, red beans, butter beans,
garbanzo beans, etc.) are often fat free.

7. Canned Meat/Fish Product
• Canned poultry and fish, both protein
foods, are comparable to their fresh-
cooked counterparts in nutritional
value.
• Protein is not lost during the canning
process.
• Some varieties of canned fish tend to
have higher calcium levels than their
freshly cooked counterparts.

8. Canned Products
• Many canned fruits and vegetables are high
in vitamin A.
• Canned products have comparable levels of
vitamin A to fresh or frozen counterparts.
• Most vitamin C is retained after being canned
and remains stable during the two-year shelf
life of the product.
• Canned asparagus, grapefruits and
pineapple are significant sources of vitamin
C.

9. Canned F&V
• Most canned fruits and vegetables
contain no preservatives.
• They're picked and packed at the peak
of ripeness, cooked quickly at high
temperatures.
• Sterilized in steel cans to keep
nutrients in and impurities out.

10. Canned Products
• Canned pumpkin provides 540% of the
recommended daily intake of vitamin A.
• While fresh pumpkin only provides
only 26%.
• Normally cooked and processed from
the source within hours.

11. Canned Food Market
• The market for Canned food in India is
increasing.
• Growing at an average annual rate of 3.2%.
• The leading company in the market is
Maharashtra Agro Products.
• The second-largest player was Chauria
Foods.
• Haldirams in third place.

12. Canned Pineapple

13. Canned Tomato

14. Canned Aspargas

16. Canning of Fruits
• Plant capacity: 5000 Cans/day
• Plant & machinery: Rs. 32.00 Lakhs
• Working capital: Rs. 28.50 Lakhs

17. Canned Products

18. Canned Products

19. Canned Products

20. Canning of Foods
• Low Acid Foods – pH of 5.0 to 6.8
• Medium Acid Foods –pH of 4.5 and 5.0
• Acid Foods –pH of 4.5 and 3.7
• High Acid Foods – pH of 3.7 to 2.3

21. Canning of Foods
• Low Acid Foods – Meat, fish, poultry and
dairy products
• Medium Acid Foods –Manufactured products
like soups.
• Acid Foods – Peaches, pears, oranges,
tomatoes etc.
• High Acid Foods – berries, pickles and
fermented products.

22. Canning Process
• Placing foods in jars and heating them to a
temperature that destroys microorganisms.
• Air is driven from the jar during heating, and
as it cools, a vacuum seal is formed.
• The vacuum seal prevents air from getting
back into the product bringing with it
microorganisms to decontaminate the food.

23. Canning Methods
• Boiling Water Bath Method: The boiling
water bath method is safe for fruits,
tomatoes and pickles as well as
jam, jellies and other preserves.
• Jars of food are heated by being
completely covered with boiling water
(212 °F ).
• High-acid foods include fruits and
properly pickled vegetables.

24. Pressure Canning Methods
• Pressure canning is the only safe
method of canning low-acid foods
(those with a pH of more than 4.6).
These include all vegetables, meats,
poultry and seafood.
• Jars of food are placed in 2 to 3 inches
of water in a pressure canner and then
heated to a temperature of at least 240
°F

25. Canned Jars

26. Storage of Canned Foods
• Label and date jars, and store them in a
cool, dark, dry place (50-70 degrees F
is ideal).
• Do not store jars above 95 degrees F or
near hot pipes, a range, a furnace, or
in direct sunlight.

27. Canning Unit

30. Aseptic canning
• Foods are pre-sterilized at a very high
temperature (150-175 °C) for a few
seconds, and then sealed into cans
under sterile (aseptic) conditions.

32. Canned Food Safety
• It is essential that air be removed from
the container before sealing.
• Can with bulging ends (If a seal is not
airtight, bacteria may enter the can,
multiply, and contaminate the product).

33. • Shelf life is generally 2 years from time
of manufacture.
• we recommend to use the product
within 12 months from the date of
manufacture to fully enjoy the flavour &
taste.
Shelf Life

34. Frozen Foods
• Frozen food is food preserved by the
process of freezing.
• Freezing food is a common method of
food preservation which slows both
food decay and, by turning water to ice,
makes it unavailable for most bacterial
growth and slows down most
chemical reactions.

35. Freezing
• Many enzyme reactions are only slowed by
freezing.
• Stop enzyme activity before freezing, either
by blanching or by adding chemicals.
• Foods may be preserved for several months
by freezing.
• Long-term freezing requires a constant
temperature of -18 degrees Celsius (0
degrees Fahrenheit) or less.

36. Export
• India exports, both frozen and fresh
chilled meat to more than 54 countries
in the world.
• The major export was of deboned and
deglanded buffalo meat, which
accounts for 98% of the total meat
exports.
• The rest of the meat exported is from
sheep, goat and poultry.

37. Frozen Foods
• Japan showed a distinct preference for
Headless Shell-on shrimp.
• USA wanted peeled shrimp meat.
• European countries showed an inclination
towards shrimp in frozen and cooked form.
• Andhra Pradesh and Orissa are important
states for shrimp farming.
• India's shrimp export industry is booming in
the International market.

38. Frozen Meat

39. Frozen Meat
• Freeze meat at 0°F (-17.78°C) for safety
reasons.
• Freezing meat doesn’t kill the microbes
that can cause foodborne illnesses, it
slows their growth by forcing them into
dormancy.

40. Frozen Meat Exports
• India exports about three lakh tonnes
of frozen buffalo meat every year.
• Malaysia (80,000 tonnes).
• Philippines (47,000 tonnes),
• UAE (28,000 tonnes)
• Egypt (20,000 tonnes).

41. Tuna Processing

48. Shrimp Processing

55. Salmon

56. Salmon

57. SeaFood
• Surimi is minced flesh of deboned fish
used in fish sausages, fish cake etc.
• There are around 400 processing
plants in India.
• 60 are processing seafood for export
to the US.

58. Frozen Sea Food
• Crab is an India seafood product which
has great potential as an export
commodity.
• It is highly in demand in the export
market.
• Crab exports currently bring in 46.2
crores.

59. Sumeru
• The Tata group has acquired a 70% stake in
Innovative Foods Ltd.(IFL), which owns
"Sumeru" branded frozen foods in India.
• Sumeru sells frozen prawn, fish, sausages,
salami and partly-cooked foods such as
french fries.

60. Dehydrated Products

61. ITC
• ITC recently began exporting frozen
vegetarian foods to markets such as
the US and Canada.
The frozen foods range is produced at
the company’s Bangalore facility.

62. Dehydrated White Onion Kibbled

63. Dehydrated White Onion-
Chopped

64. Drying of strawberries

67. 1. Fan
2. Perforated steel belt
3. Heat exchanger
4. Upper air chamber
5. Lower air chamber
6. Exhaust
7. Cleaning door
8. Cleaning system (C.I.P.)

68. Osmotic dehydration
• Entails the partial removal of water of
food items such as vegetables and
fruits.
• Soaking food in a higher osmotic
pressure solution.
• The water then passes through the
food into the concentrated solution
under the osmotic pressure gradient
influence.

70. Dehydration of Fruits
• Dry fruit with a moisture content of 15
to 25 %.

71. Dehydration of Vegetables
• The Moisture content should be less
than 4%.
• Blanching time:
• Leafy vegetables – 1 to 3 min
• Peas, beans and corn - 2 to 8 min
• Potatoes – 3 to 6 min

72. Safe drying temperatures
• Vegetables – 60 and 62 deg C.
• Cooked, dried beans – 73 deg C.
• Carrots - 68 deg C.
• Corn – 71 deg C.

73. Dehydration of Animal Products
• Meat is usually cooked before it is
dehydrated.
• Moisture content at the entry is 50%
and during drying is 5 %.
• Dehydrated meats and poultry are used
in convenience foods.