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Waxing Fruits or Fruit coating

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Waxing Fruits or Fruit coating

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

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