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Fruit en bewaartemperatuur - foodlog

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Fruit en bewaartemperatuur - foodlog

  1. 1. Hogere kwaleit, langere houdbaarheid Gemak (convenience) Gezond Lang houdbaar Vers Versgesneden Bevroren Gepasteuriseerd Gesteriliseerd Gedroogdambient 0 tot 7oC -20oC koelvers of pH<4.5 ambient ambient Mild geconserveerd (HPP, PEF, …) Near-fresh products Gemak (convenience) Lang(er) houdbaar Gezond(er ) Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007
  2. 2. Food AttributesQuality Parameters1. Appearance (Visual) Quality Factors2. Textural (Feel) Quality Factors3. Flavor (Eating) Quality Factors4. Nutritional Quality FactorsPreharvest Factors Influencing Quality1. Genotypes and Rootstocks2. Climatic Factors3. Cultural PracticesMaturity and Ripening Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007
  3. 3. Food AttributesPostharvest Factors Influencing Quality1. Physical Damage During Harvesting and Handling2. Temperature and Relative Humidity Management3. Supplemental Treatments Applied to the Commodity4. Supplemental Treatments Involving Manipulation of the Environment5. Flavor vs. Appearance Life of Fresh-cut Fruit Prodcts Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007
  4. 4. Factors influencing the keeping-qualityAdvice : pretend you’re a single cut-fruit particle! • Quality of raw-material Maturity & Ripeness • Product temperature & residence time • Preparation & Handling • Initial gas content (MA) • Film (permeability) C 2H 4 • Moisture content •……Advice : determine the CCP (QACCP) based on this list Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007
  5. 5. Classification of fruitsA. Temerate- Zone FruitsPome fruits : apple, Asian pear, European pear, QuinceStone fruits : Apricot, cherry, nectarine, peach, plumSmall fruits and berries : grape, strawbery, raspberry, blueberry, blackberry,cranberryB. Subtropical Fruits Citrus fruits : grapefruit, lemon, lime, orange, pummelo, tangerine, mandarinNoncitrus fruits : avocado, cherimoya, fig, kiwifruit, olice pomegranateC. Tropical FruitsMajor tropical fruits : banana, mango, papaya, pineappleMinor tropical fruits : carambola, cashew apple, durian, guave, longan, lychee,mangosteen, passion fruit, rambutan sapota, tamarind Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007
  6. 6. Opslagtemperatuur ongesneden fruitKlasse Temp. Fruit soorten Klasse Goed Twijfel AfkeurA 0 tot Aardbei Peer A 0 tot 5-8oC < 0o C(Gematigd) 5 oC Appel Pruim (Gematigd) 5o C Bes Kers > 8 oC Druif Nectarine KiwiB 5 tot Sinaasappel Mandarijn B 5 tot 3-5oC < 3o C(Subtropisch) 10oC Grapefruit Limoen (Subtropisch) 10oC Citroen Advocado 10-12oC >12oCC 10 tot Cantaloupe Lychee C 10 tot 8-10oc < 8 oC(Tropisch) 15oC Galia meloen Mango (Tropisch) 15oC Honingmeloen Banaan 15-18oC > 18oC Watermeloen Ananas Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007
  7. 7. Keeping Quality (@ constant temperatures) 11 35 10 IJsbergsla Iceberg 9 “Fresh-cut” 30 “Fresh ” Prei Leek Tomato Tomaten (days)Keeping quality (dagen) 8 25 Shelf-life [dagen] 7 Endive Andijvie 20 Bell pepper Paprika Houdbaarheid 6 5 15 4 3 10 2 5 1 0 0 - 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 0 5 10 15 20 Storage temperature ( C) Bewaartemperatuur (oC) o Storage temperature ([°C] Bewaartemperatuur C) o QACCP (Keeping Quality) vs HACCP (Food Safety) Advice : Determine the quality related CCPs Wouter de Heij M.Sc. +31.6.55765772 - Fruit & processing - © 2007

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