Fruits and Vegetables Processing Technology

1. FET-427 FRUITS AND VEGETABLES
PROCESSING TECHNOLOGY

2. FRUIT BEVERAGES
Unfermented beverages
Preparation and preservation
i) Selection of fruit
ii) Sorting and washing
iii) Juice extraction
iv) Deaeration
v) Straining or filtration

3. FRUIT BEVERAGES
Unfermented beverages
Preparation and preservation
vi) Clarification
vii) Addition of sugar
viii) Fortification
ix) Preservation
x) Bottling

4. UNFERMENTED BEVERAGES
1. Juices
2. Ready-to- serve (RTS)
3. Nectar
4. Cordial
5. Squash
NOTES: Can be called by different names

5. UNFERMENTED BEVERAGES
6. Crush
7. Syrup
8. Fruit juice concentrate
9. Fruit juice powder
10. Barley water
11. Carbonated beverages

6. UNFERMENTED BEVERAGES
1. Juices
2. Ready-to- serve (RTS)
3. Nectar
4. Cordial
5. Squash
Notes: Can be called by different names

7. 1. Juices – two types
 natural juice (contain only natural
sugars)
 Sweetened juice (at least 85% juice,
10% TSS)

8. Apples
Washing with 1.5% HCl
Grating
Crushing for juice extraction
Straining
Exp. Apple juice
Flow-sheet for Processing of Apple Juice

9. Clarification
(by enzyme or gelatin)
Filtration
Heating at 82-85 0 C
Filling hot into cans
Sealing
Processing at 100 0 C
for 15 minutes
Cooling
Storage

10.  Similarly flow sheet for processing of Grape
juice, Pineapple juice, Pomegranate juice,
Citrus juice, Mango juice

11.  Two or more juices are mixed
 Well-balanced, rightly flavored, highly
palatable and refreshing
 Example-
Grape (97%) and lime (3%)
Grape (50%) and orange (50%) etc.
Blended juices

12.  At least 10% fruit juice, 10% total
soluble solid
 Not diluted before serving
2. Ready-to-serve (RTS)

13. FLOW-SHEET FOR PROCESSING OF RTS BEVERAGES
Storage
Cooling
Pasteurization (900 C, 25
min. )
Crown corking
Bottling
Homogenization
Mixing with strained syrup solution
(sugar+water+acid, heated just to dissolve)
according to recipe
Fruits

14.  At least 20% fruit juice/pulp, 15% total
soluble solid and 0.3% acid
 Not diluted before serving
3) Nectar

15.  Sparkling, clear, sweetened juice
 Pulp & other insoluble substances have been
completely removed
 At least 25% fruit juice, 30% total soluble solid,
1.5% acid and 350 ppm sulphur dioxide.
 Lime & lemon are suitable for making cordial
4) CORDIAL

16. FLOW-SHEET FOR PROCESSING OF CORDIAL

18. 5) SQUASH
 At least 25% fruit juice/pulp, 40-50% total
soluble solid, 1.0% acid and 350 ppm sulphur
dioxide/600 ppm sodium benzoate.
 It is diluted before serving
 Mango, orange and pineapple are used for
making squash commercially.

19. FLOW-SHEET FOR PROCESSING OF SQUASH
Juice measuring
Straining
Juice extraction
Cutting or Grating
Trimming
Washing
Fruits

20. Storage
Capping
Bottling
Addition of preservative
(0.6 g KMS or 1.0 g sodium benzoate/L squash)
Mixing with juice
Straining
Preparation of syrup

21. FRUIT JUICE CONCENTRATE
 Water mostly removed by heating or freezing
 At least 32% total soluble solids
Advantages
i) Reduced weight & bulk- economy in packaging,
storage & transport
ii) Fully utilization of fruits- stabilize the prize
iii) Used as base material

22. FRUIT JUICE CONCENTRATE
Problems
i) Fermentation is not prevented
ii) Non-enzymatic browning occurs
iii) Gel formation takes place