Fruits and vegetables can be preserved through canning, freezing, or drying. Canning involves heat processing foods in sealed containers to kill microorganisms. Freezing slows microbial growth and chemical changes by reducing the temperature. Drying removes moisture from foods to prevent spoilage. Selection, washing, peeling or cutting, and appropriate packaging are important preprocessing steps for many preservation methods. Canning, freezing, and drying all aim to preserve the nutritional value and quality of fruits and vegetables for later consumption.
India is bestowed with varied agro climatic zones which makes it possible for growing diversified crops all the year around.Though the production of Horticulture produce are high,the loss is around 35-40% due to improper post harvest handling.It can be minimised by following proper packaging practices.There are various types of packaging materials as given.
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
India is bestowed with varied agro climatic zones which makes it possible for growing diversified crops all the year around.Though the production of Horticulture produce are high,the loss is around 35-40% due to improper post harvest handling.It can be minimised by following proper packaging practices.There are various types of packaging materials as given.
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
CAP and MAP (Controlled atmospheric packaging and Modified atmospheric packaging) of food products using Nitrogen gas. Food products that are durable and perishable, how Nitrogen gas protects foods from spoilage.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
CAP and MAP (Controlled atmospheric packaging and Modified atmospheric packaging) of food products using Nitrogen gas. Food products that are durable and perishable, how Nitrogen gas protects foods from spoilage.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Food Dehydration or How to Shrink the GardenVince Kirchner
The following presentation was given to the public on April 27, 2013 at the Seneca County Ohio Extension Agency building located in Tiffin, Ohio. The presentation was provided as part of the Ohio State Master Gardeners education series of which I am a member. I provided the latest food safety information, differences between dehydrators, drying times, preparation methods and hands on demonstrations along with tasting various snacks, crackers and a two soup prepared entirely using dehydrated ingredients. Recipes were provided to all attendees. We also discussed how to process raw food varieties for our vegan followers using the dehydrator.
As part of my Permaculture background, I showed them how to take what would normally be useless scraps of food, re-purposing them into other useful items for themselves and wildlife around the urban areas. We also discussed how to make their own green powders, saving themselves hundreds of dollars over the store bought varieties and the added benefit of using local plants which are readily available to them.
Preservation by Drying and Dehydration.pptxSyedRube2
Drying of Food has an ancient method of preserving different Foods. During the olden days foods were sun dried but due to the advancement of science and technology, many techniques have been discovered for drying the food for the purpose of preservation.
Food engineering operations are employed in food industries for production of good quality palatable and stable foods.Food engineering operations convert raw agricultural commodities into canned, frozen, dehydrated, formulated and otherwise modified forms of food.
seminar on drying and dehydration of fruit crops,
detailed information of dehydration and drying,
process of dehydration,
research work of some fruits.......
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
1. Processing of Fruits and
Vegetables
Mohammad Muhaiminul islam
Bsc in Food Engineering
University of Debrecen
2. What is fruit and Vegetable
• Fruits are a high-moisture, generally acidic food that is relatively easy to
process and that offers a variety of flavour, aroma, colour, and texture to
the diet.
• Vegetables consist of a large group of plants consumed as food.
Perishable when fresh but able to be preserved by a number of
processing methods, they are excellent sources of certain minerals and
vitamins and are often the main source of dietary fibre.
3. Methods of Processing:
• Processing of fruits and vegetables is very important to produce
products for direct consumption and as food ingredients.
• There are three major processes,
Canning
Freezing
Dryinng
4. Canning:
Canning is defined as preservation of foods in hermetically
sealed containers and usually implies heat treatment as the
principal factor in prevention of spoilage. Canning was
invented by Nicholas Appert in 1910 so also termed as
Appertization.
5. Foods that are canned
• Low acid foods: Meat, fish, poultry, dairy fall into a pH range
of 5.0 to 6.8. This large group is commonly referred to as the
low acid group.
• Acid foods: With pH values between 4.5 and 3.7. Fruits such
as pear, oranges, apricots and tomatoes fall in this class.
• High acid foods: Such as pickled products and fermented
foods. The pH values range from 3.7 down to 2.3, also Jams
and Jellies are in this classification.
6. Principle of canning:
• Destruction of spoilage microorganism within a container
by means of heat.
7. Process
• Selection of fruits and vegetables : Fruits and vegetables should be
absolutely fresh.
• Grading : The selected fruits and vegetables are graded according to
size and colour to obtain uniform quality.
• Washing : It is important to remove pesticide spray residue and dust
from fruits and vegetables.
• Peeling: The objective of peeling is to remove the outer layer. Peeling
may be done in various ways: Hand Peeling, Steam Peeling,
Mechanical Peeling, Lye Peeling.
8. • Cutting
• Blanching
• Cooling
• Filling: Before filling, cans are washed with hot water and sterilized
• Sealing within 74°C.
• Processing ( heating)
• Cooling 36°C to 42°C
• Storage
9. Freezing
• Easy, convenient and the least
timeconsuming
• Slows growth of microorganisms and
chemical changes
• Preserves the greatest quantity of nutrients
10. Freezing Overview
• Frozen in many forms – Whole, sliced, crushed, juiced etc.
• Best quality- choose fully ripe, but firm, fruit
– Immature or overripe produce lower quality when frozen
• Types of Packs;
- Syrup pack, Sugar pack, Dry pack, Unsweetened and water packs.
• For vegetable:
- Dry and Tray pack
11. Vegetables: Thawing for Serving
• Most vegetables can be cooked without thawing
• Corn-on-the-cob should be partially thawed before cooking so that it will
heat all the way through
• Leafy greens cook more evenly if partially thawed
12. Storage Times
• Fruits – Most frozen fruits maintain high quality for 8 to 12 months –
Unsweetened fruits lose quality faster than fruits packed in sugar or
sugar syrups
• Vegetables – Most vegetables will maintain high quality for 12 to 18
months at 0°F or lower – Use your home-frozen vegetables before the
next year’s crop is ready for freezing
13. Summary
• Freezing fruits and vegetables is a safe, easy way to preserve foods
• Wash all fruits and vegetables thoroughly
• Follow blanching charts for vegetables
• Use proper procedures and equipment, including freezer-safe
materials
• Use the freezing process that works best for your family meal needs
14. Drying method:
• One of the oldest methods of preserving food
• Alternative to canning & freezing
• Simple, safe and easy to learn
• No refrigeration needed
• Takes little space
• Removes moisture from food so bacteria, yeasts & molds can’t grow
and spoil food
• Slows down action of enzymes but doesn’t inactivate them
15. Factors
• Surface area - The greater the faster the product dries
• Temperature - The greater the difference between the product and
drying medium, the greater the rate of drying
• Humidity - The higher, the slower the drying
• Atmospheric pressure - The lower, the lower the temperature
required to remove water.
16. Binding of Water
• As a product dries, its free
• water is removed
• This water evaporates first .
• Water in colloidal gels, such as starch,
pectin or other gums is more difficult to
remove.
• Water that is most difficult to remove is
that chemically bound in the form of
hydrates
17. Methods of Drying
• Sun drying : in Dry, warm
climates
• Spray drying –
• Tray (air) drying
• Tunnel drying -
18. Packaging requirements for dehydrated foods
• Protect against moisture absorption
Dehydrated foods- hygroscopic
Prevent transmission of water vapor
• Physical protection
Prevents crushing
Freeze dried foods- porous structures with spaces; easily crushed
• Protection from oxygen and light
photo- oxidation
19. Benefits
• Tastes Great
• Less Expensive
• Less Expensive
• Portable
• Reduces Waste
• Flexible & Versatile.
• Efficient Storing.