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.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Not only are jams, jellies and fruit preserves easy to make, but is often a favorite of summer.
With the end of summer nearing, farmer's markets and home gardens are now offering fruit and berries. And the season for summer fruits which can be deliciously preserved as jam or jelly. So now's a good time to review the basics of this quick and easy food preservation method.
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.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Not only are jams, jellies and fruit preserves easy to make, but is often a favorite of summer.
With the end of summer nearing, farmer's markets and home gardens are now offering fruit and berries. And the season for summer fruits which can be deliciously preserved as jam or jelly. So now's a good time to review the basics of this quick and easy food preservation method.
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.
APRICOT (Prunus armeniaca) PROCESSING AND VALUE ADDITIONjaisingh277
Presents apricot fruit production technology, processing and value added products for employment and income generation in India and especially in Indian Cold Desert Area
Fruits and vegetables juice processing .pptxosmanolow
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
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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
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Papaya TUTTI – FRUTTI
Tutti-Frutti basically is a confectionery product, is extensively used as an additive in the
preparation of other food products. Papaya based tutti-frutti a preparation comprising of small
flavored papaya cubes has a wide range of established applications as it is incorporated into fruit
bread and is used in manufacture of ice creams, puddings, cakes, biscuits and a variety of sweet
meats, confectionery and other bakery products.
Manufacturing Process: Papaya fruit forms the basic raw material for the proposed product. The
papayas are first washed, cleaned of dirt and grease, then peeled and sliced manually to remove the
seeds and the fibrous material. The next step consists of mechanical cubing. Thereafter the small
fruit cubes are placed in a series of kettles containing hot sugar syrup with added flavours and
preservatives. Heating is done with the help of steam, if necessary. As a result of osmosis, the fruit
pieces absorb the sugar syrup, which is kept hot for a few hours, thereafter the excess sugar
solution is drained off and then recycled tot used again. Finally the product viz. the fruit pieces are
dried in a mechanical cabinet drier under controlled conditions to prevent crystallization of sugar
and packed in polythene pouches, ready for dispatch. The sequence of the unit operations are
illustrated in a flow chart as below.
Flow Chart of PAPAYA TUTTI-FRUITI
Papaya Fruit
Excess Sugar Syrup Drained off
Fruit Pieces
Final Product ready for dispatch
WASHING CLEANING PEELING
MECHINICAL CUBINGSOAKING IN SUGAR SYRUP
Syrup
DRYING
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Puree Processing of ASEPTIC BANANA
BANANASREJECTED FROM
EXPORT PACKING HOUSE
STORAGE
(ROOM TEMPERSTURE)
RIPENING WITH
ETHURNR OXID + N2
FILLING
EMPTY CLUSTERS
(WOODEN CARTES)
ASEPTIC FILLING
DISINTEGRATION
PEELS PEELING
CHLORINATED WATER
(5 TO 10PPM)
WASHING
WATER
ASEPTIC COOLING
200 LIT DRUMS
ASPETIC COOLING
ASCORBIS ACID BATH
0.5 VITAMIN C
REFRIGERANT
(AMMONIA)
ENZYME INACTIVATION STRERILZATION HEAT
PULPING
HEAT
SEEDS + FIBERS DEAREATION VACUMM
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Cultivation & Processing of ASPARAGUS
CULTIVATION:
PROCESSING:
SOWINGBULBS CROP PRODUCTION HARVESTING
BLANCHING WASHING/ ROOT CUTTING PRE CLEANING
BRINING CLEANING STERILIZING
COOLING AND STORAGE
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Individually Quick Frozen IQF
CHECK OPTIMUM MATURITY BY
TENDEROMETER
REMOVING FROM SHELL
1. MINUTE IN BOILING WATER
IQF
DIRECT FILM WARP
LDPE, PP, PET & EVA + WAXED CARTON
HARVESTING
VINING
WINNOWERS
FOR DRYCLEANING
FLOATATION WASHERS
ROTARY BLANCHER
SCREEN WASHERS
FOR FINAL CLEANING
FLUME COOLER
TO LOWER TEMPERATURE
AIR BLAST TUNNEL
FREEAER
PACKAGING
WITH DRY ICE
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Canning of FRUITS AND VIGETABLES
RAW MATERIAL
FRUITS & VEGETABLES
WASHING
PEELING / CUTTING
BLANCHING
FILLING
SEALING
STREILIZING
COOLING
BRINING / SYRUPING
LABELING STORAGE
PREPARATION OF
SYRUP / BRINE
DRYING
WASHING & STEAMING
CAN REFORMING
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Concentrate of FRUIT JUICES
Rind 1.5 tons/hour
SERVICE
RAW MATERIAL FRUIT STORAGE
WASHING & BRUSHNING
PRIMARY SECONDARY BRUSHING
SELECTINGSCALDINGPEELINGEXTRACTION
EXTRACTION DEAIRING PASTEURISATION SEPARATION
FILLING COOLING ADD BACK BLENDING CONCENTRATION
N
FREEZING STORAGE
FRESH WATER
SHOWER
SCREENING
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Fruit SNACKS
Special liquid formulation
Small pieces, Seeds
FRUITS (SELECTED)
WATER CLEANING
DISINFECTANT DIP
AND WATERR
WASH
SIZE GRADING
SKIN REMOVAL
(OPTIONAL)
TREATMENT TANK SIEVING CUTTING/SLICING
VACUUM FRYING & DRYING PACKING
12. Page | 12
Jack Fruit JAM
JACK FRUITS CAREFULL SELECTION
FLAVOURS & PRESERVATIVES
COLOURS
CITRIC ACID
SUGAR
FINAL PRODUCT READY FOR
PACKING AND DESPATCH
REMOVAL OF OUTER RIND
INNER FIBRE AND SEEDS
SHREDDING OF INNER
FRUIT
15. Page | 15
Pasteurized FRUIT JUICE PLANT
FRUITS WASHING
STORAGE LINE
CITRUS JUICE EXTRACTION
SORTING
CLARIFICATION
PASTEURIZATION
CLEANING
HOMOGENIZATION
JUICE STORAGE
CITRUS JUICE PRODUCTION
MANGO JUICE
PRODUCTION
CLARIFACTION
CLEANING
HOMOGENIZATION
PASTEURIZATION
JUICE STORAGE
FILLING STATION
OIL SEPARATION
OIL EXPELLER
