Sorting and Grading
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Grading and sorting processes are used to classify fresh produce according to quality standards. Grading involves classifying produce into groups based on set criteria for quality and size, while sorting separates produce based on any criteria. This provides benefits like ensuring quality for consumers, establishing fair pricing for farmers, and eliminating sorting for processors. Successful grading requires produce that meets higher grades, acceptable standards, trained inspectors, and improved postharvest systems. It is also important to meet additional private standards from retailers related to food safety.
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Types of Packaging materials
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.
Food processing plant layout design1
This document provides information on food processing plant layout and design. It discusses the objectives of plant layout which include minimizing material handling costs and maximizing space utilization. It also describes different types of layouts like product layout, process layout, and combination layout. Additional topics covered include principles of layout, location factors for industries, facility layout, and specific layouts for different food processing units like potato chips, soft drinks, and instant breakfasts. The document emphasizes hygienic design of facilities along with efficient material and information flow.
Maturity indices of fruits and vegetables
This document discusses maturity indices for fruits and vegetables. It explains that harvesting produce at the right maturity is important for quality, storage life and minimizing post-harvest losses. It then describes different types of maturity indices, including visual (e.g. size, color), physical (e.g. firmness, specific gravity) and chemical measurements (e.g. total soluble solids, titratable acidity). The document outlines limitations of maturity indices and provides examples of indices used for specific fruits like mango. Overall, the document emphasizes the importance of using maturity indices to harvest fruits and vegetables at their optimal commercial maturity.
2. fruit & vegetable grading
We take pride in introducing over selves as the leading manufacturer & supplier of fruits/vegetables sorting-grading plants and other allied equipments. AGROSAW specializes in the design and the manufacture of sorting, washing, waxing, drying and grading systems for fresh fruit and vegetables. We have complete range of machineries for any type of fruits and vegetables.
However we want to ensure that we guarantee the quality of the equipment and you will definitely get good brand image. We believe that if this cooperation become successful than we will have more opportunities for mutual cooperation.
We are the most trusted supplier for the prestigious companies engaged in Agribusiness and value addition of the product. The AGROSAWTM name today is synonym to quality equipments and latest technology.
The different categories of manufacturing include:
1. Sorting- Washing- Waxing- Drying- Grading of Round Fruits & Vegetables like Oranges, Kinnows, Sweetlime, Tomato, Lemon, Amla etc.
2. Sorting & Grading of Potato, Onion and Garlic.
3. Sorting- Washing- Waxing- Drying- Weight Grading of Mango and other similar fruits like Capsicum etc.
4. Length grading of Carrots, Cucumbers, Radish etc.
5. Manual Sorting-Grading line for oblong shaped vegetables like Ginger, Ladies finger etc.
6. Semi Automatic Net Clipping Machine.
7. Shrink Wrapping Machine.
8. Vacuum Packaging Machine.
9. Onion Topper
10. Baggers.
Vacuum Packaging
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
Cleaning & Grading Equipments For Fruit and Vegetable
Cleaning & Grading Equipments For Fruit and Vegetable
Methods Of Cleaning
Equipments For Cleaning Of Fruit and Vegetable
Grading
Methods Of Grading
Equipments For Grading Of Fruit and Vegetable
Jam, jelly &marmalade
Jam, jelly, and marmalade are prepared from fruits and vegetables. Jam is made by boiling fruit pulp with sugar until thick. Jelly is made from boiling fruit extract, sugar, and acid until set. Marmalade contains shreds of citrus peel suspended in a jam-like mixture. The document provides recipes and instructions for producing jam, jelly, and marmalade at home or commercially. Key steps include washing, peeling, boiling fruit with sugar and acid, and testing for proper thickness or set before filling into containers.
Jam, jellies, marmalade, Preserves
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.
Recommended
Types of Packaging materials
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.
Food processing plant layout design1
This document provides information on food processing plant layout and design. It discusses the objectives of plant layout which include minimizing material handling costs and maximizing space utilization. It also describes different types of layouts like product layout, process layout, and combination layout. Additional topics covered include principles of layout, location factors for industries, facility layout, and specific layouts for different food processing units like potato chips, soft drinks, and instant breakfasts. The document emphasizes hygienic design of facilities along with efficient material and information flow.
Maturity indices of fruits and vegetables
This document discusses maturity indices for fruits and vegetables. It explains that harvesting produce at the right maturity is important for quality, storage life and minimizing post-harvest losses. It then describes different types of maturity indices, including visual (e.g. size, color), physical (e.g. firmness, specific gravity) and chemical measurements (e.g. total soluble solids, titratable acidity). The document outlines limitations of maturity indices and provides examples of indices used for specific fruits like mango. Overall, the document emphasizes the importance of using maturity indices to harvest fruits and vegetables at their optimal commercial maturity.
2. fruit & vegetable grading
We take pride in introducing over selves as the leading manufacturer & supplier of fruits/vegetables sorting-grading plants and other allied equipments. AGROSAW specializes in the design and the manufacture of sorting, washing, waxing, drying and grading systems for fresh fruit and vegetables. We have complete range of machineries for any type of fruits and vegetables.
However we want to ensure that we guarantee the quality of the equipment and you will definitely get good brand image. We believe that if this cooperation become successful than we will have more opportunities for mutual cooperation.
We are the most trusted supplier for the prestigious companies engaged in Agribusiness and value addition of the product. The AGROSAWTM name today is synonym to quality equipments and latest technology.
The different categories of manufacturing include:
1. Sorting- Washing- Waxing- Drying- Grading of Round Fruits & Vegetables like Oranges, Kinnows, Sweetlime, Tomato, Lemon, Amla etc.
2. Sorting & Grading of Potato, Onion and Garlic.
3. Sorting- Washing- Waxing- Drying- Weight Grading of Mango and other similar fruits like Capsicum etc.
4. Length grading of Carrots, Cucumbers, Radish etc.
5. Manual Sorting-Grading line for oblong shaped vegetables like Ginger, Ladies finger etc.
6. Semi Automatic Net Clipping Machine.
7. Shrink Wrapping Machine.
8. Vacuum Packaging Machine.
9. Onion Topper
10. Baggers.
Vacuum Packaging
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
Cleaning & Grading Equipments For Fruit and Vegetable
Cleaning & Grading Equipments For Fruit and Vegetable
Methods Of Cleaning
Equipments For Cleaning Of Fruit and Vegetable
Grading
Methods Of Grading
Equipments For Grading Of Fruit and Vegetable
Jam, jelly &marmalade
Jam, jelly, and marmalade are prepared from fruits and vegetables. Jam is made by boiling fruit pulp with sugar until thick. Jelly is made from boiling fruit extract, sugar, and acid until set. Marmalade contains shreds of citrus peel suspended in a jam-like mixture. The document provides recipes and instructions for producing jam, jelly, and marmalade at home or commercially. Key steps include washing, peeling, boiling fruit with sugar and acid, and testing for proper thickness or set before filling into containers.
Jam, jellies, marmalade, Preserves
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.
Minimal processing
Minimal processing refers to lightly processing fruits and vegetables through operations like trimming, peeling, slicing, and coring that preserve the quality while extending the shelf life. This processing approach has grown in demand due to consumer preferences for convenience, healthfulness, and products containing few additives. However, the cut surfaces exposed through minimal processing can cause physiological and biochemical changes like increased respiration and enzymatic browning as well as microbial spoilage. Controlling these quality deterioration factors is important for maintaining the fresh-like characteristics of minimally processed produce.
Fresh fruit and vegetable quality and safety
This document discusses various post-harvest processes and technologies that can be used to maintain quality and extend the shelf life of fresh produce. It focuses on factors that affect the respiration and transpiration rates of produce, including temperature, relative humidity, and atmosphere composition. Maintaining optimal temperature and relative humidity levels through pre-cooling, refrigeration, and controlled atmosphere storage is key to reducing deterioration and losses. Other techniques mentioned include curing, coatings, controlled atmospheres, irradiation, and pest control methods. The aim of post-harvest handling is to delay senescence and avoid quality losses to maximize market opportunities.
Dehydration of fruits and vegetables
Dehydration or drying is defined as the application of heat under controlled conditions to remove the majority of water from foods through evaporation. Drying fruits and vegetables helps reduce moisture content and water activity, which helps maintain quality by decreasing enzyme activity and microbial growth. Common drying techniques include spray drying, freeze drying, and tray drying. Spray drying is often used to produce fruit juice powders by spraying fruit juice into a heated chamber where it is dried into a powder form. Proper drying helps preserve fruits and vegetables for later use.
Lecture 5: Transport and Storage of Fruits and Vegetables
This document discusses the transport and storage of fresh fruits and vegetables. It covers 4 key areas: 1) the ideal characteristics of transport for fresh produce, 2) how refrigerated storage can reduce deterioration, 3) the importance of appropriate transport for marketing, and 4) damages that can occur during transport. The document emphasizes that temperature control is critical for storage and transport, as it regulates the respiration rate of produce and helps preserve quality by slowing deterioration. Appropriate packaging and careful handling are also important to prevent mechanical damage during transport.
Fruits & Vegetables Processing
This document discusses opportunities in the Indian fruit processing industry and provides details on production volumes of major fruits from 2010-2013. It outlines various fruit processing methods like juices/concentrates, dehydration, canning, and byproducts. It presents a roadmap for a proposed 100 tonne per day fruit processing project involving post-harvest treatment, dehydration, juices/concentrates, and canning. Timelines for the multi-phase project spanning land acquisition to commissioning are also included.
Blanching
The document discusses heat processing methods used in food technology, focusing on blanching. It defines blanching as a heat treatment used to inactivate enzymes in fruits and vegetables prior to further processing. The document describes different blanching methods including steam blanching and hot water blanching. It also discusses newer techniques such as individual quick blanching that aim to minimize nutrient losses and improve process efficiency.
Final ppt.controlled atmospheric storage by M ANWAR HAQ
Controlled atmosphere storage (CAS) involves storing horticultural commodities under controlled levels of oxygen and carbon dioxide at an optimized temperature to preserve food quality. Typical CAS conditions for fruit preservation are 5% oxygen and 1% carbon dioxide. CAS provides advantages like extended shelf life, delayed ripening, and reduced disease and insect damage compared to normal atmosphere storage. However, CAS also has disadvantages like higher costs and the need for specialized equipment and temperature control.
Quality of raw material for processing of fruits and vegetable
quality of raw material can be determined by different factor and this is important for quality of finished product
Canning Equipments: Construction & Working
Comprises of detailed theory alongwith labelled diagram of equipments used in Canning of Fruits and Vegetables. The flow chart which illustrates numerous process carried out in Canning Fruits and Vegetables.
Canning of fruits & vegetables
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
Maturity indices for harvesting fruits
This document discusses maturity indices for various fruits. It defines maturity indices as signs that indicate a commodity's readiness for harvest. Various physical, chemical, and physiological methods are used to assess maturity, including size, color, texture, total soluble solids, acidity, and respiration rate. Specific maturity indices are provided for many fruits, such as grapes (texture, color, ease of separation), mango (shape, color, acidity, specific gravity), and pineapple (specific gravity, total soluble solids, acidity). The timing of harvest varies between fruits based on factors like days after flowering, seed color, and brix level.
Curing and Smoking
Curing and smoking meat involves adding salt, nitrites, and other ingredients to preserve and flavor meat. Curing ingredients like salt, sugar, and nitrites inhibit bacterial growth and develop color and flavor. Meats are cured through dry curing, liquid curing, or injection before being cold or hot smoked using hardwoods to further flavor and preserve the meat. Proper smoking techniques and temperatures are required to safely cook meats while imparting smoke flavors.
Primary and minimal processing of fruits and vegetables
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.
Ultra High Temperature Processing of Food Products
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
Food packaging technology
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
Drying and dehydration of fruits and vegetables
This document discusses various techniques for drying fruits and vegetables to preserve them. It describes drying as removing moisture to stop bacterial growth. Methods include sun, freeze, drum and spray drying. Ideal temperatures are 60-70C to dry without cooking. Factors like temperature, humidity and air flow impact drying rates. Fruits require preparation like washing while vegetables need blanching first. Drying continues until products are leathery or brittle. Nutritional values change with vitamins most affected. Drying significantly reduces weights through moisture removal.
High pressure processing of food
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
Processing of jam and jelly
Jam:
• Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added.
Jelly:
• Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp.
Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight.
Postharvest changes in fruits and vegetables
Post-harvest activities include harvesting, handling, storage, processing, packaging, transportation and marketing of agricultural products. After harvest, fruits and vegetables undergo various physiological changes like respiration, ripening, and senescence. Respiration rate varies between climacteric and non-climacteric fruits. Cell wall components like pectin degrade during ripening. Ripening is a genetically programmed process involving several enzymes that cause changes in color, softening, acidity, and flavor. Optimal temperature and humidity are required for ripening. Storage extends shelf life by slowing post-harvest changes through temperature and humidity control and modified atmosphere packaging. Factors like water loss, respiration, and microbes affect storage life.
Sensory Evaluation of Fruits and Vegetables
Sensory Analysis is a scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of foods as they are perceived by the senses of sight, smell, taste, touch and hearing
SEED PROCESSING PLANT
The document describes the design and layout of a seed processing plant. The plant separates impurities from seeds using various machines arranged in a sequence. Raw seeds are first fed into a pre-cleaner to remove large impurities, then a cleaner/grader to separate undersized materials. Next is an indented cylinder to separate broken seeds, followed by a specific gravity separator to remove light seeds. Processed seeds are then packaged. The plant building includes a receiving area, processing area with machines arranged in sequence, and auxiliary buildings like storage.
1. seed & grain cleaning & grading
India was witnessing a revolution in farm production and was struggling for increased food production to satisfy the needs of one of the fastest growing populations in the world. This required large quantities of good quality seeds which, at that time, were being produced largely on imported seed processing machines. The cost was too high and unaffordable for a country short of foreign currency. It was in 1984, when AGROSAW™ took up the challenge and committed itself to providing world-class seed processing machines to the farmers and seed producers of the country, right here in India, and that too at the most affordable prices. It has been a hard work for all of us at AGROSAW™ all these years - needs of the farmer and seed producers were listed, research & studies conducted, continuous interaction with scientists at Agricultural Universities was made, new designs were developed to suit the Indian conditions, production facilities built, wide dealer network established - all brick by brick.
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Minimal processing
Minimal processing refers to lightly processing fruits and vegetables through operations like trimming, peeling, slicing, and coring that preserve the quality while extending the shelf life. This processing approach has grown in demand due to consumer preferences for convenience, healthfulness, and products containing few additives. However, the cut surfaces exposed through minimal processing can cause physiological and biochemical changes like increased respiration and enzymatic browning as well as microbial spoilage. Controlling these quality deterioration factors is important for maintaining the fresh-like characteristics of minimally processed produce.
Fresh fruit and vegetable quality and safety
This document discusses various post-harvest processes and technologies that can be used to maintain quality and extend the shelf life of fresh produce. It focuses on factors that affect the respiration and transpiration rates of produce, including temperature, relative humidity, and atmosphere composition. Maintaining optimal temperature and relative humidity levels through pre-cooling, refrigeration, and controlled atmosphere storage is key to reducing deterioration and losses. Other techniques mentioned include curing, coatings, controlled atmospheres, irradiation, and pest control methods. The aim of post-harvest handling is to delay senescence and avoid quality losses to maximize market opportunities.
Dehydration of fruits and vegetables
Dehydration or drying is defined as the application of heat under controlled conditions to remove the majority of water from foods through evaporation. Drying fruits and vegetables helps reduce moisture content and water activity, which helps maintain quality by decreasing enzyme activity and microbial growth. Common drying techniques include spray drying, freeze drying, and tray drying. Spray drying is often used to produce fruit juice powders by spraying fruit juice into a heated chamber where it is dried into a powder form. Proper drying helps preserve fruits and vegetables for later use.
Lecture 5: Transport and Storage of Fruits and Vegetables
This document discusses the transport and storage of fresh fruits and vegetables. It covers 4 key areas: 1) the ideal characteristics of transport for fresh produce, 2) how refrigerated storage can reduce deterioration, 3) the importance of appropriate transport for marketing, and 4) damages that can occur during transport. The document emphasizes that temperature control is critical for storage and transport, as it regulates the respiration rate of produce and helps preserve quality by slowing deterioration. Appropriate packaging and careful handling are also important to prevent mechanical damage during transport.
Fruits & Vegetables Processing
This document discusses opportunities in the Indian fruit processing industry and provides details on production volumes of major fruits from 2010-2013. It outlines various fruit processing methods like juices/concentrates, dehydration, canning, and byproducts. It presents a roadmap for a proposed 100 tonne per day fruit processing project involving post-harvest treatment, dehydration, juices/concentrates, and canning. Timelines for the multi-phase project spanning land acquisition to commissioning are also included.
Blanching
The document discusses heat processing methods used in food technology, focusing on blanching. It defines blanching as a heat treatment used to inactivate enzymes in fruits and vegetables prior to further processing. The document describes different blanching methods including steam blanching and hot water blanching. It also discusses newer techniques such as individual quick blanching that aim to minimize nutrient losses and improve process efficiency.
Final ppt.controlled atmospheric storage by M ANWAR HAQ
Controlled atmosphere storage (CAS) involves storing horticultural commodities under controlled levels of oxygen and carbon dioxide at an optimized temperature to preserve food quality. Typical CAS conditions for fruit preservation are 5% oxygen and 1% carbon dioxide. CAS provides advantages like extended shelf life, delayed ripening, and reduced disease and insect damage compared to normal atmosphere storage. However, CAS also has disadvantages like higher costs and the need for specialized equipment and temperature control.
Quality of raw material for processing of fruits and vegetable
quality of raw material can be determined by different factor and this is important for quality of finished product
Canning Equipments: Construction & Working
Comprises of detailed theory alongwith labelled diagram of equipments used in Canning of Fruits and Vegetables. The flow chart which illustrates numerous process carried out in Canning Fruits and Vegetables.
Canning of fruits & vegetables
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
Maturity indices for harvesting fruits
This document discusses maturity indices for various fruits. It defines maturity indices as signs that indicate a commodity's readiness for harvest. Various physical, chemical, and physiological methods are used to assess maturity, including size, color, texture, total soluble solids, acidity, and respiration rate. Specific maturity indices are provided for many fruits, such as grapes (texture, color, ease of separation), mango (shape, color, acidity, specific gravity), and pineapple (specific gravity, total soluble solids, acidity). The timing of harvest varies between fruits based on factors like days after flowering, seed color, and brix level.
Curing and Smoking
Curing and smoking meat involves adding salt, nitrites, and other ingredients to preserve and flavor meat. Curing ingredients like salt, sugar, and nitrites inhibit bacterial growth and develop color and flavor. Meats are cured through dry curing, liquid curing, or injection before being cold or hot smoked using hardwoods to further flavor and preserve the meat. Proper smoking techniques and temperatures are required to safely cook meats while imparting smoke flavors.
Primary and minimal processing of fruits and vegetables
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.
Ultra High Temperature Processing of Food Products
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
Food packaging technology
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
Drying and dehydration of fruits and vegetables
This document discusses various techniques for drying fruits and vegetables to preserve them. It describes drying as removing moisture to stop bacterial growth. Methods include sun, freeze, drum and spray drying. Ideal temperatures are 60-70C to dry without cooking. Factors like temperature, humidity and air flow impact drying rates. Fruits require preparation like washing while vegetables need blanching first. Drying continues until products are leathery or brittle. Nutritional values change with vitamins most affected. Drying significantly reduces weights through moisture removal.
High pressure processing of food
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
Processing of jam and jelly
Jam:
• Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added.
Jelly:
• Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp.
Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight.
Postharvest changes in fruits and vegetables
Post-harvest activities include harvesting, handling, storage, processing, packaging, transportation and marketing of agricultural products. After harvest, fruits and vegetables undergo various physiological changes like respiration, ripening, and senescence. Respiration rate varies between climacteric and non-climacteric fruits. Cell wall components like pectin degrade during ripening. Ripening is a genetically programmed process involving several enzymes that cause changes in color, softening, acidity, and flavor. Optimal temperature and humidity are required for ripening. Storage extends shelf life by slowing post-harvest changes through temperature and humidity control and modified atmosphere packaging. Factors like water loss, respiration, and microbes affect storage life.
Sensory Evaluation of Fruits and Vegetables
Sensory Analysis is a scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of foods as they are perceived by the senses of sight, smell, taste, touch and hearing
What's hot (20)
Lecture 5: Transport and Storage of Fruits and Vegetables
Lecture 5: Transport and Storage of Fruits and Vegetables
Final ppt.controlled atmospheric storage by M ANWAR HAQ
Final ppt.controlled atmospheric storage by M ANWAR HAQ
Quality of raw material for processing of fruits and vegetable
Quality of raw material for processing of fruits and vegetable
Primary and minimal processing of fruits and vegetables
Primary and minimal processing of fruits and vegetables
Ultra High Temperature Processing of Food Products
Ultra High Temperature Processing of Food Products
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SEED PROCESSING PLANT
The document describes the design and layout of a seed processing plant. The plant separates impurities from seeds using various machines arranged in a sequence. Raw seeds are first fed into a pre-cleaner to remove large impurities, then a cleaner/grader to separate undersized materials. Next is an indented cylinder to separate broken seeds, followed by a specific gravity separator to remove light seeds. Processed seeds are then packaged. The plant building includes a receiving area, processing area with machines arranged in sequence, and auxiliary buildings like storage.
1. seed & grain cleaning & grading
India was witnessing a revolution in farm production and was struggling for increased food production to satisfy the needs of one of the fastest growing populations in the world. This required large quantities of good quality seeds which, at that time, were being produced largely on imported seed processing machines. The cost was too high and unaffordable for a country short of foreign currency. It was in 1984, when AGROSAW™ took up the challenge and committed itself to providing world-class seed processing machines to the farmers and seed producers of the country, right here in India, and that too at the most affordable prices. It has been a hard work for all of us at AGROSAW™ all these years - needs of the farmer and seed producers were listed, research & studies conducted, continuous interaction with scientists at Agricultural Universities was made, new designs were developed to suit the Indian conditions, production facilities built, wide dealer network established - all brick by brick.
A survey of computer vision and soft computing techniques for ripeness gradin...
This document summarizes previous research on using computer vision and soft computing techniques to grade fruit ripeness. It discusses methods like artificial neural networks, fuzzy logic, and image processing techniques like color analysis that have been used. The document reviews several previous studies that developed systems for grading ripeness of fruits like bananas, papayas, cherries, tomatoes, lemons, guavas, and pineapples using these types of methods. It finds that while accurate classification is possible, limitations remain around uncertainties and errors in some systems.
Fruits and vegetables
Pre-storage treatments are used to reduce postharvest losses and extend the storage life of fruits and vegetables. Some common pre-storage treatments include cleaning, sorting, grading, waxing, pre-cooling, and chemical treatments. Cleaning removes dirt and pathogens from produce surfaces. Sorting and grading separate produce based on attributes like size, color and quality. Waxing forms a protective coating to reduce moisture loss. Pre-cooling promptly cools produce after harvesting to remove field heat. Chemical treatments use dips, sprays or fumigation to control postharvest diseases and pests.
Seed processing-4
Seed processing involves cleaning seeds, drying them to optimal moisture levels, testing germination and packaging seeds for conservation and distribution. Seeds are cleaned to remove debris, damaged seeds and seeds of other species. Moisture content is tested using oven drying methods and seeds are dried in dehumidified rooms or using silica gel until moisture levels reach 3-10% for storage. Germination is tested and only seeds meeting viability standards are accepted for long-term conservation. Dry seeds are packaged in containers suitable for their storage purpose and placed in the genebank.
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Chapter wise All Notes of First year Basic Civil Engineering.pptx
Film vocab for eal 3 students: Australia the movie
Film vocab for eal 3 students: Australia the movie
Sorting and Grading
- 1. 6/11/2015 1 SORTING AND GRADING THE NEED FOR GRADING Fresh produce exhibits wide variation in size and quality THE NEED FOR GRADING Consumer demand for produce type and quality varies PROCESSES INVOLVED 1. GRADING – process of classifying the produce into groups according to a set of criteria of quality and size recognized or accepted by the industry. Grades – names of the groups to which the produce are classified. ex: Extra Class, Class 1, Class 2 2. SORTING – process of classifying produce into groups designated by the person classifying it; there is no standard criteria. For example sorting the diseased and healthy fruit
- 2. 6/11/2015 2 PROCESSES INVOLVED 4. STANDARDIZATION – process of formulating and issuing grade standards. Grade Standard – set of criteria and specifications of quality determining the grades. 5. INSPECTION – process of measuring, examining and testing samples. BENEFITS OF GRADING Consumers – assurance of quality Farmers – sound basis for pricing Cooperatives – fairness in the sale of pooled produce Processors – eliminates sorting Trucker-buyer – lesser damage Courts – facilitates settlement of disputes Banks – establishes loan value for the produce General public – makes price information meaningful QUALITY CRITERIAIN STANDARDS Appearance Uniformity of variety Cleanliness Shape Wholeness Stage of maturity and ripeness QUALITY CRITERIAIN STANDARDS Texture Firmness Solidity Turgidity Smoothness Toughness
- 3. 6/11/2015 3 QUALITY CRITERIAIN STANDARDS Damage or defect Safety and wholesomeness clean and free from contaminants(chemical, physicaland microbial) thrips Mechanical damage feathering sunscaldborer QUALITY STANDARDSARE ONLY THE STARTING POINT OTHER CRITICAL MARKETING REQUIREMENTS Specific extra requirements from supermarkets – Private Standards Food safety, Phyto-sanitary, and hygiene guarantees. Traceability CONDITIONS FOR SUCCESSFUL GRADING a significant proportion of the produce should fall into higher grades the standard should be acceptable, understandable and appropriate there should be trained, licensed inspectors postharvest systems should be improved
- 4. 6/11/2015 4 CONDITIONS FOR SUCCESSFUL GRADING appropriate conditions in the grading area (lighting, work breaks) familiarization with standards; use grading aid GRADINGAID AND EQUIPMENT GRADINGAID AND EQUIPMENT Sizing rings for tomato Onion sorting table
- 5. 6/11/2015 5 Grading aid and equipment Citrus sizer Mango weight sizer