INTRODUCTION FOOD SCIENCE DEHYDRATED PRODUCTS PRESERVED PRODUCTS JAM JELLY SAUCE KETCHUP

1. ADVANCES IN FOOD SCIENCE
(Dehydrated product – Juice powder by Foam – mat
method, Preserved products – Jam, Jellies,
Ketchup’s and Sauces)
Presented by
Sowmiya G
1 – M.Sc(Nutrition and &Dietetics).
JMC, Trichy.

2. FOOD SCIENCE
Food science draws from many disciplines such
as biology, chemical engineering, and biochemistry
in an attempt to better understand food processes
and ultimately improve food products for the
general public. As the stewards of the field, food
scientists study the physical, microbiological, and
chemical makeup of food. By applying their findings,
they are responsible for developing the safe,
nutritious foods and innovative packaging.

3. DEHYDRATED RODUCTES
DEHYDRATION
Dehydration, in food processing,
means by which many types
of food can be preserved for
indefinite periods by extracting the
moisture, thereby inhibiting the
growth of microorganisms.
Dehydration is one of the oldest
methods of food preservation and
was used by prehistoric peoples in
sun-drying seeds. The North
American Indians preserved meat
by sun-drying slices, the Chinese
dried eggs, and the Japanese
dried fish and rice.

4. JUICE POWDER BY FOAM-MAT
MEHOD
• Washing the ripe fruits.
• Peeling and washing
• Crushing
• Fruit pulp
• Add Foaming agent and Foam stabilizer
• Whipping, Foamed pulp, Drying, Scraping & grinding.
• Foam dried fruit powder
• Packing & Storage.

5. FOAM-MAT DRYING
Foam – Mat drying is a process by which a liquid
concentrate along with a suitable foaming agent is used
to wipe to form stable foam and subjected to
dehydration in the form of a thin mat of foam at
relatively low temperature rate of drying in this process
is comparatively very high because of an enormous
increase in the liquid gas interface thus heat transfer is
imparted by large volume of gas present in the foamed
mass.

6. PRESERVED PRODUCTS
• Among preserved fruit, jams, jellies, ketch-up, sauces
form important class products. The popular varieties
of jams or pineapple, mango, mixed fruits. The
product is used as a spread on bread for
sandwiching. Its is popular consumed along with
chapatti, dosa or similar breakfast foods to make
them more palatable.

7. JAM
Jam is prepared by boiling fruit pulp with
sufficient quantity of sugar to a reasonable thick
consistency till firm enough to hold the jam in position.
• CONSTITUTENTS OF JAM:
 Sugar
 Acid & Water
 Colour & Flavour

8. JELLY
Jelly is prepared by boiling fruit pieces with
water, expressing and straining the pectin containing
clear juice, adding sugar and concentrating it to such
consistency that it will set to a gel on cooling.
• CONSTITUTENTS OF JELLY:
 Pectin
 Acid
 Sugar

9. PROCEDURE FOR JAM/JELLY
• Selection of fruit
• Making the extract
• Proportion of sugar to juice / pulp
• Cooking the jam / jelly
• Filling the bottles
• Packing, labelling and Storage.

10. • SELECTION OF FRUITS:
Both kind and the stage of ripeness of fruit are
important in the selection of fruit. Fruits sufficiently
ripe to have good flavour and colour but sufficiently
under ripe to have maximum pectin content and good
acidity will yield the best results.

11. • MAKING THE EXTRACT:
For making jelly, fruit pieces should be completely
immersed in water and cooked for 10 to 20 minutes. Hard
fruits like guavas are sliced and cooked for 45 minutes. After
cooking, to get clear jelly water is decanted without
disturbing the fruit. This extract is used for making jelly.
Fruits like apples are cooked with skin and made into
pulp with the strainer for making jam.
Alcohol test or jelmeter may be used for testing
pectin content.

12. • PROPORTION OF SUGAR TO JUICE / PULP:
Larger the amount of pectin in the juice or pulp
the larger the amount of sugar that should be used.
Less boiling is necessary with large amounts of sugar.
Usually, equal quantities of sugar and pulp are taken to
make jam.

13. • COOKING THE JELLY/PULP:
Cooking small lots of fruit juice(4 to 6 cups)is
more rapid and yields jelly of a better colour, flavour
and texture then cooking large lots. As soon as scum
collects in firm enough masses, if may be removed from
the surface. Rapid boiling accomplishes rapid
evaporation avoids a strong flavour and darkened
colour. It also prevents too great and inversion of
sucrose. After pouring in the bottle, it should not the
disturbed till the jelly/jam is set.

14. • SOME TESTS FOR DONENESS:
 Sheet test
 Bubble test
 Plate test
 Fork test
 Temperature test
 Refractometer

15. SAUCCE
The sauce used in frozen meals serves several
purposes. First foremost the sauce assists in importing
a flavour sensation to the protein food, which is
complementary to the intended eating experience. The
sauce also creates an appearance and colour that
satisfies eye appeal and fortifies the subsequent tasting
experience. Furthermore, the sauce covers the meat
and prevents dehydration or freezer burn from
developing during storage.

16. KETCHUPS
Ketchup is usually made from tomatoes by
concentrating its juice or pulp with onion, garlic, salt,
sugar, vinegar and spices.
Sauces are used with meals while ketchups are
mostly used with junk foods.

17. • CONSTITUENTS OF SAUCES AND KETCHUPS:
 Vegetables
 Salt
 Sugar
 Spices
 Vinegar or acetic acid
 Preservatives.

18. Production Process
Washing
• The incoming fresh tomato
is cleaned by washing in
water. This task is
accomplished using a
special washing technique
that enables the
preservation of the fresh,
natural qualities of ripe
tomato.

19. Crushing
• Washed tomato is crushed
into tomato pulp (Juice)
which is then strained and
filtered.

20. Concentration
• After crushing the filtered
tomato pulp becomes
preheated and concentrated
to about one - third of its
original volume by means of
a continuous concentrator,
for which a boiler plant is
used. Since the concentration
would be achieved in a very
short time, a special
technical know - how shall be
employed.

21. Homogenization
• Concentrated tomato pulp
(juice) is homogenized.

22. Flavouring
• Salt, sugar, spices, vinegar &
other ingredients are added
in the seasoning room to
give the tomato sauce &
tomato ketchup the flavour
associated with the
products.

23. BOTTLING/CANNING
• The products are then filled
into bottles and cans. Packing
and dispatching: After
bottling/canning, the products
will be packed in carton box
and dispatched.