Post on 21-Feb-2018
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Fruits & Vegetable
Processing
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Preservation
Demand for Processed Foods
Fruit Salad Canned Fruit Juice
long shelflife and ease intransportation
adds market value to the product
provide livelihood
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Concentrat ion
is the process of lowering wateractivity or water content by directlyadding solutes to the food
Sugar concentrate products includejam, jelly, marmalade and
preserves
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Figure 1.2. Mango scoops in syrup
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Dehydrat ion
the removal of water or moisture bydrying or exposure to dry air of awet material
Drying may impart undesirablecharacteristics to the food.
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Figure 1.3. Dried Mango Bars.
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Evaporat ion
the process of removing water ormoisture by simple boiling attainedby heating a material to its boilingpoint
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Pasteurizat ion
the process of temporarilyincreasing the thermal energy ofthe food such that pathogenicmicroorganisms are killed
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Figure 1.5. Pasteurized fruit juice.
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Steri l ization
the process of temporarilyincreasing the thermal energy ofthe food such that commercialsterility is achieved
The primary microorganism under
consideration in sterilization is
Clostridium botulinum.
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Most foods with water activitygreater than 0.85 and pHgreater than 4.6are sterilized in
jars, cans and/or retortable pouchesto render them microbiologicallysafe for public consumption.
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Figure 1.6. Newly sterilized
tomato sauce.
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Acetic Acid Fermen tat ion
the alcohol, usually ethanol isconverted to acetic acid by
Acetobacter acetiunder favorableconditions
In the Philippines, pineapple, sugar
cane, coconut juice and sugar palmare commonly made as vinegars.
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Continuous fermentation will resultto lowered acidity.
Figure 1.7. Cider vinegar.
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Lact ic acid fermen tat ion
involves conversion of the pyruvate,a product from glycolysis to lacticacid by lactic acid bacteria.
Lactic acid bacteria includes fourgenera of microorganisms mainly;
Lactobacillus, Leuconostoc,Streptococcus and Pediococcus.
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Figure 1.8. Kimchi preserved in bottles.
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A lcohol fermentat ion
hydrolysis by specialized molds toliberate the simple sugar from thepolysaccharide chain which is then
converted into alcohol by yeast themost common of which is the
Saccharomycesgenera
Saccharomyces converts theglucose to ethanol via glycolysis
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Mango, grapes, Bignay, Guyabano,Calumpit, Coconut sap, Duhat,Santol, Pineapple are only some ofthe most common fruits that aremade into wine.
Grains like creals and rice are alsomade into wine.
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Figure 1.9. Fruit wines.