Fruits & Vegetable Processing

7/24/2019 Fruits & Vegetable Processing

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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.

Fruits & Vegetable Processing

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