PROCESSING FOR VALUE ADDTION

1. PROCESSING FOR VALUE ADDTION NEXT

2. Introduction Processing converts perishable fruits and vegetables into stable products with longer life. Processing for value addition Main purpose of processing is to minimize the qualitative and quantitative deterioration of the produce after harvest. It is not merely to satisfy producers and processors by way of higher monitory return but also with better taste and nutrition. NEXT end

3. Introduction Value is added to the produce by changing their form, colour to increase the shelf life of perishables. Processing for value addition In the current scenario, there is an urgent need to increase the level of value addition and to improve the quality of value added food products for domestic and export market. Processing may be primary, secondary and tertiary. NEXT end Previous

4. Principles of Fruit and Vegetable Preservation Processing for value addition Prevention of microbial decomposition of food. Prevention of self decomposition of food. Prevention of damage caused by insect-pests, rodents, birds, human being and mechanical causes etc. NEXT end Previous

5. Techniques of Fruit and Vegetable Preservation Low temperature preservation Thermal processing Processing for value addition Removal of water Irradiation Carbonation Preservation by high sugar and acid Addition of chemical preservatives Fermentation Pickling High hydrostatic pressures Hurdle technology NEXT end Previous

6. Low temperature preservation Processing for value addition Refrigeration (-1 to 8C), Freezing (-2C to lower) NEXT end Previous

7. Thermal processing Blanching (less than 100oC), Processing for value addition Pasteurization (below 100oC) and Sterilizing (above 100OC) NEXT end Previous

8. Processed Fruit Products Processing for value addition NEXT end Previous

9. Schematic representation of fruit canning unit operations Processing for value addition NEXT end Previous

10. Removal of water Sun-drying, Processing for value addition Dehydration, Evaporation or concentration, Freeze-drying, Accelerated freezing drying, Foam-mat drying, Puff drying NEXT end Previous

11. Irradiation Produce is exposed to radioisotopes (gamma rays or X-rays) by a machine, which produces a high-energy electron beam. This helps in: Processing for value addition • Inhibiting sprouting in tubers, bulbs and root crops. • Delaying the processes of ripening and senescence in certain climacteric fruits • Controlling the growth of pathogens, which cause decay in stored fruits by combination with hot water dip treatments. Disinfestations of insects, which cause spoilage in fresh fruits, dry fruits and nuts as well as quarantine restrictions in their international trade, and • Delaying stem elongation and cap opening in button mushrooms. NEXT end Previous

12. Carbonation Carbonation is a process to dissolve carbon dioxide in the juice or beverages under certain pressure and temperature Processing for value addition It provides anaerobic environment and does not allow the growth of mould and yeast. Carbonated drinks gives off gas in fine bubbles and has a characteristic pungent taste of desired beverages. It increases the life of the product and also contributes in some way to its tang. NEXT end Previous

13. By Product Utilization of Mango NEXT end Previous

14. Preservation by high sugar and acid Processing for value addition Jams, Jellies, Preserves, Marmalades, and Candies, Crystallized or Glazed fruits and citrus peels are the some example which are to be preserved by high sugar and acid. Fruit jam NEXT end Previous

15. Addition of chemical preservatives CLASS Ipreservatives are -Common salt, sugar, dextrose, spices, vinegar or acetic acid, honey. Processing for value addition CLASS II - preservatives are generally synthetic chemicals used in small quantities. Benzoic acid and its salts, sulphur dioxide and the salts of sulphurous acid. Potassium metabisulphite is generally used in non-coloured products whereas in coloured products containing anthocyanin pigment, sodium benzoate is used. NEXT end Previous

16. Fermentation The decomposition of carbohydrates by microorganisms or enzymes is called fermentation. Processing for value addition Fermentation may produce distinctly new food products such as fermented pickle, vinegar and alcohol by acetic, lactic and alcoholic fermentation. . The keeping quality of vinegar, fermented pickle and alcoholic beverages depend upon the presence of acetic acid, lactic acid and alcohol, respectively. NEXT end Previous

17. Pickling Pickling a process of preservation of food in common salt or in vinegar. Processing for value addition Spices and edible oil also may be added to the product. Typical Indian pickles made from mango, lime, turnip, cabbage, cauliflower etc., have been popular in several countries. NEXT end Previous

18. High hydrostatic pressures Processing for value addition High pressure with 4000-9000 bars extends refrigerated produce shelf life from two months to six months at 4oC. NEXT end Previous

19. Hurdle technology Hurdle Technology processing is a combination of processing technique in which several technological approaches and unit operations are used. Processing for value addition For instance, the techniques like freezing, refrigeration, dehydration, irradiation, pulse electric fields, high pressure processing, ultra-sanitation, chemical preservatives, pH and water activity controls are used in a synergistic fashion to bring about desired microbiological safety and sensory acceptability. Convenience, safety, microbiological stability and fresh-like appearance are qualities of HT products. NEXT end Previous

20. Processed Products Banana– Pulp, beverage, powder, chips. Processing for value addition Grape – Juice, beverages, wine and resins, munnaka (seeded grape). Mango – Juice, pulp, concentrate, beverages, slices, dried form, frozen form, canned mango, amchur, mango leather, bar, jam, etc. Potato – Chips, dried form, canned potato, frozen French fries, potato powder. Tomato – Juice, puree, paste, ketchup, sauce, pickle, canned tomato, soup, dried form. NEXT end Previous

21. Let Us Sum Up Fruits and vegetables are perishable in nature. Processing converts them into stable products. Processing for value addition Various methods of preservation viz. physical methods, chemical methods, fermentation, and other means are used. • Preservation is based on the principles of: • - Prevention of microbial decomposition of foods, • - Prevention of self decomposition of food and • - Prevention of damage caused by insect-pests, rodents, birds, human being and mechanical causes etc. Various processed products viz. juices and beverages, pulps and concentrates, canned products, frozen, dehydrated products, ketchup, sauces, pickles, chutneys, jam, jelly, preserved products, candy, glazed fruits and citrus peels etc. can be produced from fruits and vegetables. end Previous