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MINIMALLY PROCESSING OF FRUITS AND VEGETABLES

MINIMALLY PROCESSING OF FRUITS AND VEGETABLES. Minimally processing of fruits and vegetables. Introduction. The present day nuclear families needs ready to cook and ready to eat foods because of paucity of time.

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MINIMALLY PROCESSING OF FRUITS AND VEGETABLES

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  1. MINIMALLY PROCESSING OF FRUITS AND VEGETABLES

  2. Minimally processing of fruits and vegetables Introduction The present day nuclear families needs ready to cook and ready to eat foods because of paucity of time. Consumer is more health and quality conscious and more averse to chemical preservatives. Newer methods of processing are being tried to suit the changing needs of the consumers. Minimally processing can provide fresh and quality products through a hurdle approach. Reason is expenses, labour and hygiene to individual as well as catering industry. End Previous Next

  3. Minimally processing of fruits and vegetables Minimally Processing is Different from Conventional Processing Conventional processing methods extend the shelf life of fruits and vegetables longer than minimally processed produce. Minimally processing renders produce highly perishable, requiring chilled storage to ensure reasonable shelf life. No heat is applied to maintain fresh like characters. Canning, dehydration and freezing are the example of conventional processing. End Previous Next

  4. Minimally processing of fruits and vegetables Factors Affecting Quality Main factors affecting quality of minimally processed produce are • harvesting operations, • raw material, • preparation procedures • trimming, • cutting, • peeling, • shredding, and • processing conditions • Good Manufacturing Practices, • packaging and storage. End Previous Next

  5. Minimally processing of fruits and vegetables General Processing of Minimally Processed Product Good quality raw materials (correct variety, correct cultivation, and harvesting, and storage conditions. Strict hygiene and good manufacturing practices use of hazard analysis and critical control point principles. Low temperatures during processing. Careful cleaning and/or washing before and after peeling. Good quality water (sensory, microbiology, pH) for washing. End Previous Next

  6. Minimally processing of fruits and vegetables General Processing of Minimally Processed Product Use of mild additives in washing water for disinfection for the prevention of browning. Gentle spin drying following washing. Gentle peeling. Gentle cutting, slicing and/or shredding. Correct packaging materials and packaging methods. Correct temperature and humidity during distribution and retailing. End Previous Next

  7. Minimally processing of fruits and vegetables Fruits and Vegetables for Minimal Processing End Previous Next

  8. Minimally processing of fruits and vegetables Fruits and Vegetables for Minimal Processing Mangoslices Grape whole Potato slices Fruits cocktail also be minimally processed End Previous Next

  9. Minimally processing of fruits and vegetables Fresh sliced strawberry processing 1.Cultivar selection - Parjaro 2.Harvest - Hand or mechanical at full bright red or pink 3.Precooling - Rapid forced air or hydro precooling at 7oC (8min to 2hr.) 4.Field processing - Wash to remove sand, separate berry 5.Transportation - To packing house with dry ice (0oC) End Previous Next

  10. Minimally processing of fruits and vegetables Fresh sliced strawberry processing 6.Sorting and grading - Defectives and colour sorting, small or large 7.Processing - Slicing - quarter, water washing – to remove exudates, dip in CaCl2 solution & spin-drying 8.Packaging - CA-12% CO2, 2%O2: 95% RH, 0oC , 500g, 1kg, 5kg 9.Storage at Warehouse - 95%RH, 0oC, Standard Pallets, Max.7 Days. 10.Storage & Display at Retail – Display Cabinet 1 day at 18-20oC End Previous Next

  11. Minimally processing of fruits and vegetables Source: (Wiley, 1994) End Previous Next

  12. Minimally processing of fruits and vegetables Source: (Wiley, 1994) End Previous Next

  13. Minimally processing of fruits and vegetables Source: (Wiley, 1994) End Previous Next

  14. Minimally processing of fruits and vegetables Let Us Sum Up Change in family system has brought changes in the needs of the consumers. Minimally processing is a technique to provide ready to cook and ready to eat. Cut, sliced, shredded or juice form but fresh like characteristics requiring chilled storage to ensure a reasonable life. Conventional processing methods extend the shelf life of fruits and vegetables longer than minimally processed produce. Factors affecting quality and freshness are harvesting operations, raw material, preparation procedures – trimming, cutting, peeling, shredding, and processing conditions and Good Manufacturing Practices, packaging and storage. End

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