processing for value addtion next. processing converts perishable fruits and vegetables into stable...

PROCESSING FOR VALUE ADDTION

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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.

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Introduction

It is not merely to satisfy producers and processors by way of higher monitory return but also with better taste and nutrition.

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 for value addition

Processing may be primary, secondary and tertiary.

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Value is added to the produce by changing their form, colour to increase the shelf life of perishables.

Introduction

Prevention of self decomposition of food.


Prevention of damage caused by insect-pests, rodents, birds, human being and mechanical causes etc.

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Principles of Fruit and Vegetable Preservation

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Prevention of microbial decomposition of food.

Thermal processingProcessing

for value addition

Removal of water

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Techniques of Fruit and Vegetable Preservation

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Low temperature preservation

Irradiation

Carbonation

Preservation by high sugar and acid

Addition of chemical preservatives

Fermentation

Pickling

High hydrostatic pressures

Hurdle technology

Refrigeration (-1 to 8C),Processing

for value addition

Freezing (-2C to lower)

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Low temperature preservation

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Blanching (less than 100oC),Processing

for value addition

Pasteurization (below 100oC) and

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Thermal processing

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Sterilizing (above 100OC)


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Processed Fruit Products

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Schematic representation of fruit canning unit operations

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Sun-drying, Processing

for value additionDehydration,

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Removal of water

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Evaporation or concentration,

Freeze-drying,

Accelerated freezing drying,

Foam-mat drying,

Puff drying

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 additionInhibiting sprouting in tubers, bulbs and root crops.

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Irradiation

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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.

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.

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Carbonation

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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.

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By Product Utilization of Mango

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.


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Preservation by high sugar and acid

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Fruit jam

CLASS I preservatives are - Common salt, sugar, dextrose, spices, vinegar or acetic acid, honey. Processing

for value addition

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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.

Addition of chemical preservatives

The decomposition of carbohydrates by microorganisms or enzymes is called fermentation.


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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.

Fermentation

Pickling a process of preservation of food in common salt or in vinegar.


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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.

Pickling

High pressure with 4000-9000 bars extends refrigerated produce shelf life from two months to six months at 4oC.


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High hydrostatic pressures

Hurdle Technology processing is a combination of processing technique in which several technological approaches and unit operations are used. Processing

for value addition

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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.

Hurdle technology

Banana – Pulp, beverage, powder, chips.Processing

for value addition

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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.

Processed Products

Potato – Chips, dried form, canned potato, frozen French fries, potato powder.

Tomato – Juice, puree, paste, ketchup, sauce, pickle, canned tomato, soup, dried form.

Fruits and vegetables are perishable in nature.


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Processing converts them into stable products.

Various methods of preservation viz. physical methods, chemical methods, fermentation, and other means are used.

Let Us Sum Up

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.

processing for value addtion next. processing converts perishable fruits and vegetables into stable...

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