Preparatory Operations in Food Processing.pptx
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Operations performed on foods before processing Before processing, raw materials undergo a number of operations to get a high quality product
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1) Nutraceuticals originated from the terms "nutrition" and "pharmaceutical" and are foods or dietary components that provide health benefits beyond basic nutrition.
2) The global nutraceutical market was worth $162 billion in 2018 and is projected to reach $280 billion by 2025, growing at an annual rate of around 8%. The Indian nutraceutical market is also growing rapidly at a CAGR of 17.1%.
3) Nutraceuticals provide physiological benefits and help maintain good health. They are prepared from food or non-food sources and can be in various formats such as powders, tablets, liquids. Common categories of nutraceuticals include nutrients, herbals
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They are the food additive petition process and the Generally Recognized as Safe (GRAS) process. GRAS is unique to the U.S. and is sometimes not well understood.
Though not official, the IFAC GRAS Best Practices Guide is intended to serve as a compilation of available U.S.
Food and Drug Administration (FDA) regulations, guidance documents and industry best practices to help determine the GRAS status of a substance
Generally Recognized as Safe or GRAS is an FDA designation for a substance that it considers as safe.
FDA stands for the Food and Drug Administration. The FDA is a federal agency of the United States that is responsible for protecting and promoting public health.
GRAS is an acronym.
Therefore, we pronounced the letters as a word. In other words, we do not say ‘G-R-A-S’ (we do not utter each letter’s name separately).
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Microorganisms play important roles in food as pathogens that can cause disease, as spoilage organisms that degrade food quality, and as cultured microbes used in food processing. Fruits and vegetables naturally contain saprophytic bacteria and fungi that can lead to spoilage when the protective barriers are broken during harvesting or processing. The major factors affecting microbial growth in fruits and vegetables include physical damage, pH, moisture content, and temperature. Common preservation methods include drying, freezing, acidification, and use of preservatives.
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This document discusses glucose syrup and invert sugar syrups. Glucose syrup is made from starch hydrolysis and typically contains 10-43% glucose. It is produced through soaking, gelatinization, hydrolysis, clarification, and evaporation steps. Invert syrup contains equal proportions of glucose and fructose produced through acid or enzymatic hydrolysis of sucrose. Both syrups are used as sweeteners and thickeners in foods like candy, ice cream, and baked goods due to properties like moisture retention and flavor enhancement. They have applications in confectionery, pharmaceuticals, and as flavoring agents.
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Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
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There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
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This document discusses food preservatives. It explains that preservatives are added to foods to reduce spoilage from microorganisms and prevent food-borne infections. Preservatives work by interfering with microbial cell functions or reducing the pH to prevent microbial growth. Chemical preservatives specifically target microbes and are categorized into class I (e.g. salt, sugar) and class II (e.g. benzoic acid, sulfur dioxide). Common preservatives like salt, sugar, vinegar, and sulfur dioxide are described along with their antimicrobial mechanisms.
Food Fermentation
Fermented foods are produced by exposing raw materials like milk, meat, fruits and vegetables to microorganisms that carry out desirable fermentation. As microbes like bacteria and yeasts grow, they metabolize nutrients in the raw materials and produce end products. These end products and remaining components constitute the fermented food, which often has improved acceptance qualities due to metabolic changes. Common fermented foods include dairy products like yogurt and cheese, meat products, breads and other cereal foods, pickled fruits and vegetables, soy sauce, and beverages like beer. The microbiology and production processes of fermented foods depend on the specific food and microbes involved.
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Generally recognized as safe (GRAS)
The U.S. Federal Food, Drug and Cosmetic Act1 (FFDCA) provides for two regulatory mechanisms for the addition of substances to foods.
They are the food additive petition process and the Generally Recognized as Safe (GRAS) process. GRAS is unique to the U.S. and is sometimes not well understood.
Though not official, the IFAC GRAS Best Practices Guide is intended to serve as a compilation of available U.S.
Food and Drug Administration (FDA) regulations, guidance documents and industry best practices to help determine the GRAS status of a substance
Generally Recognized as Safe or GRAS is an FDA designation for a substance that it considers as safe.
FDA stands for the Food and Drug Administration. The FDA is a federal agency of the United States that is responsible for protecting and promoting public health.
GRAS is an acronym.
Therefore, we pronounced the letters as a word. In other words, we do not say ‘G-R-A-S’ (we do not utter each letter’s name separately).
Food Biotechnology- Food flavours
This document discusses the use of immobilized plant cells for the production of food flavors, colors, additives, and supplements. Specifically, it describes how plant cell cultures can be used as an alternative to direct plant extraction to produce flavors like esters, pyrazines, lactones, and terpenes. It also discusses using fungi and algae to produce red, yellow, and purple pigments for food coloring. Food additives that can be produced using microorganisms are described like MSG, nucleotides, amino acids, vitamins, and organic acids. In general, the document outlines how immobilized plant cells and microorganisms can be used to efficiently produce a variety of compounds for use as flavors, colors, additives and
Food flavors
Food Flavors definition, Examples for food flavors, Types of food flavors, Natural food flavorings, Synthetic - Nature identical food flavorings, Artificial food flavorings, Biosynthesis of food flavorings - source from plant, animal, microorganism, chemically, Biosynthesis of vanilla food flavorings, Butter food flavorings. Summary of food flavorings. Mainly used chemical food flavorings. Chemical structure of food flavors. Vanillin history, biosynthesis, uses.
Food colours
This document provides information about natural food colours. It discusses how consumers are increasingly seeking natural ingredients and colours due to health concerns with artificial colours. Various natural colour sources are described like beetroot, annatto and turmeric. Their nutritional benefits and extraction methods are explained. There is a shift in the global market towards greater use of natural colours compared to artificial colours. Natural colours are preferred due to links between artificial colours and health issues like ADHD.
Micro organisms in foods
Microorganisms play important roles in food as pathogens that can cause disease, as spoilage organisms that degrade food quality, and as cultured microbes used in food processing. Fruits and vegetables naturally contain saprophytic bacteria and fungi that can lead to spoilage when the protective barriers are broken during harvesting or processing. The major factors affecting microbial growth in fruits and vegetables include physical damage, pH, moisture content, and temperature. Common preservation methods include drying, freezing, acidification, and use of preservatives.
Antimicrobial agents used in food
antimicrobial used in food for its food presevation to increase its shelf life. also for good nutritive food
Physical methods of food preservation
This document discusses various physical methods for food preservation, including ionizing radiation, nonionizing radiation, light, high pressure processing, pulsed electric fields, and modified atmosphere packaging. Ionizing radiation works by affecting nucleic acids and cell membranes, while nonionizing microwave radiation causes protein and nucleic acid denaturation. High pressure processing and pulsed electric fields disrupt cell membranes. Modified atmosphere packaging and vacuum packaging inhibit aerobic microorganisms by reducing oxygen levels.
Glucose syrup and invert syrup Production
This document discusses glucose syrup and invert sugar syrups. Glucose syrup is made from starch hydrolysis and typically contains 10-43% glucose. It is produced through soaking, gelatinization, hydrolysis, clarification, and evaporation steps. Invert syrup contains equal proportions of glucose and fructose produced through acid or enzymatic hydrolysis of sucrose. Both syrups are used as sweeteners and thickeners in foods like candy, ice cream, and baked goods due to properties like moisture retention and flavor enhancement. They have applications in confectionery, pharmaceuticals, and as flavoring agents.
Basic principles of food fermentation
Fermentation is a metabolic process where organic compounds like carbohydrates are broken down by microorganisms to release energy without oxygen. It is used to produce a variety of foods, beverages, industrial products, and more. There are several types of fermentation including alcoholic, lactic acid, propionic acid, and butyric acid fermentations. Fermentation can occur via solid state or submerged cultures in different types of bioreactors. Key factors that control microbial growth during fermentation include nutrients, pH, temperature, water activity, and presence of other microorganisms. Proper isolation techniques are required to culture pure microbial strains.
Fermented foods ppt
Fermentation is used to preserve foods like pickles, sauerkraut, bread, vinegar and idli. The process involves lactic acid bacteria like Lactobacillus and Leuconostoc which convert sugars into lactic acid, lowering the pH and preventing spoilage. For pickles, cucumbers are placed in brine and the acidity produced during fermentation preserves them. Sauerkraut is made by a similar fermentation of cabbage. Yeast is used in bread making to produce carbon dioxide which leavens the dough. Vinegar is produced through further fermentation of ethanol by acetic acid bacteria. Idli batter involves fermenting rice and black lentils before steaming the c
Enzymes in meat industry
Papain is a powerful digestive enzyme commonly found in and extracted from papaya. It plays a key role in breaking down toxins and is a digestive aid and antioxidant. It breaks down larger proteins into smaller proteins, peptides, or amino acids by splitting bonds in protein chains.
Bromelain is an enzyme found in pineapples, kiwis, mangos, and bananas that conducts similar functions to papain. It is prepared from pineapple plant stumps after fruit harvest by extracting the juice containing the soluble bromelain enzyme. Along with papain, bromelain is commonly used to tenderize meat.
Ficin is a protease enzyme derived from fig latex. It is part of the cyst
Fermented milk products
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Application of Enzymes in food industry
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
Probiotic foods
The document discusses probiotics, their history, functions, and food sources. It begins by defining probiotics as live microorganisms that provide health benefits when consumed in adequate amounts. The concept of probiotics was first proposed in the early 20th century by Elie Metchnikoff, who suggested certain bacteria in fermented milk could promote intestinal and overall health. The document then outlines the characteristics, mechanisms of action, advantages, and functions of probiotic consumption before providing examples of probiotic foods and the probiotic strains they contain.
Food Coloring
Food coloring is any dye or pigment added to food to change or enhance its color. It is used commercially and domestically in foods to offset color loss, correct natural variations, enhance existing colors, provide color to colorless foods, and make foods more attractive. There are two main types - natural dyes derived from sources like vegetables, fruits, minerals, and artificial dyes approved by regulatory bodies. Some artificial dyes are restricted to only external uses or certain foods, while others have been banned due to health concerns linked to them. Food coloring comes in various forms including liquid, powder, gel and paste.
Preservation by chemicals
This document discusses food preservatives. It explains that preservatives are added to foods to reduce spoilage from microorganisms and prevent food-borne infections. Preservatives work by interfering with microbial cell functions or reducing the pH to prevent microbial growth. Chemical preservatives specifically target microbes and are categorized into class I (e.g. salt, sugar) and class II (e.g. benzoic acid, sulfur dioxide). Common preservatives like salt, sugar, vinegar, and sulfur dioxide are described along with their antimicrobial mechanisms.
Food Fermentation
Fermented foods are produced by exposing raw materials like milk, meat, fruits and vegetables to microorganisms that carry out desirable fermentation. As microbes like bacteria and yeasts grow, they metabolize nutrients in the raw materials and produce end products. These end products and remaining components constitute the fermented food, which often has improved acceptance qualities due to metabolic changes. Common fermented foods include dairy products like yogurt and cheese, meat products, breads and other cereal foods, pickled fruits and vegetables, soy sauce, and beverages like beer. The microbiology and production processes of fermented foods depend on the specific food and microbes involved.
Biotechnological applications in Food Processing
Deals with various applications of biotechnology in Food processing includes genetically modified food and the concept of metabolic engineering as a novel technique.
Hydrocolloids ppt
This document discusses hydrocolloids, which are gums that are added to foods to control functional properties like thickening and gelling. It defines hydrocolloids as able to form viscous solutions when mixed with water. It then discusses various types of hydrocolloids like xanthan gum, guar gum, and locust bean gum; their sources and uses in food for thickening, stabilizing, and gelling. Specific uses mentioned are in salad dressings, sauces, ice cream, and dairy products to improve texture.
Fermented Milk Products
Presentation On The Topic Fermented Milk Products By Sanjeev Mishra (M.Sc. Biotechnology, Amity Institute Of Biotechnology, Amity University, Noida)
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The chemicals when added interfere with the cell membrane of the microorganisms, their enzyme activity or their genetic mechanisms. They also act as antioxidants. The common chemical preservatives permitted are
1. Benzoic acid (including benzoates) Sodium benzoate is a salt of benzoic acid and is used in preservation of colored fruit juices and squashes
2. Sulphur dioxide (including sulphites): Potassium meta-bi-sulphite is used as a source of sulphur dioxide when it is added to the juice or squash. When used in fruits with deep colours like blue grapes, jamun, watermelon it bleaches the colour and hence in such cases benzoic acid is desirable.
3. Organic acids and their salts: Foods can be preserved by adding lactic, acetic, propionic, citric acids and their salts. Nitrates and nitrite compounds are used to preserve meat and fish products. It gives desirable colour, flavor and discourages the growth of micro-organ-isms. It also prevents toxin formation by the microorganisms in food.
PROCESS
Selection of fruits and vegetables
(i) Fruits and vegetables should be absolutely fresh.
(ii) Fruits should be ripe, but firm, and uniformly mature. Over-ripe fruits should be rejected because they are infected with microorganisms and give a poor quality product. Unripe fruits should be rejected because they generally shrivel and toughen on canning.
(iii) All vegetables except tomatoes should be tender.
(iv)Tomatoes should be firm, fully ripe and of deep red colour.
(v) Fruits and vegetables should be free from dirt. (vi) They should be free from blemishes, insect damage or mechanical injury.
INTRODUCTION
Canning is defined as preservation of foods in hermetically sealed containers and usually implies heat treatment as the principal factor in prevention of spoilage.
Canning was invented by Nicholas Appert in 1910 so also termed as Appertization.
Foods that are canned
Low acid foods: Meat, fish, poultry, dairy fall into a pH range of 5.0 to 6.8. This large group is commonly referred to as the low acid group.
Acid foods: With pH values between 4.5 and 3.7. Fruits such as pear, oranges, apricots and tomatoes fall in this class.
High acid foods: Such as pickled products and fermented foods. The pH values range from 3.7 down to 2.3, also Jams and Jellies are in this classification.
PRINCIPLE OF CANNING
Destruction of spoilage microorganism within a container by means of heat.
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This document discusses the effects of food processing on nutrient content and food spoilage. It outlines various food processing methods like heating, freezing, canning, and dehydration and how they impact nutrients. While processing aims to make food safe, high quality, and convenient, it can reduce nutrient availability through chemical changes and nutrient losses. The document also examines the natural and microbial causes of food spoilage, like enzyme action, moisture loss, and fungi/bacterial growth. Proper processing and storage are necessary to minimize nutrient degradation and prevent spoilage.
Dehydration
Dehydration
food dehydration
preservation effect
controlling factors for dehydration
factors affecting dehydration
driers commonly used are
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Food spoilage results from microbial growth that alters foods visually and makes them unsuitable for consumption. Various preservation methods are used to inhibit microbial growth and activity, including preventing access of microbes, removing microbes, hindering microbe growth through drying, refrigeration, canning or chemical additions, and killing microbes through heating or radiation. Common preservation methods include drying, salting, smoking, refrigeration, freezing, canning, irradiation, and addition of chemical preservatives.
Food processing, types , advantages , explanation
food processing its requirment and its types are explained and the need to process food and the advantages we get from processing food.
food_processing-1.ppt
The document discusses the effects of food processing on nutrient content and food spoilage. It states that food processing aims to make food safe, of high quality, and convenient. Various processing methods like heating, milling, and freezing can affect nutrients. Heat processing may improve digestibility but also cause nutrient loss through reactions like Maillard browning. Freezing preserves nutrients if food is stored at proper temperatures. Food spoilage is caused by natural decay through enzymes or microbial growth of fungi like molds and yeasts or bacteria. Proper processing, storage, and preparation can help minimize nutrient loss and spoilage.
Food spoilage1
Food spoilage occurs when bacteria, fungi or other microorganisms contaminate and deteriorate food, making it unsafe for human consumption. Preventing spoilage involves various preservation methods like refrigeration, freezing, salting, sugaring and canning which inhibit microbial growth and slow chemical changes in foods. One third of the world's food is lost to spoilage each year, so effective preservation helps reduce food waste and ensure a safe, nutritious food supply.
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This document summarizes various food preservation technologies. It discusses the goals of food preservation like preventing spoilage and microbial growth. It then describes several principles and methods of preservation like using natural and chemical preservatives, drying, refrigeration, freezing, pasteurization, canning, smoking, and irradiation. Each method is explained briefly with examples of how it works to extend the shelf life and safety of foods. The document provides a high-level overview of the major techniques used in food preservation.
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一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
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如果您处于以下几种情况：
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◇面对父母的压力，希望尽快拿到；
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◇回国时间很长，忘记办理；
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◇企事业单位必须要求办理的
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留信网认证的作用:
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2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
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校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
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其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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Preparatory Operations in Food Processing.pptx
- 1. PREPARATORY OPERATIONS IN FOOD PROCESSING Abid Hussain
- 2. FOOD PROCESSING Its not new to humans Early processing techniques: Sun drying, Salting and Fermentation Recent include: pasteurization, canning and concentration Freeze drying and irradiation are the modern developments
- 3. FOOD PROCESSING “Process of transforming fresh food into wholesome, nutritious and acceptable products which are safe for human consumption”.
- 5. PREPARATORY OPERATIONS Before processing, raw materials undergo a number of operations to get a high quality product Major operations used commonly are: 1. Cleaning 2. Sorting & Grading 3. Peeling 4. Size Reduction 5. Blanching
- 6. 1. CLEANING Removal of undesirable (visible & invisible) materials from food is called cleaning. It includes the removal of: 1. Damaged food 2. Insect-infested 3. Deteriorated food 4. Stones & Metal pieces 5. Removal of soil 6. Getting rid of pesticides, fungicides etc.. 7. Improving the appearance
- 7. 1. CLEANING Cleaning also includes washing while processing fruits, vegetables, cereals, pulses and meat products.
- 8. 2. SORTING & GRADING Sorting ___ categorization of food based on measurable physical property like; shape, size, color & weight Grading ___ process of separating the food based on quality
- 9. 2. SORTING & GRADING Sorting by size and shape is carried out using flatbed screens (flour, sugar, spices) or drum screens (nuts, pea, pulses) Grading is done by screen grader, roller grader and length grader.
- 10. 3. PEELING Removal of protective covering from fruits & vegetables by using knives or peelers Different methods are used for peeling: 1. Scalding 2. Abrasion Peeling 3. Flame Peeling 4. Lye Peeling
- 11. 3. PEELING Scalding: dipping of fruits and vegetables in boiling water for short period so as to ease the peeling process. e.g; tomatoes & potatoes Abrasion Peeling: a large scale peeling by using special machines (a cylindrical equipment with rough surface) e.g; potatoes
- 12. 3. PEELING Flame Peeling: it employs a high temperature to burn off outer hair and peels that are then removed by high pressure water. Used for onions. Lye Peeling: boiling of vegetables in 1-2% NaOH solution to decompose pectin substances below the epidermis and loosens the skin. Used for potatoes, tomatoes and carrots.
- 13. 4. SIZE REDUCTION For an easy and quick cooking of food ingredients, their size should be reduced by using suitable knives, slicers, choppers, dicers or grinders. Its benefits include: 1. Easier & faster cooking 2. Improved appearance of product 3. Adds garnishing 4. Ensures uniform cooking
- 14. 5. BLANCHING Heating of some plant food materials in hot water or steam for a short period of time. Blanching serves to: Destroy active food enzymes Loosen the skin, e.g. tomatoes Remove adhering contaminants like soil, insects, etc. Remove tissue gas and reduce volume and facilitate close filling Fix the green color in vegetables
- 15. 5. BLANCHING Blanching time at home is 2-5 minutes in boiling water, while it is same for industry in live steam. Effectiveness of blanching is determined by evaluating activity of peroxidase or catalase enzymes.
- 16. 5. BLANCHING Certain chemicals are also added to blanching water to improve the process. Calcium chloride is added to firm fruits. Ascorbic acid, Sodium chloride, Magnesium oxide, Sodium metabisulphite, Sodium bicarbonate and some others are used to preserve color and retention of vitamin C.
- 17. 6. SULPHURING / SULPHITING With some dried products, the use of chemical preservatives will improve the color and increase the shelf-life. The most commonly used preservative is sulphur dioxide. There are two methods: sulphuring and sulphiting. Sulphuring is more commonly used for fruits, and sulphiting for vegetables. Sulphiting involves the use of sulphite salts, such as sodium sulphite or sodium metabisulphite. They may be either added to the blanching water or more commonly used by soaking the food in a solution of the salts.
- 18. 6. SULPHURING / SULPHITING Sulphuring is achieved by burning sulphur in a sulphur cabinet. This can be made from locally available materials. The amount of sulphur used and the time of exposure depend on the commodity its moisture content levels permitted in the final product The food is placed inside the cabinet and sufficient sulphur is placed in a container near the trays. For most vegetables 10-12 g of sulphur (22½ level teaspoons) per kg of food is adequate. The sulphur is ignited and allowed to burn in the enclosed cabinet for 1-3 hours.