IQF nd rm prprtns .pptx

Iqf

1. PROCESSING METHODS OF FROZEN FRUITS & VEGETABLES (PEAS&MANGOPULP) AYSHA.C Msc . Ft Rollno . 2

2. Introduction Frozen fruits and vegetables had their temperature reduced and maintained to below their freezing point for the purpose of storage until they are consumed.
Frozen fruits and vegetables are products that have undergone a freezing process to preserve their freshness, nutritional value, and flavor .

3. PEAS Peas ( Pisum sativum ) are a nutritious and seasonal vegetable that spoil quickly after harvest. To make them available year-round, freezing is widely used as a preservation method. Frozen peas are prepared by harvesting at the tender stage, blanching, and then quickly freezing at low temperatures. This process helps to retain their natural color, flavor, texture, and nutrients, making them a convenient and healthy product with a long shelf life.

4. PROCESSING OF FROZEN PEAS 1.Selection of varieties suitable for freezing Proper varieties at optimum maturity and freshness are selected.
Variety must yield well (high insect resistance, high edible part recovery.
Must be tender and sweet at optimum maturity.
Must turn to a brilliant green colour on blanching.
Must not have a tendency to split during blanching, cooling and packaging and easily podded.
Must not tend to develop off flavours during preparation for freezing.

5. 2. Size grading . The peas may be picked by hand or automatically.
Size grading is done by grading drums.
These screen drums, revoloving , allow the immature peas to drop into a waste bin and sort others into three sizes; large, small and medium. 3.Peeling of peas Peeling of peas is done to seperate the peas from the pod.
A machine called a viner removes them from their shells.

6. 4.Washing of peas Fruits and vegetables have to be thoroughly cleaned to remove any dirt or Insecticides residues.
Cleaning process usually involves washing the product under a running drinking water or in a bucket with cleaning leafy vegetables, It in best to remove stems.
Two common method used for washing produce. Softer produce or leafy greens should be cleaned using a soaking method, while firmer skinned vegetables can be cleaned using a spray solution.
In plants the peas are dumped into beds and sprayed with water to remove dust and dirt.

7. 5.Blanching It is the process in which a food, usually vegetable or fruit, is scalded in boiling water, remove after a brief, timed interval and finally plunged in to iced water to halt the cooking process
Is usually considered a pre-heat treatment before drying, freezing or canning.
Blanching foods helps reduce quality loss over time
Usually conducted for fruits and vegetables for the purpose of removing the peel, modifying texture, and inactivating enzyme.
Is also utilized to preserve colour, flavour and nutritional value.

The process has 3 stages:
Preheating
Blanching
Cooling

8. 6.Pre cooling Pre cooling play an important role to prolong the storage life of fruits and vegetables by removing the field/respiratory heat and by reducing the metabolic activities.
Time and temperature are the two most important features of pre-cooling.
Generally horticulture produce are cooled to their storage temperature.
Peas are dropped in to a shaker washer where they are cooled by cold water soray (5-70C)
Pea can also be cooled with a fine fog of water.

9. Advantages of pre-cooling: Inhibition of growth of decay causing organisms
Restriction of enzyme activities
Reduction of water loss from the harvested produce
Reduction in the rate of respiration and ethylene liberation.

10. 7.Packaging&Cold storage: Air tight containers which are moisture-vapour proof&cold resistant are prefered metal containers need not be laquered .
Parchment bags or wraps enclosed in cartons may also be used for dry frozen peas. Liquid pack with 2% brine can be added to cover the product in order to produce highest quality peas.
Cold storage at -18° C is preferred with -9° C as the highest permissible limit
Special refrigerating equipment can be used to produce single frozen or glazed peas rather than a solid mass.

11. MANGO PULP 1 .Raw material treatment: selection of good quality mangoes. For the preparation of mango pulp . the pectin and acid content should be 1% Wash the selected mangoes and remove the purities and pestiside residues 2.Mango peeling &pitting: Core and the mango perl are should be removed before pulping self developed mango pulping machine helps to pit and peel mango simultaniously equipment is made up of staineless steel

12. 3. mango pulping: Mangoes undergoes for the process crushing & centrifuging then in to gluld form
mango pulping has an enviosed structure lo avoid mango pulping oxidation & which helps to preserve the taste and nutrition of raw material
manga pulp made from machines have uniform texture high thickness and fine granuels 4. Mango pulp precook: Heating helps to soften the content and promote the taste.
Before heating the equiments are should be cleaned.
Continues stirring is important
Heating time is 10 min, when the time increases the colour becomes dark and

13. 5.Blending & batching: mango puree-40-50%
sugar 45 60%
Agar & citric acid-0.4 & 0.9% 6. concentration process: concentration refers to the removal of most of the water content
it improves the pulp tecture and flavour

14. 7. Filling sterilaisation and cooling: concentrated mango pulp are filled in to a cans, the container should be clean and sterilised by steam nd the moisture content is drained
Keep the temparature of the cans over 40 deg C Temparature of the pulp b/w 80 & 90 deg C
cans are cooled under 38 deg C

15. FREEZING A unit operation which is the temperature of the food is reduced below it’s freezing point generally -18 C or below. It allow to preserve taste, texture , and nutritional value in foods and provide a significant extended shelf life. Two types of freezing are there, quick freezing - @ -25C or less and small ice crystals are formed. slow freezing - @ -24C or above and big ice crystals are formed.

16. INDIVIDUAL QUICK FREEZING Individual quick freezing , usually abbreviated IQF,is a freezing method used in food industry. This method was invented by Clarence Birdseye in 1924 IQF does not allow large ice crystals to form food products during freezing. Products commonly frozen with this technology are typically smaller pieces of food products. For fruits and vegetables generally at the temperature range of -40 °C is used

17. Products that have been subjected to IQF are referred to as individually quick frozen products. IQF are notable for the fact that each individual piece of food is frozen separately from all the other. Rapid lowering of temperature make it possible to pass quickly below the critical temperature of 0-5C at which intercellular liquids ie , water freeze and forms ice crystals. Specifically,this is because ice crystals only formed between 31-25°F .the longer the food item spends in this temperature range, the more ice crystals formed.

18. Common examples of IQF foods are, Fruits like blueberries,strawberries , and peaches. Vegetables like corn,peas and green beans. Seafood like shrimp and scallops. Poultry like individual chicken breasts. Whole poultry such as frozen turkeys.

19. WORKING OF IQF METHOD This method involves sending individual food items on a sort of conveyor belt into a blast chiller that freezes the item very quickly. Because the food items are separate when they go in , they stay separate after they have been frozen.

20. IQF METHODS There are 2 main IQF technologies, Mechanical IQF freezers Cryogenic IQF freezers

21. MECHANICAL IQF FREEZERS Mechanical IQF freezers work on the principle of cold air circulation which flows underneath the bed plate or transportation belt with the help of fans. The cold air flow keep passing through the pieces of product in circular motions while the product is also advancing through the freezer towards the exit end.

22. CRYOGENIC IQF FREEZERS Cryogenic IQF freezers immerse the product in liquid nitrogen at very low temperature , freezing it very rapidly while continuously moving the product to avoid block or lump formation. It give a high quality product , but have higher processing cost because of high cost of liquid nitrogen

23. ADVANTAGES Freezing process takes only a few minutes which means less time is allowed for the diffusion of salts & the separation of water in the form of ice. Small ice crystals are formed. The ability to separate units if the products during freezing , which produces high quality product compared to block freezing. Product is quickly cooled below temp. at which no microbial growth occurs , preventing decomposition of food during freezing.

24. DISADVANTAGES Higher investment in deep freezer or freezing equipment or frozen stores. In cryogenic freezers nee for high cost of refrigerent .

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