Minimal Processing of Fruits & Vegetables.pptx

Minimal Processing of Fruits & Vegetables.pptx

1. Minimal Processing (MP) of Fruits & Vegetables Dr. Zanwar S. R Assistant Professor , MGM CFT , Gandheli

2. Examples 1. Shredding of cabbage/ lettuce 2. Shelling of peas 3. Snapping of beans 4. Grating of carrot 5. Cauliflower and broccoli florets 6. Sticks of carrot and celery 7. Trimmed spinach 8. Peeled and sliced potatoes 9. Diced onion 10. Slices of mango cheeks/ melons/papaya/apple/others 11. Pieces of pomelo segments and other citrus fruits 12. Peeled and cored pineapple 13. Chilled peach 14. Pomegranate arils dressing 15. Drying of onion, mango lather, grapes, sun dried tomato 16. Microwaveable fresh vegetable trays

3. Minimally processing of raw fruits and vegetables has two (2) purposes: It is important to keep the produce fresh , yet supply it in a convenient form without losing its nutritional quality . The product should have a shelf life sufficient to make its distribution feasible to its intended consumers.

4. Intact cell is expected to be more resistant to oxidative browning and entrance of bacteria compared to the cut cell (MP).

5. Consumer and market trends More health conscious More working women in cities, less kitchen time, more eating out habits More ageing and diverse population Low fat, sodium and reduced calorie requirement High requirement of Vitamin/mineral fortified food

6. Typical flow chart for preparation of minimal processed fruits and vegetables

7. Reasons for quality changes in MP produce MP produce deteriorates because of : * physiological ageing which may result in * biochemical changes degradation of the colour , * microbial spoilage texture, flavour of the produce During peeling and grating operations, * many cells are ruptured * intracellular products such as oxidizing enzymes are released.

8. FACTORS AFFECTING QUALITY Harvesting Raw material Trimming Peeling, cutting and shredding Cleaning/washing/drying Draining Dipping in anti-browning agents: Browning inhibition

9. Major Requirement of Minimal Processing Suitable packaging system Control moisture loss, gas transfer, Protection against external physical or mechanical damage Compliance with regulatory requirements and guidelines Cost effective - Facilitate transport, handling, storage and marketing

10. Advantages of Minimal Processing Consumers are increasingly demanding convenient, ready to use and ready to eat fruit and vegetables with a fresh like quality and containing only natural ingredients. They can easily go for meal preparation. Delivers fresh like characteristics. Peeled, cut/shredded fruits and vegetables if delivered in time, offer fresh like characters. Not only general consumers, the catering industry also wants to purchase fruits and vegetables that are sliced, grated or shredded. This is primarily for the reasons of expense, labour and hygiene.

11. Pre-packaging allows for more efficient portion control. Solid waste disposal problems are reduced. Demand on limited refrigerated storage spaces are reduced. Supply of a variety of ready-to-eat items that exhibit excellent uniformity of quality and identity is available over many weeks.

12. key requirements in the minimal processing of fruit and vegetables Good quality raw materials (correct variety, correct cultivation, 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. Use of mild additives in washing water for disinfect ion 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.

13. Various non thermal methods have been used to maintain the freshness of the minimally processed products such as MAP Moderate vacuum packaging Irradiation Use of edible film and coatings (essential oils and waxing) Naval and new preservatives ( eg . bacteriocins , polycationic polymers, anti microbial enzymes ) High intensity pulsed electric fields Oscillating magnetic fields Intense light pulse Ultrasonics High hydrostatic presser