PROCESSING FOR VALUE ADDTION

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Introduction
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.

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

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

Processing for value addition

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 may be primary, secondary and tertiary.

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Principles of Fruit and Vegetable Preservation

Prevention of microbial decomposition of food.

Processing for value addition

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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Techniques of Fruit and Vegetable Preservation

Low temperature preservation Thermal processing Removal of water
Processing for value addition

Irradiation
Carbonation Preservation by high sugar and acid Addition of chemical preservatives Fermentation Pickling

High hydrostatic pressures

Hurdle technology
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Low temperature preservation

Refrigeration (-1 to 8C),

Processing for value addition

Freezing (-2C to lower)

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Thermal processing
Blanching (less than 100oC),

Processing for value addition

Pasteurization (below 100oC) and

Sterilizing (above 100OC)

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Processed Fruit Products

Processing for value addition

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Schematic representation of fruit canning unit operations

Processing for value addition

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Removal of water
Sun-drying, Dehydration, Evaporation or concentration, Freeze-drying,
Processing for value addition

Accelerated freezing drying,

Foam-mat drying, Puff drying

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Irradiation
Produce is exposed to radioisotopes (gamma rays or Xrays) by a machine, which produces a high-energy electron beam. This helps in:
Inhibiting sprouting in tubers, bulbs and root crops. 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.
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Processing for value addition

Carbonation

Carbonation is a process to dissolve carbon dioxide in the juice or beverages under certain pressure and temperature It provides anaerobic environment and does not allow the growth of mould and yeast.
Carbonated drinks gives off gas in fine bubbles and has a characteristic pungent taste of desired beverages.

Processing for value addition

It increases the life of the product and also contributes in some way to its tang.

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Washing water (cooling, washing, blanching)

By Product Utilization of Mango

Waste from mango processing plant

Pomace (juice extraction, beverage production Peels, coring trimmings, stone (drying, sorting, juice extraction

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Preservation by high sugar and acid

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.

Processing for value addition

Fruit jam
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Addition of chemical preservatives

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

Processing for value addition

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.

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Fermentation
The decomposition of carbohydrates by microorganisms or enzymes is called fermentation.
Processing for value addition

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

Processing for value addition

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.

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High hydrostatic pressures

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

Processing for value addition

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

Processing for value addition

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.

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Processed Products
Banana Pulp, beverage, powder, chips. Grape Juice, beverages, wine and resins, munnaka (seeded grape).
Processing for value addition

Mango Juice, pulp, concentrate, beverages, slices, dried form, frozen form, canned mango, amchur, mango leather, bar, jam, etc. Potato Chips, dried form, canned potato, frozen French fries, potato powder. Tomato Juice, puree, paste, ketchup, sauce, pickle, canned tomato, soup, dried form.
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Let Us Sum Up
Fruits and vegetables are perishable in nature. Processing converts them into stable products. Various methods of preservation viz. physical methods, chemical methods, fermentation, and other means are used. Preservation is based on the principles of: - Prevention of microbial decomposition of foods, - Prevention of self decomposition of food and
Processing for value addition

- 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.
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