IMF TECHNOLOGY

One of the major fruit preservation technologies.

IMFs have no precise definition based on their
water activity (aw) and water content.
(aw between 0.75-0.92)
These products are obtained by adjusting their aw
to the given range by different methods such as
dehydration, osmotic dehydration and dry
infusion.
Water content between 20 and 50% may be
accepted as the intermediate moisture level
which makes fruit soft, moist, and ready to eat
(Cemerolu, 1986).
 Because of their suitable aw the IM fruits may easily be
spoiled by the action of fungi.
Thus, they should be stabilized by use of different
preservative factors. In 1980s, the Committee for IMF of
Frances National Center for Coordination of Research on
Food and Nutrition proposed the following comprehensive
definition for intermediate moisture foods; Food products
of soft texture, subjected to one or more technological
treatments, consumable without further preparation and
with a shelf stability of several months, assured without
thermal sterilization, nor freezing or refrigeration, but an
adequate adjustment of their formulation: composition, pH,
additives, etc. and mainly aw, which must be between 0,6
and 0,84 (measured at 25 oC ).
 Methods of aw reduction
Partial drying

Partial drying the most frequently used method for fruits

is sun-drying which is simple and cheap.
In Turkey, this method is still used extensively for figs
apricots and raisins.
Commercial dehydrators can also be used to reduce the
water content of fruits and other food and to control their
aw.
This method is applied generally to pears, raisins,
peaches and apples.
 Osmotic drying (moist infusion)
In this method food pieces are soaked in
solutions of different humectants such as sugars,
alcohols, polyols, organic acid salts, proteins, etc.
Difference between osmotic pressure of food and
solution provides a driving force.
Thus, water in food particles diffuses into
solution and humectant diffuses into food
particles.
This method is applied in the production of
candied fruits by using sugar as a humectant in
soaking solution.
 Dry infusion
In this method food pieces are first
dehydrated and then they are soaked in
humectant solution at the desired aw.
This is the most energy intensive method of
IMF production.
But it gives high quality products.
 Blending (formulation)
In this method, which is currently very popular,
foods and various ingredients including
humectants are mixed and different processes
such as extrusion, cooking and baking are applied
to mixture to reach the target aw.
This is a fast and energy-efficient method that is
more flexible than others in using different
ingredients and it is employed both for traditional
IMF (confectionaries and preserves) and novel
IMF (snacks and pet foods).
 Stability of IMF
In the IMF technology, reduction of aw reduces the
amount of free water participating in chemical and
biochemical reactions.
Although, this does not slow down some deteriorative
reactions it may prevent the growth of most
microorganisms in food and increases the stability of
IMF.
For a microbiologist aw is water availability for
microbial growth.
The aw is measured as equilibrium relative humidity
(ERH), the % relative humidity of an atmosphere in
contact with a product at the equilibrium water
content.