Drying and fermentation methods of preservation

Madhushree.A MK 819

Introduction
Drying means the removal of water. It is used for drying under the influence of non-conventional energy like sun and wind. Microorganisms need moisture to grow so when the concentration of water in the food is brought down below a certain level, they are unable to grow. Hence through drying we can preserve the food.

Factors affecting the rate of drying: Composition of raw material Size, shape and arrangement of stacking of produce Temperature as well as humidity and velocity of air Pressure Heat transfer to surface.

Advantages
Drying has some advantages compared to other methods of preservation: The weight of a produce is reduced to 1/4th to 1/9th its original or fresh weight and thus the cost of its transport is reduced. Due to reduction in bulk of the product, it records less storage space. Cost of processing is very low, as less labour and no sugar is required.

Types of drying
There are three basic types of drying process: sun drying, solar drying Atmospheric drying including batch and continuous Sub-atmospheric dehydration.

Steps for drying of fruits and vegetables

Fruits/ vegetables(mature and free from insects and diseases) 2. Washing 3. Peeling 4. Preparation 5. Blanching 6. Spreading on flat wooden trays 7. Sulphuring 8. Drying/dehydration 9. Sweating 10. Packing(air tight container) 11. storage
1.

Spoilage of dried products

defects moulding causes high product moisture prevention Reduce water content down to optimum values. Pack in air tight packages. Fumigation of packed products and of package. disinfection by heat of products before packing. Reduce as much as possible water content. store at low temperature.

infestation

Presence in dried products of larvae or insects.

Browning

Chemical reactions

Reduced rehydration ratio

Too high Operate inside final temperature in final temperature as

Some common driers used for drying are: Air convention driers Drum or Roller driers Vacuum driers

Fermentation
Decomposition of carbohydrates by Microorganisms or enzymes is called fermentation. Fermentation of food results in the production of organic acids, alcohol, etc. which not only help in preserving the food but may also produce distinctive new food products.

Acetic , lactic and alcoholic are the three important kinds of fermentation involved in fruit and vegetable preservation. Some industrial fermentations in fruit and vegetable industries are a. Acetic acid fermentation(acetic and bacteria) b. lactic acid fermentation (lactic acid bacteria) c. alcoholic fermentation(yeasts)

Reference: Fruit and vegetable preservation principles and practices --R P Srivastava Sanjeevkumar