Principles of Food Science Chapter #20: Fruits and Vegetables Pg. 376,377,381,382,383

Processing of fruits

- Fruits for canning or freezing are harvested at the

proper stage of ripeness so that a good texture

and flavor may be preserved

- Much of the processing is done by automated

equipment, and the fruits are handled little by

plant workers

o Help assure wholesome, sanitary products

Describe what is involved in preparing canned or frozen fruits:

o At processing plant, the fresh fruits are usually

sorted into sizes by machine and washed in

continuously circulating water or under

sprays of water

o Some fruits such as apples, pears, pineapples are

mechanically peeled and cored

o They are moved on conveyer belts to plant

workers who do any additional peeling or cutting

necessary

o Pits and seeds are removed by automatic

equipment, and the fruits are also prepared in

the various styles by machine

Describe Canned fruits

- Cans or glass jars are filed with fruit by

semiautomatic machines

- Containers are then moved to machines that fill

them up with the correct amount of syrup or

liquid and then to equipment that automatically

seals them

- Sealed containers are cooked under carefully

controlled conditions of time and temperature to

assure that the products will keep without

refrigeration

- After the containers are cooled, they are stored

in cool, dry, well ventilated warehouses until

shipped to market

Describe Frozen fruits

- Most often packed with dry sugar or syrup

- After the initial preparation, packages are filled with fruit by semiautomatic

equipment, sugar or syrup is added, and the containers are automatically

sealed

- The packaged fruit is then quickly frozen in special low temperature

chambers and stored at temperatures of 0 F

What are the steps in the production of fruit juices?

o Extraction

o Clarification (clearing)

o Deaeration (removal of air)

o Pasteurization

o Concentration

o Essence add back (flavors)

o Canning or bottling

o Freezing

- Not all juices go through all the processes

- Blending of juices is also a popular processing

technique

Processing of vegetables

Vegetables for canning and freezing are grown especially for that purpose, and the processing preserves much of their nutritional value

Location of canning and freezing plants?

Both canning and freezing plants are usually located in the vegetable production areas so that the harvested vegetables can be quickly brought to the plant for processing while fresh and at their peak in quality

Most vegetables are canned or frozen by automated equipment - Describe the procedure:

o At processing plant, the fresh product is usually

sorted into sized by machine and washed in

continuously circulating water or sprays

o There are certain vegetables such as carrots,

beets, and potatoes, are mechanically peeled

o They are moved onto conveyer belts where plant

workers do any additional peeling or cutting

prior to preparation for the various styles

Canned vegetables (describe the process)

- Cans or glass jars are filled with vegetables by

semiautomatic or automatic machines

- Containers are moved to machines that fill them

with the correct amount of brine or liquid and

then to machines that preheat them prior to seal

- The sealed containers are then cooked under

carefully controlled conditions of time and temp.

To assure keep without refrigeration

- After the containers are cooled, they are stored

in cool, dry, well ventilated warehouses till

distribution

- Vegetables sold in glass jars with screw on or

vacuum sealed lids tightly to preserve the

contents

Frozen vegetables (describe the process)

- After initial prep, vegetables that are to be frozen

are usually blanched, or slightly precooked

o Precooking process assures that the frozen

vegetables will retain much of their natural

appearance and flavor for long periods of time

in storage

o Without blanching, the product would

prematurely turn brown or oxidize before it

could be marketed

- Vegetables after freezing are packaged in

polyethylene bags of varying sizes or may be

packaged in retail size fiber cartons with labeled

overwrap that identifies the product

By products of processing fruits and vegetables

Processing of fruits and veggies produces many by products that often become feed for livestock

o Ex. citrus pulp and processed potato wastes can

be fed to cattle