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Minimal Processing

Primary and minimal processing of fruits and vegetables involves removing leaves and stems, cleaning, washing, sizing, peeling, precutting, and packaging. The consumer demand is changing with preferences for convenience, quality, and health. Minimal processing offers convenience while maintaining freshness through procedures like washing, sorting, trimming, peeling, slicing, and chopping without extensive processing. Key factors in minimal processing include suitable raw materials, hygiene, low temperatures, gentle washing and cutting, and correct packaging.

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Dr-Uadal Singh
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© © All Rights Reserved
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Download as PPT, PDF, TXT or read online on Scribd
79 views

Minimal Processing

Primary and minimal processing of fruits and vegetables involves removing leaves and stems, cleaning, washing, sizing, peeling, precutting, and packaging. The consumer demand is changing with preferences for convenience, quality, and health. Minimal processing offers convenience while maintaining freshness through procedures like washing, sorting, trimming, peeling, slicing, and chopping without extensive processing. Key factors in minimal processing include suitable raw materials, hygiene, low temperatures, gentle washing and cutting, and correct packaging.

Uploaded by

Dr-Uadal Singh
Copyright
© © All Rights Reserved
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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PRIMARY AND MINIMAL PROCESSING

Primary processing

Removal of adhering
leaves /cutting of
stem, cleaning,
washing but no
disturbance to the
main tissue as done
by cutting,
shredding and
peeling
Washing
SIZING
PRIMARY PROCESSING
BUNCH

HANDS

SIZING
Semi Processing

Tomato Puree
Vegetables in brine
FRESH CUT IN INDIA

Fresh-cut fruits have been marketed


In India for many years.( Local market by Street
vendors)
FRESH CUT IN INDIA

Fresh-cut fruits
have been marketed
In India for many
years.( Local market
by Street vendors)
FRESH CUT IN INDIA
Washing (no sanitizer)

Peeling

Precutting

Placing on ice block

Cutting

Placing in plastic bags


Consumer is changing

• More health and


quality conscious
• More working
women and less
kitchen time
more eating out
habits
Consumer is changing
• More health and quality conscious
• More working women and less kitchen
time more eating out habits
• Ageing and diverse populations
• Low fat sodium reduced calorie
requirement
• High requirement of vitamin mineral
fortification
CONSUMER IS CHANGING

Dual incomes

Consumer is becoming more quality conscious

Requirement of convenience

Corporate life style

Adventurous and more flexible

Ready to try new healthy products in the


CONVENIENCE IS THE NEW
MANTRA
PINEAPPLE
JACK FRUIT
convenience

GRAPEFRUIT
Fresh cut fruit tray
Fresh cut salad
Minimal processing

Also known as Light processing or MP

Offer
1. Convenient and fresh like product
2. Can be consumed in less time
Minimal processing
Definition

Procedures such as washing , sorting


trimming, peeling, slicing, chopping that
doesnot affect freshness of product

Precut fruits and vegetables which are packed


in suitable packaging material that permits
suitable shelf-life and fresh like characters
A

Fig. : Fresh and minimal processed cabbage


Advantages

1. Fulfill needs for convenience


2. Ready to use ready to eat
3. Can easily go for meal preparation
4. Catering industry reasons for expense labor hygiene
5. Pre packaging allows for efficient portion control
6. Solid waste problems reduced
7. Demand on limited refrigerated storage spaces are
reduced
8. Supply of a variety of ready to eat (RTE) items that
exhibit excellent uniformity of quality and identity is
available
DIFFERENCES
Conventional Minimal processing

Extended shelf-life Highly perishable short life

Heat is involved Low heat is involved


Preparative step not Preparative step vulnerable to
vulnerable to storage desiccation and wilting

Uses the basic principles of Uses the hurdle concept use of


preservation bacteriocidal minimum hurdles
and bacteriostatic
Storage at low temp is not Low temperature is
indispensable except if it is indespensible
freezing
Perish ability of minimally processed products

1. Highly perishable
2. Deteriorate fast
3. Physiological changes
4. Biochemical changes
5. Microbiological
6. Increased respiratory activity anaerobic
conditions
7. Enzymes: polyphenol oxidase,
Lipoxygenase
8. Ethylene
Unit operations in MP
Harvesting

• A fundamental unit operation

• Cultivation under contract farming that specify


cultivars and cultivation techniques including sowing
time, pesticide, fertilization application, harvest
conditions

• Harvesting done in morning is best because of


cooler temp

• Precooling to 1C to extend shelf life

• Processing within 2 days of harvesting


Raw material
Not all types are suitable e.g onions carrots cabbage may
be highly suitable for MP.

Vegetables washed and peeled more suitable

Not all varieties are suited

Best suited not suited not all varities

Onion tomato carrot


Carrot colocasia potato
Cabbage okra onion
Main criteria more assessing suitability of
raw material
1. Processing yield (30-50%)

2. Low sensitivity to physiological disorders and microbial


diseases

3. Mechanical resistance to damage

4. Resistance to elevated carbon dioxide/ low temperature

5. High sugar content because sugar may be responsible for


energy stress

6. Low respiration rate


Trimming
An imp unit operation
sought after in
vegetables especially in
salads

Unwanted outer green


leaves are removed

Stainless steel knives/


ceramic blades
PEELING/CUTTING
GOOD CUTTING TECHNOLGY IS OF
PARAMOUNT IMPORTANCE.
1.Hand
1. Steam
2. Lye
3. Industrial using rotating carborundum

A chlorine - dip reduced microbial loads


and increased acceptability scores .
Use of sharp blades

• Blunt blades impair quality


• More loss of fluids
• Excessive damage to tissues
• 1% hypochlorite solution
• Preferrably done under water
CLEANING /WASHING/ DRYING

Washing Ist before peeling/cutting

The recommended quantity of water used

Before peeling/cutting 5 - 10 l/kg of


product

After peeling/cutting 3 l/kg


.
Preservatives may be used
1. chlorine,
2. citric acid or
3. ozone,
Cleaning /washing/ drying

Washing Ist before peeling/cutting

The recommended quantity of water used

Before peeling/cutting 5 - 10 l/kg of product

After peeling/cutting 3 l/kg


.
Preservatives, such as chlorine, citric acid or ozone,
should be used in the

2nd washing after peeling/cutting,


done with ice cold water (<50C)
removes microbial growth
tissue fluids and enzymatic

oxidation
use sharp blades and chill
Peeling/cutting/shredding

Peeling required in potatoes, carrot,


apple,melons
1. Ice cold water(<5C)
Second washing
2. Preservatives can be used
3. Chlorine common preservative optimum conc 100mg/l at
12-13 sec
4. Citric acid may also used

Effectiveness of chlorine can be enhanced by


1. Low pH
2. High temp
3. Pure water
4. Correct contact time
5. Last step rinsing with tap water containing less than 0.5
Vegetable cleaning machine
Vegetable cleaning machine
Potato Peeling machine
Vegetable cutting machine
Draining
Excessive free water leads to rapid bacterial
spoilage
Antibrowning agents

Prevention strategies
1. Dipping in water
2. Dipping in salt water
3. Restricted use of sulphites as they are
are banned for use in MP
4. Citric acid with ascorbic acid and
potassium sorbate

Apple - hexylresorcinol
For potato
5-20 min in solu containing 1% ascorbi acid
and 2% citric acid at 45-55C
PROCESSING OF FRESH CUT FRUITS

FRUITS

Wash and santize

Peel

Anti-browning

Slice

Packaging
system
The key factors in the processing of ready-
to-use fruits and vegetables

1. Raw material of good quality (correct cultivar/variety,


correct
2. cultivation, harvesting and storage conditions)
3. Strict hygiene and good manufacturing practices
(HACCP)
4. Low processing temperatures
5. Careful cleaning and/or washing before and after peeling
6. Washing water of good quality (sensory, microbiology,
pH)
The key factors in the processing of ready-to-use fruits and
vegetables
7.Mild additives in washing for disinfection or browning
prevention
8. Gentle spin drying after washing
9. Gentle peeling
10. Gentle cutting/slicing/shredding
11. Correct packaging materials and packaging methods
12. Correct temperature and humidity during distribution
and retailing

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