果蔬加工简介课件

Processing of Processing of Fruits and Vegetables Fruits and Vegetables7/1/20241 Processing of Fruits and V 1.INTRODUCTION1.1 Importance -developing agricultural production -regulating agricultural structure -increasing the rival income -protecting environment -fully using of resource -increasing commodities -increasing export amount7/1/20242 1.INTRODUCTION1.1 Importance 1.2 annual output of fruits in China1.2 annual output of fruits in China 7/1/20243 1.2 annual output of fruits The area and output of fruits in China(1999)a.The area of fruits in China:8.6 million hm2,21.3%percent of the world area b.The output of fruits in China:62 million tons,14%percent of the world output c.Apple output:20.8 million tons,1st of the world d.Orange output:10 million tons,3rd of the worlde.Pear output:7.7 million tons,1st of the worldf.Others:23 million tons7/1/20244The area and output of fruits Annual output of vegetable in ChinaAnnual output of vegetable in China-Vegetable area:-Vegetable area:0.14 million hm0.14 million hm2 2-Vegetable output:300 million -Vegetable output:300 million tonstons-Melon output:30 million tons-Melon output:30 million tons7/1/20245Annual output of vegetable in Processing of fruits and Processing of fruits and vegetables in China(1999)vegetables in China(1999)-Juice output:-Juice output:1.2 million tons,11%1.2 million tons,11%of soft drinksof soft drinks-Canned food output:2 million -Canned food output:2 million tons,80 of canned productstons,80 of canned products-Fast frozen and dehydrated -Fast frozen and dehydrated vegetable output:0.74 million tonsvegetable output:0.74 million tons7/1/20246Processing of fruits and vegetNew techniques used in processingNew techniques used in processing -gene modification-gene modification -controlled atmosphere storage -controlled atmosphere storage -homogenization -homogenization -film separation -film separation -microbiological free package -microbiological free package -vacuum package -vacuum package -ultra high temperature sterilization -ultra high temperature sterilization -supercritical extraction -supercritical extraction -enzyme engineering -enzyme engineering -concentration -spray process -concentration -spray process -freezing dry -fast freezing -freezing dry -fast freezing -GMP and HACCP -GMP and HACCP 7/1/20247New techniques used in process1.3 Key problem of processing 1.3 Key problem of processing of fruits and vegetables of fruits and vegetables1.3.1 Raw materials for processing1.3.1 Raw materials for processing -varieties-varieties -freshness -freshness -ripeness -ripeness7/1/202481.3 Key problem of processing 1.3.2 Sterilization1.3.2 Sterilization -inhibition:cold storage,dry processing,cold storage,dry processing,sugaring,et al.sugaring,et al.-killing:heat treatment(pasteurization,-killing:heat treatment(pasteurization,boiling water,stream)boiling water,stream)cold treatment(ultraviolet,cold treatment(ultraviolet,ultrasonic)ultrasonic)-biochemical preservation fermentation -biochemical preservation fermentation -chemical preservation(preservative)-chemical preservation(preservative)7/1/202491.3.2 Sterilization 1.3.3 Color fixation -browning -enzymatic browning -non-enzymatic browning(Maillard browning)-anti-browning -enzymaticheat treatment and acid treatment -non-enzymaticdecreasing the temperature,heating time and pH of processing7/1/2024101.3.3 Color fixation -brownin2.Storage of fruits and vegetables2.1 Normal atmosphere temperature storage2.2 Cold storage -0 apple,pear,peach,apricot,green pea,sweet potato,cauliflower,Chinese cabbage,onion -7.210 muskmelon,cucumber,eggplant,green pepper -14 banana,grapefruit7/1/2024112.Storage of fruits and veget2.3 controlled atmosphere storage -low temperature -low oxygen concentration -high CO2 concentration -decreasing respiration of fruits and vegetables -preventing ripening and aging 7/1/2024122.3 controlled atmosphere storControlled atmosphere storage 1 sealed door with a watch window 2 refrigerator 3 outlet of cold air 4 instrument for analysis of air composition 5 CO2 absorber 6123547/1/202413Controlled atmosphere storage Storage condition of fruits and vegetablesVarieties Temp.O2%CO2%Apple052312Pear052301Yangtao0525Strawberry1215101520Banana12152525Sweet cherry053101012Fig1015515Lemon05505Cabbage05250Lettuce05250Onion05121020Tomato8123507/1/202414Storage condition of fruits anPacket controlled atmosphere storage of gallic shootPacket controlled atmosphere storage of gallic shoot -gallic shoots,length 30cm,green -take off the leaflet and classify -tie up in couple -put in packet,100cm75cm0.08mm,polyethylene film,20kg per packet -sealing up the packet -store at 1 0 -open packet when O2 down to 1%,CO2 up to 12%-sealing packet when O2 up to 18%,CO2 down to 2%-at the beginning of the storage,open and seal the packet once every 1015 days -at the end of the storage,open and seal the packet once every 710 days -store 10 months7/1/202415Packet controlled atmosphere s2.4 radiation preservation -60Co -radiation -40200krad -potato -gallic -onion -etc.7/1/2024162.4 radiation preservation 3 Dried and sugared fruits and vegetables3.1 dried fruits and vegetables -oven chamber -tunnel oven chamber -infrared radiation,5.6100um -microwave,300MHz300kMHz -freeze drying7/1/2024173 Dried and sugared fruits andTunnel oven chamber 1blower 2inlet of fresh air 3heater 4outlet for air 5air road for recycle 6inlet foe wet material 7outlet for dried material64231757/1/202418Tunnel oven chamber 1blowerProcessing of dehydrated carrot carrot moving the skin wash Length:1825cm 90 5%NaOH movingDiameter:2.54cm 2min NaOH cut heating cold moving water 0.60.8cm 100 0.1%dip in centrifuge cube NaHCO3 1.52min water drying packing storage 6065 tunnel net weight 1%washing,moving skin and core fruit:water=5:1Organic acid 1%cut to small pieces boiling add sugar concentration cold 20min materials:sugar=5:1 105 soluble solid down to content68%70 filling sterilization cold product Glass bottle 90,30min room temp.7/1/202423Processing of jam raw material4.Pickle cure of vegetables4.1 non-fermented pickle cure -treated with salt -cured radish -treated with salt,sugar and vinegar -cured gallic7/1/2024244.Pickle cure of vegetables4.Processing of cured gallic Gallic pretreatment cure turn upside30 pieces/Kg moving skin gallic:salt once a day wash =10:1 15 days sun drying cured gallic seal cover put in container 3 monthsVinegar heat add boiling flit cold 70 Kg sugar and spices 32Kg 7/1/202425Processing of cured gallic G4.2 Fermented pickle cure of vegetables GlucoseC6H12O6 lactobacillus C3CHOHCOOH pH3.44.4 2 lactic acid +energy7/1/2024264.2 Fermented pickle cure of vProcessing of pickled vegetables lactobacillus raw materials wash cut cured vegetables covering put in container 3.5%salt solution cold1%sugar 1%rice wine boiling spices7/1/202427Processing of pickled vegetablThank youThank you7/1/202428Thank you7/30/202328