果蔬加工简介课件

,单击此处编辑母版标题样式,*,*,*,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,Processing of Fruits and Vegetables,11/12/2024,1,Processing of Fruits and V,1.INTRODUCTION,1.1 Importance,-developing agricultural production,-regulating agricultural structure,-increasing the rival income,-protecting environment,-fully using of resource,-increasing commodities,-increasing export amount,11/12/2024,2,1.INTRODUCTION1.1 Importance,1.2 annual output of fruits in China,11/12/2024,3,1.2 annual output of fruits,The area and output of fruits in China(1999),a.,The area of fruits in China:8.6 million hm,2,21.3%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,1,st,of the world,d.,Orange output:10 million tons,3,rd,of the world,e.,Pear output:7.7 million tons,1,st,of the world,f.,Others:23 million tons,11/12/2024,4,The area and output of fruits,Annual output of vegetable in China,-Vegetable area:,0.14 million hm,2,-Vegetable output:300 million tons,-Melon output:30 million tons,11/12/2024,5,Annual output of vegetable in,Processing of fruits and vegetables in China(1999),-Juice output:,1.2 million tons,11%of soft drinks,-Canned food output:2 million tons,80 of canned products,-Fast frozen and dehydrated vegetable output:0.74 million tons,11/12/2024,6,Processing of fruits and veget,New techniques used in processing,-gene modification,-controlled atmosphere storage,-homogenization,-film separation,-microbiological free package,-vacuum package,-ultra high temperature sterilization,-supercritical extraction,-enzyme engineering,-concentration -spray process,-freezing dry -fast freezing,-GMP and HACCP,11/12/2024,7,New techniques used in process,1.3 Key problem of processing of fruits and vegetables,1.3.1 Raw materials for processing,-varieties,-freshness,-ripeness,11/12/2024,8,1.3 Key problem of processing,1.3.2 Sterilization,-inhibition:,cold storage,dry processing,sugaring,et al.,-killing:heat treatment(pasteurization,boiling water,stream),cold treatment(ultraviolet,ultrasonic),-biochemical preservation fermentation,-chemical preservation(preservative),11/12/2024,9,1.3.2 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 processing,11/12/2024,10,1.3.3 Color fixation -brownin,2.Storage of fruits and vegetables,2.1 Normal atmosphere temperature storage,2.2 Cold storage,-0 apple,pear,peach,apricot,green pea,sweet potato,cauliflower,Chinese cabbage,onion,-7.210 muskmelon,cucumber,eggplant,green pepper,-14 banana,grapefruit,11/12/2024,11,2.Storage of fruits and veget,2.3 controlled atmosphere storage,-low temperature,-low oxygen concentration,-high CO,2,concentration,-decreasing respiration of fruits and vegetables,-preventing ripening and aging,11/12/2024,12,2.3 controlled atmosphere stor,Controlled 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,6,1,2,3,5,4,11/12/2024,13,Controlled atmosphere storage,Storage condition of fruits and vegetables,Varieties,Temp.,O,2,%,CO,2,%,Apple,05,23,12,Pear,05,23,01,Yangtao,05,2,5,Strawberry,1215,10,1520,Banana,1215,25,25,Sweet cherry,05,310,1012,Fig,1015,5,15,Lemon,05,5,05,Cabbage,05,25,0,Lettuce,05,25,0,Onion,05,12,1020,Tomato,812,35,0,11/12/2024,14,Storage condition of fruits an,Packet controlled atmosphere storage of gallic shoot,-gallic shoots,length 30cm,green,-take off the leaflet and classify,-tie up in couple,-put in packet,100cm,75cm,0,.08mm,polyethylene film,20kg per packet,-sealing up the packet,-store at 1 0,-open packet when O,2,down to 1%,CO,2,up to 12%,-sealing packet when O,2,up to 18%,CO,2,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 months,11/12/2024,15,Packet controlled atmosphere s,2.4 radiation preservation,-,60,Co,-radiation,-40200krad,-potato,-gallic,-onion,-etc.,11/12/2024,16,2.4 radiation preservation,3 Dried and sugared fruits and vegetables,3.1 dried fruits and vegetables,-oven chamber,-tunnel oven chamber,-infrared radiation,5.6100um,-microwave,300MHz300kMHz,-freeze drying,11/12/2024,17,3 Dried and sugared fruits and,Tunnel oven chamber,1blower 2inlet of fresh air 3heater,4outlet for air 5air road for recycle,6inlet foe wet material 7outlet for dried material,6,4,2,3,1,7,5,11/12/2024,18,Tunnel oven chamber 1blower,Processing of dehydrated carrot,carrot moving the skin wash,Length:1825cm 90 5%NaOH moving,Diameter:2.54cm 2min NaOH,cut heating cold moving water,0.60.8cm 100 0.1%dip in centrifuge,cube NaHCO,3,1.52min water,drying packing storage,6065 tunnel net weight 1%washing,moving skin and core fruit:water=5:1,Organic acid 1%,cut to small pieces,boiling add sugar concentration cold,20min materials:sugar=5:1 105