Most Practical Method Of Processing Fruits And Vegetables. Vegetable cells as plant cells have rigid cell walls and are glued together by various polysaccharides such as cellulose hemicellulose and pectin. According to the processing process of fruits and vegetables the fruit and vegetable processing machinery mainly includes.
Fruits and acid vegetables are generally processed in open type cookers continuous non-agitating cookers and continuous agitating cookers while vegetables non-acid are processed under steam pressure in closed retorts known as automatic pressure cookers. Freezing is a widely known and applied preservation process of various foods which offers the advantage of producing high-quality nutritious foods with prolonged shelf life. Hot water blanching is the most common way of processing vegetables.
The process of MAP helps in altering the gaseous composition within a food packaging system.
Peroxidase inactivation is commonly used in vegetable processing since peroxidase is easily detected and is the most heat stable of these enzymes Arthey 1993. The fruit and vegetable processing activities have been set up or. Plants can have as few as one or two production lines or all of them. This procedure freeze-drying combines the advantages of drying reduction of volume and weight with those of freezing maintaining vitamins and to a large extent organoleptic properties.
