果蔬加工简介课件

Processingof

FruitsandVegetables6/6/20231

1.INTRODUCTION1.1Importance-developingagriculturalproduction-regulatingagriculturalstructure-increasingtherivalincome-protectingenvironment-fullyusingofresource-increasingcommodities-increasingexportamount6/6/20232

1.2annualoutputoffruitsinChina

6/6/20233Theareaandoutput

offruitsinChina(1999)

a.

TheareaoffruitsinChina:8.6millionhm2,21.3%percentoftheworldarea

b.TheoutputoffruitsinChina:62milliontons,14%percentoftheworldoutput

c.Appleoutput:20.8milliontons,1stoftheworld

d.Orangeoutput:10milliontons,3rdoftheworlde.Pearoutput:7.7milliontons,1stoftheworldf.Others:23milliontons6/6/20234AnnualoutputofvegetableinChina-Vegetablearea:0.14millionhm2-Vegetableoutput:300milliontons-Melonoutput:30milliontons6/6/20235ProcessingoffruitsandvegetablesinChina(1999)

-Juiceoutput:1.2milliontons,11%ofsoftdrinks-Cannedfoodoutput:2milliontons,80ofcannedproducts-Fastfrozenanddehydratedvegetableoutput:0.74milliontons6/6/20236Newtechniquesusedinprocessing

-genemodification-controlledatmospherestorage-homogenization-filmseparation-microbiologicalfreepackage-vacuumpackage-ultrahightemperaturesterilization-supercriticalextraction-enzymeengineering-concentration-sprayprocess-freezingdry-fastfreezing-GMPandHACCP

6/6/202371.3Keyproblemofprocessing

offruitsandvegetables1.3.1Rawmaterialsforprocessing

-varieties

-freshness

-ripeness6/6/202381.3.2Sterilization

-inhibition:coldstorage,dryprocessing,sugaring,etal.-killing:heattreatment(pasteurization,boilingwater,stream)coldtreatment(ultraviolet,ultrasonic)-biochemicalpreservationfermentation-chemicalpreservation(preservative)

6/6/202391.3.3Colorfixation

-browning-enzymaticbrowning-non-enzymaticbrowning(Maillardbrowning)-anti-browning-enzymatic—heattreatmentandacidtreatment-non-enzymatic—decreasingthetemperature,heatingtimeandpHofprocessing6/6/2023102.Storageoffruitsandvegetables2.1Normalatmospheretemperaturestorage2.2Coldstorage

-0℃apple,pear,peach,apricot,greenpea,sweetpotato,cauliflower,Chinesecabbage,onion-7.2~10℃muskmelon,cucumber,eggplant,greenpepper-14℃banana,grapefruit6/6/2023112.3controlledatmospherestorage

-lowtemperature-lowoxygenconcentration

-highCO2concentration-decreasingrespirationoffruitsandvegetables-preventingripeningandaging

6/6/202312Controlledatmospherestorage

1sealeddoorwithawatchwindow

2refrigerator3outletofcoldair4instrumentforanalysisofaircomposition5CO2absorber

6123546/6/202313StorageconditionoffruitsandvegetablesVarietiesTemp.℃O2%CO2%Apple0~52~31~2Pear0~52~30~1Yangtao0~525Strawberry12~151015~20Banana12~152~52~5Sweetcherry0~53~1010~12Fig10~15515Lemon0~550~5Cabbage0~52~50Lettuce0~52~50Onion0~51~210~20Tomato8~123~506/6/202314Packetcontrolledatmospherestorageofgallicshoot

--gallicshoots,length30cm,green--takeofftheleafletandclassify--tieupincouple--putinpacket,100cm×75cm×0.08mm,polyethylenefilm,20kgperpacket--sealingupthepacket--storeat–1℃~0℃--openpacketwhenO2downto1%,CO2upto12%--sealingpacketwhenO2upto18%,CO2downto2%--atthebeginningofthestorage,openandsealthepacketonceevery10~15days--attheendofthestorage,openandsealthepacketonceevery7~10days--store10months6/6/2023152.4radiationpreservation

-60Co-radiation-40~200krad-potato-gallic-onion-etc.6/6/2023163Driedandsugaredfruitsandvegetables3.1driedfruitsandvegetables

-ovenchamber-tunnelovenchamber-infraredradiation,5.6~100um-microwave,300MHz~300kMHz-freezedrying6/6/202317Tunnelovenchamber

1—blower2—inletoffreshair3—heater4—outletforair5—airroadforrecycle6—inletfoewetmaterial7—outletfordriedmaterial64231756/6/202318Processingofdehydratedcarrot

carrotmovingtheskinwashLength:18~25cm

90℃5%NaOHmovingDiameter:2.5~4cm

2minNaOHcutheatingcoldmovingwater0.6~0.8cm100℃0.1%dipincentrifugecubeNaHCO31.5~2minwaterdryingpackingstorage60~65℃tunnelnetweight

<10℃lowovenchamber20Kg

temperatureWater%=6%product6/6/202319DriedrateoffruitsandvegetablesVarietyDriedrateVarietyDriedrateApple6~8:1Carrot12~16:1Peach4~8:1Pumpkin14~16:1Persimmon3~5:Onion12~16:1Litchi3~4:1Greenbean8~12:1Jujube3~4:1Daylily5~8:16/6/2023203.2Sugaringoffruitsandvegetables

--preparinguncrystallizablesugarsolution

--transformationofsugar

sugarglucose+fructose

crystallizableuncrystallizable6/6/202321VacuumsugarpermeatetechniqueofcannedfruitsRawmaterials

pretreatmenthardening

apple,peach

movingskin,cutting

0.1%CaCl2plum,etc.

movingcore

5~10h

degassugarpermeate

exhausting

vacuumsugar90℃25%sugarsugarsolutionpermeatemachinesolution67kPasugarpermeateexhaustingsugarpermeate

90℃40%sugarsugarsolution

90℃60%sugarsolution67kPasolution67kPa

exhaustingdryingproductvacuum

sugarsolutionovenchamberH2O17%Packing

60℃~70℃sugar:72%6/6/202322Processingofjam

rawmaterialspretreatmentaddsomewater

Pectin>1%washing,movingskinandcorefruit:water=5:1Organicacid>1%

cuttosmallpiecesboilingaddsugarconcentrationcold

20minmaterials:sugar=5:1105℃solublesoliddowntocontent>68%

70℃filling

sterilizationcoldproductGlassbottle90℃,30minroomtemp.6/6/2023234.Picklecureofvegetables4.1non-fermentedpicklecure

-treatedwithsalt-curedradish

-treatedwithsalt,sugarandvinegar

-curedgallic6/6/202324Processingofcuredgallic

Gallic

pretreatmentcure

turnupside30pieces/Kgmovingskin

gallic:salt

onceadaywash

=10:115days

sundrying

curedgallic

sealcover

putincontainer

3monthsVinegar

hea