vegetables- fruits and their products …karaali/lecture9.pdfquality of fruits and vegetables...
TRANSCRIPT
INTRO
DUCT
ION T
O F
OOD S
CIEN
CE A
ND T
ECHNOLO
GY
VEGE
TABL
ES-
FRUIT
S
AND T
HEI
R PR
ODUCT
S
Chap
ter
18
Avo
cado
Tre
e fr
uits
Tomat
o, e
gg p
lant
Berr
y fr
uits
Squa
sh,
cucu
mbe
rVi
ne f
ruits
Swe
et c
orn
Cere
alPe
as,
gree
n be
ans
Legu
mes
Fruit-
vege
tables
Asp
arag
us
Spr
outs
Cauliflowe
r, a
rticho
kes
Flow
er b
uds
Celery
Pe
tioles
(leaf
sta
lk)
Cabb
age,
spina
ch, lett
uce
Leav
esHer
bage
veg
etab
les
Onion
Bu
lbs
Pota
toes
Tube
rs
Swe
et p
otat
oes,
car
rot
Root
s Ea
rth
vege
tablesPart
of
plan
t th
at is
eate
n:
89,9
0,5
0,5
0,8
8,3
Stra
wber
ry92
,80,
40,
20,
66,
0M
elon
84,0
0,3
0,4
0,3
15,0
App
le87
,10,
50,
20,
911
,3Ora
nge
73,5
0,8
0,4
1,3
24,0
Bana
na94
,8*
0,9
0,2
1,3
2,8
Lett
uce
75,0
0,9
0,4
6,7
17,0
Peas
89,1
0,7
0,2
2,4
7,6
Gree
n be
an92
,90,
70,
22,
14,
1Asp
arag
us93
,70,
90,
11,
14,
2Ra
dish
es
88,6
(like
milk
)1,
00,
21,
19,
1Ca
rrot
s78
1,0
0,1
2,0
18,9
Pota
toes
Wat
er(>
70%)
Ash
Fat
(<0.
5%)
Prot
ein
(<3%
)CH
OFo
od
Typ
ical p
erce
ntag
e co
mpo
sition
of
edib
le p
ortion
of
food
s of
plan
t or
igin.
QU
ALI
TY O
F FR
UIT
S A
ND
VEG
ETA
BLES
Aff
ecte
d by
:1)
Pre-
harv
est
cond
itio
nBo
tani
cal v
arie
ty o
f fr
uits
and
veg
etab
les
Met
hod
of c
ulti
vati
on-
irri
gati
on f
requ
ency
,fer
tiliz
er u
se,
Soil
com
posi
tion
,Cl
imat
e an
d we
athe
r co
ndit
ions
dur
ing
plan
tati
on a
ndgr
owth
2)H
arve
st c
ondi
tion
Deg
ree
of m
atur
ity
at h
arve
st( u
nripe,
mat
ure-
optimum
for
har
vest
ing,
ripe-
optimum
for
ea
ting
, ea
rly
sene
scen
ce, se
nesc
ence
-une
dible
form
)M
echa
nica
l or
hand
har
vest
ing
cond
itio
n
QU
ALI
TY O
F FR
UIT
S A
ND
VEG
ETA
BLES
3) P
ost-
harv
est
cond
itio
n
Tran
spor
t co
ndit
ions
Stor
age
cond
itio
ns
Proc
essi
ng c
ondi
tion
s
QU
ALI
TY L
OSS
1)Ph
ysic
al c
hang
es–
Loss
of
turg
or[E
quili
briu
m
moi
stur
e le
vel w
ithi
n ce
lls].
Turg
or d
epen
ds o
n ex
isti
ng o
smot
ic f
orce
s: t
he s
emi-p
erm
eabl
e m
embr
ane
allo
ws f
or p
assa
ge o
f wa
ter
in a
nd o
ut
(tra
nspi
rati
on)
Whe
n pl
ant
tiss
ues
are
dam
aged
dur
ing
stor
age,
fr
eezi
ng, c
ooki
ng o
r fr
om o
ther
cau
ses,
de
natu
ration
of t
he p
rote
ins
of t
he c
ell m
embr
anes
oc
cur,
res
ulti
ng in
the
loss
of
perm
eati
on-
sele
ctiv
ity.
Wat
er a
nd d
isso
lved
sub
stan
ces
are
free
to
diff
use
out
of t
he c
ells
and
leav
e th
e re
mai
ning
tis
sue
in a
sof
t an
d wi
lted
con
diti
on.
QU
ALI
TY L
OSS
2) C
hem
ical
Cha
nges
:Vi
tam
in C
oxi
dati
onCh
ange
fro
m s
tarc
h to
sug
ars(
bana
nas)
3) E
nzym
atic
cha
nges
:En
zym
atic
bro
wnin
g is
due
to
“pol
yphe
nol
oxid
ase”
enz
yme
Tiss
ue s
ofte
ning
is
due
to “p
ecti
nase
” enz
ymes
.4)
Mic
robi
olog
ical
cha
nges
:Ye
asts
and
mol
ds: E
xam
ple:
Ora
nges
can
eas
ily
be in
fect
ed w
ith
Peni
cilli
um d
igit
atum
.A
ntim
icro
bial
age
nts
can
be u
sed
for
avoi
ding
the
m.
“CA
-Con
trol
led
Atm
osph
ere
stor
age”
can
als
o he
lp.
FRU
ITS
Clim
acte
ric
frui
ts
Cont
inue
rip
enin
g af
ter
harv
esti
ng.
Apr
icot
s
Peac
hes
Bana
na
Tom
atoe
s
Plum
s
Non
-clim
acte
ric
frui
ts
Do
not
ripe
n af
ter
harv
esti
ng.
Grap
es
Cher
ries
Ora
nges
Stra
wber
ries
(No
clim
acte
ric
poin
t)ti
me
Rate
of
re
sp.
idea
l for
ea
ting
-cl
imac
teri
c po
int
harv
est
ORA
NGE
JU
ICE
PRO
DU
CTIO
N
Mec
hani
cal W
ashi
ng
flav
edo
albe
do
core
segm
ents
Yiel
d of
SS
juic
e:
40-5
0%
of f
ruit
Sele
ctio
n an
d so
rtin
g
Soil+
dirt
Spoi
lt
frui
ts
Juic
e ex
trac
tion
Solid
wa
stes
Filt
erin
g
Dea
erat
orSi
ngle
str
engt
h (S
S) ju
ice
12-
13%
dry
mat
ter
Conc
entr
atio
n by
eva
pora
ting
(J
uice
Con
cent
rate
:65%
dry
mat
ter)
Past
euri
zati
on
Pack
agin
gA
sept
ic
pack
agin
g Bo
ttle
s, c
ans,
pa
per-
pack
s
Hea
t tr
eatm
ent:
1)65
°C 3
0 min
2)13
5 °C
few
se
c. (HTST)
SSju
iceJu
ice
Conc
entr
ate
POST
-HA
RVES
T PR
ACT
ICES
FO
R VE
GETA
BLES
Rece
ival
of
raw
mat
eria
l
Was
hing
wit
h je
ts o
f wa
ter
Sort
ing-
sele
ctio
n
Peel
ing,
cut
ting
, slic
ing
Deh
ydra
tion
Size
gra
ding
Pack
agin
g [D
ried
ve
geta
bles
or
frui
ts]
Blan
chin
g (1
00 °
C, 5
min
)
Free
zing
Pack
agin
g
[Fro
zen
vege
tabl
es]
Nex
t sl
ide
Cook
ing
Brin
ing
Dea
erat
ion
Seal
ing
of c
ans
Reto
rtin
g (~
125
°C, 2
5 m
in)
Cool
ing
War
ehou
se p
acki
ng
labe
lling
Cann
ed v
eget
able
s
Gett
ing
rid
of m
icro
or
gani
sms
INTRO
DUCT
ION T
O F
OOD S
CIEN
CE A
ND T
ECHNOLO
GY
CHA
PTER
19
CHA
PTER
20
BEVE
RAGE
S A
ND
CO
NFE
CTIO
NER
Y PR
OD
UCT
S
Som
e be
vera
ges
are
cons
umed
for
the
ir nut
ritive
valu
e (e
.g. m
ilk) y
et o
ther
s ar
e co
nsum
ed f
or t
heir
thirs
t-qu
ench
ing
prop
erties
, for
the
ir stimulat
ing
effe
cts,
or
sim
ply
beca
use
thei
r co
nsum
ptio
n is
pleas
urab
le.
Carb
onat
ed n
onal
coho
lic b
ever
ages
or
soft
dri
nks
“sod
a po
p”
Non
alco
holic
, non
-car
bona
ted
stim
ulat
ing
beve
rage
s-co
ffee
, tea
.
Carb
onat
ed o
r no
ncar
bona
ted
mild
ly a
lcoh
olic
bev
erag
es –
beer
, win
e
Dis
tille
d liq
uors
: whi
skey
, vod
ka, g
in, c
ogna
c, r
aki
BEVE
RAGE
S
Soft
dri
nk m
anuf
actu
re
Trea
ted
wate
r
Dea
erat
or
Syru
p (a
ll ot
her
ingr
edie
nts*
) tan
k
Syru
p pu
mp
Met
erin
g
(Syn
chro
met
er)
Cool
er -
Carb
onat
orCO
2
Can
or b
ottl
e fi
lter
Cont
aine
r cl
osur
e
*sw
eete
ners
, fla
vour
s, co
lora
nts
etc.)
BEER
PRO
DU
CTIO
N (B
REW
ING)
Grai
ns: b
arle
y (w
heat
or
rice
)M
alt*
bin
Mas
hing
: mild
coo
king
Wat
erFi
lter
ing
Brew
ing
(Boi
l 2.5
hour
s)H
ops*
*H
ops
rem
ovin
gSt
arte
r ta
nkYe
ast(
sacc
haro
myc
es)
Ferm
enta
tion
4.
6%et
hano
l(9 d
ays)
Yeas
t re
mov
ing
Lage
ring
(Agi
ng)
*çim
lendi
rilm
iş ar
pa(en
zym
es)
**şe
rbet
çiotu
(colo
r, ar
oma)
BEER
PRO
DU
CTIO
N
Filt
erin
g
Filli
ng
Carb
onat
ion
Can,
bo
ttle
or
ba
rrel
Rins
ing
or
clea
ning
Seal
ing
or
crow
ning
Past
euri
zing
Labe
ling
Case
pac
king
Palle
tizi
ngW
areh
ousi
ngM
arke
ting
Mat
urin
g of
gra
pe (n
atur
al y
east
Sa
ccha
rom
yces
elli
psoi
deus
)
WIN
E PR
OD
UCT
ION
Crus
hing
of
grap
es
Filt
erin
g(fo
r wh
ite
wine
s)
Ferm
enta
tion
-12
-14%
alco
hol
(27°
C 4-
10 d
ays)
SO2
trea
tmen
t
Rack
ing
Agi
ng (s
ever
al m
onth
s to
yea
rs)
Clar
ific
atio
n an
d st
abili
zati
on
pom
ace
Hea
t pa
steu
riza
tion
or
col
d pa
steu
riza
tion
Bott
ling
If w
ine
cont
ains
<17%
alc
ohol
;
WIN
E PR
OD
UCT
ION
COFF
EE
Both
tea
and
cof
fee
cont
ain
virt
ually
no
nutr
itio
nal
valu
e in
the
mse
lves
and
are
con
sum
ed
enti
rely
for
the
ir r
efre
shin
g an
d st
imul
atin
g ef
fect
.Co
ffee
bea
ns
Roas
ting
(200
°C 5
min
)
Grin
ding
Brew
ing
WA
TER
Coff
ee
cher
ry
Blac
k Te
a
Wit
heri
ng t
he p
luck
ed le
aves
to
soft
en
them
and
par
tial
dry
ing
Pass
ing
the
with
ered
leav
es u
nder
rol
lers
to
rupt
ure
cell
walls
and
to
rele
ase
the
enzy
mes
and
juic
es
Ferm
enti
ng t
he r
olle
d le
aves
by
expo
sing
th
em t
o ai
r ab
out
27°C
2-5
h.
Dry
ing
the
ferm
ente
d le
aves
in o
vens
at
abou
t 93
°C. 4
% m
oist
ure,
inac
tiva
ting
the
en
zym
es.
CON
FECT
ION
ERY
AN
D C
HO
COLA
TE
PRO
DU
CTS(
Ch. 2
0)Co
nfec
tion
ary
prod
ucts
s c
an b
e di
vide
d in
to t
wo b
road
cat
egor
ies:
Thos
e in
whi
ch s
ugar
is t
he p
rinc
ipal
ingr
edie
nt
and
Thos
e wh
ich
are
base
d on
cho
cola
te.
Suga
r ba
sed
conf
ecti
ons
incl
ude:
nou
gats
, fon
dant
s,
cara
mel
s, t
affe
es a
nd je
llies
.
Choc
olat
e ba
sed
conf
ecti
ons:
cho
cola
te-c
over
ed
conf
ecti
ons,
cho
cola
te-p
anne
d co
nfec
tion
s, c
hoco
late
bar
s,
choc
olat
e-co
vere
d fr
uits
, nut
s an
d cr
emes
.
Man
y ot
her
ingr
edie
nts
incl
udin
g m
ilk p
rodu
cts,
egg
wh
ite,
foo
d ac
ids,
gum
s, s
tarc
hes,
fat
s, e
mul
sifi
ers,
fl
avor
s, n
uts,
fru
its,
are
use
d in
can
dy-m
akin
g.
Ingr
edie
nts
Sucr
ose:
Sug
ar f
rom
sug
ar c
ane
or b
eet.
Inve
rt s
ugar
: Suc
rose
can
be
hydr
olyz
ed b
y ac
ids
or
enzy
mes
into
two
mon
osac
char
ides
glu
cose
and
fru
ctos
e.
The
hydr
olyz
ed m
ixtu
re o
f fr
ucto
se (l
evul
ose)
and
glu
cose
(d
extr
ose)
is c
alle
d “in
vert
sug
ar”.
Its
use
can
prev
ent
or
help
con
trol
the
deg
ree
of s
ucro
se c
ryst
alliz
atio
n.
Corn
syr
ups:
Vis
cous
liqu
ids
cont
aini
ng d
extr
ose,
mal
tose
, hi
gher
sug
ars
and
dext
rins
tha
t a
re p
rodu
ced
by t
he
hydr
olys
is o
f co
rn s
tarc
h us
ing
acid
or
acid
-enz
yme
trea
tmen
t. E
xam
ple:
HFC
S(hi
gh-f
ruct
ose
corn
syr
up)
Suga
r su
bsti
tute
s: T
he a
bilit
yof
sucr
ose
to c
ause
de
ntal
cav
itie
s an
d it
s ca
lori
c co
nten
t ha
ve le
d to
the
us
e of
sug
ar s
ubst
itut
es in
som
e co
nfec
tion
s.
Bulk
swe
eten
ers
(alc
ohol
der
ivat
ives
of
suga
rs a
re n
ot
ferm
enta
ble
by b
acte
ria
in t
he m
outh
, do
not
cont
ribu
te t
o ca
viti
es, b
ut d
o ha
ve c
alor
ic v
alue
s as
su
cros
e, e
.x. S
orbi
tol,
xylit
ol, m
anni
tol)
Hig
h-in
tens
ity
swee
tene
rs (c
alor
ic a
nd n
on-c
alor
ic) –
sacc
hari
n, s
ucra
lose
, tha
umat
in, a
spar
tam
e, A
cesu
lfam
K,
do
not
have
bul
king
or
mou
thfe
el o
f su
gar.
Ingr
edie
nts
COCO
A &
CHO
COLA
TE P
ROD
UCT
ION
Ferm
ente
d an
d dr
ied
bean
s
Clea
ning
Roas
ting
Brea
king
and
win
nowi
ng
Nib
-she
ll m
ixtu
res
Nib
Shel
l
Germ
fre
e ni
bge
rm
Fig.
20.
1 in
Pot
ter)
Nex
t
Mill
ing
Caca
o m
ass
(Cho
cola
te li
quor
)
55%
fat
To C
ocoa
m
anuf
actu
reTo
Cho
cola
te
man
ufac
ture
Coco
a m
anuf
actu
reCh
ocol
ate
man
ufac
ture
Alk
aliz
atio
n
Rem
oval
of
exce
ss m
oist
ure
Fat
pres
sing
Pres
s ca
ke
Grin
ding
Sift
ing
Coco
a po
wder
Coco
a bu
tter
Add
itio
n of
sug
ar,
flav
or, m
ilk a
nd c
ocoa
bu
tter
Mix
ing
Refi
ning
Conc
hing
Tem
peri
ng
Mol
ding
Plai
n or
milk
cho
cola
te
Enro
bing
Choc
olat
e co
ated
goo
ds
COCO
A-C
HO
COLA
TE P
LAN
T O
PERA
TIO
NS