Important reactions and fermentation in fruit and vegetable processing
Important reactions during fruit and vegetable processing
Enzyme reaction:
Enzyme-free reaction:
Metal reaction:
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During the processing of fruits and vegetables, a lot of things have to be taken care of, such as the use of the right kind of equipment associated with the technical matters as well as the practical knowledge to suit the product. In addition, the recipe of the product, its formulation as well as the small and large reactions that occur from time to time during processing are very important. A little carelessness or inattention in processing matters can cause a reaction in the product and ruin the whole product in an instant and cause economic loss.
Usually when making a food product, the color of the product changes at each stage during its processing. The color of the product varies from pale yellow to brown, dark brown and black. The color reaction in this way is also desirable according to the product, such as the light brown color produced on the edges when baking bread and biscuits and the golden brown color produced in the cake.
On the Sami side, there are also reaction-damaging factors, such as the brown color produced when frying potato chips and the black color produced during the drying of fruits and vegetables, as well as in storage. Thus the reactions that take place during processing are very important, so that the knowledge about making the final product as per the requirement can be helpful. Understanding such reactions is extremely necessary, which can be divided into three main parts.
Enzyme reaction
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We know that the cut part of most vegetables and fruits turns brown and black as soon as it comes in contact with the atmosphere. This is due to oxidation of the enzyme in the open air. And this reaction changes their color. Thus during the processing of fruits and vegetables, such enzyme reactions take place at different stages.
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Such reactions need to be controlled at various stages during processing. For this, certain types of preservatives are used during processing according to the fruit and vegetable product and special attention has to be paid to its thermal processing to control the activity of the enzyme responsible. So that the color of the final product does not deteriorate. In addition, if it is necessary to bring color inside the product, it becomes necessary to modify the reaction caused by such enzymes.
Reactions without enzymes:
Enzymes do not contribute to this type of browning reaction, but fruits and vegetables contain a combination of sugars, proteins, and a variety of organic acids. This type of reaction during processing produces the desired color and flavor inside the product.
Which is desirable as a product, but especially when the product is stored in the packaging, this type of non-enzymatic reaction in storage causes the product to turn black and lose its quality. To control such reactions the conversion of reducing sugar according to the product should be prevented and sucrose should be used instead of this type of reducing sugar. In addition the reaction can be prevented by paying close attention to the pH and acidity of the product. When a food product is to be made of a natural caramel color, this sucrose can be heated to a certain temperature and a browning reaction can be added to the product to obtain the desired color.
Metal Reaction:
In addition to enzyme and non-enzymatic, the color of the product changes with the reaction with the metal during processing. This includes the tannins in fruits and vegetables that react with tin plate cans, iron and copper utensils, as well as equipment made of that type to produce ferric tannets, which darken the product. In addition, the acid in fruits and vegetables spoils the color of the product by reacting with cans made of tin plates and the iron metal in them.
To prevent such reactions of various metallic contaminants, fruit and vegetable products should be processed and stored in a glass container or with a valid edible coating on the inside of the metalcan used. In addition, metal processing utensils such as iron and copper as well as utensils made of stainless steel of acceptable grade should be used in the food processing industries.
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Importance of fermentation in fruit and vegetable processing
A variety of processing technologies are used to preserve fruits and vegetables for long-term edible food. Some of these processes are done in a very modern way at the present time, which requires a lot of care. Over time, some basic processes have changed over time to create quality products.
In such products, micro-organisms have to be killed by maintaining the nutrition rather than the damage they cause. In such processes, thermal processing, dehydration or radiation in particular can be considered as the main cause and by using such modern processing technology Can be. In contrast, the process of preserving fruits and vegetables or their products for a long time by adding the necessary micro-organisms can be called fermentation.
In the process of fermentation, carbohydrates, proteins, fats etc. in fruits and vegetables are decomposed by certain types of useful bacteria and enzymes and in the form of fruits certain types of acids as well as carbon dioxide are produced in the product. This type of acid is absorbed into the product and maintained, which we commonly call the fermentation process. Carbon dioxide is not necessarily produced in every fermentation process. The fermentation process usually takes place both in the presence of air and in the absence of air. Such a process that takes place in the presence of air is also called oxidation.
When the process takes place in the absence of air can be called fermentation in the true sense. In the presence of air, the ethyl alcohol in the product is usually converted to acetic acid by a bacterium called Aceto Bacter ACT. In the absence of air, the lactose in the product is converted into a type of sugar by lactic acid bacteria. Such a process of fermentation is also called lactic acid fermentation.
Acetobacter acetate is used to make vinegar-like products from fruits and vegetables, and lactic acid bacteria are used to make products such as sourcroth from vegetables such as pickles and cauliflower. In addition, another alcoholic type of fermentation is processed to make a product like cider, which is usually made with a specific type of yeast instead of bacteria.
Products such as pickles and sauerkraut are made from them to preserve fruits and vegetables. In addition to lactic acid bacteria, yeast and mold sometimes play an important role in such fermentation processes. Bacteria usually grow well in products with less sourness, but these types of lactic acid bacteria can grow in salty products and in lactic acid products up to 10% or above and produce lactic acid and turn it into pickles.
By keeping 10 to 20% salt solution in this fermentation process, the growth of essential bacteria as well as the activity of seed-borne bacteria and other micro-organisms can be prevented. Thus, special care has to be taken when making a good pickle product from fruits and vegetables. The activity of lactic acid bacteria in the fermentation process is 200 sec. The same temperature is very effective in the product, so that the temperature at the time of making the product is 300C. It is very important to look around.
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When fruits and vegetables are exposed to saline solution or in direct contact with salt, they dissolve soluble substances, minerals and sugars in the osmosis process. Lactic acid bacteria make such substances into food and convert them into lactic acid. Generally, fermented fruits and vegetables are processed by keeping 5 to 10% salt solution in the solution, while fruits and vegetables with more juice are processed by fermenting directly by adding 20 to 30 grams of salt per 1 kg of weight. . In such a fermentation process it is especially important to ensure that no air remains inside the final product, so that the second stage fermentation process can be avoided and the product can be stored for a long time.
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