canning of fruits and vegetables
TRANSCRIPT
CANNING OF FRUITS AND VEGETABLES
Seminar GuideProf.R.G. Burbade
Submited byPrashant Bhagirath Ghotekar
INTRODUCTION
What is canning?
Who discovered canning?
Need of canning.
FLOW CHART FOR CANNINGSELECTION OF FRUITS/VEGETABLES
WASHING
PEELING
CUTTING
EXHAUSTING
BLANCHING
SEALING
GRADING
STORAGE
COOLING
FILLING
COOLING
PROCESSING
FRUITS AND VEGETABLES SUITABLE FOR CANNING
Fruits1. Mango2. Pineapple3. Apple4. Pear5. Orange Vegetables1. Carrot2. Peas3. French bean4. Cauliflower5. Beet6. Tomato
pear
SELECTIONS OF FRUITS AND VEGETABLES
Absolutely fresh. Uniformly mature Tender quality Free form dirt Free form damage or mechanical
injury.
GRADING
Separation of material as per its commercial value.
Selected fruits and vegetables are graded to size and colour to obtain uniform quality
This is done by -
-Hand
-Machine (screw grader ,roller grader etc.)
WASHING
The graded fruits and vegetables washed with water in different ways;
Soaking and agitating in water. Washing with cold and hot water sprays. Soaking – dilute solution of KMnO4
Agitation- compressed air , force pump
PEELING METHODS IN CANNING
HAND PEELING
STEAM PEELING
MECHANICAL PEELING
FLAME PEELING
BLANCHING PROCESS IN CANNING
What is blanching?
Blanching method’s
Advantages
FILLING PROCESS IN CANNING
Before filling , cans are washed with hot water and sterilized
Automatic can filling machines used in large canneries.
In India, hand filling is the common practice
SYRUPING OR BRINING
The cans are filled with hot sugar syrup for fruit and hot brine for hot vegetables
objectives
1. improve the taste of caned product.
2. To fill of the interspaces between the content
3. To facilitate further processing
EXHUSTING AND SEALING PROCESS IN CANNING
The process of removal of air from cans is known as exhausting
It is done by- -Heating -Mechanically Advantages of exhausting- -Corrosion of tin plate and pinholing
during storage is avoided -Reduce chemical reaction between
container and content After exhausting the cans are sealed
air tight by cansealer below 74 deg.celsius
Exhaust Box
PROCESSING
In canning technology processing means heating or cooling of canned food to inactivate bacteria.
Temperature and time of processing vary with size of can and nature of food.
Fruit and acid vegetable are processed in open type cooker while vegetable(non acid) are processed under steam pressure.
COOLING
After processing,cans are cooled rapidly to stop the cooking process and prevent burning.
Cooling method-
1. Dipping the hot cans in tanks containing cold water.
2. Spraying cans with jets of cold water.
3. Exposing the cans to air.
STORAGE
Cans should be packed in strong wooden case and stored in a cool and dry place.
The outer surface of the cans should be dry as even small traces of moisture sometimes induce rusting.
Storage of cans at high temperature should be avoided because it shorten shelf life of product.
CONTAINERS FOR PACKING Requirements and functions of food
containers-1. they must be non-toxic and compatible with the
specific foods2. moisture and fat protection 3. gas and odour protection 4. resistance to impact 5. ease of opening6. ease of disposal7. low cost Both tin and glass container are used, but tin
container are preferred Advantages of tin container - - ease of fabrication - light weight - ease in handling
CAN
Home Canning Fruit & Vegetables: Recommended Processing Times
Fruit or Vegetable Canning Method For Pint Jars For Quart Jars
Apples Boiling water bath 15 minutes - hot packed 20 minutes - hot packed
Beets Pressure canning 30 minutes - hot packed 35 minutes - hot packed
Cherries Boiling water bath10 minutes - hot packed
20 minutes - raw packed
15 minutes - hot packed25 minutes - raw
packed
Corn Pressure canning55 minutes - hot or raw
packed55 minutes - hot or raw
packed
Pears Boiling water bath20 minutes - hot packed
25 minutes - raw packed
25 minutes - hot packed30 minutes - raw
packed
Potatoes Pressure canning 35 minutes - hot packed 40 minutes - hot packed
Tomatoes Boiling water bath35 minutes - hot packed
40 minutes - raw packed
45 minutes - hot packed50 minutes - raw
packed
GENRAL CONSIDERATION IN ESTABLISHING A CANNING FACTORY
Availability of raw material Site and building Availability of labour Duration of canning season Water supply Disposal of cannery waste Transport facilities
SPOILAGE OF CANNED FOOD It may be due to - -Physical and chemical change swell overfilling under-exhausting corrosion of cans damage leakage bursting buckling discoloration -Microbial spoilage pre-processing spoilage under-processing spoilage after processing spoilage
WATER FOR CANNERY Water is used in – 1. Preprations of syrups and brines.2. Washing,blanching,sterilizing,cooling3. Wash the machinery and equipments,floor
walls,drains. Water should be-1. Free from contamination2. Mineral content should be low.3. Specially free from sulphates and iron salts.4. Colourless,odourless,tasteless and
bacteriologically pure.
CONCLUSION
Nutritional values are preserved.
Shelf life of the product is increased.
Increases availability of fruits and vegetables.
REFERENCE
WWW.GOOGLE.COM
FRUIT AND VEGETABLE PRESERVATION BY - DR.SANJEEV KUMAR
AGRICULTURE JOURNAL ON FOOD PROCESSING.