canning of fruits and vegetables

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CANNING OF FRUITS AND VEGETABLES Seminar Guide Prof.R.G. Burbade Submited by Prashant Bhagirath Ghotekar

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Page 1: Canning of Fruits and Vegetables

CANNING OF FRUITS AND VEGETABLES

Seminar GuideProf.R.G. Burbade

Submited byPrashant Bhagirath Ghotekar

Page 2: Canning of Fruits and Vegetables

INTRODUCTION

What is canning?

Who discovered canning?

Need of canning.

Page 3: Canning of Fruits and Vegetables

FLOW CHART FOR CANNINGSELECTION OF FRUITS/VEGETABLES

WASHING

PEELING

CUTTING

EXHAUSTING

BLANCHING

SEALING

GRADING

STORAGE

COOLING

FILLING

COOLING

PROCESSING

Page 4: Canning of Fruits and Vegetables

FRUITS AND VEGETABLES SUITABLE FOR CANNING

Fruits1. Mango2. Pineapple3. Apple4. Pear5. Orange Vegetables1. Carrot2. Peas3. French bean4. Cauliflower5. Beet6. Tomato

pear

Page 5: Canning of Fruits and Vegetables

SELECTIONS OF FRUITS AND VEGETABLES

Absolutely fresh. Uniformly mature Tender quality Free form dirt Free form damage or mechanical

injury.

Page 6: Canning of Fruits and Vegetables

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.)

Page 7: Canning of Fruits and Vegetables

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

Page 8: Canning of Fruits and Vegetables

PEELING METHODS IN CANNING

HAND PEELING

STEAM PEELING

MECHANICAL PEELING

FLAME PEELING

Page 9: Canning of Fruits and Vegetables

BLANCHING PROCESS IN CANNING

What is blanching?

Blanching method’s

Advantages

Page 10: Canning of Fruits and Vegetables

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

Page 11: Canning of Fruits and Vegetables

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

Page 12: Canning of Fruits and Vegetables

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

Page 13: Canning of Fruits and Vegetables

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.

Page 14: Canning of Fruits and Vegetables

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.

Page 15: Canning of Fruits and Vegetables

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.

Page 16: Canning of Fruits and Vegetables

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

Page 17: Canning of Fruits and Vegetables

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

Page 18: Canning of Fruits and Vegetables

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

Page 19: Canning of Fruits and Vegetables

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

Page 20: Canning of Fruits and Vegetables

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.

Page 21: Canning of Fruits and Vegetables

CONCLUSION

Nutritional values are preserved.

Shelf life of the product is increased.

Increases availability of fruits and vegetables.

Page 22: Canning of Fruits and Vegetables

REFERENCE

WWW.GOOGLE.COM

FRUIT AND VEGETABLE PRESERVATION BY - DR.SANJEEV KUMAR

AGRICULTURE JOURNAL ON FOOD PROCESSING.

Page 23: Canning of Fruits and Vegetables