PRESERVATION AND VALUE ADDITION OF FRUITS VEGETABLES Food

PRESERVATION AND VALUE ADDITION OF FRUITS & VEGETABLES

Food preservation Availability Enhanced shelf life Delays food spoilage Adds value Food preservation Increases nutritional value

PROCESSING OF VEGETABLES & FRUITS SELECTION OF FRUITS &VEGETABLES GRADING SYRUPING/ BRINING FILLING IN JARS WASHING PEELING COOLING/DRYING CUTTING BLANCHING SEALING PROCESSING STORAGE COOLING

Methods of Food Preservation TRADITIONAL Drying Salting Sugaring Pickling Cold storage ADVANCED – Canning – Irradiation – Dehydration – Freeze-drying – Vacuum packing – Fermentation

Drying Oldest form of food preservation. Methods Sun drying Hot air drying – mechanical dehydrator Fluidized-bed drying Drum drying – milk, fruit, veg juices, cereals Spray drying – milk, eggs, coffee, syrups Freeze drying Puff drying – Fruit or vegetable juices

Pickling Fermenting Used to preserve vegetables. Use mild salt and vinegar brine. Increases the salt content and reduces the vitamin content of the food. Oldest form of food preservation.

Sugaring Used to preserve fruits. Jams and jellies.

PRESERVATIVES • Preservatives are compounds used to prevent and retard microbial spoilage of food. • They are classified into- class I & class II preservatives. • Class I preservatives- salt, vinegar, sugar/glucose, spices, honey, oil • Class II preservatives- sodium, potassium, calcium salts, benzoic acids, sorbic acids, citric acid etc.

Chemical Additives sodium nitrate fatty acids sulfur dioxide sorbic acid diethyl pyrocarbonate oxidizing agents benzoates antibiotics antioxidants

Sauerkraut • Supplies Probiotics that Help Improve Digestion • Provides Cancer-Fighting Antioxidants

THANK YOU PRESENTATION BY Ms. AKRITI PRADHAN SMS- HOME SCIENCE KRISHI VIGYAN KENDRA