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Minimal processing
Operations such as peeling, slicing, grating or shredding of fruits and vegetables is called minimally processing. It is also called partial/fresh/light processing or pre prepared products.
Purpose of light processing is to serve the customers with fruits and vegetables that are convenient to prepare and yet maintain fresh like quality while containing only natural ingredient. Consumers are demanding convenient, ready-to-serve and ready-to-eat fruits and vegetables with a fresh quality and appearance. However, these living products require special attention during the whole handling process, from harvest to consumption, to mantain quality. 1. Shredding of cabbage/ lettuce Minimal processing generally increases the rates of metabolic processes that cause deterioration of fresh products. Hence, modified gas atmosphere with low O2 and high CO2 minimise the oxidative browning on cut surface. 2. Shelling of peas 3. Snapping of beans 4. Grating of carrot 5. Cauliflower and broccoli florets 6. Sticks of carrot and celery 7. Trimmed spinach 8. Peeled and sliced potatoes 9. Diced onion 10. Slices of mango cheeks/ melons/papaya/apple/others 11. Pieces of pomelo segments and other citrus fruits 12. Peeled and cored pineapple 13. Chilled peach 14. Pomegranate arils dressing 15. Drying of onion, mango lather, grapes, sun dried tomato 16. Microwaveable fresh vegetable trays Good hygiene + low temperature handling is required to prevent the potential toxic pathogens like Listeria spp., E-coli, salmonella etc. Important process variable which determines the degree of tissue wounding are: |
Last modified: Monday, 11 June 2012, 4:59 AM