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    Advances in Food Science

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    Vinod
    The document discusses advances in food science related to dehydrated and preserved food products. It describes the foam-mat method for producing juice powder by whipping fruit pulp into a foam and drying it. Preserved products like jam, jelly, ketchup and sauces are discussed, along with their constituents and production processes involving selection, extraction, cooking, filling containers and storage. The key steps in making ketchup include washing, crushing, concentrating, homogenizing tomatoes then adding flavors before bottling.

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    Advances in Food Science

    Uploaded by

    Vinod
    47 views24 pages
    The document discusses advances in food science related to dehydrated and preserved food products. It describes the foam-mat method for producing juice powder by whipping fruit pulp into a foam and drying it. Preserved products like jam, jelly, ketchup and sauces are discussed, along with their constituents and production processes involving selection, extraction, cooking, filling containers and storage. The key steps in making ketchup include washing, crushing, concentrating, homogenizing tomatoes then adding flavors before bottling.

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    advancesinfoodscience-170925152539

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    The document discusses advances in food science related to dehydrated and preserved food products. It describes the foam-mat method for producing juice powder by whipping fruit pulp into a foam and drying it. Preserved products like jam, jelly, ketchup and sauces are discussed, along with their constituents and production processes involving selection, extraction, cooking, filling containers and storage. The key steps in making ketchup include washing, crushing, concentrating, homogenizing tomatoes then adding flavors before bottling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    47 views24 pages

    Advances in Food Science

    Uploaded by

    Vinod
    The document discusses advances in food science related to dehydrated and preserved food products. It describes the foam-mat method for producing juice powder by whipping fruit pulp into a foam and drying it. Preserved products like jam, jelly, ketchup and sauces are discussed, along with their constituents and production processes involving selection, extraction, cooking, filling containers and storage. The key steps in making ketchup include washing, crushing, concentrating, homogenizing tomatoes then adding flavors before bottling.

    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    of 24

    ADVANCES IN FOOD SCIENCE

    (Dehydrated product – Juice powder by Foam – mat


    method, Preserved products – Jam, Jellies,
    Ketchup’s and Sauces)

    Presented by
    Sowmiya G
    1 – M.Sc(Nutrition and &Dietetics).
    JMC, Trichy.
    FOOD SCIENCE
    Food science draws from many disciplines such
    as biology, chemical engineering, and biochemistry
    in an attempt to better understand food processes
    and ultimately improve food products for the
    general public. As the stewards of the field, food
    scientists study the physical, microbiological, and
    chemical makeup of food. By applying their findings,
    they are responsible for developing the safe,
    nutritious foods and innovative packaging.
    DEHYDRATED RODUCTES
    DEHYDRATION
    Dehydration, in food processing,
    means by which many types
    of food can be preserved for
    indefinite periods by extracting the
    moisture, thereby inhibiting the
    growth of microorganisms.
    Dehydration is one of the oldest
    methods of food preservation and
    was used by prehistoric peoples in
    sun-drying seeds. The North
    American Indians preserved meat
    by sun-drying slices, the Chinese
    dried eggs, and the Japanese
    dried fish and rice.
    JUICE POWDER BY FOAM-MAT
    MEHOD
    • Washing the ripe fruits.
    • Peeling and washing
    • Crushing
    • Fruit pulp
    • Add Foaming agent and Foam stabilizer
    • Whipping, Foamed pulp, Drying, Scraping & grinding.
    • Foam dried fruit powder
    • Packing & Storage.
    FOAM-MAT DRYING
    Foam – Mat drying is a process by which a liquid
    concentrate along with a suitable foaming agent is used
    to wipe to form stable foam and subjected to
    dehydration in the form of a thin mat of foam at
    relatively low temperature rate of drying in this process
    is comparatively very high because of an enormous
    increase in the liquid gas interface thus heat transfer is
    imparted by large volume of gas present in the foamed
    mass.
    PRESERVED PRODUCTS
    • Among preserved fruit, jams, jellies, ketch-up, sauces
    form important class products. The popular varieties
    of jams or pineapple, mango, mixed fruits. The
    product is used as a spread on bread for
    sandwiching. Its is popular consumed along with
    chapatti, dosa or similar breakfast foods to make
    them more palatable.
    JAM
    Jam is prepared by boiling fruit pulp with
    sufficient quantity of sugar to a reasonable thick
    consistency till firm enough to hold the jam in position.
    • CONSTITUTENTS OF JAM:
     Sugar
     Acid & Water
     Colour & Flavour
    JELLY
    Jelly is prepared by boiling fruit pieces with
    water, expressing and straining the pectin containing
    clear juice, adding sugar and concentrating it to such
    consistency that it will set to a gel on cooling.
    • CONSTITUTENTS OF JELLY:
     Pectin
     Acid
     Sugar
    PROCEDURE FOR JAM/JELLY
    • Selection of fruit
    • Making the extract
    • Proportion of sugar to juice / pulp
    • Cooking the jam / jelly
    • Filling the bottles
    • Packing, labelling and Storage.
    • SELECTION OF FRUITS:
    Both kind and the stage of ripeness of fruit are
    important in the selection of fruit. Fruits sufficiently
    ripe to have good flavour and colour but sufficiently
    under ripe to have maximum pectin content and good
    acidity will yield the best results.
    • MAKING THE EXTRACT:
    For making jelly, fruit pieces should be completely
    immersed in water and cooked for 10 to 20 minutes. Hard
    fruits like guavas are sliced and cooked for 45 minutes. After
    cooking, to get clear jelly water is decanted without
    disturbing the fruit. This extract is used for making jelly.
    Fruits like apples are cooked with skin and made into
    pulp with the strainer for making jam.
    Alcohol test or jelmeter may be used for testing
    pectin content.
    • PROPORTION OF SUGAR TO JUICE / PULP:
    Larger the amount of pectin in the juice or pulp
    the larger the amount of sugar that should be used.
    Less boiling is necessary with large amounts of sugar.
    Usually, equal quantities of sugar and pulp are taken to
    make jam.
    • COOKING THE JELLY/PULP:
    Cooking small lots of fruit juice(4 to 6 cups)is
    more rapid and yields jelly of a better colour, flavour
    and texture then cooking large lots. As soon as scum
    collects in firm enough masses, if may be removed from
    the surface. Rapid boiling accomplishes rapid
    evaporation avoids a strong flavour and darkened
    colour. It also prevents too great and inversion of
    sucrose. After pouring in the bottle, it should not the
    disturbed till the jelly/jam is set.
    • SOME TESTS FOR DONENESS:
     Sheet test
     Bubble test
     Plate test
     Fork test
     Temperature test
     Refractometer
    SAUCCE

    The sauce used in frozen meals serves several


    purposes. First foremost the sauce assists in importing
    a flavour sensation to the protein food, which is
    complementary to the intended eating experience. The
    sauce also creates an appearance and colour that
    satisfies eye appeal and fortifies the subsequent tasting
    experience. Furthermore, the sauce covers the meat
    and prevents dehydration or freezer burn from
    developing during storage.
    KETCHUPS

    Ketchup is usually made from tomatoes by


    concentrating its juice or pulp with onion, garlic, salt,
    sugar, vinegar and spices.
    Sauces are used with meals while ketchups are
    mostly used with junk foods.
    • CONSTITUENTS OF SAUCES AND KETCHUPS:
     Vegetables
     Salt
     Sugar
     Spices
     Vinegar or acetic acid
     Preservatives.
    Production Process

    Washing

    • The incoming fresh tomato


    is cleaned by washing in
    water. This task is
    accomplished using a
    special washing technique
    that enables the
    preservation of the fresh,
    natural qualities of ripe
    tomato.
    Crushing

    • Washed tomato is crushed


    into tomato pulp (Juice)
    which is then strained and
    filtered.
    Concentration

    • After crushing the filtered


    tomato pulp becomes
    preheated and concentrated
    to about one - third of its
    original volume by means of
    a continuous concentrator,
    for which a boiler plant is
    used. Since the concentration
    would be achieved in a very
    short time, a special
    technical know - how shall be
    employed.
    Homogenization

    • Concentrated tomato pulp


    (juice) is homogenized.
    Flavouring
    • Salt, sugar, spices, vinegar &
    other ingredients are added
    in the seasoning room to
    give the tomato sauce &
    tomato ketchup the flavour
    associated with the
    products.
    BOTTLING/CANNING

    • The products are then filled


    into bottles and cans. Packing
    and dispatching: After
    bottling/canning, the products
    will be packed in carton box
    and dispatched.

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