Vegetable and fruit products

The processing of fruits and vegetable material includes a number of operations where the decanter has a part to play. These include  

Not included here are the processing of fruits and grains into juice or fermented beverages, which is covered in Section 3.8. nor the onward conversion ofoils into soaps, which is covered in Section 3.9.3. 

Vegetable seed oils are a very important component of the modern diet, and their production has increased to become a significant application for the decanter. The separated seeds (some, such as cottonseed or corn, being a byproduct of other processing) are rendered, usually by mechanical grinding, but also by cooking, to form an oily paste. This paste may be mechanically 

Decanters for vegetable oil processing must be able to operate at elevated temperatures. They. should have a combination of a dry beach with a back-drive for setting the differential. 

Palm fruit is processed in much the same way as olives, except that the kernels may be separated first, then broken In enable the palm kernel oil to be extracted separately. The palm fruit may be cooked before the oil is liberated. 

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Fruit and Vegetable Products. Sorbates are appHed at 0.05—0.1 wt % as a fungistat for pmnes, pickles, reHshes, maraschino cherries, oHves, and figs (64,112). The same levels extend shelf life of prepared salads such as potato salad, cole slaw, and tuna salad (99). In fermented vegetables, sorbates protect the finished product by retarding yeasts during fermentation or in the cover brine (r65,r72—r74,r94). 

To illustrate how some filth elements may be detected, measured, and evaluated in fruit and vegetable products, let us consider tomatoes, which are subject to at least three types of depredation worms, flies, and mold. 

Table IV. Internal Coatings Used on Aluminum Cans for Fruit and Vegetable Products ...

Herrmann, K. (1979). The possibUity of evidence of adulteration of fruit and vegetable products by means of the phenolic components. Lebensm. Gerichtl. Chem. 33,119-121. 

The most important factor for safe fruit and vegetable production is that the raw material is free from contaminants that are potentially hazardous to... 

Biocontrol and non-thermal processes Only to a limited extent tested on fruit and vegetable products Need further research, high costs... 

Liquid chromatography, coupled to the different ionization sources, is generally the technique most used to characterize the phenolic profile in fruit and vegetable products. With regard to the source ionization, it seems that ESI is used more frequently than other sources, such as APCI or APPI. Another important aspect of this technique is the ionization of phenolic compounds. Negative ionization seems to be more suitable... 

Table 11.1. Retention of bioactive compounds in minimally processed fruit and vegetable products treated with nonthermal preservation technologies...

It may be concluded that PEF, HHP, and IR are adequate techniques for the retention of bioactive compounds in fruit and vegetable products and may even enhance bioactivity of juices, purees, and fresh-cut produce. A greater degradation of ascorbic acid in comparison with phenolics and carotenoids is usually observed. 

Badosa E, Trias R, Pares D, Pla M and Montesinos E. 2008. Microbiological quality of fresh fruit and vegetable products in Catalonia (Spain) using normalised plate-counting methods and real time polymerase chain reaction (QPCR). J Sci Food Agric 88(4) 605-611. 

Torreggiani, D. and Bertolo, G. 1999. High quality fruit and vegetable products using combined processes. In Osmotic Dehydration and Vacuum Impregnation Application in Food Industries (P. Fito, A. Chiralt, J.M. Barat, W.E.L. Spiess, and D. Behsnilian, eds), pp. 3-9. Tech-nomic Publishers Lancaster, PA. 

Figure 7.2 Diagram showing the operation schema of the DiversaCut 2110 Dicer by Urschel Laboratories, Inc. This equipment uniformly dices, strip cuts, and slices a wide variety of vegetables. (From Anonymous. How to cut fruits and vegetable products. Urschel laboratories incorporated. Valparaiso, Indiana, USA, with permission.)...

La Via, G. and Nucifora, A. 2002. The determinants of the price mark-up for organic fruit and vegetable products in the European Union. British Pood Journal 104(3-5) 319-336. 

Amine and Aminophenol Derivatives. Amines and aminophenols (Table VIII) react with the F-C reagent about as predicted considering the aromatic amino groups equivalent to phenolic hydroxyls. This would be an important interference with total phenol assay in samples with appreciable aromatic amine content. Fortunately, for this and other reasons as well, the major wine grapes and most other fruit and vegetable products are free of significant concentrations of aromatic amines which would interfere. Correction might be made for methyl anthranilate... 

Dougherty. R.H. "Future Prospects for Processed Fruit and Vegetable Products, Food Technology. 124 (May 1990). 

M Voldrich, D Dupont, J Dobias, J Phillippon. HPLC determination of thiol-containing antibrowning additives in fruit and vegetable products. Lebensm Wiss Technol 28 213-217, 1995. 

The expression of results in analytical chemistry is mostly in SI units (all base units except the candela and many derived units). The principles to be followed to achieve the comparability and traceability of measurements to the SI have been clearly stated [1,2]. However, certain types of measurements are expressed in conventional units. Turbidity evaluation in water quality analysis, determination of soluble content of fruit and vegetable products by the refractometric method, measurement of caking power of hard coal by the Roga test, determination of the octane number of fuel and seric protein analysis are some examples. 

Potassium propionate and are permitted also in cheese, fruit, and vegetable products (in Australia). 

Hobart told us that weighing scales then cost ca. 10-12,000 and that a printer could be sold for a similar price. They anticipated that stores would require at least four printers/store one for meat, one for dairy, one for fruit and vegetable products, and one as a backup. Thus a printer population of 120,000 at maximum market penetration could be anticipated. Obviously, that represented a nice business opportunity for them. 

Pectic substances are important structural components of the middle lamellea and the primary cell walls of higher plants, in particular fruits and vegetables. The extent and mode of their degradation by enzymes affect many aspects of the processing of fruits and vegetables and many quality attributes of fruit and vegetable products. 

As far as UK production is concerned, the Soil Association s Food and Farming report estimates there to be about 3000 hectares of organic fruit and vegetable production in the UK (see Table 5.2) which represents only 5% of the total production area. This includes protected cropping. 

Table 5.2 UK organic fruit and vegetable production (source Soil Association 1999a).

In the Netherlands, Albert Heijn has been using biodegradable packaging for a number of its fresh organic fruit and vegetable products since 2003. 

Whey Cheese — Determination of Dry Matter Content (Reference Method), (d) ISO/R728-1969, Spices and Condiments — Determination of Total Ash ISO/R749-1968, Oilseed Residues — Determination of Total Ash ISO/R763-1971, Fruit and Vegetable Products — Determination of Ash Insoluble in Hydrochloric Acid ISO/R936-1969 Meat and Meat Products — Determination of Ash IS01575-... 

It Is generally recognised that In fruit and vegetable production more attention should be given to the hidden sensory quality parameters, such as flavor and texture. These quality attributes are the result of a number of pre- and post-harvest factors and are closely related with fruit ripening. Palllard distinguishes external and Internal factors Influencing aroma formation In fruits (U. The... 

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