Fruit preservation

 

Fruits are preserved and used in the off season

    Fruits can be grown at any time of the year and get a good harvest, but some fruits give signature only for a season and there is a large surplus for that season.  The process of preservation can be called fruit preservationIt is important to select and preserve the best method for each fruit from the wide range of food preservation methods available.

Why is fruit preservation necessary?

Being able to avoid wastage of excess fruit harvest

Fruits that are harvested only in season can be consumed in the off-season as well

There is diversification of food in accident preservation. For example, if we take Dibul fruit products, ready-to-drink drinks such as cordial pulp and ledar can be processed and through this, the developed fruit gets more value and value than selling it as a fresh fruit.For example, if we take the mango fruit, in addition to the above products, the pulp of the ripe fruit is cut into pieces and dehydrated to add more value and preserve the fruit.

The process of taking a raw or ripe fruit and changing it into a high-quality final product is adding value to the fruit by using time, place and manner, and thus customers are able to get the products according to their preferences. In other words, what the customer wants at the right time.  To buy at a place is to produce it and deliver it to them

Also, in the processing of such products, various parties participate in this, growers, processors, packaging materials, manufacturers, warehouses, transporters, food distributors, wholesalers, retailers, consumers, etc. In addition, in case of sending to foreign markets, airports, seaports, shipping companies, airlines, etc.  Therefore, many industries are created through fruit insurance and not only employment and income sources are opened but it is also easy to store and transport.

Dehydrated fruits

Dehydration is a safe and sustainable method of food environmental protection, where the food can be kept much longer than fresh fruits due to the reduction of active water and the extension of shelf life.  Cut to the required size and prevent browning caused by enzymatic reactions, undergo necessary treatment to remove excess water, and prevent spoilage caused by microorganisms.In order to prepare this at home, small size dehydrators can be used. The temperature and humidity of these dehydrators are controlled by circulating a stream of heated air to remove the water from the fruit pieces. Generally, depending on the size of the piece, it takes about fourteen to sixteen hours to remove the water to the required amount.  Thrives at temperatures between 50 and 60 degrees Celsius

In order to process and market the products as an industry, traditional ascetic methods such as air circulation drying, vacuum drying, freeze drying etc. can be used.

During the use of convective dias, water is removed by hot air currents, but due to dehydration at high temperature, the water on the surface of the pieces is quickly removed and the fruit pieces shrink, and the quality characteristics such as taste, color and nutrient content are reduced for a long time.  It can be done. Fruits are brought to low temperature in a very short period of time and frozen, then the fruit pieces are stored frozen and heated carefully. Here, the fruit pieces are subjected to the freezing process while they are in frozen condition, and their water is removed as vapor about 98%, then the fruits are frozen.  The pieces are packed in moisture and oxygen resistant packaging. When water is added again, the fruit pieces become fresh. By using this method, the enzyme flavor, aroma, and nutritional quality are preserved.  The price of products increases .

Micro wave assisted vacuum drying

The vacuum keeps the product at a low temperature. There is no external heat transfer by conduction in the vacuum, so the drying time is less because it uses micro waves. The drying process can be done in about two hours.  Fruits have the ability to maintain the smoke quality required for the final product. This technology can be used to dehydrate fruit, cranberries, and pears.

Fruit jam

Another delicious snack that can be produced using well-ripened fruits is always choosing well-ripened fruits to retain the aroma and flavor inherent in the fruits.  Acid Having the right amount of each of these ingredients is important for making jelly and understanding the scientific background of making all kinds of jams can be successful.Jayama is made by cooking ground or chopped fruits with sugar and the mixture can be spooned, the jar does not take shape and can be spread on bread biscuits.