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The New Food Entremanuer Conference, April 1The New Food Entremanuer Conference, April 1--2, 20052, 2005

Potential Processing Potential Processing Technologies for ValueTechnologies for Value--Added Fruit & Vegetable Added Fruit & Vegetable

ProductsProducts

Yanyun ZhaoYanyun ZhaoDept. of Food Science & TechnologyDept. of Food Science & Technology

Oregon State UniversityOregon State University

ValueValue--Added Food ProductsAdded Food Products

•• ValueValue--added food products are raw or preadded food products are raw or pre--processed commodities whose value has processed commodities whose value has been increased through the addition of been increased through the addition of ingredients or processes that make them ingredients or processes that make them more attractive to the buyer and/or more more attractive to the buyer and/or more readily usable by the consumer.readily usable by the consumer.

Adding Value to Your ProductsAdding Value to Your Products

Product ideasProduct ideasProcessing technologiesProcessing technologiesPackage design Package design Marketing and advertisingMarketing and advertising

Food Processing TechnologiesFood Processing TechnologiesPhysical MethodsPhysical Methods–– High temperatures (canning)High temperatures (canning)–– Low temperatures (freezing)Low temperatures (freezing)–– Remove of water (drying)Remove of water (drying)–– High hydrostatic pressureHigh hydrostatic pressure–– Use of ionizing radiationUse of ionizing radiation

Chemical MethodsChemical Methods–– Use of sugar (jams, jellies)Use of sugar (jams, jellies)–– Fermentation and salting (natural fermentation)Fermentation and salting (natural fermentation)–– Treatment with acids (addition of vinegar)Treatment with acids (addition of vinegar)

ShortShort--term Processing Methodsterm Processing Methods–– RefrigerationRefrigeration–– Cold storage and packaging with modified or controlled Cold storage and packaging with modified or controlled

atmosphereatmosphere–– Chemical treatmentsChemical treatments

Freezing Fruits and VegetablesFreezing Fruits and Vegetables

Freezing is a quick and convenient way to preserve fruits and vegetables. The extreme cold slows the growth of microorganisms and the chemical changes that affect quality or cause spoilage. Correctly frozen foods maintain excellent color, flavor, texture, and food value.

Freezing MethodsFreezing MethodsAir freezingAir freezing–– airair--blast freezer (blast freezer (--30~30~--4545ooC, air velocity 10~15m/sec)C, air velocity 10~15m/sec)

Indirect contact freezingIndirect contact freezing–– food placed on cold plates, trays, belts, separated food placed on cold plates, trays, belts, separated

from refrigerantfrom refrigerantImmersion freezingImmersion freezing–– immersion in cold air immersion in cold air -- fluidized bed fluidized bed –– immersion with cryogenic liquid (liquid Nimmersion with cryogenic liquid (liquid N22 & CO& CO2)2) --

boiling temp. of liquid Nboiling temp. of liquid N22 is is --196196ooC, COC, CO22 is is --7979ooC C

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AirAir--blast Freezerblast Freezer

Tray Freezer Spiral Freezer

Fluidized Bed FreezerFluidized Bed FreezerA modified version of an IQF A modified version of an IQF system. system. Very high convective heat transfer Very high convective heat transfer coefficients. coefficients. Product pieces must be relatively Product pieces must be relatively small to establish and maintain a small to establish and maintain a fluidized bed.fluidized bed.The limits to use of the process are The limits to use of the process are based on efficiency: energy based on efficiency: energy requirements necessary to requirements necessary to maintain the fluidized condition. maintain the fluidized condition. The primary product parameter The primary product parameter influencing energy required for influencing energy required for fluidization is size or mass of the fluidization is size or mass of the product.product.

Immerse FreezerImmerse FreezerThe product is exposed to a liquid The product is exposed to a liquid refrigerant that is undergoing phase refrigerant that is undergoing phase change as the freezing process change as the freezing process occurs. occurs. The common refrigerants used for The common refrigerants used for immersion freezers immersion freezers --nitrogen, nitrogen, carbon dioxide, and Freoncarbon dioxide, and Freon--must be must be approved for food product contact. approved for food product contact. Very rapid freezing is achieved, Very rapid freezing is achieved, resulting in superior product quality resulting in superior product quality when rate of ice crystal formation when rate of ice crystal formation influences quality. influences quality. Overall process efficiency is Overall process efficiency is influenced by recover expensive influenced by recover expensive refrigerant as the freezing process refrigerant as the freezing process is complete.is complete.

Indirect Contact FreezerIndirect Contact Freezer-- Plate FreezerPlate Freezer

Quality Control of Frozen Fruits Quality Control of Frozen Fruits and Vegetablesand Vegetables

Rapid freezing (Rapid freezing (>4>4ooC/min) to have sC/min) to have small regular mall regular ice crystalsice crystalsMaintain low and stable storage temp. (Maintain low and stable storage temp. (––18 ~ 18 ~ ––2323ooC)C) to prevent reto prevent re-- crystallization, high drip loss, crystallization, high drip loss, etc.etc.Prevention of freezing burn during storage Prevention of freezing burn during storage ––appropriate packaging materials and prevent appropriate packaging materials and prevent temp. fluctuation during storagetemp. fluctuation during storageBlanching before freezing of some fruits and Blanching before freezing of some fruits and vegetables to inactivate natural enzymes for vegetables to inactivate natural enzymes for preventing discoloration and quality losspreventing discoloration and quality loss

Application (Market) of Frozen Application (Market) of Frozen Fruits and VegetablesFruits and Vegetables

As end products for direct consumer As end products for direct consumer usageusageIngredients in ice cream, frozen yogurt, Ingredients in ice cream, frozen yogurt, fresh and frozen baked goods and other fresh and frozen baked goods and other frozen dairy and nonfrozen dairy and non--dairy productsdairy products

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Drying Fruits and VegetablesDrying Fruits and Vegetables

Drying is the oldest method of preserving food by removing water from food (reducing water activity). Advantages include:-Make product safe-Convenience-Increase shelf life-Reduce weight

Drying MethodsDrying Methods

Sun (raisins)Sun (raisins)Belt oven (vegetable pieces, crackers, Belt oven (vegetable pieces, crackers, cookies)cookies)Roller or drum (mashed potatoes)Roller or drum (mashed potatoes)Spray (coffee, infant formula)Spray (coffee, infant formula)Freeze (coffee, strawberries)Freeze (coffee, strawberries)Osmosis (infusion)Osmosis (infusion)

Batch and Continuous Air DryingBatch and Continuous Air Drying Drum DryingDrum Drying

Freeze DryingFreeze Drying

• Water removal by sublimation• Under vacuum (27- 133 Pa)

Freeze DryingFreeze DryingComponents in freeze Components in freeze drierdrier–– FreezeFreeze--dryerdryer–– HeaterHeater–– Vacuum pumpVacuum pump

Best nutrient qualityBest nutrient qualityBest product quality Best product quality (shape; (shape; rehydrationrehydration))Most expensiveMost expensiveGood controlGood control

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Infused Dried Fruits and VegetablesInfused Dried Fruits and VegetablesPlace solid food, whole or in pieces, in sugars Place solid food, whole or in pieces, in sugars or salts aqueous solutions of high osmotic or salts aqueous solutions of high osmotic pressurepressureAt least two major simultaneous counterAt least two major simultaneous counter--current flowscurrent flows–– water flow out of the food into the solutionwater flow out of the food into the solution–– transfer of solute from the solution into the foodtransfer of solute from the solution into the food

Major advantagesMajor advantages–– Soft textureSoft texture–– Enhanced flavor and tasteEnhanced flavor and taste–– Energy saving and othersEnergy saving and others

Process Control in Osmotic Process Control in Osmotic DehydrationDehydration

PrePre-- treatments treatments ––blanching, SOblanching, SO22

Temperature control; Temperature control; Type of sugar or saltType of sugar or saltAgitationAgitationFinal drying Final drying

Application (Market) of Dried Fruits Application (Market) of Dried Fruits and Vegetablesand Vegetables

Dried fruits as snackDried fruits as snackFruits Fruits -- salads, brownies, muffins, cookies, salads, brownies, muffins, cookies, breads, bagels, cereals, rice dishes, breads, bagels, cereals, rice dishes, entrees, etc. entrees, etc. Vegetables Vegetables -- dry soups, breads, bagels, dry soups, breads, bagels, stuffing and rice mixes, pasta dishes, stuffing and rice mixes, pasta dishes, boxed dinner kits, etc.boxed dinner kits, etc.

CanningCanning

Canning can be a safe and economical way to preserve quality food. Canning practices remove oxygen; destroy enzymes; kill and prevent the growth of undesirable bacteria, yeasts, and molds; and help forma high vacuum in cans.

pH Scale and Classification of Foods According to Their Acidity High Acid FoodsHigh Acid Foods

Berries, fruit, tomatoes, sauerkrautBerries, fruit, tomatoes, sauerkraut

Only vegetative cells must be destroyed Only vegetative cells must be destroyed because spores won’t germinatebecause spores won’t germinate

Boiling water bath or hot fill may be usedBoiling water bath or hot fill may be used

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Acidified FoodsAcidified FoodsFood with pH above 4.6 may be acidified and Food with pH above 4.6 may be acidified and then processed as a high acid foodthen processed as a high acid food•• Blanch in acidified waterBlanch in acidified water•• Blanch in water, then pack in acidified brineBlanch in water, then pack in acidified brine•• Direct adjustment of batch pH with acidDirect adjustment of batch pH with acid•• Predetermined amount of acid added to each Predetermined amount of acid added to each

individual containerindividual container•• Add high acid food to low acid foodAdd high acid food to low acid food

Final Final EQUILIBRATEDEQUILIBRATED pH must be below 4.6pH must be below 4.6FDA regulatedFDA regulated

Low Acid FoodsLow Acid FoodspH > 4.6pH > 4.6Toxins produced by some organisms can be Toxins produced by some organisms can be lethallethalCannot be made commercially sterile in boiling Cannot be made commercially sterile in boiling water bathwater bathMust be processed under pressureMust be processed under pressureFDA and USDA regulationsFDA and USDA regulationsRequires a Better Process Control School Requires a Better Process Control School certified supervisorcertified supervisor

If you’re really going to use any of If you’re really going to use any of these canning processes.....these canning processes.....

GO TO BETTER PROCESS CONTROL

SCHOOL

High Hydrostatic PressureHigh Hydrostatic Pressure

High hydrostatic pressure is a novel food processing technology where foods are subjected to high isostaticpressure, generally in the range of 100-600 MPa, at or around room temperature.

HighHigh--Pressure Processing FoodPressure Processing FoodNovel, nonNovel, non--thermal food thermal food processing, pressure is applied processing, pressure is applied uniformly, in all directionsuniformly, in all directionsExtremely high pressuresExtremely high pressures–– Kills vegetative microorganismsKills vegetative microorganisms–– Retains flavors and nutrientsRetains flavors and nutrients–– Extends shelf lifeExtends shelf life

Food has higher quality than Food has higher quality than thermally processed foods and thermally processed foods and is safeis safeFood is not crushedFood is not crushedProduct characteristics virtually Product characteristics virtually unchangedunchanged

CommercializationCommercialization

Product: jams & fruit Product: jams & fruit toppingstoppingsElimination of yeasts and Elimination of yeasts and mouldsmouldsProducer: Producer: MeidiMeidi-- yaya, Japan, JapanMarket Introduction: 1991Market Introduction: 1991

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CommercializationCommercialization

Fresh orange juice, refrigeratedFresh orange juice, refrigeratedDeactivation of pectin methyl Deactivation of pectin methyl esterase ensures cloud stabilityesterase ensures cloud stabilityReduction of microbial load Reduction of microbial load (yeasts, lactic bacteria)(yeasts, lactic bacteria)Producer: Producer: UltiUlti, , PernodPernod--RicardRicard, , France, France, www.pernodwww.pernod--ricard.comricard.comMarket Introduction: 1995Market Introduction: 1995

CommercializationCommercializationGuacamole, refrigeratedGuacamole, refrigeratedPrevention of browning by Prevention of browning by deactivation of deactivation of polyphenolpolyphenoloxidaseoxidaseReduction of bacterial loadReduction of bacterial loadProducer: Producer: AvomexAvomex, Keller, TX, Keller, TXMarket Introduction: 1997Market Introduction: 1997New products: New products: chipotlechipotle sauce, sauce, salsa, salsa, picopico de de gallogallo

Jam and JellyJam and Jelly

Jam and jelly are gelled or thickened fruit products with a low pH, cooked and preserved with sugars. Products include fruit butters, jellies, preserves, jams and similar products.

TermsTermsJellyJelly -- a mixture of fruit juice and sugar that is clear a mixture of fruit juice and sugar that is clear and firm enough to hold its shape. and firm enough to hold its shape. JamJam -- made from crushed or chopped fruit. Jam holds made from crushed or chopped fruit. Jam holds its shape, but is less firm than jelly. its shape, but is less firm than jelly. ConservesConserves -- jamjam--like products that may be made from like products that may be made from a mixture of fruits. They may also contain nuts, raisins, a mixture of fruits. They may also contain nuts, raisins, or coconut. or coconut. PreservesPreserves -- made of small, whole fruits or pieces of made of small, whole fruits or pieces of fruits in a clear, thick, slightly gelled syrup. fruits in a clear, thick, slightly gelled syrup. MarmaladesMarmalades -- soft, transparent fruit jellies that contain soft, transparent fruit jellies that contain small pieces of fruit or citrus peel. small pieces of fruit or citrus peel. Fruit buttersFruit butters -- made from fruit pulp cooked with sugar made from fruit pulp cooked with sugar until thickened. until thickened.

Essential Ingredients Essential Ingredients in Jellies and Jamsin Jellies and Jams

Fruit or fruit juiceFruit or fruit juicePectin Pectin -- make fruit juice to gel make fruit juice to gel Acid Acid -- for gel formation and flavor for gel formation and flavor SugarSugar–– proper proportions with pectin and acid to proper proportions with pectin and acid to

make a good gelmake a good gel–– prevent the growth of microorganismsprevent the growth of microorganisms–– contributes to the taste contributes to the taste

PectinPectinPectin content in fruitsPectin content in fruits–– Highly variable within and among commoditiesHighly variable within and among commodities–– Some fruits contain sufficient native pectin for Some fruits contain sufficient native pectin for

gelationgelation, e.g. plum, e.g. plum–– Citrus pectin often added to form gelCitrus pectin often added to form gel

Pectin gradePectin grade–– Parts of sugar that one part pectin will gel under Parts of sugar that one part pectin will gel under

standard conditions, pH = 3.2standard conditions, pH = 3.2--3.5; sugar = 763.5; sugar = 76--70°Brix70°Brix–– Commercial pectin sold as 100 or 150 gradeCommercial pectin sold as 100 or 150 grade

Pectin typesPectin types–– HighHigh--methoxylmethoxyl (Rapid(Rapid--set, Slowset, Slow--set)set)–– LowLow--methoxylmethoxyl

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Standard Identity and RegulationsStandard Identity and Regulations

Fruit jelliesFruit jellies -- 45 parts by weight of the fruit juice 45 parts by weight of the fruit juice ingredient to each 55 parts of the sweetener solids ingredient to each 55 parts of the sweetener solids (45:55). The finished soluble solids content of a jelly is (45:55). The finished soluble solids content of a jelly is not less than 65%. not less than 65%. Fruit preserves and jamsFruit preserves and jams–– Berries Berries -- 47 parts by weight of the fruit component to 47 parts by weight of the fruit component to

55 parts of the sugar55 parts of the sugar–– Pomes Pomes -- 45:5545:55–– Finished product is not less than 65% solidsFinished product is not less than 65% solids

Title 21CFR Part 150 Title 21CFR Part 150 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFRhttp://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm/CFRSearch.cfm

Principles of PreservationPrinciples of PreservationAdd sugar to increase osmotic pressure to Add sugar to increase osmotic pressure to prevent microorganism development (~60% prevent microorganism development (~60% sugar)sugar)In food preservation with sugar, water activity In food preservation with sugar, water activity cancan’’t be reduced < 0.845 t be reduced < 0.845 -- sufficient for sufficient for bacteria and bacteria and neosmophileneosmophile yeast inhibition, but yeast inhibition, but does not prevent mold attack. does not prevent mold attack. Other means are used to avoid mold Other means are used to avoid mold development:development:–– Finished product pasteurizationFinished product pasteurization–– Use of chemical preservativesUse of chemical preservatives

Developed by Ministry of Agriculture, Fisheries and Food, BC, Canadahttp://www.agf.gov.bc.ca/busmgmt/budgets/budget_pdf/value_added/VA2.PDF

Vegetable Pickling & Vegetable Pickling & FermentationFermentation

Pickled or FermentedPickled or Fermentedproducts cure for products cure for several weeks. Curing several weeks. Curing changes the color, changes the color, flavor, and texture of flavor, and texture of the product. Lactic acid the product. Lactic acid produced during produced during fermentation helps fermentation helps preserve the product.preserve the product.

Principles of FermentationPrinciples of Fermentation

Breakdown of carbohydrates under Breakdown of carbohydrates under anaerobic conditions anaerobic conditions

Allow growth of nonAllow growth of non--pathogenic pathogenic microorganisms to produce acid or alcoholmicroorganisms to produce acid or alcohol

Production of foods or ingredients by Production of foods or ingredients by microbial culturesmicrobial cultures

Benefits of FermentationBenefits of Fermentation

Preservation of the product Preservation of the product -- acid produced may acid produced may prevent spoilage of food. prevent spoilage of food. Add, remove or alter existing flavors Add, remove or alter existing flavors Alter chemical characteristics of the food Alter chemical characteristics of the food –– Sugar to ethanol Sugar to ethanol –– Ethanol to acetic acid Ethanol to acetic acid –– Sugar to lactic acidSugar to lactic acid

Two waysTwo ways–– natural acidificationnatural acidification–– artificial acidificationartificial acidification

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Natural FermentationNatural Fermentation

A predominant lactic fermentation A predominant lactic fermentation –– Lactic acid bacteria succeed in overcoming the Lactic acid bacteria succeed in overcoming the

accompanying microorganisms and lactic acid is accompanying microorganisms and lactic acid is formed to reach pH < 4.1formed to reach pH < 4.1

Encourage the multiplication of select M.O.Encourage the multiplication of select M.O.’’s s and their metabolic activities in foodsand their metabolic activities in foodsRaw material is put into a brine without Raw material is put into a brine without previous heating previous heating

Artificial AcidificationArtificial Acidification

Addition of organic acidsAddition of organic acids–– AceticAcetic–– LacticLactic–– CitricCitric–– Addition of acid foodsAddition of acid foods

Combined Acidification Combined Acidification Involve as a preliminary processing step Involve as a preliminary processing step a weak lactic fermentation followed by a weak lactic fermentation followed by acidification (vinegar addition)acidification (vinegar addition)Classes of vegetables preserved by Classes of vegetables preserved by natural acidification (fermentation)natural acidification (fermentation)–– SauerkrautSauerkraut–– Cucumber Pickles Cucumber Pickles –– Green OlivesGreen Olives

Cucumber Pickles Cucumber Pickles -- 3 major categories

Brine stock ( fermented)– Genuine Dills– Sweet Gherkins– Dill Chips

Fresh Pack (acidified and pasteurized)– polish dills– Bread and Butter

Refrigerator Pickles ( acidified and refrigerated)– Claussens

Developed by Ministry of Agriculture, Fisheries and Food, BC, Canadahttp://www.agf.gov.bc.ca/busmgmt/budgets/budget_pdf/vegetables/pklgcuke.pdf

Fruit JuiceFruit Juice

Juice without pulp (clarified or not Juice without pulp (clarified or not clarified)clarified)Juice with pulpJuice with pulpNature juice Nature juice –– product from one fruitproduct from one fruitMixed juices Mixed juices -- products from mix of 2 or products from mix of 2 or 3 juices from different fruit species or 3 juices from different fruit species or by adding sugarby adding sugar

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FDA SINGLE STRENGTH JUICE FDA SINGLE STRENGTH JUICE VALUESVALUES

http://http://pdlab.com/juicex.htmpdlab.com/juicex.htm

Blackberry 10.0 Blackberry 10.0

Banana 22.0 Banana 22.0

Apricot 11.7 Apricot 11.7

Apple 11.5 Apple 11.5

AcerolaAcerola 6.0 6.0

Juice Type Juice Type BrixBrix

Major Steps for Fruit Juices Major Steps for Fruit Juices Without Pulp Without Pulp

Washing and sortingWashing and sortingCrushing/grinding/disintegration stepCrushing/grinding/disintegration step–– Crushing for grapes and berries; Crushing for grapes and berries; –– Grinding for apples, pears; Grinding for apples, pears; –– Disintegration for tomatoes, peaches, mangoes, apricots.Disintegration for tomatoes, peaches, mangoes, apricots.

Enzyme treatment Enzyme treatment –– optional step to ioptional step to improve extraction mprove extraction yield, juice color and finished product tasteyield, juice color and finished product taste–– Add 2Add 2--8% 8% pectoliticpectolitic enzymes at ~ 50enzymes at ~ 50°° C for 30 minC for 30 min–– For fruit naturally rich in For fruit naturally rich in pecticpectic substances, this may result substances, this may result

"exhausted" material"exhausted" materialHeatingHeating–– An An optional stepoptional step used for some fruit to facilitate pressing and color used for some fruit to facilitate pressing and color

fixing; sometimes, protein coagulation takes place. fixing; sometimes, protein coagulation takes place.

Steps for Fruit Juices Without Pulp Steps for Fruit Juices Without Pulp Pressing to extract juice Pressing to extract juice Juice clarifying Juice clarifying –– Centrifugation or enzyme treatment. Centrifugation or enzyme treatment. –– Centrifugation at a speed of 6000 to 6500 RPM. Centrifugation at a speed of 6000 to 6500 RPM. –– Enzyme Enzyme –– adding adding pectoliticpectolitic enzyme in 0.5 to 2 enzyme in 0.5 to 2 g/lg/l, last 2 , last 2

to 6 hr at room temp, or <2 hr at 50to 6 hr at room temp, or <2 hr at 50°°CC–– Controlled by checking juice viscosity, or is completed Controlled by checking juice viscosity, or is completed

with a step called "sticking" by adding 5with a step called "sticking" by adding 5--8 8 g/lg/l of food of food grade gelatin.grade gelatin.

PasteurizationPasteurization–– Water baths at 75Water baths at 75°° C until juice reaches 68C until juice reaches 68°° CC–– Rapid pasteurization at about 80Rapid pasteurization at about 80°° C, over 10C, over 10--60 sec., 60 sec.,

followed by coolingfollowed by cooling

Major Steps for Fruit Juices with Major Steps for Fruit Juices with PulpPulp

Process at industrial scale in two Process at industrial scale in two categories of operations: categories of operations: a.a. Processing for obtaining juices; Processing for obtaining juices; b.b. Juice conditioning for preservation. Juice conditioning for preservation.

Processing for Obtaining JuicesProcessing for Obtaining JuicesBerries Berries (strawberry, wild berries, etc.)(strawberry, wild berries, etc.)

Washed, sorted, crushed, preheated and then introduced in Washed, sorted, crushed, preheated and then introduced in extractor. extractor. To avoid browning and undesirable taste, add 0.05% ascorbic To avoid browning and undesirable taste, add 0.05% ascorbic acid.acid.

Stone fruits Stone fruits (apricots, peaches, cherries, etc.)(apricots, peaches, cherries, etc.)Washing, sorting, submitted to steam in a continuous heaterWashing, sorting, submitted to steam in a continuous heaterWarm fruit mass is passed through a Warm fruit mass is passed through a pulperpulper and then an and then an extractor.extractor.

PomacesPomaces (apples, pears) (apples, pears) Washed, sorted, and crushed in a colloid mill;Washed, sorted, and crushed in a colloid mill;Fruit purFruit puréée is passed through a screw type heating equipmente is passed through a screw type heating equipmentWarm fruit mass is treated in a Warm fruit mass is treated in a pulperpulper with a 2 mm screen and with a 2 mm screen and then through an extractorthen through an extractor

Juice Conditioning for PreservationJuice Conditioning for PreservationUse continuous centrifugal separator to partially Use continuous centrifugal separator to partially eliminate celluloseeliminate celluloseJuice is processed to adjust sugar and acid content for Juice is processed to adjust sugar and acid content for viscosity viscosity Sugar (about 8Sugar (about 8--10%) is added as a syrup10%) is added as a syrupAcidity is adjusted with citric or tartaric acidAcidity is adjusted with citric or tartaric acidJuice is Juice is deaerateddeaerated under vacuum at about 40° C for under vacuum at about 40° C for avoiding oxidative reactions and vitamin C lossavoiding oxidative reactions and vitamin C lossHomogenization to obtain particles with dimensions Homogenization to obtain particles with dimensions below 100 below 100 Pasteurization in plate heat exchanger at ~ 130° C, Pasteurization in plate heat exchanger at ~ 130° C, cooled down to ~ 90° C and aseptically packed cooled down to ~ 90° C and aseptically packed

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Developed by Ministry of Agriculture, Fisheries and Food, BC, Canadahttp://www.agf.gov.bc.ca/busmgmt/budgets/budget_pdf/value_added/VA30.PDF

FreshFresh--Cut Fruits and VegetablesCut Fruits and Vegetables

FreshFresh--Cut Fruits and VegetablesCut Fruits and Vegetables

Key controlsKey controls–– Preparation (cutting, trimming, sorting, Preparation (cutting, trimming, sorting,

washing, etc.) washing, etc.) –– DisinfectionDisinfection–– Temperature controlTemperature control–– Packaging (MAP)Packaging (MAP)–– ShelfShelf-- life and microbial safetylife and microbial safety

Modified Atmosphere PackagingModified Atmosphere Packaging

Replacement of air with a single gas or mixture of gasesNo further control over initial composition

Gases:

CO2: Anti-microbial agent, inhibit lipid oxidation

O2: Maintain fresh bright red meat colorInhibit growth of pathogenic anaerobic bacteria

N2: Inert gas, as a packaging fillerInhibit aerobic bacteria growth

How to AccessHow to Access

University Extension ServiceUniversity Extension Service–– Workshops/short coursesWorkshops/short courses–– CommunicationCommunication–– Contracted workContracted work

Licensed facilityLicensed facility–– Incubator kitchenIncubator kitchen–– CoCo-- packspacks

Kitchen IncubatorKitchen IncubatorA sharedA shared--use commercial kitchen where caterers, street use commercial kitchen where caterers, street cart vendors, farmers, and producers of cart vendors, farmers, and producers of specialty/gourmet food items can prepare their food specialty/gourmet food items can prepare their food products in a fully licensed and certified kitchen. products in a fully licensed and certified kitchen. Often sponsored by an umbrella nonprofit organization Often sponsored by an umbrella nonprofit organization or existing business incubator, provide startor existing business incubator, provide start--up up businesses the opportunity to explore food production businesses the opportunity to explore food production without the high cost of buying their own equipment or without the high cost of buying their own equipment or constructing their own building. constructing their own building. Usually offer technical assistance in food production as Usually offer technical assistance in food production as well as general business management skills, networking well as general business management skills, networking opportunities among entrepreneurs, and the opportunity opportunities among entrepreneurs, and the opportunity to form shared services cooperatives for marketing, to form shared services cooperatives for marketing, distribution, and supply purchasing.distribution, and supply purchasing.http://http://www.gjincubator.org/incubatorfacility.htmlwww.gjincubator.org/incubatorfacility.html

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Kitchen Incubator in ORKitchen Incubator in ORIncubator Creative GroupIncubator Creative GroupCheshire Cheshire Oregon Association of Minority Oregon Association of Minority Entrepreneurs Entrepreneurs CtrCtrPortlandPortlandOregon Innovation CenterOregon Innovation CenterBendBendPortland Business AcceleratorPortland Business AcceleratorPortlandPortlandUniversity of OregonUniversity of OregonEugeneEugene

Kitchen Incubator in WAKitchen Incubator in WAApplied Process Engineering LaboratoryApplied Process Engineering LaboratoryRichland Richland www.apel.orgwww.apel.orgEllensburg Business IncubatorEllensburg Business IncubatorEllensburg Ellensburg Military Technology Contracts Incubation CenterMilitary Technology Contracts Incubation Center(360) 377(360) 377--01910191BremertonBremertonTriTri--Cities Enterprise CenterCities Enterprise CenterRichlandRichlandTriTri--County Economic Development DistrictCounty Economic Development DistrictColvilleColvilleWilliam M Factory Small Business IncubatorWilliam M Factory Small Business IncubatorTacomaTacoma

CoCo--PackingPacking

Existing food processors to make your Existing food processors to make your product according to your specificationsproduct according to your specificationsCoCo--packers usually sign a nonpackers usually sign a non--disclosure disclosure agreement, promising not to copy, agreement, promising not to copy, disclose, or use your recipe or formula disclose, or use your recipe or formula except in your own products. except in your own products. Check “Thomas Food Industry RegisterCheck “Thomas Food Industry Register” ” for cofor co--packers in different statespackers in different states

Find the Right CoFind the Right Co--PackerPacker

Gather nameGather nameCheck for qualityCheck for qualityCompatibilityCompatibility–– Level of Involvement Level of Involvement –– SuppliesSupplies–– Ingredients Ingredients –– VolumeVolume–– Case AmountCase Amount

ResourcesResources

““Food Processors Handbook” developed Food Processors Handbook” developed by ODAby ODAFDA, USDA, and State website on the FDA, USDA, and State website on the federal ad state regulationsfederal ad state regulationsTechnologies Technologies –– University food science University food science Extension websiteExtension websiteEquipments Equipments –– ““Food ManufacturerFood Manufacturer” ” http://www.foodmanufacturing.com/http://www.foodmanufacturing.com/

Small scale food processingSmall scale food processing -- http://http://www.ssfp.cawww.ssfp.ca//

Technical manual on small-scale processing of fruits and vegetables

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

Gaetano PaltrinieriSenior Food Technology and Agroindustries Officer, FAOFernando FiguerolaFood Science and Technology ExpertLoreto RojasFood Technology ExpertFAO REGIONAL OFFICEFOR LATIN AMERICA AND THE CARIBBEANSantiago, Chile1997

http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/x0209e/x0209e00.htm

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Small-Scale Food Processing: A Directory of Equipment and MethodsEdition: 2nd - Author(s): Azam-Ali, Sue; Ali, Sue Azam; Battcock, Mike; Fellows, Peter; Judge, Emma

ISBN: 1853395048Format: PaperbackPub. Date: 5/1/2003Publisher: Stylus Pub Llc