Modern preservation techniques for vegetables include blanching, freezing, vacuum packing, irradiation, fermentation, and hurdle technology. Blanching involves scalding vegetables in boiling water then cooling in ice water to halt the cooking process. It helps maintain color, flavor, and nutrients when freezing vegetables. Vacuum packing and irradiation can extend shelf life by reducing oxygen and microorganisms. Fermentation and hurdle technology combine preservation methods to inhibit microbial growth through techniques like controlled bacteria or pulsed electric field treatments.
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MODERN PRESERVATION TECHNIQUES FOR VEGETABLES.pptx
Modern preservation techniques for vegetables include blanching, freezing, vacuum packing, irradiation, fermentation, and hurdle technology. Blanching involves scalding vegetables in boiling water then cooling in ice water to halt the cooking process. It helps maintain color, flavor, and nutrients when freezing vegetables. Vacuum packing and irradiation can extend shelf life by reducing oxygen and microorganisms. Fermentation and hurdle technology combine preservation methods to inhibit microbial growth through techniques like controlled bacteria or pulsed electric field treatments.
Modern preservation techniques for vegetables include blanching, freezing, vacuum packing, irradiation, fermentation, and hurdle technology. Blanching involves scalding vegetables in boiling water then cooling in ice water to halt the cooking process. It helps maintain color, flavor, and nutrients when freezing vegetables. Vacuum packing and irradiation can extend shelf life by reducing oxygen and microorganisms. Fermentation and hurdle technology combine preservation methods to inhibit microbial growth through techniques like controlled bacteria or pulsed electric field treatments.
Is a cooking process wherein a vegetable is scalded in boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water to halt the cooking process. Vegetables are immersed under pre-warmed water (70 to 100°C). Times and temperatures are based on the type of food, size, and shape. The most common blanching method for vegetables are hot water and steam, while cooling is either done using cold water or cool air. Steps on how to blanche vegetables: 1. Wash vegetables, and cut them to sizes for freezing. 2. The blanching process starts with a boiling water. 3. Add a little salt to lower the boiling temperature. 4. Add a small amount of vegetables. 5. Boil the vegetables until they just begin to soften. 6. After the blanching time, remove the vegetables with a strainer. 7. Immediately plunge them into ice cold water. 8. As soon as the vegetables have cooled, strain them from the cold water. 9. Use a clean towel or wipe off excess moisture. 10. Place the vegetable in airtight freezer bags, mark bags with the vegetable name then place it in the freezer immediately. Vegetable Blanching time (minutes) Asparagus 2-4 Beans 2-4 Beets Small 25-30 Large 45-50 Brocolli 3 Brussel Sprouts 3-5 Cabbage 1.5 Carrots 2-5 Cauliflower 3 Corn 4-11 Collards 3 Spinach 1.5 Okra 3-4 Peas 1.5-2 Advantages: - reduce quality loss overtime - preservation of color, flavor and nutritional values - removal of foreign materials, pesticide and toxic residues - kill parasites and their eggs - reduce oil uptake - decrease microbial load Disadvantages: - leaching of water-soluble and heat sensitive nutrients - production of effluent - Over-blanching can lead to an excessive loss of nutrients and aromatic compounds, as well as softening of the food. Is a method of packaging that removes air from the package prior to sealing. This method involves (manually or automatically) placing items in a plastic film package, removing air from inside, and sealing the package. Shrink film is sometimes used to have a tight fit to the contents. Used to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. vacuum packing can also be used to store fresh foods, such as vegetables because it inhibits bacterial growth. It is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Why irradiate food? - to eliminate organism that cause food borne illnesses such as Salmonella and Escherichia coli - to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of vegetables. - to kill insects that destroys the vegetables Three sources of radiation used for vegetables: - Gamma rays are emitted from radioactive forms of the element cobalt or cesium. - X-rays are produced by reflecting a high-energy stream of electrons off a target substance in vegetables. - Electron beam is similar to X-rays and is a stream of high-energy electrons propelled from an electron accelerator in food. Defined as the extension of shelf life and enhanced safety of foods by the use of natural or controlled microbiota and/or microbial compounds. Fermentation: common form of biopreservation LAB (Lactic Acid Bacteria) - adhere to cells - exclude or reduce pathogenic adherence - persist and multiply - be safe, noninvasive, noncarcinogenic and nonpathogenic Nisin in tinned vegetables, Pediocin in salad and Enterocin against B. cereus in vegetables. Hurdle concept by Leistner: “Microbrial safety, stability, sensorial, and nutritional qualities of food are based on the application of combined preservative factors(called hurdles) that microorganism present in the food are unable to overcome.” Refers to the combination of different preservation methods and processes to inhibit microbial growth. is a low energy-cost technology capable to permeabilize cell membranes of fruits and vegetable tissues without producing a significant increase of temperature, avoiding thermal degradation and also maintaining food basic structure. PEF treatments involve the intermittent (<300 Hz) application of direct current high voltage pulses (<50kV) of very short width (from a few μs to several ms) to a target food through at least one electrode and its consequent discharge through at least one grounding. The application of pulse electric field causes the formation of pores in both eukaryote and prokaryote cell membranes, increasing their permeability.
Proline Accumulation Patterns With Relation To Surface Soil Moisture in Mollugo Cerviana (Linn.) Ser. - A Small-Sized Medicinal Herb From The Indian Arid Zone