PRIMARY AND MINIMAL PROCESSING

Primary processing

Removal of adhering
leaves /cutting of
stem, cleaning,
washing but no
disturbance to the
main tissue as done
by cutting,
shredding and
peeling
Washing
SIZING
PRIMARY PROCESSING
 BUNCH

HANDS

SIZING
 Semi Processing

Tomato Puree
Vegetables in brine
 FRESH CUT IN INDIA

Fresh-cut fruits have been marketed

In India for many years.( Local market by Street
vendors)
 FRESH CUT IN INDIA

Fresh-cut fruits
have been marketed
In India for many
years.( Local market
by Street vendors)
FRESH CUT IN INDIA
Washing (no sanitizer)

Peeling

Precutting

Placing on ice block

Cutting

Placing in plastic bags

 Consumer is changing

• More health and

quality conscious
• More working
women and less
kitchen time
more eating out
habits
 Consumer is changing
• More health and quality conscious
• More working women and less kitchen
time more eating out habits
• Ageing and diverse populations
• Low fat sodium reduced calorie
requirement
• High requirement of vitamin mineral
fortification
 CONSUMER IS CHANGING

Dual incomes

Consumer is becoming more quality conscious

Requirement of convenience

Corporate life style

Adventurous and more flexible

Ready to try new healthy products in the

CONVENIENCE IS THE NEW
MANTRA
PINEAPPLE
JACK FRUIT
 convenience

GRAPEFRUIT
Fresh cut fruit tray
Fresh cut salad
 Minimal processing

Also known as Light processing or MP

Offer
1. Convenient and fresh like product
2. Can be consumed in less time
 Minimal processing
Definition

Procedures such as washing , sorting

trimming, peeling, slicing, chopping that
doesnot affect freshness of product

Precut fruits and vegetables which are packed

in suitable packaging material that permits
suitable shelf-life and fresh like characters
 A

Fig. : Fresh and minimal processed cabbage

 Advantages

1. Fulfill needs for convenience

2. Ready to use ready to eat
3. Can easily go for meal preparation
4. Catering industry reasons for expense labor hygiene
5. Pre packaging allows for efficient portion control
6. Solid waste problems reduced
7. Demand on limited refrigerated storage spaces are
reduced
8. Supply of a variety of ready to eat (RTE) items that
exhibit excellent uniformity of quality and identity is
available
 DIFFERENCES
Conventional Minimal processing

Extended shelf-life Highly perishable short life

Heat is involved Low heat is involved

Preparative step not Preparative step vulnerable to
vulnerable to storage desiccation and wilting

Uses the basic principles of Uses the hurdle concept use of

preservation bacteriocidal minimum hurdles
and bacteriostatic
Storage at low temp is not Low temperature is
indispensable except if it is indespensible
freezing
Perish ability of minimally processed products

1. Highly perishable
2. Deteriorate fast
3. Physiological changes
4. Biochemical changes
5. Microbiological
6. Increased respiratory activity anaerobic
conditions
7. Enzymes: polyphenol oxidase,
Lipoxygenase
8. Ethylene
 Unit operations in MP
Harvesting

• A fundamental unit operation

• Cultivation under contract farming that specify

cultivars and cultivation techniques including sowing
time, pesticide, fertilization application, harvest
conditions

• Harvesting done in morning is best because of

cooler temp

• Precooling to 1C to extend shelf life

• Processing within 2 days of harvesting

 Raw material
Not all types are suitable e.g onions carrots cabbage may
be highly suitable for MP.

Vegetables washed and peeled more suitable

Not all varieties are suited

Best suited not suited not all varities

Onion tomato carrot

Carrot colocasia potato
Cabbage okra onion
 Main criteria more assessing suitability of
raw material
1. Processing yield (30-50%)

2. Low sensitivity to physiological disorders and microbial

diseases

3. Mechanical resistance to damage

4. Resistance to elevated carbon dioxide/ low temperature

5. High sugar content because sugar may be responsible for

energy stress

6. Low respiration rate

 Trimming
An imp unit operation
sought after in
vegetables especially in
salads

Unwanted outer green

leaves are removed

Stainless steel knives/

ceramic blades
 PEELING/CUTTING
GOOD CUTTING TECHNOLGY IS OF
PARAMOUNT IMPORTANCE.
1.Hand
1. Steam
2. Lye
3. Industrial using rotating carborundum

A chlorine - dip reduced microbial loads

and increased acceptability scores .
Use of sharp blades

• Blunt blades impair quality

• More loss of fluids
• Excessive damage to tissues
• 1% hypochlorite solution
• Preferrably done under water
 CLEANING /WASHING/ DRYING

Washing Ist before peeling/cutting

The recommended quantity of water used

Before peeling/cutting 5 - 10 l/kg of

product

After peeling/cutting 3 l/kg

.
Preservatives may be used
1. chlorine,
2. citric acid or
3. ozone,
 Cleaning /washing/ drying

Washing Ist before peeling/cutting

The recommended quantity of water used

Before peeling/cutting 5 - 10 l/kg of product

After peeling/cutting 3 l/kg

.
Preservatives, such as chlorine, citric acid or ozone,
should be used in the

2nd washing after peeling/cutting,

done with ice cold water (<50C)
removes microbial growth
tissue fluids and enzymatic

oxidation
use sharp blades and chill
 Peeling/cutting/shredding

Peeling required in potatoes, carrot,

apple,melons
1. Ice cold water(<5C)
Second washing
2. Preservatives can be used
3. Chlorine common preservative optimum conc 100mg/l at
12-13 sec
4. Citric acid may also used

Effectiveness of chlorine can be enhanced by

1. Low pH
2. High temp
3. Pure water
4. Correct contact time
5. Last step rinsing with tap water containing less than 0.5
Vegetable cleaning machine
Vegetable cleaning machine
Potato Peeling machine
Vegetable cutting machine
 Draining
Excessive free water leads to rapid bacterial
spoilage
 Antibrowning agents

Prevention strategies
1. Dipping in water
2. Dipping in salt water
3. Restricted use of sulphites as they are
are banned for use in MP
4. Citric acid with ascorbic acid and
potassium sorbate

Apple - hexylresorcinol
For potato
5-20 min in solu containing 1% ascorbi acid
and 2% citric acid at 45-55C
PROCESSING OF FRESH CUT FRUITS

FRUITS

Wash and santize

Peel

Anti-browning

Slice

Packaging
system
 The key factors in the processing of ready-
to-use fruits and vegetables

1. Raw material of good quality (correct cultivar/variety,

correct
2. cultivation, harvesting and storage conditions)
3. Strict hygiene and good manufacturing practices
(HACCP)
4. Low processing temperatures
5. Careful cleaning and/or washing before and after peeling
6. Washing water of good quality (sensory, microbiology,
pH)
 The key factors in the processing of ready-to-use fruits and
vegetables
7.Mild additives in washing for disinfection or browning
prevention
8. Gentle spin drying after washing
9. Gentle peeling
10. Gentle cutting/slicing/shredding
11. Correct packaging materials and packaging methods
12. Correct temperature and humidity during distribution
and retailing