BLANCHING OF FRUITS AND VEGETABLES

INTRODUCTION:

Blanching is a thermal processing technique where fruits and vegetables are briefly
exposed to boiling water or steam, followed by rapid cooling in ice water. This process
primarily inactivates enzymes that can cause deterioration in color, flavor, and texture
during storage. Additionally, blanching cleans the surface of the produce, reduces
microbial load, and removes pesticide residues. This technique is essential for
maintaining the quality of fruits and vegetables before freezing, canning, or drying.

INSTRUMENTS USED FOR BLANCHING OF FRUITS AND VEGETABLES:

◊ Blanching Machine
◊ Steam Blancher
◊ Hot Water Blancher
◊ Cooling Conveyer
◊ Blanching Basket
◊ Thermometer
◊ Agitator
◊ Timer Control System

PROCEDURE:

1. Selection of Raw Material:

Raw fruits and vegetables are selected carefully keeping in view about the ripening and
quality of the fruits and vegetables. They're prioritized based on their appearance.
2. Washing:
The selected items are washed thoroughly to clean the dirt from it to avoid any microbial
indulgence. They are immersed in hot water and then contacted to cold water again.
3. Peeling:
The fruits and vegetables are peeled and reduced to inactivate certain enzymes. 4. Size
Reduction: These fruits and vegetables are stored in batches and portions. They are
chopped and reduced to various sizes to assist in blanching.
5. Heat Treatment:
The ingredients are given heat treatment. They are introduced to boiling water and
steamed for 1- 5 minutes. Because steam blanchers utilize so little water, great caution
must be exercised to ensure that the product is evenly exposed to the steam. Leafy
vegetables are tough to steam because they tend to cluster together.
6. Cooling:
The blanched products are then cooled down rapidly. When they’re cooled enough.
They move to the next step.
7. Peroxidase Test:
The blanched and cooled products are then tested with peroxidase test.
For example, if we take potato as an example,
• We need 25gms of blended potato sample
• Add 150 ml (about 5.07 oz) of distilled water in them
• Mix well and centrifuge the mixture that leaves us with filtration and the residue. •
Transfer 2ml (about 0.07 oz) of filtrate into a test tube containing 20 ml (about 0.68 oz)
of distilled water.
• Add freshly made mixture of 0.5% guaiacol solution and 1 ml (about 0.03 oz) of
hydrogen peroxide
• Mix thoroughly through inversing and conserving the color development• If no color is
formed in 2-4 minutes, it means blanching is adequate.
8. Preserving:

The blanched ingredients are stored in cans and kept in refrigerators

or stores
(https:/ /[Link])

(References: (https:/ /[Link]/)

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 Canning and Bottling of Food

Introduction:
Canning and bottling are methods of food preservation that involve
sealing food in a permanent container and subjecting it to high temperatures for a
specified period, followed by cooling. This process eliminates spoilage organisms and
creates a sterile environment, allowing food to be preserved for extended periods.
Canning and bottling are often used synonymously, and this practical will focus on
the steps involved in canning and bottling of various food products, including fruits,
vegetables, and meats.

Procedure:
 1. Receiving/Selection of Raw Material:
Selection of fresh, ripe, and suitable raw
materials for canning/bottling.

2. Cleaning/Washing:
Cleaning of raw materials to remove dirt, soil, and
other contaminants.
 3. Sorting and Grading:
Sorting and grading of raw materials based on size,
shape, color, and quality.

4. Removal of Inedible Constituents:

Removal of peels, pits, seeds, and
other inedible parts.

5. Size Reduction:
Cutting, slicing, or chopping of raw materials into smaller
pieces.
 6. Blanching:
Brief heat treatment to inactivate enzymes and preserve color
and texture.

7. Filling: Filling of clean, sterilized containers with prepared raw materials.

8. Syruping/Brining:
Addition of sugar syrup or brine solution to enhance
flavor and preservation.
 9. Lidding or Clinching:
Placement of lids or caps on containers to seal them.

10. Exhausting:
Removal of air from containers to prevent spoilage.

11. Sealing:
Final sealing of containers to ensure airtightness.

12. Heat Processing:

Application of heat to kill bacteria and extend shelf life (100°C
for fruits, 121°C for vegetables).

13. Cooling:
Cooling of containers to stop the heating process and prevent
overcooking.

14. Labelling:
Labelling of containers with product information and nutritional facts.
15. Storing:
Storage of filled, sealed containers in a cool, dry place to maintain quality.

16. Consumption:
Final consumption of the canned/bottled food product.

Canning of Leafy Vegetables (Spinach).

Introduction:

Vegetables belonging to the low acid group (pH above 4.5) in which heat resistant bacteria
are found. Inadequate heat processing permits the survival of Clostridium botulinum, the
organism responsible for botulism type of food intoxication. It is advised that home-scale
canning of vegetables and other low and medium acid foods be avoided. Canning of these
products should only be done under the strict supervision of Food Technologists.

Instruments/Chemicals:

● Rotary Washer
● Steel Kettle
● Shredder
● Salt
● Glass Jar
● Exhaust Box
● Retort Procedure

PROCEDURE:

● Select only freshly picked, tender spinach.

● Wash the spinach in running water or in a rotary washer to remove all dirt and other
contaminants.
● Trim brown leaves, decayed spots and cut tough stems and midribs.
● Blanch in steam or boiling water for 2 to 5 min.
● Cool by water spray. Turn the spinach over to cool rapidly.
● Shred the spinach using a shredder.
● Weigh 6 g salt into No. 2 can or glass jar.
● Pack into No. 2 can – net weight to be 350 g.
● Fill with hot water to ¼ inch head space.
● Exhaust to the center temperature of 78 °C and seal.
● Process cans (size 2) and glass jars for 45 and 50 minutes, respectively at 121 °C (15 lb.
pressure per square inch) or 70 and 90 minutes at 115 °C (10, lb. pressure per square
inch).
● Cool immediately to 43 °C and store in a cool dry place. ● Store at a dry cool place.
 Canning of Pineapple

Introduction:
Pineapple is a high-acid food (pH below 4.5), making it safer for home canning
compared to low-acid vegetables like spinach. However, proper sterilization and sealing
are still critical to prevent spoilage.

Instruments/Chemicals:
● Rotary Washer
● Steel Kettle
● Slicer
● Salt
● Cans
● Exhaust Box
● Retort Procedure

Procedure:
[Link]: Choose ripe, firm pineapples free of bruises or mold.
[Link]: Rinse under running water to remove dirt.
3. Peeling/Coring: Remove skin, eyes, and core. Slice into rings/chunks.
[Link]:
Raw Pack: Fill jars with pineapple, leaving ½-inch headspace. Add boiling water or
syrup
Hot Pack: Simmer pineapple in syrup/water for 1–2 mins, then pack hot. 5.
Acidification (optional): Add 1 tbsp lemon juice per pint to ensure
[Link]/Sealing: Exhaust to 78°C (if hot packing). Seal jars.
[Link]:

Boiling Water Bath (for high-acid foods):

Pints: 15 mins (0–1,000 ft altitude).

Quarts: 20 mins.
[Link] & Storage:

Cool to 43°C, then store in a cool, dark place.

EXPERIMENT NO 5

Freezing In Fruits and Vegetables

Freezing:
The freezing process is a method of extending the shelf life of food
by lowering its temperature to below its freezing point (typically −18°C / 0°F or
colder), which slows down microbial growth, enzymatic activity, and chemical
reactions that cause spoilage. It is commonly used for long-term storage of
various materials, particularly food

Types:
This process can be done at different rates, leading to variations so
there are two types of freezing
⚫ Slow freezing (more physical damage, large crystal formation)
⚫ Rapid freezing (less physical damage, no large crystal formation

Procedure:
1. Selection of Raw Material:
● Choose fresh, high-quality fruits vegetables that are at their peak ripeness.
● Avoid fruits and vegetables with blemishes, bruises, or signs of decay. ● The
fresher the fruits and vegetables, the better they will taste and retain their
nutritional value after freezing.

2. Preparation of Vegetables and Fruits in Cooking Manner

● Wash the fruits and vegetables thoroughly under running water to remove
any dirt, pesticides, or other contaminants.
● Peel, trim, and cut the fruits and vegetables as you would for cooking. ●
Blanch the fruits and vegetables by boiling them briefly (usually 1-3 minutes,
depending on the vegetable and fruit) to halt enzyme activity, which can cause
loss of flavor, color, and texture.

3. Cool in Cold Running Water

● Immediately after blanching, transfer the fruits and vegetables to a bowl of ice
water or cold running water to stop the cooking process.
● This step is crucial to maintain the fruits and vegetables' texture and color.
● Leave them in the cold water for the same amount of time they were blanched

4. Prepare Consumer Pack

● Once the fruits and vegetables are cooked, drain them thoroughly to remove
excess water.
● Portion the fruits and vegetables into appropriate serving sizes for your needs.
Use freezer-safe bags, containers, or vacuum-seal bags to pack the vegetables.
● Label each pack with the type of fruits and vegetable and the date of freezing.

5. Removal of Air:
• Before sealing the bags or containers, remove as much air as possible to
prevent freezer burn and maintain the quality of the vegetables and fruits.
• For freezer bags, press out the air before sealing.
• For vacuum-seal bags, use a vacuum sealer to remove the air and create
a tight seal.
6. Place in Freezer:
• Arrange the sealed packs of vegetables and fruits in a single layer on the
freezer shelf. This ensures that they freeze quickly and evenly.
• Once they are fully frozen, you can rearrange them to save space if
necessary.

7. Place Freeze the Packs and Keep Frozen Til Consumed:

• Ensure that the freezer maintains a temperature of 0°F (-18°C) or lower.
Keep the vegetables and fruits frozen until you are ready to use them.
Properly frozen vegetables and fruits can maintain their quality for up to
 812 months, depending on the type of vegetable and fruit and storage
conditions.

References
• [Link]
• Sun, D.-W. (Ed.). (2012). Handbook of Frozen Food Processing and
Packaging (2nd ed.).
• [Link]
 Dehydration of Fruits and Vegetables

Dehydration is the lowering of water content of food substantially under controlled

conditions of temperature, humidity and airflow.

Procedure:

1. Preparation of raw material which includes weighing the raw material, washing it,
peeling, trimming, reweighing, and cutting the raw material into strips or slices.
2. Blanch the raw material and spread on the trays Dry until most of the water has
evaporated
3. After drying, sweating is performed.
4. Then pack, seal and store the dehydrated fruits or vegetables in a cool, dry
place.

Dehydration of potatoes:

Procedure:

Selection of raw material

1. Weigh about 5 kg of selected, graded potatoes. Wash in a rotatory washer.
2. Peel in an abrasive peeler
3. Trim the green portion or eyes of the potatoes.
4. Reweight the peeled, trimmed raw material and calculate or estimate the change
in weight.

Cutting:

Cut the potatoes in to ⅜” square strips or slice into ¼” slices.

Blanching:
Blanch the stripped or sliced potatoes for 5 to 8 minutes at 100°C. It results in the
removal of starch. Spread evenly on the trays (0.25kg/ft)

Drying:

Dry at 82°C, relative humidity of 24 to 30% until 80% of water is evaporated, finish
drying at 71°C and record weight and relative humidity hourly. Compute drying ratio and
yield.

Packing:

Pack the dehydrated potatoes in a cellophane pouch.

Sealing and storage:

Seal and store packets of dehydrated potatoes in a cool dry place.

EXPERIMENT NO. 07

PRESERVATION OF FOOD USING CHEMICAL

ADDITIVES:
Preservation of Food products:
 Food additives are substances added to food to enhance its flavor, appearance,
texture, or preservation. They play a significant role in modern food preparation,
ensuring food safety, extending shelf life, and improving taste and appearance.

Generally Recognized as Safe (GRAS) is a designation by the U.S. Food and

Drug
Administration (FDA) that a chemical or substance added to food is considered safe by
experts, and so it is exempted from the usual Federal Food, Drug, and Cosmetic Act
(FFDCA) food additive tolerance requirements.

General features of chemical additives:

• Improve sensory and nutritional properties

• Increase agricultural yield

• Facilitate handling, distribution and preparation of food.

• Facilitate modification and synthesis of the food content

• Control PH

Characteristics of chemical additives:

Improve color
• Natural e.g. B-carotene, caramel

• Synthetic e.g. dyes

• Food grade permitted colors Improve flavor

• 12000 different food flavors are available
• Natural flavor which are extracted flavors e.g. orange, lime etc.
• Synthetic flavor e.g. MSG (monosodium glutamate)

Improve taste

• Example: sugar, salt, spices

Improve nutrition

Fortification can be used to improve nutrients

Common food additives

• Sodium benzoate
• MSG
• Citric acid
• Lactic acid
• Potassium sorbate etc.
• These additives are recognized as safe by GRAS.
 Preparation of Mango Squash:
Introduction
Mango squash is a refreshing summer drink made by blending ripe mangoes with
sugar and water to create concentrated syrup. This syrup can be diluted with water
or soda for thirst-quenching treat. Known for its vibrant color and rich taste, mango
squash is packed with vitamins and minerals. Homemade versions are free from
artificial preservative, making it a healthier choice. Enjoyed as a standalone drink or
as a base for cocktails and mocktails, it is a favorite among children and adults alike.

Recipe
• Mango pulp 1.0kg • Water 1.0 liter.
• Sugar 1.5 kg.
• Citric acid 30 gm.
• SMC flavor (Mango Chaunce) 2ml
• SMC lime juice (yellow color) 0.4 g
• SMC orange red color 0.1gm
• Potassium metabisulphite 2.0gm

Procedure:

⚫ Selection of raw material: Choose ripen, fresh and healthy mangoes for best juice
quality.

⚫ Washing: Wash the mangoes in running water to remove dirt and pesticides.

⚫ Pulp extraction: Extract the pulp of mangoes using pulp extractor or simple by
knife.

⚫ Washing of pulp and skin: Wash skin and pulp using water from recipe.

⚫ Mixing: Mix it well

⚫ Straining: Pass through a Muslin cloth or strainer you can also add water if
required.

⚫ Addition of sugar: Add sugar and mix it well.

⚫ Citric Acid: Dissolve citric acid in small quantity in water and then add it in the
mixture.
⚫ Color: Dissolve color in small amount of water then adds this solution to the recipe
mixture.

⚫ P.M.B.S: Dissolve P.M.B.C in water and then add it to the mixture. Caution: do
not taste the mixture when P.M.B.C is added.

⚫ Filling: Fill in pressurized bottles leaving about 1 inch head space in the bottles.

⚫ Packaging: Close the lid or cap of the bottles and make it airtight. Label and store
appropriately evaluate after one week and do not taste before one week because it
is not fully prepared and P.M.B.C can cause health issues when used earlier.

REFERENCE:
• Food and Agriculture Organization of the United Nations

[Link]

[Link]

([Link]
 Practical no 8:
PREPARATION OF FERMENTED FOODS

INTRODUCTION:

Fermentation:

Fermentation is a metabolic process that converts carbohydrates, such as sugars and

Starches, into alcohol or organic acids using microorganisms like yeast, bacteria, or
Fungi. This process occurs without the presence of oxygen either anaerobic or partially
Anaerobic and it's often used in food and beverage production.

Principle of Fermentation:

● Decomposition by Microorganisms, enzymes are called fermentation.

● It is the process of breakdown of sugar into alcohol and carbon dioxide.
● Fermentation of food results in the production of organic acids, alcohols etc.
● It involves anaerobic respiration, converting complex compounds into simpler
ones, and generating energy in the form of ATP.
● Flavor and aroma development are achieved through by-products, and microbial
diversity and succession can lead to dynamic processes.
Overall, fermentation transforms raw ingredients into various fermented foods and
beverages, offering enhanced flavor, preservation, and nutritional qualities.

Types of Fermentation:

There are various kinds of fermentation, and each is distinguished by the particular
microbes that are used and the products that are ultimately produced. Among the most
frequent kinds are:
● Acetic acid fermentation e.g.:(wine, cider, vinegar etc.)
● Lactic acid fermentation e.g.:(pickles, yogurt, cheese, etc.)
● Alcoholic Fermentation e.g.:(brandy, whiskey, beer, etc.)

Fermentation Industries:

Home scale fermentation: rely on activities of mixed microflora (baking, brewing, wine
making, vinegar manufacturing, etc.)
Modern fermentation plants: use mixed microbial culture (e.g.: yogurt, cheese, pickles,
etc.)

Fermented food:

Foods that undergo processing by microorganisms are referred to as fermented foods.

Although microorganisms in food often weigh very little, they can have a significant
impact on its flavor and other organoleptic properties.
Examples of fermented foods:
● Beverages which includes Alcoholic (beer, wine, etc.) and Non-Alcoholic (tee,
coffee, cocoa, etc.)
● Cereals (leavened bread, bakery product)
● Legumes (soy sauce) ● Soybean (tofu)
● Rice (idli also known as steamed cake, Temari sauce used for seasoning)

Advantages of Fermented Foods:

● Fermentation serves as a means of preserving foods in a low-cost manner; thus

cheese keeps longer than the milk from which it is produced.
● The organoleptic properties of fermented foods are improved in comparison
with the raw materials from which they are prepared; cheese, for example, tastes
very different from milk from which it is produced.
●
Fermentation sometimes removes unwanted or harmful properties in the raw
material.
● The nutritive content of the food is improved in many foods by the presence of
the microorganisms; thus, the lactic acid bacteria and yeasts in jarri and the
yeasts in bread add to the nutritive quality of these foods.
● Extend the shell life and improve physical properties
 FERMENTED FOOD

PREPARATION OF FERMENTED FOODS:

Fermented foods are made by selecting high-quality ingredients, preparing them by

washing, chopping, slicing, or grinding them, and adding a starter culture containing
desired microorganisms.
The ingredients and starter culture are placed in a clean, airtight container, and the
fermentation process is monitored regularly.
Post-fermentation processing (when fermentation is completed) ensures the desired
flavor profile is developed, and some fermented foods may require additional steps. The
fermented food can be enjoyed as standalone dishes, condiments, snacks, or
ingredients in various recipes. Proper food safety practices are essential to minimize
contamination risks and ensure the safety of the final product.

Vinegar Production:

It is a product of acetic acid fermentation which are obtained by suitable, cheap raw
material (e.g. grapes, apples, malt, sugar etc.).
Food laws required that vinegar must be produced by acetic fermentation of alcoholic
material (ethyl alcohol) obtained by fermentation of sugar raw material.
Vinegar must contain at least 4% acetic acid. General acetic acid in Pakistan is Glacial
acetic acid from which synthetic vinegar is obtained.

Recipe:

 Water- (1-liter)
 Glacial acetic acid- (40ml)
 Sugar- (20g)
 Salt- (10g)
 Color (amber, cocoa, blackish)- (0.25g/liter)

Procedure:

1. Boil water and allow salt to settle.

2. Decant the water (pour water and mix sugar and salt in it).
3. Filter through a cloth to remove any residue left behind.
4. Add glacial acetic acid in a cool solution and mix.
5. If desired, add color in the solution and fill in bottles.
6. Store in a cool, dry place.
 PICKLING IN VINEGAR

Recipe:

Procedure:

1. Preparation of vegetables by slicing, dicing, or leaving them whole, depending

on the desired final product. Some vegetables may need to be blanched briefly
before pickling to soften them slightly and enhance texture.
(onion, cucumber, green pepper, cauliflower)

2. Add spices, herbs, or any flavoring in vegetables.

3. Select small sized onions.

4. Remove the peel.5. Select small sized cucumbers and cut into small pieces.
(Keep them about 4-6 weeks in 20% slime water.)

5. After this period, soak the cucumbers in warm water (50 degrees) for 30 minutes
and then wash thoroughly in running water.

6. Cut cauliflower, cabbages, and carrots into small pieces.

7. Place the prepared vegetables in a tight glass or porcelain jar.

8. Add the vinegar to cover the vegetables.

9. Leave it for about a week.

10. Once the pickles have reached the desired level of flavor and texture, they are
ready for consumption.
 Pickling in vinegar is a simple and versatile method of preserving vegetables and
fruits, resulting in tangy, flavorful pickles that can be enjoyed as snacks,
condiments, or additions to salads and sandwiches
 Pickling in vinegar

Reference:
 National Center for Home Food Preservation.

 Briannica.