fruit concentrate process

Fruit Concentrate Process

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Fruit concentrate process

FRUIT PROCESSING:
Historically, the most common methods of preserving fruits entailed drying or making them into wine. Today we have numerous methods of processing fruits, some of which alter their nutritional value.

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Canning

CANNING:

This preservation method allows us to enjoy low cost fruits in any season of the year. Almost every variety of fruit is now canned commercially, but home canning has enjoyed a resurgence in recent years. When canning at home, its extremely critical to heat a sealed jar of fruit enough to kill any present bacteria, otherwise the bacteria will multiply and can cause serious FOOD POISONING. The more acidic fruits, such as apricot and plums are less likely to spoil than pears, peaches, and other fruits that are low in acid.

Unfortunately, canning considerably reduces the vitamin content of most fruits one analysis of eight canned fruits, (apples, apricot, blueberries, cherries, oranges, peaches, raspberries, and strawberries) found that the content of thiamine, riboflavin, niacin and vitamins A and C was reduces by 39 to 57%, compared to the fresh fruits. In addition, many canned fruits are packed in a heavy sweet syrup, adding empty calories in the form of sugar. Fruits packed in their own natural juice, rather that syrup, are a more healthful alternative.

Drying

DRYING:

This preserves fruits by removing most of the moisture that is needed to support the growth of bacteria and molds. Traditionally , fruits have been dried in the sun, and this method is still used in many areas, but sun drying also exposes the fruits to contamination or destruction by insects and bites hence many food processors now use indoor dehydrating equipment. 

During drying, some vitamin C and beta carotene may be lost, especially if the fruits are dried in the sun, Adding sulfur compounds helps preserve these nutrients, but in turn destroys thiamine, sulfur can also provoke allergic reactions and asthma attacks in some susceptible people. Freeze drying minimizes nutrients loss with out making it necessary to add sulfur. 

Ounce for ounce, dried fruits are a more concentrated source of calories, fiber, natural sugars, and some nutrients than their fresh counterparts, because they are lightweight, ready to eat and nonperishable, they are ideal foods to pack for camping trips or a day our doors. Figs and prunes contain natural laxative compounds in addition to large amount of fiber. Although they are a popular home remedy for constipation, overindulgence can trigger a bout of diarrhea, Dried fruits tend to be sticky, and if bits are allowed to adhere to the teeth, they promote tooth decay. this can be prevented by brushing the teeth carefully, or at least rinsing the mouth after eating dried fruits. 

Fermentation

FERMENTATION:

This process used mainly to make wine destroys most vitamins, but it also increases the availability of iron and certain other minerals, in fact alcoholic iron tonics are a long standing folk remedy for anemia.

Freezing

FREEZING:

This method of preservation retains more of the fruits  vitamin content than canning, for example  only about 18% of vitamin C is lost  by freezing compared to 56% lost during the canning process. Commercial baker rely heavily upon frozen fruits, especially for pies. Home freezing is becoming a popular method of preserving garden or locally grown produce it is easier and safer than home canning and more economical that purchasing commercial frozen foods.

Unless the Frozen fruits have been packed in sugar or syrup, its a good idea to thaw them quickly in a microwave to prevent the growth of bacteria and other microorganisms. The frozen fruit can also be heated by strewing or baking before serving. 

Jams and Jellies

JAMS and JELLIES:

The natural acidity of fruits combined with large amounts of sugar serve to preserve jams and jellies. Pectin is needed in order for the cooked fruits to gel some fruits have enough natural pectin  but other need to have it added. Similarly, lemon juice or citric acid can be added to a low acid fruit to help retard spoilage. 

Juicing

JUICING:

An inexpensive and convenient way of getting the nutrients from fruits, JUICING has become popular in recent years as people have increased their consumption of fruit juices while lowering their intake of whole fruits. This trend is attributed to the increased availability and low cost of fruit juices, as well as awareness that they are more healthful than sugary soft drinks.