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Fruit and Vegetable Processing Principles

According to research, processed fruits and vegetables can play a vital role in fulfilling public recommendations to increase their intake, given their nutritional qualities. Fruit and vegetable processing involves canning, freezing or processing them into jellies, marmalades or jams. The process contributes significantly to the intake of essential nutrients found in daily diets, and can help consumers comply with recommendations of public health.

Meeting the Requirements for Fruit and Vegetable Processing

Dole Fresh Fruit at Tenth Avenue Marine TerminalNowadays, processing of foodstuffs is done following procedures of strict quality assurance, while complying with internationally recognized code of practices. In addition, it is definitely among the most effective methods of guaranteeing the chemical and biological stability of foods. Processing offers consumers functional foods that can be easily prepared. Most importantly, it means that healthy and safe foods that are full of nutritional qualities will always be available all year round.

In the process of canning, the fruits or vegetables to a strictly controlled and defined temperature to ensure enzymes are destroyed and the risk of food poisoning or decay is removed. On the other hand, quick-freezing is a rather rapid process that preserves the nutritional value, texture, flavour and colour of fruits and vegetables. The stability of jellies, marmalades and jams is achieved through heating followed by addition of sugar, which is another nutritional element. This is meant to prevent microorganisms from metabolizing. Also, the normal conversion of sucrose to glucose and fructose has some positive health advantages.

Processed Fruit and Vegetables Have a Part To Play in a Balanced Diet

Therefore, processed foods contribute to the recommended daily intake of minerals, vitamins and fibre. This is particularly the case if the fruits used are picked has been picked at the perfect ripeness stage. At such stage, they have their optimum nutritional value and fullest flavour that can be gotten and preserved through adequate processing. Then, it is carefully chosen based on strict quality criteria, later processed within a specific time after being gathered.

Naturally, a majority of fruits and vegetables are rich in vitamins, minerals and fibre while poor in fats. Vitamin A is essential for the human body’s cellular activity, colour perception and night vision. It is found in the form of carotene, an antioxidant whose role is to protect cells of the body. Vitamin A can be found in many vegetables and fruits. Carrots, apricots, red peppers, spinach and peaches have a particularly high content of carotene. Apricots, asparagus, blackcurrants, spinach, citrus fruit, and strawberries also contain vitamin C. even if the amount of vitamin C can slightly fall in the canning process, it remains stable nonetheless throughout the fruit’s life.

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