- Traditional processing methods - drying, concentrating, heating (cooking, baking, frying) cooling, use of additives - preservatives, acidification, fermentation
- Improved traditional methods of processing - the application of increased temperatures (sterilization, pasteurization), the application of low temperature (cooling, freezing), aseptic packaging, controlled atmosphere -CA, freeze-drying, microfiltration and membrane processes, packaging (MA and vacuum)
- Procedures that are investigating - high voltage pulse techniques, photodynamic inactivation, microwave processing - heating, high pressure treatment, ionizing radiation, heating of electrical resistance effect and induction
Heat treatment and sterilizationOne of the traditional methods of preserving process of fruits and vegetables is a thermal treatment, which involves the use of heat, ie. increased temperatures. Heat treatment is carried out by methods of sterilization, pasteurization and blanching, thus hermetically sealed packaging is used (usually made of metal, glass or plastic). Fruits, vegetables and their products represent a significant segment of the human diet, as they create the preconditions of proper nutrition. From a global point of view fruits and vegetables are present in the human diet all over the world, but it is also interesting that the relatively large producers of fruits and vegetables are developing countries.
Fruit and vegetable productsIt is a large number of products that can be produced from fruits and vegetables. In the table below you can see the list of products.
|Fruit products||Vegetable products|
|frozen fruit||frozen vegetables|
|fruit jellies||concentrated vegetable juice|
|pasteurized fruit||pasteurized vegetables|
|fruit cheese||sterilized vegetables|
|frozen pulp of the fruit||frozen pulp of the fruit dried vegetables|
|pasteurised mash||marinated vegetables|
|candied fruits||biological canned vegetables|
|dried fruit||vegetable sauce|
|fruit juice||other vegetable products|
|fruit juice powder|