preservation of fruits and vegetables

366 Pages·2012·9.69 MB·English

PRESERVATION OF FRUITS AND VEGETABLES

|>RESERVATION OF FRUITS
AND VEGETABLES

BY

GIRDHARI L.\L, Ph.D. (Lond.), D.I.C, (Lond.)

AsSOrTANT DntBCTOR, DrVTSlON OF FRITT TKCKSOLOCV

CBJ.TRA1. FOOD TECBNOLOGICAI. RBIBABCI' '• — - ^ ^ j
MYbOith

r
^ D A P P A . M.A. (Hou^.}. Madras.

Ph.D.
(Bristol), A.R.I.C. (Lond.)

SBMOR SctBNTmc OrncEs, DkvisoN cr FiBir TICIOIOIJOGT
CxirTRAi. FOOD TsciccouxacAL RBCABCH IIMIIIIJIB, MYXmi-

PRc

I.. I\\NDO.\
(Horn.), Punjab

^t..-.:cR N ihNnnc OFTICKR, Diviiio.s OF
OOY

L".ENTK.\L too:) TBCHNOLOGICAI. RESKARC:
.'t'SCMLB

[XDIAN COUNCIL OF AGRICULTT R \T T?F<;F\RrH

NEW DELHI

Fmir^WNTED JANUARY 1950

REPRINTED DECEMBER
1967

Cluef Editor : C. G. RAGHAVA KURUP

/Usisiant Editor : M. K. JAIX

Production Officer : KRISHAN KUMAR

ANGRAU
634.046
N60GIR

Ace No. 11043

All Rights Rescued
(C) J959 and 1967 by Indian Council of Agricultural Research

A'ew Delhi

Printed in India by V. Ananda Krishna Cliclty at Hoc & Co., Madras 1 and
published by T. S. Prulhi, Under-Sccrctar>-, for the Indian Council of Agricultural

Research, N'evv Delhi.

FOREWORD

FRUITS and vegetables are among the most important foods of mankind
as they arc not only nutritive but are also indispensable for the maintenance
of health. From tlie point of \ie\v of the agriculturist also, they are of great
importance as he is assured of high rettims from tlieir cultivation even
on a small area. The total estimated production of fruits in India is about
129 million mauuds, bul as a substantial quantity is wasted, only about one
ounce per individual per day is the net availability. Thk contrasts markedly
with tlic consumption in other advanced countries \\'hich ranges between
4 to 16 ounces per day. Development of horticulture \s-ill be uneconomical
in a country- with poor communications and marketing facilities, unless the
fruit and vegetable presenation industrj' keeps pace witli tlie de%elopmental
work. Its progress in India has been rather slonv, mainly because of lack
of adequate scientific knowledge about the various processes of food pre-
sen'ation. It is, therefore, ver\- necessan' that this knowledge should be
disseminated on a countrN-wide scale.

It is only a hundred years since Pasteur's discovery of the microbes -which
cause spoilage of food revolutionised the canning industr\' in the \Vest,
But during this short period tlie industry has been de\eloped to such a
degree of perfection that fruits, vegetables and other foods produced b\'
any countr\- in any season arc available all over the \vorld at all times.
Over 350 different kinds of canned foods are found in the market, and tlie
total annual pack of die major producmg countries of the world is estimated
at more than 15,000 million pounds. The production of canned fruits and
vegetable products in the U.S.A.. alone is over 7 nulUon ions.

The canning industry in India has yet to exploit its full poicntialities.
A number of entrepreneurs have no doubt established modern plants for
the manufacture of various food products, but considering the great scope
which exists for the development of the industr\-, the pace of progress is
not as fast as it should be. The Central Food Technological Research
Institute, M\-sore, is striving hard to find solution for the problems which
stand in the way of development of the industry-.

The book Prescrvalion of Fruits and Vegetables is the outcome of long
experimentation and study in which three of the senior officers* of the Central
Technological Research Institute have been engaged. I congratulate them
and the Indian Council of Agricultural Research for bringing out this
valuable book. It embodies the results of the research conducted on various
aspects of the preser\aUon of fruits and vegetables, and aims at providing
practical guidance both to the cottage worker and the large-scale producer,
fhe book will also be of great use to the Extension Workers and

FOREWORD

teachers as well as students in Home Science Colleges in popularising
scientific methods of preparing fruit juices, squashes, cordials, jams, jellies,
marmalades, pickles, etc., and of preserving seasonal vegetables. I am sure
it •ivill serve a long-felt need for a comprehensive treatment of the subject
and wll promote the interests of the horticulturists in the countrv.

S. K.
PATIL
New Delhi
iONisTER FOR FOOD AND AGRICULTURE

October 20, 1959
GOVERNMENT OF INDIA

* Designations indicated against llie names of the authors show their official position
at the time of writing the chapters of the first edition.

PREFACaE

PRESERVATION of food in one form or the other has been practised in all
parts of the \vorld since time immemorial, though scientific methods for it
came to be developed only about a hundred years back. However, as in the .
case of many other industries, technological progress in food preservation
gained momentum mainly after the outbreak of the First World W^ar when
supply of large quantities of vegetables, frtiits, meat, etc., had to be arranged
for the armed forces. World War II pro\aded another strong impetus to the
growth of the industry. The wide assortment of the canned products avail-
able in the market and their easy portabilit)' have created a fast increasing
demand for preserved foods. In many advanced countries today even the
poorer sections of the population have become used to consuming canned or
botded fnuts and vegetables as these are available all the year round, and
arc often cheaper than even the fresh cortmiodities. Thus, an industry which
has its beginning in the scarcity conditions of war, is now considered to be
of perennial importance. It also assures a stable market to farmers and
horticulturists, and enables them to expand their production without fear
of a fall in demand.

Fruit and vegetable preservation industry- is still in its infancy in this
country. The total annual production of all kinds of preserved fruits and
vegetables does not amount to more than Rs. 2 crores in value, and most of
the products are too expensive for a majority of the people. Again, the
preser\ed products consist mainly of jams and pickles which continue to be
produced by traditional methods. Till only about 20 years ago, other well-
known methods of preser\-ation, such as making of juices, squashes, cordials,
jellies, marmalades, etc., -were confined only to a few larger industries. In the
early thirties, the Indian Council of Agricultural Research financed a
number of schemes under which a band of workers started pioneering
work for the popularisation of these methods. It is a matter of
great satisfaction that rapid progress has been made since then, and
the production of fruit preserves of all types is now carried on even on
cottage scale.

One of the main difficulties in the way of the gro\vth of the fruit and
vegetable preservation industry has been the inadequacy of knowledge of
the modem methods and techniques of preservation. To overcome thb
difficulty, the Central Food Technological Research Institute, Mworc, has
been undertaking intensive studies and research on various aspects of pre-
servation methods. Research ^^•orke^s in other parts of the countr>- have also
been devoting attention to these problems. But most of the available know-
ledge is scattered in scientific papers, departmental reports and other highly

•O
PREFACE

technical publications. This information has to be disseminated on a country-
wide scale so that full advantage of it can be taken by all those interested in
the industr}\ To meet this need, the Indian Council of Agricultiural Research
has brought out Preservation of Fruits and Vegetables which is a compre-
hensive book on the subject. T h e authors. Dr. Girdhari Lai, Dr. G. S.
Siddappa and Shri G. L. Tandon, who are senior officers of the Central Food
Technological Research Insdtute, and are known for their experience and
knowledge, have made the book highly useful by treating the subject in all
its essential aspects in a simple and interesting st^'le. I congratulate them
for this, and hope that the book ^^•ould meet the needs of Extension 'Workers,
Home Science Colleges, manufacturers of preserved fruits and vegetables,
and others interested in this subject.

M . S. RANDHA\V'A
New Delhi
\ICE-PRESIDENT

December 30, 1959
IXDL\N cotJXCiL OF AGRICULTURAL RESEARCH

ACKNOWT^EDGEMENTS

The authors are indebted to Dr. V. Subralimanyan, Director, Central
Food Technological Research Institute, Mj-sore, for the help and guidance
given by him in the preparation of this book, and for his permitting them
to make use of unpublished research data. Through his courtesy a number
of photographs of the machinery' and equipment in the Institute have also
been reproduced in the book.

They are grateful to Messrs Pure Products and Madhu Camiing, Ltd.,
Bombay, Central Hindustan Orange and Cold Storage Company Ltd., The
Afetal Box Company of India, Ltd., Mather and Piatt Ltd., India, and Teg
Products, Patiala, for permission to use pliotographs of their equipment.

GIRDHARI L M ,

G. S, SlDD.A.PP.\

G. L. TAN-DON

CONTENTS

PAGE

FOREWORD
:
5

PREFACE
7

^CH.\PTER(Da\NNIXG .\XD BOTTLING FRUITS .\KD VEGETABLES...
15

PRINCIPLES OF FOOD PROCESSING. CONTAINERS FOR PACKING.

C H A P T E R 2. C O M M E R C L \ L C ; \ X X I N G
•'
i9_X

FACTORY SITE. FACTORY BUILDING. W A T E R SUPPLY ANT)DRAIN.A.GE.

SORTING
AND GRADING. PEELING,
CORING
AND PITTING. Q \ N

FILLING. H E A T
PEN^TR.\TION
IN
CANS. COOLING. TESTING FOR

DEFECTS. LABELLING, SORTING AND PACKING.

- ' C T L - V F T E R ^ C O X T A I N E R S
38

T I N CONTAINERS. LACQUERING. MANLTACTURE OF Q \ N S . TESTING

CANS. SIZES OF G \ N S . GUVSS CONTAINERS.

CFLVPTERi^SYRUPS AND BRINES FOR a-VXXING
51

SUGAR S'i'RUPS. TESTING S'i'RUP STRENGTH.
S'i'RUP CALCULATIONS.

CHAPTER 5. CAN^NING FRUITS
CO

APPLES,
APRICOTS.
BANANAS.
BLACK^ BERRIES.
CHERRIES.
FIGS.

GRAPES. GRAPEFRUIT. GREENGAGE. GU.W.AS. JACKFRUTT. LTTCHIS.

LOQUATS. MANGOES. ORANGES. PAPAYA. PEACHF^. PEARS. PIN-E-

APPLES. PLUMS. BERRY FRUITS.

CH.APTER C^Q,^L»;jNG;-JrTGETA£LE.S....
71

ASPAR.\GUS. BEANS. BEAT. G \ B B A G E . CARROT. CAUUFLOW^ER, GRAM.

MUSHROOM.
O K R A
(LMDY'S
FINGER).
PEAS.
POTATO.
TOM.\TO.

TURNIP. CURRIED \'EGETABLES.

CH.\PTER/7lsiiOILAGETl^e-e.\NNED'roODS '
^ ^
76

DISCOLOUR,\TION
OF FRLTT
PRODUCTS. COLOURING
M A T T E R
IN

FRLTFS ANT) \'EGETABLES. DISCOLOLTIATION IN \'ARIOUS
C-ANNED

FOOD
PRODUCTS.
CORROSION
AND PERFORATION OF TINPLATES.

SPOILAGE BY MICRO-ORGANISMS. STORAGE LIFE OF CAN-NED FRLTTS

AND VEGETABLES.

9

1 0
CONTENTS

PAGE

CHAPTER 8. FRUIT JUICES, SQUASHES AND CORDLU^
84

EQurpME^•T
FOR
FRUIT
JUICES. DOUBLE
OPERATION.
PULPING

EQUIPMENT. DEAERATOR AND FLASH PASTEURIZER. FRUIT BEVER-

AGES. GLARIFiaA.TION BY FREEZING. CLARIFICATION BY HEATING.

PRESERVATION OF FRUIT JUICES.
PASTEURIZATION^^^PRESERVAHON

WTTH C H E I U C A L S . P R E S E R V A T I O N - B Y ADDITION OF SuG.A.R.
P R E S E R -

V.A.TION BY FREEZING. PRESERVATION BY DRITNG. PRESERVATION BY

GAjiBO.v.^TiON. PRESERVATION BY FILTRATIO.V. O T H E R METHODS OF

PRESERVATION.

CHAPTER 9. FRUIT BEVERAGES
} ' : . . V ' ...
...
m s )

-
SQUASHES AND CoRDL«.s. jLHCES.SvTiups. CARBONATED BEVERAGES.
'

J U I C E CONCENTR.\TES. FRUIT JXHCE. POWDER.

CHAPTER 10. FERMENTED. BEyERAGES
135

G R A P E
W I N E .
FERSiEJtavTioN.
CHAMPAGNE.
P O R T .
MUSCAT.

TOKAY. SHERRY. CIDER. PERRY. ORANGE W I N E . BERRY WIN-ES.

'CH.\PTER 1K]^^J^23EIXIES j«ID MARNMJL-UJES

JAMS. F R U I T "PRESESSXD-^Y HSJci
T R E A T ^ N T .
PREPARING THE

FRUIT FOR JAM-MAKING. JELLIES. EXTRACTIO.N OF PECTIN. STRAINING

AND CLARIFICATION. T H E O R Y OF J E L L Y FORJIATION. STRENGTH O F

PECTIN JELLIES. COOKING OF J E L L Y . PACKING. SEALING AND STERILI-

ZATION. SOME TYPICAL JAMS AND JELLIES. JAJI-LIKE
PRODUCTS.
\L\RiL\i_^DEs. JAM MARIL\L.\DE. *

CHAPTER 12. PRESERVES, OVN'DIES -VXD CRYST.\LLIZED FRUITS ... 172

PRELIMINARY PROCESSING. C O O U N G .^ND P.\CKING. CANDIED, GL.\CED

.\ND CRYSTALLIZED FRUITS. SOME COMMON PREPAR-^WTIONS.

CHAPTER 13. I P M A J P PRODUCX'>
> '85

TOMATO JUICE. TOMATO PUREE. TOMATO PASTE. TOMATO COCKTAIL.

TojiATO K E T C H U P .
CHILI S.A.UCE.
TOXIATO SAUCE. TOMATO SOUP.

A'IICROBIOLOGY.

V
CHAPTER 14. CHUTNEYS, S.\UCES AND PICKLES
."
— 202

CHUTNEYS.
T H I N
SAUCES.
T H I C K
SAUCES.
PICKLES.
PICKLING

PROCESS. CAUSES OF SPOILAGE. VARIOUS PICKLES.

CftVPTER 15. VINEG.AR
230

VINEGAR VARIETTES. J/IETHODS OF PREPARATION. POST-PRODUCTION

PROCESSES. CHECKING SPOILAGE.

CONTE^'TS
11

PAGE

CHAPTER 16. DRYING OF FRUITS AND VEGETABLES
...
.^/24I /,,

SUN-DRYES'G.
MECHANICAL
DEHYDRATION.
PROCESS VARLVTIOXS.

PROCESSES FOR VEGETABLES. PACKING AND STORAGE.

CH-APTER 17. BY-PRODUCT^ ... \
/
257

UTILIZING WASTE MATTER^ GitvvA CHEESE. O T H E R \^EGETABLES.
X^
CiTRiTs BY-PRODUCTS.

CH.;U>TER 18. ^LA^•UF.\CTURE OFvPECTIK
265

PECTIN FROM APPLES. PECTIN FROxr CITRUS FRUITS. PECTIN FROM

O T H E R ^'IATERIALS. PECTIN PREPARATION. USES OF PECTIN.

CH.APTER 19. W.\TER FOR A a\NNERY
2 7 3 ,

QjJALmES OF W A T E R . PROCESSING OF W A T E R . ANALYSIS OF W A T E R .
^

M A J O R MIN-ERAL CONSTITUENTS: ^B.\CTERiOLOGia\L EXAIIINATION.

CHAPTER 20. FOOD COLOURS
281

CERTIFIED COLOURS. BANNED COLOURS.

CHAPTER 21. Vrr.VMIIsS
288

PROCESSING AND \'^iTAxnNsK

CHAPTER 22. LIMITS FOR USP OF PRESERV.^TIVES
292

HARDNESS OF ^V.\TER. Soire
USEFUL
D A T . \ . SOME
CONSTANTS.

DOMESTIC ME-ASURF-S.

.\PPR\D1X I. REFERENCE TABLES
...
...
...
-%,.
... 295

!
\
V -
APPENDIX II. FRUIT PRODUCTS ORDER 1955 \ .Ti ' ^ ...
... 311

BIBLIOGRAPHY
355

T.ABLE FOR IMPERIAL TO METRIC CONVERSIONS
366

INTiEX
367

LIST OF ILLUSTRATIONS

PAGE

A battery of vertical retorts in a fruit and vegetable Preservation

factory
...
...
...
...
...
Frontispiece

1. Plan of a fruit preservation factory ...
...
...
...
20

2. Layout plan of a canning line
3. Layout plan of a juice plant
4. Preparation and grading of fruits in a canning factory
5. Peeling, pitting and coring knives ...
6. Filling cans wth syrup in a canning factory
7. Peeling, slicing and coring machines
8. Steam exhaust line in a canning factor)'
9. A double seamer in a canning lactory
10. Open batch-type exhaust, cooking and cooling tanks ...
11. Continuotis moving belt, exhaust, cooking and cooling tanks
12. Can reforming unit: Can body reformer
13. Vacuum can tester for double seam
14. Roller action of a double seamer
...

15. Double seam measurements
16. Can seaming technology: Graphic explanation of seams
17. Can reforming unit: flanger
18. Can reforming unit: M. B. IA double seamer
19. A Brix hydrometer for measuring syrup strength
20. A pocket refractometer for measuring syrup strength ...
21. Preparation of papaya fruit for canning
22. A small power-driven pineapple slicing machine
23. Power-driven potato peeler
24. Halving and burring machines
25. Burring machine for extraction of juice from oranges
26. Juice extraction room in Central Food Technological- Research
Institute, Mysore

27. Laboratory screw tj-pe juice extractor
28. Screw type juice extractor
29. Grape crusher
...

30. A small hydraulic press
...

31. A basket press
...

32. Diagram of a laboratory flash pasteurizer
33. A.P.V. pulping machine ...
34. A hand operated juice filter press ...
35. Laboratory juice deacration imit
...

21
22
23
23
24
29
29
30
39
39
40
40
42
44
45
49
49
50
50
67
68
68
85
85

86
86
89
89
90
90
93
95
96
99

12

U S T OF nXUSTRATIOKS
13

36. Laboraton' flash pasteurizer
...
...
...
...
99

37. Deacrating and pasteurizing plant ...
...
...
...
100

38. Bottle washing machine ...
...
...
...
...
100

39. Vacuum operated bottle filling machine
...
...
...
117

40. S\xup mixing tank
...
...
...
...
...
117

41. Bottle filling machine (Sj-phon pipe filler) ...
...
...
118

42. An automatic filler (Asco
filler)
...
...
...
...
118

43. Cro%\Ti corking machine ...
...
...
...
...
119

44. Bottle corking machine
...
...
...
...
...
119

45. A.P.Y. laboratory' two-stage fi^it juice concentration unit
...
120

46. Capsuling machine
...
...
...
...
...
133

47. Steam—jacketed jam boiling pans ...
...
...
...
133

48. Sharpies super centrifiige ...
...
...
...
...
134

49. Testing fi^it extract for pectin contents
...
...
...
156

50. Sketch of a jelmeter
...
...
...
...
...
157

51. Jelmeter test for pecdn content
...
...
...
...
158

52. Jelly thermometer
...
...
...
...
...
163

53. Flake Test: Condidon of jam or jelly flakes ready for pouring ...
163

54. Vinegar generator for quick process
...
...
...
237

55. Tomato crusher, pre-heating pans, pulpcr and cooking pans
...
243

56. .\naljtical and research laboratory-, Central Food Technological
Research Institute, Mysore
...
...
...
...
243

57. .^ Home-made drier
...
...
...
...
...
244

58. A dehydration trolley being loaded
...
...
...
244

59. .\n experimental 3-trolley unit tunnel dehydrater {re-circulating,
air-blast tjpe) for dehydration of fi-uits and vegetables
...
248

60. Circulating-air-blast n-pe funnel dehydrater
...
...
250

61. An electrically operated cabinet drier
...
...
...
261

62. Extraction of oil from oranges by using a plate with spikes
...
261

63. Two-roller mill for extraction of oil from citrus peels ...
...
262

64. Extraction of oil from oranges in a fruit juice factory- ...
...
262

CHAPTER 1

CANNING AND BOTTLING FRUITS AND VEGETABLES

IT is a common axperience that fruits, vegetables, meats, and many otiier
articles of food spoil rapidly unless specially cared for. Various methods
for preserving these, such as pickling in salt or vinegar, drying, smoking,
preserving in sugar or honey, etc., have been developed since time
immemorial. But canning is comparatively a modem technique. It deve-
loped under the stress of war conditions towards the close of the 18th centurj.
During the Napoleonic wars, the French Government announced a pnzc
of 12,000 francs for the discovery of a satisfactory method of preservation so
that food could be transported to the fighting forces over long distances
without spoiling. In 1810, Nicholas Appert. a Paris confectioner and.djstiller,
invented a process for preserving foods in glass containers, took out a patent
for his process, and won the prize. He also published a book cntided The^J
Art of Preserving Animal and Vegetable Substances for Many Years which is the
first kno^v'n work on modem canning. In honour of its discoverer, canning
is still known as ' Appertiang'. w^^

Appert packed nis food in glass containers, added sufficient water to
cover the food, placed the corks loosely on top and heated the containers
in a \vater-bath to obtain a temperature of 190"—^212^. at the centre
of the containers. The containers were finally sealed' air-tight by driving
in the corks. By this method, he succeeded in preserving several kinds ^
of foods. He ascribed this preerving action to the exclusion of outside
^ir.^Gav-Lussac,. who studied Appert's process at the instance of tT^e
French Gf^v^rn^TiLent, concluded that spoilage in foods was essentially
a process of oxidation which could be prevented by the exclusion of air
from the rftn^ainf-r- This hypothesis was universally accepted till the time
of Louis Pasteur who provided correct explanation of the change through
his discovery of microbes round about 1860. By his experiments on heat
treatment, he proved that micro-organisms arejthe_real cause of spoilage,*
and that by destroying these, foods can be preserved in suitable coritamers.
He introduced the word ' Pasteurization '|which means heat-treatment of
a food at a sufficientiy high temperature to kill the majority, though not
all, of the micro-organisms thereby prolonging the normal keeping quality
of that food^NTiat Appert did was to destroy, by heating, micro-organisms
such as bacteria, moulds and yeasts present in food, \vatcr and air, \vhich
were responsible for fermentation and decay, by .greycing their access to
the food inside the container by sealing it hermeti^Il>-(-^/

In England, _Thoroas-.SnJdincrton. who Tiag~"pid;ed up the general
principles of tiic" iHethod of Appert while travelling in France, was the

15