INTRO

DUCT

ION T

O F

OOD S

CIEN

CE A

ND T

ECHNOLO

GY

VEGE

TABL

ES-

FRUIT

S

AND T

HEI

R PR

ODUCT

S

Chap

ter

18

Avo

cado

Tre

e fr

uits

Tomat

o, e

gg p

lant

Berr

y fr

uits

Squa

sh,

cucu

mbe

rVi

ne f

ruits

Swe

et c

orn

Cere

alPe

as,

gree

n be

ans

Legu

mes

Fruit-

vege

tables

Asp

arag

us

Spr

outs

Cauliflowe

r, a

rticho

kes

Flow

er b

uds

Celery

Pe

tioles

(leaf

sta

lk)

Cabb

age,

spina

ch, lett

uce

Leav

esHer

bage

veg

etab

les

Onion

Bu

lbs

Pota

toes

Tube

rs

Swe

et p

otat

oes,

car

rot

Root

s Ea

rth

vege

tablesPart

of

plan

t th

at is

eate

n:

89,9

0,5

0,5

0,8

8,3

Stra

wber

ry92

,80,

40,

20,

66,

0M

elon

84,0

0,3

0,4

0,3

15,0

App

le87

,10,

50,

20,

911

,3Ora

nge

73,5

0,8

0,4

1,3

24,0

Bana

na94

,8*

0,9

0,2

1,3

2,8

Lett

uce

75,0

0,9

0,4

6,7

17,0

Peas

89,1

0,7

0,2

2,4

7,6

Gree

n be

an92

,90,

70,

22,

14,

1Asp

arag

us93

,70,

90,

11,

14,

2Ra

dish

es

88,6

(like

milk

)1,

00,

21,

19,

1Ca

rrot

s78

1,0

0,1

2,0

18,9

Pota

toes

Wat

er(>

70%)

Ash

Fat

(<0.

5%)

Prot

ein

(<3%

)CH

OFo

od

Typ

ical p

erce

ntag

e co

mpo

sition

of

edib

le p

ortion

of

food

s of

plan

t or

igin.

QU

ALI

TY O

F FR

UIT

S A

ND

VEG

ETA

BLES

Aff

ecte

d by

:1)

Pre-

harv

est

cond

itio

nBo

tani

cal v

arie

ty o

f fr

uits

and

veg

etab

les

Met

hod

of c

ulti

vati

on-

irri

gati

on f

requ

ency

,fer

tiliz

er u

se,

Soil

com

posi

tion

,Cl

imat

e an

d we

athe

r co

ndit

ions

dur

ing

plan

tati

on a

ndgr

owth

2)H

arve

st c

ondi

tion

Deg

ree

of m

atur

ity

at h

arve

st( u

nripe,

mat

ure-

optimum

for

har

vest

ing,

ripe-

optimum

for

ea

ting

, ea

rly

sene

scen

ce, se

nesc

ence

-une

dible

form

)M

echa

nica

l or

hand

har

vest

ing

cond

itio

n

QU

ALI

TY O

F FR

UIT

S A

ND

VEG

ETA

BLES

3) P

ost-

harv

est

cond

itio

n

Tran

spor

t co

ndit

ions

Stor

age

cond

itio

ns

Proc

essi

ng c

ondi

tion

s

QU

ALI

TY L

OSS

1)Ph

ysic

al c

hang

es–

Loss

of

turg

or[E

quili

briu

m

moi

stur

e le

vel w

ithi

n ce

lls].

Turg

or d

epen

ds o

n ex

isti

ng o

smot

ic f

orce

s: t

he s

emi-p

erm

eabl

e m

embr

ane

allo

ws f

or p

assa

ge o

f wa

ter

in a

nd o

ut

(tra

nspi

rati

on)

Whe

n pl

ant

tiss

ues

are

dam

aged

dur

ing

stor

age,

fr

eezi

ng, c

ooki

ng o

r fr

om o

ther

cau

ses,

de

natu

ration

of t

he p

rote

ins

of t

he c

ell m

embr

anes

oc

cur,

res

ulti

ng in

the

loss

of

perm

eati

on-

sele

ctiv

ity.

Wat

er a

nd d

isso

lved

sub

stan

ces

are

free

to

diff

use

out

of t

he c

ells

and

leav

e th

e re

mai

ning

tis

sue

in a

sof

t an

d wi

lted

con

diti

on.

QU

ALI

TY L

OSS

2) C

hem

ical

Cha

nges

:Vi

tam

in C

oxi

dati

onCh

ange

fro

m s

tarc

h to

sug

ars(

bana

nas)

3) E

nzym

atic

cha

nges

:En

zym

atic

bro

wnin

g is

due

to

“pol

yphe

nol

oxid

ase”

enz

yme

Tiss

ue s

ofte

ning

is

due

to “p

ecti

nase

” enz

ymes

.4)

Mic

robi

olog

ical

cha

nges

:Ye

asts

and

mol

ds: E

xam

ple:

Ora

nges

can

eas

ily

be in

fect

ed w

ith

Peni

cilli

um d

igit

atum

.A

ntim

icro

bial

age

nts

can

be u

sed

for

avoi

ding

the

m.

“CA

-Con

trol

led

Atm

osph

ere

stor

age”

can

als

o he

lp.

FRU

ITS

Clim

acte

ric

frui

ts

Cont

inue

rip

enin

g af

ter

harv

esti

ng.

Apr

icot

s

Peac

hes

Bana

na

Tom

atoe

s

Plum

s

Non

-clim

acte

ric

frui

ts

Do

not

ripe

n af

ter

harv

esti

ng.

Grap

es

Cher

ries

Ora

nges

Stra

wber

ries

(No

clim

acte

ric

poin

t)ti

me

Rate

of

re

sp.

idea

l for

ea

ting

-cl

imac

teri

c po

int

harv

est

ORA

NGE

JU

ICE

PRO

DU

CTIO

N

Mec

hani

cal W

ashi

ng

flav

edo

albe

do

core

segm

ents

Yiel

d of

SS

juic

e:

40-5

0%

of f

ruit

Sele

ctio

n an

d so

rtin

g

Soil+

dirt

Spoi

lt

frui

ts

Juic

e ex

trac

tion

Solid

wa

stes

Filt

erin

g

Dea

erat

orSi

ngle

str

engt

h (S

S) ju

ice

12-

13%

dry

mat

ter

Conc

entr

atio

n by

eva

pora

ting

(J

uice

Con

cent

rate

:65%

dry

mat

ter)

Past

euri

zati

on

Pack

agin

gA

sept

ic

pack

agin

g Bo

ttle

s, c

ans,

pa

per-

pack

s

Hea

t tr

eatm

ent:

1)65

°C 3

0 min

2)13

5 °C

few

se

c. (HTST)

SSju

iceJu

ice

Conc

entr

ate

POST

-HA

RVES

T PR

ACT

ICES

FO

R VE

GETA

BLES

Rece

ival

of

raw

mat

eria

l

Was

hing

wit

h je

ts o

f wa

ter

Sort

ing-

sele

ctio

n

Peel

ing,

cut

ting

, slic

ing

Deh

ydra

tion

Size

gra

ding

Pack

agin

g [D

ried

ve

geta

bles

or

frui

ts]

Blan

chin

g (1

00 °

C, 5

min

)

Free

zing

Pack

agin

g

[Fro

zen

vege

tabl

es]

Nex

t sl

ide

Cook

ing

Brin

ing

Dea

erat

ion

Seal

ing

of c

ans

Reto

rtin

g (~

125

°C, 2

5 m

in)

Cool

ing

War

ehou

se p

acki

ng

labe

lling

Cann

ed v

eget

able

s

Gett

ing

rid

of m

icro

or

gani

sms

INTRO

DUCT

ION T

O F

OOD S

CIEN

CE A

ND T

ECHNOLO

GY

CHA

PTER

19

CHA

PTER

20

BEVE

RAGE

S A

ND

CO

NFE

CTIO

NER

Y PR

OD

UCT

S

Som

e be

vera

ges

are

cons

umed

for

the

ir nut

ritive

valu

e (e

.g. m

ilk) y

et o

ther

s ar

e co

nsum

ed f

or t

heir

thirs

t-qu

ench

ing

prop

erties

, for

the

ir stimulat

ing

effe

cts,

or

sim

ply

beca

use

thei

r co

nsum

ptio

n is

pleas

urab

le.

Carb

onat

ed n

onal

coho

lic b

ever

ages

or

soft

dri

nks

“sod

a po

p”

Non

alco

holic

, non

-car

bona

ted

stim

ulat

ing

beve

rage

s-co

ffee

, tea

.

Carb

onat

ed o

r no

ncar

bona

ted

mild

ly a

lcoh

olic

bev

erag

es –

beer

, win

e

Dis

tille

d liq

uors

: whi

skey

, vod

ka, g

in, c

ogna

c, r

aki

BEVE

RAGE

S

Soft

dri

nk m

anuf

actu

re

Trea

ted

wate

r

Dea

erat

or

Syru

p (a

ll ot

her

ingr

edie

nts*

) tan

k

Syru

p pu

mp

Met

erin

g

(Syn

chro

met

er)

Cool

er -

Carb

onat

orCO

2

Can

or b

ottl

e fi

lter

Cont

aine

r cl

osur

e

*sw

eete

ners

, fla

vour

s, co

lora

nts

etc.)

BEER

PRO

DU

CTIO

N (B

REW

ING)

Grai

ns: b

arle

y (w

heat

or

rice

)M

alt*

bin

Mas

hing

: mild

coo

king

Wat

erFi

lter

ing

Brew

ing

(Boi

l 2.5

hour

s)H

ops*

*H

ops

rem

ovin

gSt

arte

r ta

nkYe

ast(

sacc

haro

myc

es)

Ferm

enta

tion

4.

6%et

hano

l(9 d

ays)

Yeas

t re

mov

ing

Lage

ring

(Agi

ng)

*çim

lendi

rilm

iş ar

pa(en

zym

es)

**şe

rbet

çiotu

(colo

r, ar

oma)

BEER

PRO

DU

CTIO

N

Filt

erin

g

Filli

ng

Carb

onat

ion

Can,

bo

ttle

or

ba

rrel

Rins

ing

or

clea

ning

Seal

ing

or

crow

ning

Past

euri

zing

Labe

ling

Case

pac

king

Palle

tizi

ngW

areh

ousi

ngM

arke

ting

Mat

urin

g of

gra

pe (n

atur

al y

east

Sa

ccha

rom

yces

elli

psoi

deus

)

WIN

E PR

OD

UCT

ION

Crus

hing

of

grap

es

Filt

erin

g(fo

r wh

ite

wine

s)

Ferm

enta

tion

-12

-14%

alco

hol

(27°

C 4-

10 d

ays)

SO2

trea

tmen

t

Rack

ing

Agi

ng (s

ever

al m

onth

s to

yea

rs)

Clar

ific

atio

n an

d st

abili

zati

on

pom

ace

Hea

t pa

steu

riza

tion

or

col

d pa

steu

riza

tion

Bott

ling

If w

ine

cont

ains

<17%

alc

ohol

;

WIN

E PR

OD

UCT

ION

COFF

EE

Both

tea

and

cof

fee

cont

ain

virt

ually

no

nutr

itio

nal

valu

e in

the

mse

lves

and

are

con

sum

ed

enti

rely

for

the

ir r

efre

shin

g an

d st

imul

atin

g ef

fect

.Co

ffee

bea

ns

Roas

ting

(200

°C 5

min

)

Grin

ding

Brew

ing

WA

TER

Coff

ee

cher

ry

Blac

k Te

a

Wit

heri

ng t

he p

luck

ed le

aves

to

soft

en

them

and

par

tial

dry

ing

Pass

ing

the

with

ered

leav

es u

nder

rol

lers

to

rupt

ure

cell

walls

and

to

rele

ase

the

enzy

mes

and

juic

es

Ferm

enti

ng t

he r

olle

d le

aves

by

expo

sing

th

em t

o ai

r ab

out

27°C

2-5

h.

Dry

ing

the

ferm

ente

d le

aves

in o

vens

at

abou

t 93

°C. 4

% m

oist

ure,

inac

tiva

ting

the

en

zym

es.

CON

FECT

ION

ERY

AN

D C

HO

COLA

TE

PRO

DU

CTS(

Ch. 2

0)Co

nfec

tion

ary

prod

ucts

s c

an b

e di

vide

d in

to t

wo b

road

cat

egor

ies:

Thos

e in

whi

ch s

ugar

is t

he p

rinc

ipal

ingr

edie

nt

and

Thos

e wh

ich

are

base

d on

cho

cola

te.

Suga

r ba

sed

conf

ecti

ons

incl

ude:

nou

gats

, fon

dant

s,

cara

mel

s, t

affe

es a

nd je

llies

.

Choc

olat

e ba

sed

conf

ecti

ons:

cho

cola

te-c

over

ed

conf

ecti

ons,

cho

cola

te-p

anne

d co

nfec

tion

s, c

hoco

late

bar

s,

choc

olat

e-co

vere

d fr

uits

, nut

s an

d cr

emes

.

Man

y ot

her

ingr

edie

nts

incl

udin

g m

ilk p

rodu

cts,

egg

wh

ite,

foo

d ac

ids,

gum

s, s

tarc

hes,

fat

s, e

mul

sifi

ers,

fl

avor

s, n

uts,

fru

its,

are

use

d in

can

dy-m

akin

g.

Ingr

edie

nts

Sucr

ose:

Sug

ar f

rom

sug

ar c

ane

or b

eet.

Inve

rt s

ugar

: Suc

rose

can

be

hydr

olyz

ed b

y ac

ids

or

enzy

mes

into

two

mon

osac

char

ides

glu

cose

and

fru

ctos

e.

The

hydr

olyz

ed m

ixtu

re o

f fr

ucto

se (l

evul

ose)

and

glu

cose

(d

extr

ose)

is c

alle

d “in

vert

sug

ar”.

Its

use

can

prev

ent

or

help

con

trol

the

deg

ree

of s

ucro

se c

ryst

alliz

atio

n.

Corn

syr

ups:

Vis

cous

liqu

ids

cont

aini

ng d

extr

ose,

mal

tose

, hi

gher

sug

ars

and

dext

rins

tha

t a

re p

rodu

ced

by t

he

hydr

olys

is o

f co

rn s

tarc

h us

ing

acid

or

acid

-enz

yme

trea

tmen

t. E

xam

ple:

HFC

S(hi

gh-f

ruct

ose

corn

syr

up)

Suga

r su

bsti

tute

s: T

he a

bilit

yof

sucr

ose

to c

ause

de

ntal

cav

itie

s an

d it

s ca

lori

c co

nten

t ha

ve le

d to

the

us

e of

sug

ar s

ubst

itut

es in

som

e co

nfec

tion

s.

Bulk

swe

eten

ers

(alc

ohol

der

ivat

ives

of

suga

rs a

re n

ot

ferm

enta

ble

by b

acte

ria

in t

he m

outh

, do

not

cont

ribu

te t

o ca

viti

es, b

ut d

o ha

ve c

alor

ic v

alue

s as

su

cros

e, e

.x. S

orbi

tol,

xylit

ol, m

anni

tol)

Hig

h-in

tens

ity

swee

tene

rs (c

alor

ic a

nd n

on-c

alor

ic) –

sacc

hari

n, s

ucra

lose

, tha

umat

in, a

spar

tam

e, A

cesu

lfam

K,

do

not

have

bul

king

or

mou

thfe

el o

f su

gar.

Ingr

edie

nts

COCO

A &

CHO

COLA

TE P

ROD

UCT

ION

Ferm

ente

d an

d dr

ied

bean

s

Clea

ning

Roas

ting

Brea

king

and

win

nowi

ng

Nib

-she

ll m

ixtu

res

Nib

Shel

l

Germ

fre

e ni

bge

rm

Fig.

20.

1 in

Pot

ter)

Nex

t

Mill

ing

Caca

o m

ass

(Cho

cola

te li

quor

)

55%

fat

To C

ocoa

m

anuf

actu

reTo

Cho

cola

te

man

ufac

ture

Coco

a m

anuf

actu

reCh

ocol

ate

man

ufac

ture

Alk

aliz

atio

n

Rem

oval

of

exce

ss m

oist

ure

Fat

pres

sing

Pres

s ca

ke

Grin

ding

Sift

ing

Coco

a po

wder

Coco

a bu

tter

Add

itio

n of

sug

ar,

flav

or, m

ilk a

nd c

ocoa

bu

tter

Mix

ing

Refi

ning

Conc

hing

Tem

peri

ng

Mol

ding

Plai

n or

milk

cho

cola

te

Enro

bing

Choc

olat

e co

ated

goo

ds

COCO

A-C

HO

COLA

TE P

LAN

T O

PERA

TIO

NS