Fruits & Vegetable

Processing

Preservation
Demand for Processed Foods

Fruit Salad
Canned Fruit Juice

long shelflife and ease in

transportation
adds market value to the product
provide livelihood

Concentration

is the process of lowering water

activity or water content by directly
adding solutes to the food
Sugar concentrate products include
jam, jelly, marmalade and
preserves

Figure 1.2. Mango scoops in syrup

Dehydration

the removal of water or moisture by

drying or exposure to dry air of a
wet material
Drying may impart undesirable
characteristics to the food.

Figure 1.3. Dried Mango Bars.

Evaporation

the process of removing water or

moisture by simple boiling attained
by heating a material to its boiling
point

Pasteurization

the process of temporarily

increasing the thermal energy of
the food such that pathogenic
microorganisms are killed

Figure 1.5. Pasteurized fruit juice.

Sterilization

the process of temporarily

increasing the thermal energy of
the food such that commercial
sterility is achieved
The primary microorganism under
consideration in sterilization is
Clostridium botulinum.

Most foods with water activity

greater than 0.85 and pH
greater than 4.6 are sterilized in
jars, cans and/or retortable pouches
to render them microbiologically
safe for public consumption.

Figure 1.6. Newly sterilized

tomato sauce.

Acetic Acid Fermentation

the alcohol, usually ethanol is

converted to acetic acid by
Acetobacter aceti under favorable
conditions
In the Philippines, pineapple, sugar
cane, coconut juice and sugar palm
are commonly made as vinegars.

Continuous fermentation will result

to lowered acidity.

Figure 1.7. Cider vinegar.

Lactic acid fermentation

involves conversion of the pyruvate,

a product from glycolysis to lactic
acid by lactic acid bacteria.
Lactic acid bacteria includes four
genera of microorganisms mainly;
Lactobacillus, Leuconostoc,
Streptococcus and Pediococcus.

Figure 1.8. Kimchi preserved in bottles.

Alcohol fermentation

hydrolysis by specialized molds to

liberate the simple sugar from the
polysaccharide chain which is then
converted into alcohol by yeast the
most common of which is the
Saccharomyces genera
Saccharomyces converts the
glucose to ethanol via glycolysis

Mango, grapes, Bignay, Guyabano,

Calumpit, Coconut sap, Duhat,
Santol, Pineapple are only some of
the most common fruits that are
made into wine.
Grains like creals and rice are also
made into wine.

Figure 1.9. Fruit wines.