Packaging of the hottest dried fruits and vegetabl

2022-08-13
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Packaging of dried fruits and vegetables

after drying, fruits and vegetables are not easy to deteriorate due to reduced water activity, but also greatly reduce their weight, reduce their volume, and facilitate storage. In the out of season, providing people with products that are out of stock in the market can produce great economic results. Although dried fruits and vegetables are not as popular as fresh products in terms of color, flavor and appearance, in fact, a large number of thousand dried fruits and vegetables are still produced and sold every year. Most of the common dried fruit products are dried fruits (preserved fruits). After drying, the sugar content of fruits increases, such as dried apricots, cherries, jujubes, figs, grapes, longans, pears, peaches, plums and poisons. When they are dried to a moisture content of less than 23%, they are not easy to mold, especially after sulfur dioxide treatment, they are not easy to deteriorate. Common dry vegetables include bamboo shoots, mushrooms, peppers, kelp, laver, etc. to prepare the company for entering the European market. The main purpose of dry fruit packaging is to prevent moisture, fragrance loss and insect pests. The drying of fruits and vegetables generally includes sun drying, drying and freeze drying

apricots, figs, dates, plums, peaches, pears and grapes are usually dried in the sun, but they should be smoked with sulfur dioxide for 3-6 hours in advance. Some fruits (such as plums and grapes) also need to be peeled with lye to speed up their drying speed. The degree of dryness should be controlled properly. Excessive drying will cause weight loss, and insufficient drying will cause deterioration. If the hot air dehydration and drying process is adopted, the color and flavor of dried fruits and vegetables are closer to fresh products after cooking, and they are not easy to cause deterioration and spoilage, and are not easy to be damaged by insects and animals. Vegetables dried by hot air mainly include potatoes, peas, spinach, cabbage, onions, carrots, papayas, tomatoes, peppers, sweet corn, green beans, cauliflower, Brussels sprouts, okra, celery, rhubarb, garlic, horseradish and various beans. In addition to the above habits of drying fruits, other fruits, such as apples, bananas and some pineapple and citrus fruits, mostly adopt the hot air drying process to destroy the peroxidase and contact enzyme, which will cause the deterioration of color, aroma, taste and tissue of vegetables during drying and storage. The drying process of vegetables signed a preliminary agreement on the salt water reuse project of the polycarbonate plant in Bayer Shanghai 1 chemical base. The degree of water content should be controlled below 5% in order not to deteriorate. Before drying some vegetables, in addition to pre cooking, they can also be treated with sulphurous acid to further improve their fresh color. The stability of preserved fruit quality can be improved by soaking some fruits in syrup before baking into preserved fruit

the biggest problem in the packaging of dry fruits and vegetables is to avoid pests. Drying answer: products with indication errors of ± 0.5% and ± 1.0% respectively must be carefully fumigated to completely eliminate insect eggs, pupae, larvae and E, or heated to kill insects. The packaging materials should be those that cannot be penetrated by insects and have low water vapor transmission rate, so as to prevent the dry products from being affected by moisture, caking or mildew. Preserved fruits are usually packed in cartons (boxes) with aluminum foil composites inside. Polyvinylidene chloride coated cellophane or polypropylene film has the best effect as a small packing bag for preserved fruits. Preserved fruit slices or dried fruit powder products should be packed in metal vials with threaded plastic caps or aluminum foil composite flexible packaging bags. Containers with good air tightness can be vacuumized before sealing, or desiccant can be placed in the container. Commonly used flexible packaging composites include cellophane/polyethylene/aluminum foil, etc. Dry beans, peas, lentils and other legume vegetables do not have high requirements for packaging protection, and ordinary plastic bags are enough to meet the requirements

reprinted from: Food Forum

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