果蔬加工简介（PPT 28页）.ppt

Processing of  Fruits and Vegetables 1. INTRODUCTION 1.1 Importance -developing agricultural production -regulating agricultural structure -increasing the rival income -protecting environment -fully using of resource -increasing commodities -increasing export amount 1.2 annual output of fruits in China The area and output of fruits in China(1999) a. The area of fruits in China: 8.6 million hm2, 21.3% percent of the world area b. The output of fruits in China :62 million tons, 14% percent of the world output c. Apple output : 20.8 million tons, 1st of the world d. Orange output: 10 million tons , 3rd of the world e. Pear output : 7.7 million tons , 1st of the world f. Others : 23 million tons Annual output of vegetable in China -Vegetable area:0.14 million hm2 -Vegetable output:300 million tons -Melon output:30 million tons Processing of fruits and vegetables in China (1999) -Juice output:1.2 million tons, 11% of soft drinks -Canned food output:2 million tons,80 of canned products -Fast frozen and dehydrated vegetable output:0.74 million tons New techniques used in processing -gene modification -controlled atmosphere storage -homogenization -film separation -microbiological free package -vacuum package -ultra high temperature sterilization -supercritical extraction -enzyme engineering -concentration -spray process -freezing dry -fast freezing -GMP and HACCP 1.3 Key problem of processing  of fruits and vegetables 1.3.1 Raw materials for processing -varieties -freshness -ripeness 1.3.2 Sterilization -inhibition:cold storage, dry processing, sugaring, et al. -killing:heat treatment ( pasteurization , boiling water, stream) cold treatment ( ultraviolet, ultrasonic) -biochemical preservation fermentation -chemical preservation (preservative) 1.3.3 Color fixation