Minimally Processed Fruits and Vegetables

Course Description

COURSE CONTENT

Introduction in minimally processed fruit and vegetables (MPFV). Quality of fruits and vegetables for minimally processing (variety, cultivar, stages of maturity etc.). Units operations for MPFV. Sanitisers for fresh fruit and vegetable treatment. Natural food preservatives. Antibrowning agents. Methods of preservation of MPFV. Use of high pressure and pulsed electric field in MPFV. Packaging of MPFV (packaging, vacuum and modified atmosphere). Changes of texture and colour. Microbiological risk assessment.HACCP and legislative.

LEARNING OUTCOMES

• describe fruit and vegetable quality and its remarkable influence on the quality of the final product
• explain the technological process of achieving a stable product, the importance of maintaining hygienic working conditions
• compare the purpose and effectiveness of washing and antibrowning agents
• explain the impact of packaging conditions on product durability