Development Of A Manufactured Product
Dried Fruits- Apricots
Presented To Mrs Lawrence and Mrs Mann
Presented By Sophie Xian
Year 12 food technology
Drying is one of the most ancient methods of preserving foods; this method is still very popular and is used for drying fruits, beef (jerky), fish, evaporated milk and much more. This method removes the moisture content of food to restrict microbial activity. The main methods of drying include sun drying, spray drying, dehydration and freeze drying. In this report it will discuss the process of sun drying for dried apricots and the techniques used to produce this product both commercially and domestically.
Processing of Dried Apricots
1. Apricots are harvested form orchards, using the labour intensive method of hand picking. Firm and ripe apricots are the only accepted quality. 2. Fruit is transported to the processing facility.
3. Apricots undergo a sensory test, samples are taken form each batch, in this step they are tested by using an electronic colour sorter. This machine removes fruit that is unripe, insect damage and moulded. 4. The apricots are placed in large stainless steel washers, where they are cleaned to remove dirt. 5. Microbial and chemical inspections are also done to remove fruits with unfavourable characteristics. This determines the water content in the apricots and the pH level. 6. Once the apricots have passed those assessments, they are mechanically pitted and cut into halves by stainless steel machines. 7. Travelling along a conveyor belt, workers place the apricots onto hygienically pre- prepared red wood trays, facing them upright and removing unwanted products. 8. The apricots are then treated by sulphur dioxide, in the sulphur room where they are cured. 9. They are then left in a cool room at 50C overnight.
10. Not until the next day, apricots are placed into the dry yards for sun- drying. They are left there for two days when there is constant light energy from the sun. 11. A chemical inspection is carried out to ensure that there is only 23-25%% in moisture content. 12. Once they are dry they are place into poly- lined corrugated bins, they are washed by machines which clean off the dirt and dust particles which may have been attracted in the drying processes, to ensure that it is clean, soft and ready to eat. 13. They are further dried in the dehydration tunnel, which creates artificial heat at 550C and evaporates out the moisture to about 18%. This pasteurises the fruit by killing insects and eggs from sun- drying. 14. They are placed onto the packaging line to be formed, packaged and sealed in plastic. 15. The packaged apricots pass through a number of tests including metal detectors, X-rays and manual inspections. Random microbiological also tests the product after packaging to ensure the quality. 16. Stored in warehouse
17. They are boxed and placed onto pallets.
18. Lastly they are distributed to the retailers.
Flow Chart of the Production of Dried Apricots
? Apricots harvested
? Transported to plant
? Sensory inspection
? Washed and cleaned
? Microbial and chemical test
? Pitted and cut in halves
? On a conveyor belt and onto trays
? Sulphur dioxide added
? Stored over night
? Sun- drying
? Chemical inspection
? Dehydration tunnel
? Packaged and sealed
? Inspection of quality
? Stored in warehouse
Processing techniques Industrially and Domestically
|Procedure |Industry |Domestic | |Processing technique |In large factories, there is a broader range of |For small scaled production,...
Please join StudyMode to read the full document