Minimally Processed Fruits and Vegetables

Topics: Bacteria, Metabolism, Organism Pages: 4 (697 words) Published: November 13, 2012

Minimal processing is defined to include all unit operations such as washing, sorting, trimming, puling, slicing, coring etc. The purpose of minimal processing is to deliver to the consumer a like fresh with an extended self life whilst ensuring food safety and maintaining sound nutritional and sensory quality i.e. at least 7 days domestic consumption and 7-15 days for overseas consumption. Minimally processed products are also called fresh cuts, semi-processed, ready cut and fresh processed. This increasing popularity of minimally processed fruits and vegetables has been attributed to the health benefits associated with fresh produce, combining with the opening consumer trend towards eating out and consuming ready to eat foods. The minimally processing industries was initially developed to supply hotels, restaurants, catering services and other institutions more recently it was expanded to include foods retailers for home consumption. Most popular in USA. In 1998 the sale volume is near about $ 6 billion. Consumer trends are changing and high quality foods with fresh like attribute are demanded. Consequently less extreme treatment and for additives are being required. Within a wider and modern concept of minimal processing some food characteristics are identified that must be attained in response to consumer demands. These are less heat and chilled damaged, fresh appearance and less acid, solt, sugar and fat. To satisfy this demands some changes or reduction in the traditionally used preservation techniques must be achieved. For this reason we are concerned to talk about this topic.

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