Dried tropical fruits
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Transcript of Dried tropical fruits
DRIED TROPICAL FRUITS
Technology of ProcessArtadi Aguirre, JhandirCáceres Saldaña, EduardoCamminati Briceño, AlessandraCaqui Febre, RocíoEstrada Saona, MartínGutiérrez Medina, Pierre
General Description of the Industrial Process: Dried Tropical Fruits
General Description of the Industrial Process: Dried Tropical Fruits
Summary SheetRaw Material Products
1. Raw materials specification• Adequate maturity
2. Raw material necessity• Low volumes for pilot plant
3. Problematic• Solve few problems
1. Product specifications• Fruit stability
2. Subproducts• Resulting from osmotic
dehydration3. Trends
Ancillary AspectsInputs: main Syrup or dehydrate osmotic solution• Concentration: 70°BRIX• Aromas and flavors can be reused in other processes of
dehydration.
General Description of the Industrial Process: Fruit Leather
General Description of the Industrial Process: Fruit Leather
Summary SheetRaw Material Products
1. Raw materials specification• Milled to obtain a uniform
pulp2. Raw material necessity
• According tray capacity3. Evolution
• Takes place in ovens or in machines
1. Product specifications• Tropical snack type• Less sweet• Crunchy
2. Trends• Import and export
Ancillary Aspects• Energetics• Economics• Technicals
OSMOTIC DEHYDRATION•It is a physiochemical phenomenon. •It makes reference to the passage of
solvent but not solute through a semipermeable membrane
When dipping the fruit in the syrup two effects occur
•Water flows out from the fruit to the solution
•Solute flows into the fruit
Stage in OD:•Dehydration•Impregnation
OD is considerated as a pre stage in operations like drying or frezzing.
Factors that affect the dehydration speed
•Permeability and structural features of the celular membrane.
•Size of the contact surface with the syrup.
•Syrup composition and concentration.Syrup concentration affects directly on the speed.
•TemperatureIncreases will make changes in the permeability of the celular membrane and syrup fluency.
•StirIf the system is stirred, water that has come out is removed from contact with the membrane and will be replaced by concentrated syrup.
•Fruta- Syrup ratioWhen the ratio is 1-1, the speed is lower.
•Atmospheric pressure decreaseBy applying vacuum to the system.
OPERATION•The osmo-dehydrating agent should be
compatible with the fruit.•Immerse the fruit in pieces into the vessel
containing the syrup and let stand until it reaches the desired moisture.
•The fruit solids ratio increases due to:▫Water leaving▫Solid income
•The fruit obtained is often complemented with other preservation techniques.
AIR DEHYDRATION
Liquid removal by evaporation
Agua
Air in contact with
the solid surface transfers enough energy to the water to evaporate.
EVAPORATED WATER
AIR
MAIN GOAL
Remove water from solid
Minimal microbiological growth and spoilage by chemmical reactions.
FACTORS
•Air temperature•Air relative humidity•Air speed•Solid nature
OPERATION
The fruit remains inside the drying chamber for a period between 4 and 16 hours depending on the fruit type and the level of dehydration desired.
AIR
AIR HUMIDIFIED
EQUIPMENTSDryer cabinet, trays or compartments
EQUIPMENTSTunnel DryerConcurrent System Tunnel
EQUIPMENTSTunnel DryerCountercurrent System Tunnel
EQUIPMENTSTunnel DryerCross-flow Tunnel
EQUIPMENTConveyor dryer
Drying Pineapple Experiment
•Outcomes:
07:0009:00
11:0013:00
15:0017:00
19:00
0
50
100
150
200
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300
350
Series1
Weight - Time
Weig
ht
(g)
09:02 11:50 15:08 18:250%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Pineapple composition
Solids Water
07:0009:00
11:0013:00
15:0017:00
19:00
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
Concentration
Moisture Solids
•For Dices
09:02 11:50 15:08 18:25 20:17 01:000%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Pineapple composition
Solids Water
07:0009:00
11:0013:00
15:0017:00
19:0021:00
23:0001:00
03:00
0
50
100
150
200
250Series1
Weight - Time
Weig
ht
(g)
07:0009:00
11:0013:00
15:0017:00
19:0021:00
23:0001:00
03:00
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
Concentration
Moisture Solids
In general:
07:0009:00
11:0013:00
15:0017:00
19:0021:00
23:0001:00
03:00
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
Weight - Time
Slices Dices
Weig
ht
(g)
Pictures
•Dried pineapple dices
•Dried pineapple slices
•Dried pineapple slice
Enterprises in Peru and The World
Name Peruvian Nature
Location Lurín – Lima, Perú
Product Scale
BananaPineappleMangoPeachAppleYacónAguaymantoLucumaStrawberries
Webpage www.peruviannature.com
Technology Type Fruit is dehydrated through hot air and then packed without adding preservatives or flavor.
Quality Certifications
HACCP (Hazard Analisys and Critical Control Points), GMP (Good Manufacturing Practices), SQF (Safety Quality Food), and Peruvian Nature is also certified by GSG International and has organic certifications by the USDA, EU and JAS.
Mercado Ecuador – Internacional
Name Isabelle Fruits
Location Km 3 ½ Vía La Puntilla – Samborondón, Ecuador
Product ScaleBananaPineappleMangoGooseberry
Webpage www.isabellefruits.com
Technology TypeIsabelleFruits keeps a consistent production process that allows developing dried products, with a regular review which allows them improve continuously.
Quality Certifications HACCP (Hazard Analysis and Critical Control Points), GMP (Good
Manufacturing Practices) and a structure based on ISO 9001.
Mercado Ecuador – Internacional
Enterprises in Peru and The World
We appreciate your attention!