Dried tropical fruits
-
Upload
pierre-gutierrez-medina -
Category
Technology
-
view
337 -
download
3
description
Transcript of Dried tropical fruits
![Page 1: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/1.jpg)
DRIED TROPICAL FRUITS
Technology of ProcessArtadi Aguirre, JhandirCáceres Saldaña, EduardoCamminati Briceño, AlessandraCaqui Febre, RocíoEstrada Saona, MartínGutiérrez Medina, Pierre
![Page 2: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/2.jpg)
General Description of the Industrial Process: Dried Tropical Fruits
![Page 3: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/3.jpg)
General Description of the Industrial Process: Dried Tropical Fruits
![Page 4: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/4.jpg)
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.
![Page 5: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/5.jpg)
General Description of the Industrial Process: Fruit Leather
![Page 6: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/6.jpg)
General Description of the Industrial Process: Fruit Leather
![Page 7: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/7.jpg)
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
![Page 8: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/8.jpg)
OSMOTIC DEHYDRATION•It is a physiochemical phenomenon. •It makes reference to the passage of
solvent but not solute through a semipermeable membrane
![Page 9: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/9.jpg)
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.
![Page 10: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/10.jpg)
Factors that affect the dehydration speed
•Permeability and structural features of the celular membrane.
•Size of the contact surface with the syrup.
![Page 11: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/11.jpg)
•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.
![Page 12: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/12.jpg)
•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.
![Page 13: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/13.jpg)
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
![Page 14: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/14.jpg)
•The fruit obtained is often complemented with other preservation techniques.
![Page 15: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/15.jpg)
AIR DEHYDRATION
![Page 16: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/16.jpg)
Liquid removal by evaporation
Agua
![Page 17: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/17.jpg)
Air in contact with
the solid surface transfers enough energy to the water to evaporate.
EVAPORATED WATER
AIR
![Page 18: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/18.jpg)
MAIN GOAL
Remove water from solid
Minimal microbiological growth and spoilage by chemmical reactions.
![Page 19: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/19.jpg)
FACTORS
•Air temperature•Air relative humidity•Air speed•Solid nature
![Page 20: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/20.jpg)
OPERATION
![Page 21: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/21.jpg)
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
![Page 22: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/22.jpg)
EQUIPMENTSDryer cabinet, trays or compartments
![Page 23: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/23.jpg)
EQUIPMENTSTunnel DryerConcurrent System Tunnel
![Page 24: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/24.jpg)
EQUIPMENTSTunnel DryerCountercurrent System Tunnel
![Page 25: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/25.jpg)
EQUIPMENTSTunnel DryerCross-flow Tunnel
![Page 26: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/26.jpg)
EQUIPMENTConveyor dryer
![Page 27: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/27.jpg)
Drying Pineapple Experiment
•Outcomes:
![Page 28: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/28.jpg)
07:0009:00
11:0013:00
15:0017:00
19:00
0
50
100
150
200
250
300
350
Series1
Weight - Time
Weig
ht
(g)
![Page 29: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/29.jpg)
09:02 11:50 15:08 18:250%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Pineapple composition
Solids Water
![Page 30: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/30.jpg)
07:0009:00
11:0013:00
15:0017:00
19:00
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
Concentration
Moisture Solids
![Page 31: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/31.jpg)
•For Dices
![Page 32: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/32.jpg)
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
![Page 33: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/33.jpg)
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)
![Page 34: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/34.jpg)
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
![Page 35: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/35.jpg)
In general:
![Page 36: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/36.jpg)
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)
![Page 37: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/37.jpg)
Pictures
•Dried pineapple dices
![Page 38: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/38.jpg)
•Dried pineapple slices
![Page 39: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/39.jpg)
•Dried pineapple slice
![Page 40: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/40.jpg)
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
![Page 41: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/41.jpg)
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
![Page 42: Dried tropical fruits](https://reader036.fdocuments.us/reader036/viewer/2022062303/554ab0c0b4c905df668b552b/html5/thumbnails/42.jpg)
We appreciate your attention!