Document RJwYJL5GzQ087kYmgvY45J7B

426 C\.H| IAAAPTTIECRK 3JO8 1962 Guide And Dah ation must be kft for individual comparison where the investi gator can more completely evaluate all factors. Several million pounds of pimientos were dehydrofrozen in I960 by three companies in California, for use in dairy prod ucts. Dehydrofrozen apples and carrots are being produced and marketed commercially. Dehydrofrozen peas are now being produced commercially in this country for domestic and export markets. Rapid expansion of the production of dehy drofrozen products is indicated over the next few years. BIBLIOGRAPHY Automatic frozen pea and bean line (Quick Frozen Food*, November l955f p. 63). Dehydrolreezmg of fruits and vegetables (commercial adop tion) (FoodManufacturer, June 1955, p. 241). Prom seed to frozen vegetable: growing, processing, and freezing at Seabrook Farms (Rbfbiqeratino Engineering, November 1949, p. 1064). The story of french fried potatoes (Quick Frozen Foods, July 1954, p. 42). Frank App: Successful processors must be pioneers ia agricul ture (Quick Frozen Foods, February 1954, p. 120). F. E. Atkinson and C. C. Stracbam: Freezing of fruits and vegetables (Dominion Experimental Station Progress Reports, Canadian Department of Agriculture, 1951). C. L. Bedford and M. M. Hard: The effect of cooling method on the asoorbic acid and carotene content of spinach, peas and snap beans preserved by freezing (Proceedings, American Society of Horiticultur&l Science, Vol. 55, June 1950, p- 403>. * W. B. Van Aradel: Time-temperature tolerance of frozen foods. I. Introduction--The problem and the attack (Food Technology, Vol. li, 1957, p. 28). D. G. Guadagni et of; Time-temperature tolerance of frozen foods. II. Retail packages of frozen peaches, p. 33- VI. Retail packages of frozen strawberries, p. 389. X. Retail packs of frozen red raspberries, p. 633 (Food Technology, Vol. 11, 1957). * D. G. Guadagni and C- C. Nimmo: Time-temperature toler ance of frozen foods. 111. Effectiveness of vacuum, oxygen re moval and mild heat in controlling browning in frozen peaches, p. 43. IX. Color distribution in retail packs of frozen raspberries, p. 604 (Food Technology, Vol. 11, 1957), Time-temperature toler ance of frozen foods. XIII (Food Technology, Vol.' 13, p. 306, 1958). W, C. Dietrich et al: `Ilme-teQiperature tolerance of frozen foods. IV. Objective tests to measure adverse changes in frozen vegetables (Food Technology, Vol. 11, 1957, p. 109). D. G. Guadagni: Time-temperature tolerance of frozen foods. VIII. Organoleptic evaluation of frozen strawberries, rasp berries and peaches (Pood Technology, VoL 11, 1957, p. 471). D. G. Guadagni et al: Time-temperature tolerance of frozen foods. XI. Retail packs of frozen red sour pitted cherries (Food Technology, VoL 12, 1958, p. 36). W. B. Van Aradel and D. G. Guadagni: Time-temperaturetoleraoee of frozen foods. XV. Method of using temperature histories to estimate changes in frozen food quality (Food Technology, Vol. 13, 1959, p. 14). . W. C. Dietrich et al: Time-temperature tolerance of frozen foods. XVI. Quality retention of frozen green snap beans packages (Pood Technology^Voi 13, 1959, p. 136). I*t43 D. G. Guadagni et ol: Time-temperature tnler*^ ^ - foods. XX. Boysenberries (Food Technology, Vol. 14, I960 t,1??? M. M. Boggs rial: Time-temperature tolerance of froz XXI. Frozen peas (Food Technology, Vol. 14,1960, p. 18j> H. D. Michener et al: Time-temperature tolerance ITM foods, xxn. Relationship of- bacterial population to temnZ? ture (Food Technoloffii.VoL 14, i960, p. 290). l*m9ea. M. M. Boggs and W. F. Talburt: Comparison of (ns* dehydrofrozen peas with fresh and stored pod peas (Fond rlT nology, Vol. 6, 1952, n. 438). 1 '*- M. J. Cox and M. M, MacMasters: Microscopic studies <rf ,v_ tissues of frozen fruits and vegetables (Food Research, Vol. 7 iom p. 135). '^ G. A. Fitzgerald: How to control the quality of frozen . raw materials, processing, sanitation, distribution and m&rkfJ ' (Food Industry. May 1947, p. 623). eya* EL Heisa: Changes occurring in frozen fruits and vegetal-- (Proceedings, 6th International Congress of Refrigeration, 103. p. 369). ' L. B. Howard and H. C. Campbell: Dehydrofreezing-^, way of preserving foods (Food Industry, Vol. 18,1946. p. 674). j 21,4,4L`77.7B,,66.005H51o*AAwuuag^rudiste2t ,a'1l9l9:44P9r)o.cess of preserving foods (U. S. Pitkt G. J. Hucker et al: Source of bacteria in p significance in frozen vegetables (Food T< 1952, p. 147). and their rL6,'A"prr"il R. R. Legault and W. F. Talburt: Dehydro-freezing improve} food quality (Retbigeratinq Engineering, December 1949 n 684). E. Lowe et al: Belt-trough--a new continuous dehydrator (Pood Engineering, Vol. 27, No. 7, 1955, p. 43). H. C. Mannheim et al; Determination of enthalpies involved in food freezing (Food Technology, VoL 9, November 1955, p. 5$g). G. W. Meek and V. R. H: Green, Jr.: Evaluating food freetmc ' methods (Retbigebatinq Engineering, May 1945, p. 391). Marvel-Dare Nutting et al: Moisture loss from packages c< frozen vegetables (Food Technology, VoL l4, i960, p. 367). B. E. Proctor and J. T. R. Nickerson: Sanitation key to from food quality (Hevbjgeratjno Engineering, May 1948, p. 455). L- Riedel: The refrigerating effect required to freeze fruits and vegetables {Refrigerating Engineering, July 1951, p. 670). w. C. Rockwell et al: New through-flow rotary dner for the p50a0r)t.ial drying of apple slices (Food Technology, VoL 8, 1954, p. H. E. Staph and W. R. Wooirieh: Specific and latent heat d foods in the freezing zone (Refrigerating Engineering, No vember 1951, p. 1086). W. F. Talburt and R. R. Legault: Dehydrofrozen peas (Food Technology. Vol 4*. 1J9.^V)2r8> W6)i. W. F, Talburt et al: VoL 4^149W5U0, pp.. 4*9906)'. Dehydroffirozen apples (Food Technology -- -i. Treraler and C. f. Evens: Freezing Preservation ofFoods; VoL I, Fresh Foods (Avi Publishing Co., Inc., Westport, Conn, 1957). Tentative 17. 8. Standards for Frozen Fruits and Vegetables (issued periodically by the Processed Products Standanfizalkw and Inspection Division, USDA, Washington 25. D. C.). J. G. Woodroof and W. Rabak: Protective packaging of frown foods (Refexgc&attng Engineering, February 1954, p. 45). CHAPTER 39 FROZEN FRUIT JUICE CONCENTRATES ' ' ' . 7 gpj Qualify Confrol: Selection, Grading, and Storage, Washing, Juice Extraction, Heat Treatment, Concentration, Storing, and Distribution, Ovality Control; Concentration Methods: freezing and Mechanical Separation, Vacuum n^ia to Powder, Vacuum Evaporation, direct Refrigerant Contact, Indirect Refrigerant Contact, Vapor Recompression Thermo-Compression, Plate Evaporator; Orange Juice; Grapefruit Juice; Blended Grapefruit and Orange Juice,* Tangerine Juice; Pineapple Juice; Apple Juke; Grape Ju'tce; Strawberry and Other Berry Jukes WITH the introduction of frozen orange juice concen PROCESSING AND QUAUTY CONTROL trate in 1945, it was posable for the consumer to get dee ripened quality where previously he was limited to fruiSt election, Grading, and Storage vhich bad been ripened in transport and storage. Transpor The composition of the juice varies with size and degree of tation costs were reduced, since the water and pulp of the fruit maturity (this data is available in various publications). {nut had fr**" discarded at point of growing. From that time, By means of periodic analysis fruit is selected as suitable for purchases in the United States of frozen orange juice concen picking and concentration. The necessary criteria are estab trate have risen to become the largest single item in the frozen lished by Federal and State standards, as well as those which food market. Orange is the most important of these concen influence processing yields, such as percent of juice in the trates and essentially all process development in this field fruit and percent of solids in the juice. Upon delivery, the as upon this material. Today the techniques are ex fruit is manually-inspected. Damaged, cut or bruised fruit tended with proper modifications to increasing number of and that showing any indication of spoilage is rejected (often products including other citrus juices, apple juice, grape used in Animal feed). Deliveries are scheduled so that storage juke, pineapple juice, berries, and many new blends (such as for more than a day or so is not required. Each load of fruit is grapefruit-pineapple, strawberry-lemon). tested for juice yield (reported in gallons per box), Brix value, While it is true that fresh juice and frozen fresh juice can total acid, and Brix-to-acid ratio. Individual storage of each be (and are to a limited extent) marketed, the large bulk of load in separate wooden bins permits these data to be used as y*ryi'*-tpri water which is necessarily frozen, stored, and a basis for subsequent blending operations or as a basis for distributed, makes this economically less desirable. The rejecting a substandard load. economy of distributing frozen concentrate as compared with that for fresh juice is dependent upon the degree of concen Washing tration of the distributed product. The industry has estab lished what appears to be a practical optimum for the retail market, which is known as a three-to-one concentrate. This means that to one volume of concentrate, three volumes of water are added to effect reconstitution--or in other words,; Prior to juice extraction, the fruit ia washed by immersion in a solution of a cleaning and wetting agent. During or follow ing this, it is scrubbed and then rinsed. The fruit is next treated with a bactericidal spray and then thoroughly rinsed. about % of the weight of the fresh juice is removed (as Juice Extraction water), and only of the weight of the fresh juice need be froon, stored, distributed and carried home. The economies m this are obvious and lead to the requirement for a fruit joire concentration process in which the water be removed at The details of extraction, which vary with the nature of the individual fruit, are discussed in detail in the later sections of this chapter dealing with the various juices. bw cost and without deterioration of any of the desirable properties of the juice. Compared to frozen fresh juice, the lowered volume of the juice to be distributed means that Heat Treatment As an example, frozen concentrated orange juice prepared smaller cans can be used, requiring less freezer space, both in without heat treatment is stable for several years at 0 F, and stores and homes. Recent studies have indicated the desira-- for nearly a year at 5 F. From the condition of the product Wity of retail marketing of a more concentrated product, reaching the consumer, it has become obvious that these low such as the 58.5 Brix (a measure of sugar content) six-to-one temperatures frequently are not maintained during storage, oraa8e concentrate now being made for the government. shipment, and distribution of the product. Deterioration is Three concentrates deteriorate less from abnormal tempera- first noted by a tendency for the cloud to settle and a clear during storage and distribution because of greater layer to form at the top of the .reconstituted juice. Further cloud stability and less tendency to get deterioration is characterized by the development of off flavors The delicate flavors and aromas of fruits are deteriorated and the formation of a gel in the concentrate which makes the the high temperatures associated with the usual canning product unsightJy_and difficult to reconstitute. The increased operations. While these methods of canning alter the flavor of yields of juice from fruit and processing also contribute to the til plant produce, it is keenly noticed in the flavors of fruite rate at which the product deteriorates at elevated tempera *flieh are available fresh and ripe to the consumer, such as tures. Another factor to be considered, is that many consumers' j1ranges, grapefruit, apples and so forth. This is in contrast to do not have the facilities for maintaining zero temperatures nuts such as pineapple, in which the flavor of the canned in the home. In order to increase the stability of the product, Product is preferred, probably due to familiarity. The low most processors now use a heat treatment to inactivate en ^perature concentration processes provide products having zyme and improve cloud stability. Usually, the evaporator s flavor equivalent to tree-ripened fruit and containing 90 feed juice is treated briefly to 150 to 180 F, but in some plants percent or more of the vitamin content of fresh juice. the heating is between stages of the evaporator after the juice 427