JINNAH UNIVERSITY FOR WOMEN.

NiveRs

Department Human
Nutrition andDietetics
Introduction to Food
Science and Technology

Lab manual
 Essentialsof FoodScienceand Technology
Lab ManualIndex

S.no Experinents Signature

To estimate titratable acidity of bottled drinks.

2 To demonstrate cold storage technique for vegetables.

3 To demonstrate drying of fruits and vegetables

4 To Prepare the Pineapple vinegar at lab scale.

5 Estimation of protein by the Biuret method (Qualitative

Analysis)
6 To analyze the color pro le of meat products.

7 To Prepare the fermented sauce on'lab

8 To study effect of Caleium Chloride on Shel ife of given

commodity
9 To preserve the fruits and vegetables by blanching method

10 To measure the tenderness / rmness of different commodity by

texture analyzer.
11 To prepare canned and sterilized fruits and vegetables in glass
jars.

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 EXPERIMENT NO.1

OBJECT:
To estimatetitratable acidity of bottled drinks.

THEORY:

Acidity in food is very important as the amount of acid can in uence things such as shel ife,
texture, integrity, and taste. An interesting characteristic of fruits is that the acidity level can
indicate fruit ripeness. The acidity tends to drop as a fruit ripens and starches are converted to
sugars. The proper ratio of acidity to sugars is an indicator as to what markets the fruit can go to.
For example, different quality levels can determine if a fruit goes to a cannery or grocery store.
Fruits each have a different primary acid. Grapes have tartaric acid, apples have malic acid, and
citrus such as oranges have citric acid. While there are other minority acids present in those
fruits, the majority far outweighs the minority, and the titration results are representative of the
percent of majority acid present. This procedure can be used to determine the total acidity of
most natural fruit juices without further preparation.

REQUIREMENTS:

0 Juice or any drink sample

D Sodium hydroxide (NaOH 0.IN solution)
O Phenolphthalein indicator.

PROCEDURE:

1. Take a 10 ml bottled juice sample of any brand ih'a 100 nml conical ask. :
2. Add a few drops of Phenolphthalein indicator into the sample.
3. Fill the burette with 0.1N NaOH and titrate the sample against it till a faint pink color appears.
4. Note the endpoint and calculate by using formula:

Total titratable acidity (% dominantacid) = B.Rx 0.1x mill equivalent factor x 10

ml of sanmple

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 OBSERVATIONS:

S.No Sample Initial Readings Final Readings

Calculations:

Result

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 Discussion:

Questions:

Q.1: What is the predominant acid in any fruit?

Q.2: List predominant acids of apple, grapefruit, peach, pear and strawberry?

Q.3: Which acids are present in yogurt and absent in milk? Write its formula.

Q.4: List titratable acidity of grapes, apple, peach, strawberry and pear?

Q: How acidity is
related to the sugar
content of any fruit?
 EXPERIMENT NO 2

OBJECT:

To demonstrate cold storage technique for vegetables.

THEORY:

Demand-driven exotic vegetables production is suitable for the farmers as they have assured

market through contracts with consumers. An exotic vegetable market is growing at the rate

of 15 to 20% per annum is increasing day by day since India is importing more than 85%

exotic vegetables. These vegetables are perishable and need quick transportation which is an

obstacle for farmers. Freezing is one of the oldest and most widely used methods of food

preservation, which allows preservation of taste, texture, and nutritional value in foods better
than any other method. The freezing process is a combination of the bene cial effects of low

temperatures at which microorganisnms cannot grow, chemical reactions are reduced, and

cellular metabolic reactions are delayed.

REQUIREMENTS:
V Polyethene bags
V Kale/Broccoli/Spinach
V Potassiummetabisulphite

PROCEDURE:

1. For freezing, broccoli, kale or spinach samples were taken and divided into two
lots.
2. One lot was subjected to no treatment
3. The second lot was subjected to water blanching for 2 minutes.
4. Then perform sulphuring by dipping in 2% solution of potassium metabisulphite for 5
minutes.
S. The treated samples were packed in polythene bags and stored for 45 and 90 days in a
deep freezer at -18 °C.

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 OBSERVATIONS:

S.No Samples Color Texture Appearancę

Result

Discussion

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Questions:

Q.1: Why drying is performed on fruits and vegetables discuss is advantages?

Q.2: List different fruits and vegetables that can be dried for long term storage.

Q.3: What is the water activity of dry fruits?

Q.4:-Name different types of dehydrators used for food commodities.
Q.5: Which kind of pre-treatments is provided to the commodities before drying?

Q: How water activity is

related to the microbial
growth?

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 EXPERIMENT NO: 3

OBJECT:
To demonstrate drying of fruits andvegetables.
THEORY:

Dehydrated fruits & vegetables project is a new product of value addition series where the shelf life
is increased & space for storage is reduced along with easy transportation.
Although dehydration is an energy intensive process yet fruits and vegetables can be converted into
value added products by using the solar energy options and exploiting the remote area labor force.
Dehydrated products have potential nmarket nationally and internationally. There is a wide range of
agricultural products, which can be dehydrated and marketed locally or internationally. The overall
aim of this project introduction in Pakistan is to bring about a change in the traditional farming
practices and to diversify the NBP Agriculture products so as to achieve self-suf ciency to enlarge
our exports and to build up the economic strength of rural population. The feasibility is a humble
effort to establish such processing unit & serving national and international community as well.
Dehydrated products can be used during off season and the fresh produce of far off places can be
saved from decomposition due to severe weather conditions and inef cient transport facilities.
Through the introduction of these new technologies, the income of people living in remote areas can
be increased by using their produces, paying higher prices and providing them with employment
opportunities in food industry.
Due to the loss of moisture during drying from fresh fruits and vegetables, the concentration of
nutrients is enhanced. The amount of nutrients such as proteins, fats, and carbohydrates is greater in
dried food than in fresh food per unit weight. However, the quality of dried food is not comparable
to fresh food in terms of loss of vitamins. Ascorbic acid and carotene are destroyed by oxidation.
Ribo avin is damaged by light. Thiamin is heat-sensitive and destroyed by sulfuring. More
appreciable
Ascorbic acid is lost in sun-dried fruits than when freeze-drièd. Microorganisms need moisture for
their metabolic activities and multiplication. The most efective control is the use of high-quality
vegetables with low contamination, blanching prior to drying, processing in a hygienic environment,
and storage under conditions where the dried foods are protected from invasion of microbes, insects,
rodents, and other animals. The color of fruits and vegetables are altered as a result of drying.
Carotenoids are mostly changed during drying. Anthocyanins are also destroyed by drying
treatments. They are bleached by sulfur treatment. On the other hand, browning and Maillard
reactions occur during conventional dehydration of fruits. The natural green pigment of vegetables is
a mixture of chlorophyll a and chlorophyll b. During moist heat treatment, it is converted to
pheophytin due to loss of magnesium. The color becomes an olive green instead of grass green.
However, this conversion of magnesium can be controlled, by changing the medium to- slightly
alkaline.

REAGENTS:

V Ascorbic acid

PROCEDURE:

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 Apple drying:
1. Select mature, rm apples. Wash well.
2. Cut in rings or slices I/8 to I/4 inch thick or cut in quarters or eighths.
3. Dip in ascorbic acid or other ant darkening/antimicrobial solution for 10 minutes.
4. Remove from solution and drain well. Arrange in single layer on trays.
5. Dry until soft, pliable, and leathery; no moist area in center when cut.

Spinach or other leafy vegetable drying:

I. Sort, wash, and trim off rough stems and stalks, shred.
2. Blanch for 2 min in boiling water or steam.
3. 60-65 C for 6-8 h or sundry.

Observations:

Sample:
Parameters Fresh Çommodity Dry Commodity

Weigh

Texture

Sample:
Parameters Fresh Commodity Dry Commodity

Weigh

Texture

Result:

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Discussion:

Questions:

Q.1: Discuss the purpose of drying or dehydration.

Q.2: After drying how texture is affected?

Q.3: Name some highly perishable commodities.

Q.4: How nutritional scale is affected by the application of drying on

foods?

Q.5: Why blanching is performed before drying?

Thinking Cap:
Q: Why ascorbic acid
treatment is done before
drying ofapples?

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 Experiment#6
Objeet: To analyze the color pro le of meat products.

Theory:

Color is a sensory attribute of food that can be used to determine its quality and consumer
acceptability. Color may be determined using a simple color chart where foods are visually
matched against a target color, or by instrumentation. In this lab, we will be using instrument
colorimeter. The device provides a more objective measure compared to the color chart method.
Using a colorimeter, color is reported in L*, a* and b* values.

Hue is what we usually refer to as color. So red, green, blue etc. are actually hue rather than
simply color. Color is more complex, comprising of not only hue but also variations in lightness
and intensity. Chroma refers to how intense the hue is. The iagram below illustrates the
differences between lightness (L* value), hue andchronma. Note that lightness (L") changes from
top to bottom, hue changes as you move around the center, and chroma changes as you move
outward from the center. Hunter L, a, b ios a color scales based on the Opponent-Color Theory.
This theory assumes that the receptors in the human eye perceive color as the following pairs of
opposites.

•L scale: Light vs. dark where a low nunber (0-50)-indicates datk and a -high number (51-100)
indicateslight.
• a scale: Red vs. green where a positive number indicątes red and a negațive number indicates
green.
•b 'scale: Yellow vs. blue where a positive number indicates yellow and a negative number
indicates blue.

The L-value for each scale indicates the level of light to L - 100

(White)
dark. The a-value indicates red to green, and the b-value
iindicates yellow to blue. All three values are required to
completely describe an object's color. A three-dimensional
representation of L, a, b color space is shown below. 'vellow Red
+b

Hue
Choma

Requirements: Green Blue

Meat frozen product

• Colorimeter
.:
L=0
(Black)

Methodology:

1. Transfer samples to Petri dish. Tap the' dish lightly to make sure that the material at the bottom
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 is evenly distributed and that there are no air pockets
2. Measure the color of the sarmples by placing the Petri dish on top of the Chroma Meter's
measuring port and pressing the measuring trigger. Record the L*a*b values.

Observation:

S..no Sample L* a b*

Result:

Discussion:

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Questions:

Ql: What is the difference between hue and color?

Q.2: What do you know about L*, a* and b*?

Q.3: How can we analyze the quality of product by its color?

Q4: Describe opponent color theory?

Q.5: Describe the value of color as a sensory parameter

Thinking Cap:
Q: Compare color
perceived by the human
eye and laboratory
equipment.

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 Experiment#4

Object: To Prepare the Pineapple vinegar at lab scale.

Theory:
Pineapple, also known as ananas, is a delicious tropical fruit that is surrounded by thorny
spikesand topped with hard, waxy leaves that are sometimes up to thifty per fruit. The fruit is up
to afoot long and has a combination of sweet and tart taste. Pineapples are a storehouse of several
health bene ts due to its wealth of nutrients, vitamins,
and'minerals, including potassium, copper, manganese, calcium, magnesium, vitamin C, beta-
carotene, thiamin, vitamin B6, and folate, and bromelain, as well as soluble and insoluble ber.
Pineapple contains a relatively rare proteolytic enzyme called bromelain, which is primarily
associated with breaking down complex proteins and has serious anti-in ammatory efects.
Bromelain is also positively corelated with reducing the signs and symptoms of arthritis in many
Vitamin C helps in reducing illnesses and boosting the immune system by stimulating the
activity of white blood cells and acting as an antioxidant to defend against the harmful effects of
free radicals. Free radicals are dangerous by products of cellular metabolism that can damage
various organ systems and disrupt function, as well as cause healthy cells to mutate into
cancerous ones. The vitamin C content of pineapple defends against this. Eating pineapples
regularly can protect you from a vast amount of health conditions, including
constipation, diarrhea, iritable bowel syndrome, athęrosclerosis, and blood clotting, as well as
high blood pressure. Pineapple, being rich in ber, promotes the passage of food
throughthedigestivetractatanormalrateandstimulatesthereleaseofgastricanddigestivejuicestohelp
food dissolve. It also blks up the loose stool, which helps in treating diarrhea. Furthermore, the
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bromelain in pineapple stimulates protein digestion, reduces gut infammation, and therefore,
treats digestive diseases.

Like raw apple cider vinegar, raw pineapple vinegát hås imuch of the same health bene ts.
it:
Improves digestion.
Reduces in ammation.
Supports and strengthens the immune system,
Helps your body absorb nutrients better.

What to expect when making vinegar

Raw Pineapple Vinegar is made with pineapple, brown sugar, cloves and wate.

All the ingredients are added to a glass jar and covered with a cloth to allow. it to breathe.!

It needs to be stirred every few days to aerate and prevent any nmold trom growing on the
surface, just scrape it off the top.

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 lt will start to get bubbly and smell amazing at about S days. After a few weeks the liquid wil start to
pet clearer, less cloudy and take on a sour taste and sme

Requirements:
HalfkgPineapple
4củpswater
lcupbrownsugar
• 2wholecloves

Procedure:
1 Cut up the pineapple into big chunks and leave the skins on.
2. Mix the brown sugar in 4cups of water until sugar dissolves.
3. Add the pineapple and the sugar water to a glass jar.
4. Add in the cloves.
5. Cover with a cloth and secure witha rubber band.
6. Store in a cool, dark place (away from direct sunlight)for 3-4 weeks.
7. Stir the pineapple every few days to aerateit and prevent mold from growing on thes urface.
8 If mold forms on the surface, scoop it out. Don't worry, the vinegar is still good.
9 Taste the vinegar after 3 weeks. If it tastes sour and acidic like vinegar, strain out
thepineapplechunksandbottleit.lfnot, let it ferment for another week. Repeat until it tastes
like vinegar.
10. Store ina glass container or bottle in your pantry for several months to a year

Observations:
1. Sensorial Analysis:

Days Color Aroma "Texture Flavor Overallac

ceptability

2. Physical Analysis:

Days Ph Brix TitrableAcidity

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 Resúlt:

Discussion:

Questions:

Q.1: What kind of product is vinegar?

Q.2: What is fermentation?

Q.3: Name the microorganism responsible for vinegar production.

Q.4: Write down names of some fermentation products?

Q.5: What is aerobic and anaerobic fermentation?

Thinking Cap:
Q: Describe health bene ts
of fermented foods.

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 Experiment#5
Objeet: Estimation of protein by the Biuret method (Qualitative Analysis)

Theory:

Proteins have a major role in the growth and maintenance of the human body and are, along with
carbohydrates and lipids, the energy giving nutrients in the diet. In addition, proteins also pose a
wide range of other functions in the body, such as enzymatic activity and transport of nutrients
and other biochemical compounds across cellular membranes. This is the most commonly used
method based on the fact that the - CO- NH (peptide) group of proteins forms a purple complex
with copper ions in an alkaline medium. Since all proteins contain the peptide bond, the method
is fairly speci c and there is little interference from other compounds. The normal color of biuret
reagent is blue. The reagent turns violet in the presence of peptide bonds. The chemical bonds
that hold amino acids together. The proteins detected must have at least three amino acids, which
mean that the protein must have atleast two peptide bonds.

The biuret test uses an alkaline mixture, or reagent, composed of potassium hydroxide and
copper sulfate. The normal color of biuret reagent is blue. The reagent turns violet in the
presence of peptide bonds. The chemical bonds that hold amino acids together.

c The reagen tused in the Biuret Test is a'solution of copper sulfate (CuSO4) and
.
sodium hydroxide (NaOH).
r The NAOH is there to raise the pH of the solution tö alkalinė levels; the crucial
component is the copper ll ion(Cu2+) from the CuS04.
When peptide bonds are present in this alkaline solution, the Cu2+ ions will form a
coordination complex with 4 nitrogen atoms fron peptide bonds.
The complex of Cu2+ ions and, nitrogen atoms make the color
of CuS04 solution changes from blue to violet.
s This color change is dependent on the number of peptide bonds in the solution, so the
more protein and the more intense color changes.

Reagents Required

iNaOH.
O CuSO4.

O ProteinSample
ċ-R R
Procedure:

I. Take2 ml of 0.1 N NaOH in a test tubę.

2. Add2nıl of proteinsample(egg Albumin) in i.
3. Mix carefully.
4 Add ew drops of 1% CuSO4 solution in it.
5. Violet color appears con rms (he pręsençe of Protein in it

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 Observations:

Observation Interpretation

Result:

Discussion:

Questions:

Q:l: What are proteins and what is their caloric value?

Q.2: What is biuret reagent?

Q.3: What are proteins made-up of?

Q.4: What are amino acids? Name some essential amino acids.

Q.5: Why we analyze protein content of food products? Thinking Cap!

Q: what are essential and
non-essential amino
acids? How protein
quality is represented?

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 Experiment#7

Object: To Prepare the fermented sauce on lab

scaleThery:

In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other
foods. Sauces are not normally consumed by thenmselves; they add avor, moisture, and visual
appeal to another dish. Sauces may be used for sweet or savory dishes. Vinegar is a homogenous
mixture and is made by bacterial activity that converts fermented liquids (wine, ber, cider) into
a weak solution of acetic acid. Having a general formula of CH3COOH. Vinegar is famous for
its bene ts like:
1. Helps starch digestion
2. Improves insulin sensitivity
3. Helps you feel fuller
4. Cholesterol lowering etfect
S. Anti-obesity
6. Anti-bacterial
Whereas contains disadvantages as well includes:
1. Stomach irritation and cause nausea.
2. Esophagus damages and interference in potassium levels.
Jaggery is using for the sweet avor and for higher palatability levęls, it imparts its benetits as
well as giving the right texture to sauçe.

Nutritional Info:
• Servings Per Recipe: 18
• Amount Per Serving
• Calories:29.8
• Total Fat: 0.0g
Cholesterol: 0.0 mg
• Sodium: 795.7 mg
• Total Carbs: 7.4g
DietaryFiber: 0.lg :

• Protein: 0.0g

Requirements:
V 200mlVinegar
V 40gm Salt
V 50gm
Jaggery

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 .:

Procedure:
1. Put all ingredients in a microwave safe dish.
2. Mix together with a fork.
3. Put in the microwave for 30-45 seconds, and stir again.
4. Repeat until all the Jaggery and sall are dissolved.
5. Apply heating on intervals for 2min, 4min, ómin, &minand 1Omin.
6. Let cool.

Observations:
1. Sensorial Analysis:

Overallac
Sno Color Aroma Texture Flavor
ceptability

2. Physical Analysis:

Sno Ph Brix TitrableAcidity

Result:

Discussion:

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Questions:

Q.1: What is fermentation?

Q.2: What reactions are involved in food fermentation?

Q.3: What are the types of fermentation?

Q.4: What is the purpose of adding vinegar?

Q.5: Why do we call this fernmented sauce?

Thinking Cap!

Q: List fermented products

and their culture names.

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 Experinment # 09
OBJECT:
To preserve the fruits and vegetables by blanching method

REQUIREMENT:
> Hot Plate

Thermometer

> Beaker

Glass rod

> Commodity

THEORY:
Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling

water, removed after a brief, timed interval, and nally plunged into iced water or placed under cold running

water (shocking or refreshing) to halt the cooking proces.

The technique of blanching vegetables is best illustrated by the requirement to stop cooking asparagus,
otherwise it would become soggy due to the asparagus continuing to cook after it is removed from the boiling

water. To cook asparagus using the blanching method, the shoots are boiled for 30 seconds, and then to stop

further cooking they are dipped into cold or ice water.

Reasons to blanch:
i
I. To loosen thin skins from fruits and vegetables

2. To brighten and x color

3. To achieve "crisp-tender" texture
4 To prepare fruits and vegetables for long-term freezer storage

Types of blanching
There are 3 types of blanching

1. Boiling Water BIlanching

2. Steaming Method

3. Microwave Blanching

1. Boiling Water Blanching:

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 dhod of blanching is good at destroying the enzymes to reduce spoilage, but many water sol
netho
ins and nminerals will be lost if the blanching time is too long. On average, dipping the produce in the
tamins
ing water for 30 seconds or so is suf cient to destroy the enzymes.
boiling
Sinply place the produce into the boiling water for 30 seconds or so and remove with a slotted spoon. Drain the

wet produce in a colander before laying out to dry. placing into freezer bags to be vacuum sealed, or placing in

sterilized jars for hot water canning.

The Pros: The equipment to execute the boiling water bath include a large stainless steel or enamel pot, a

colander and a slotted spoon.Its quick and easy to dip the produce into and out of the water.
The Cons:Special care should be given to not allow the produce to boil in the water for more than 30

seconds.The produce is "pre-cooked" in boiling water, altering the texture and water content of the produce.

2-Steaming Method:
Simply place the produce into the steamer basket and lower into the large, covered pot for 15 seconds or so.

Remove the steamer rack and proceed with either drying, canning, or freezing the produce. Steaming the

produce over hot boiling water in a steamer will destroy the enzymes and bacteria faster, allowing many of the

bene cial bene ts of the food products to survive the process.

Pros:A large stainless steel pot and a steamer rack are all that is needed to properly steam blanch the produce.

The steaming time for the produce is reduced to approximately 15 to 20 seconds per loaded steamer rack.The
produce is not submerged in the boiling water, keeping the texture and vitamin content more intact.
Cons:Great care must be taken to make sure that the produce is not over-steamed. Steam requires less

processing tỉme than the boiling water bath.

Vegetables Less Suited to Blanching:Depending on my ending proces's, I have chosen on special occasions to
not blanch certain produce before vacuum sealing for freezing. The produce that I do not blanch for freezing

include:

Asparagus
Broccoli
Cauli ower
Green Beans

Apples
Other Uses for Blanching: Boiling Water Bath blanching is also used to loosen thë skins of many fruits and

producetopreparethem forpreserving. The method involves dipping the fruit or vegetable into a boiling water
bath brie y to allow the heat to loosen the skin. After the boiling water bath, the produce is scooped out with a

slotted spoon and dipped immediately into an ice

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 hath to stop the cooking process. When the produce įs cool enough to handle, the skin is easy to slip off.

works well with th following:

his wo
Peaches

Apricots
Tomatoes
Microwave Blanching:
Microwave blanching may not be effective, since research shows the some enzymes may not be inactivated.

This could result in off avor,. loss of texture and color. Those choosing to run the risk of low qualty
vegetables by microwave blanching should be sure to work in small quantities using the direction for their

speci c microwave oven. Microwave blanching will not savetinme or energy.

BLANCIIING TIME rOR BLANCHING TIME

DIFFERENT (MINS)
COMMODITIES
VEGETABLES/ FRUITS
|-Asparagus 2-5

2-Beans
3-Beets cook

4-Broccoli 3-5

5-Cabbage
6-Carrots 2, 5

7-Pumpkin Cook
8-Sweet potatoes Cook

9-Onions 3-7

10-Peas 2

|1-Lemon 5-10

12-Apple 10

13-Orange

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PROCEDURE:
1. Warm water on hot plate in beaker

2. Place thermometer in it

3. When achieved the required'temperature dip the commodity in it for the required time according to type

of commodity
4 Put it out and left for several weeks

5. Study its shelf life and compare it with control.

RESULT:

DISCUSSION:

STUDY QUESTIONS:
1. What do you mean by term blanching? Also explain its purpose.
2. How many types of blanching used in practice? Which one is more effective?
3. What will be the effect of blanching on leafy vegetables? Will it affect its antioxidant properties?

THINKING CAP:
Will blanching affect the
enzymatic activity in fruits
and vegetables? If yes.
Explain it.

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 Experinnent#8

Obiect: To study the effeet of Caleiun Chloride on the shelf life of given eommodity.

Theory:
The preservation of quality of fresh products is relevant for the industry due to its economic
impact. Calcium chloride has been widely used as preservative and rming agent in the fruits
and vegetables industry for whole and fresh-cut commodities.
Calcium chloride is used as an economical processing aid in the fresh-cut produce industry to
minimize tissue damage during processing. Applying calcium treatment may contribute to cell
wall integrity by increasing theanmount of endogenous calcium available to bind with
deesteri ed pectic residues.In addition to preserving rnness, post-barvest calcium dips reduce
respiration, decrease ethylene production and delay senescence in fresh produce such as carrots.
Calcium can also reduce pathogen gernination. sporulation and growth, extreme color change,
textural break down and ripening and decay.
Calcium ions are known to be involved in many physiological processes in plant tissues and
hence are associated with many de ciency disorders in crops. Both preharvest and postharvest
applications of calcium on fruits and vegetables have reported to play an important role in
maintaining their quality. Calciunmstrengthens the cell wall structure by getting incorporated into
the middle lamella, thereby increasing the rmnes of ruit Also, increased Caz+ levels reduce
respiration and ethylene production rates in a variety of fruit crops, contributing to longer
postharvest life
Prelharvest calcium sprays have shown to be rather effective than soil applications since Caz:
absorption into roots is poor.Also, calcium moves slowly through the plant due to its relative
immobility. Preharvest Caz+ spray has reported to decrease brown rot development in peach
reduce scald incident in apples and cause resistance against Botrytis rot in strawberry
Effectiveness of the method of CaCl2applications asa postharvest treatment differs among crops
and the mode of application.
Two main ways of application of the calciunm in fresh fruits and vegetables have been reported:
1. Dipping-washing
2. impregnation processes
Dipping treatments are commonly used for fresh products, especially those more perishable, such
as leafy vegetables. It usually consists of the soaking of the product, applying or not applying
mechanical agitation, followed by the removal of excess washing solution. Dipping treatiments
favors the dispersion of the solution on the surface of. thę vegetalble. This imethod has an extra
bene t since the enzymes and substrates released from the injured cells during the minimal
procedure are rinsed, avoiding oxidation reactions that could lead to browning and off avors.
The concentrations of the calcium salts used as washing treatments are usually within a
range of 0.5-3%. This treatment is gentler to the product than the impregnation techniquęs
which can cause tissue damage and metabolic stress. The washing treatment is usually applied to
the whole product or followed by other minimal' procedures, including washing,peeling, cutting.
shredding and/or slicing.
Impregnation: the objective of these techniques is the mödi cation of the composition of food
material through partial water removal and impregnation with solutes, without affecting the
material's integrity. The process driven forces can be osmotic gradient between the sample and
solution, application of vacuum followed by atmospheric condition restoration, or both osmotic

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 gradient and vacuum conditions Under vacuum čonditiöns, when the porous tissue is immersed
in the solution, the air is extracted from the pores when the atimospheric pressure is restored, the
solution penetrates into the intracellular spaces by capillary and pressure gradients impregnation
provides broad applications in fruits and vegetables processing. Some of the advantages are the
development of re-formulated products by impregnation with different sources of calcium, also
improving the nal product quality.

Procedure:
• Make the solution of Calcium chloride of concentration 4% & 6%.
• Dip the commodity in the solution for S mints.
• Place on the Petri dish and dry.
• Make sure the calcium chloride is uniformly coat on the every part of surface otherwise
brush it with Calcium Chloride.
• Observe the changes until it deteriorate.
• Before starting the treatment observe its initial weight, TSS.
• After deterioration calculate its weight loss,TSS and discuss its texture'and color loss

Observations:
Initial weight of each sample =

Initial brix of each sample =

Result

DISCUSSION

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STUDY QUESTIONS:
Q1. Explain role of calcium chloride as a preservative?
02. What should be a safe limit of calcium chloride to be used?
Q3. What will be the side effects of calcium chloride if its concentration increased?

Y
THINKING CAP:
What will be the effect of
calcium chloride on
physiochemical properties
of fruits andvegetables?

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