Food Tech Apricot
Development Of A Manufactured Product
Dried Fruits- Apricots
Presented To Mrs Lawrence and Mrs Mann
Presented By Sophie Xian
Year 12 food technology
Introduction
Drying is one of the most ancient methods of preserving foods; this method is still very popular and is used for drying fruits, beef (jerky), fish, evaporated milk and much more. This method removes the moisture content of food to restrict microbial activity. The main methods of drying include sun drying, spray drying, dehydration and freeze drying. In this report it will discuss the process of sun drying for dried apricots and the techniques used to produce this product both commercially and domestically.
Processing of Dried Apricots
1. Apricots are harvested form orchards, using the labour intensive method of hand picking. Firm and ripe apricots are the only accepted quality.
2. Fruit is transported to the processing facility.
3. Apricots undergo a sensory test, samples are taken form each batch, in this step they are tested by using an electronic colour sorter. This machine removes fruit that is unripe, insect damage and moulded.
4. The apricots are placed in large stainless steel washers, where they are cleaned to remove dirt.
5. Microbial and chemical inspections are also done to remove fruits with unfavourable characteristics. This determines the water content in the apricots and the pH level.
6. Once the apricots have passed those assessments, they are mechanically pitted and cut into halves by stainless steel machines.
7. Travelling along a conveyor belt, workers place the apricots onto hygienically pre- prepared red wood trays, facing them upright and removing unwanted products.
8. The apricots are then treated by sulphur dioxide, in the sulphur room where they are cured.
9. They are then left in a cool room at 50C overnight.
10. Not until the next day, apricots are placed into the dry yards for sun- drying. They are left there for two days
Dried Fruits- Apricots
Presented To Mrs Lawrence and Mrs Mann
Presented By Sophie Xian
Year 12 food technology
Introduction
Drying is one of the most ancient methods of preserving foods; this method is still very popular and is used for drying fruits, beef (jerky), fish, evaporated milk and much more. This method removes the moisture content of food to restrict microbial activity. The main methods of drying include sun drying, spray drying, dehydration and freeze drying. In this report it will discuss the process of sun drying for dried apricots and the techniques used to produce this product both commercially and domestically.
Processing of Dried Apricots
1. Apricots are harvested form orchards, using the labour intensive method of hand picking. Firm and ripe apricots are the only accepted quality.
2. Fruit is transported to the processing facility.
3. Apricots undergo a sensory test, samples are taken form each batch, in this step they are tested by using an electronic colour sorter. This machine removes fruit that is unripe, insect damage and moulded.
4. The apricots are placed in large stainless steel washers, where they are cleaned to remove dirt.
5. Microbial and chemical inspections are also done to remove fruits with unfavourable characteristics. This determines the water content in the apricots and the pH level.
6. Once the apricots have passed those assessments, they are mechanically pitted and cut into halves by stainless steel machines.
7. Travelling along a conveyor belt, workers place the apricots onto hygienically pre- prepared red wood trays, facing them upright and removing unwanted products.
8. The apricots are then treated by sulphur dioxide, in the sulphur room where they are cured.
9. They are then left in a cool room at 50C overnight.
10. Not until the next day, apricots are placed into the dry yards for sun- drying. They are left there for two days