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Post harvesting operationsWaxing fruits and vegetables,[object Object],By KHALID Sayed Mohammad Naim,[object Object],SF2M-Master Student ISA Lille-France,[object Object],Dec 2010,[object Object],Food Processing homework,[object Object],1,[object Object]
Table of contents:,[object Object],Introduction,[object Object],Advantages vs. Disadvantages,[object Object],Wax action,[object Object],Sources,[object Object],Properties,[object Object],Application methods,[object Object],Safety ,[object Object],Conclusion,[object Object],References,[object Object],Food Processing homework,[object Object],2,[object Object]
Introduction,[object Object],External appearance  vs. quality vs. market acceptance,[object Object],It is the first attribute.  ,[object Object],Shiny and glossy appearance. ,[object Object],Various types of waxes and edible surface coatings may be applied to fruits and vegetables to improve the cosmetic features (shine, color) of the product.,[object Object],Waxing is recommended only for good quality products ,[object Object],Waxing consists of applying a thin layer of edible wax to the outer surface of the product. ,[object Object],Food Processing homework,[object Object],3,[object Object]
Fruits and Vegetables Benefited by Waxing,[object Object],Fruits:,[object Object],avocado (pear),[object Object],breadfruit,[object Object],carambola,[object Object],coconut,[object Object],guava,[object Object],grapefruit ,[object Object],Lemons, lime,[object Object],mango,[object Object],orange,[object Object],papaya,[object Object],passion fruit ,[object Object],pineapple,[object Object],tangerine,[object Object],Food Processing homework,[object Object],4,[object Object],Vegetables:,[object Object],bitter melon,[object Object],cassava,[object Object],cucumber,[object Object],eggplant,[object Object],peppers,[object Object],Pumpkins,[object Object],sweetpotato,[object Object],tomato,[object Object],yam,[object Object]
Advantages vs. disadvantages of waxing,[object Object],Improveappearance,[object Object],Preventmoistureloss,[object Object],Longer postharvestLife(Cassava),[object Object],ReducedpostharvestDecay,[object Object],Reduce susceptibility to Chilling Injury,[object Object],Reduce the weight loss.,[object Object],Replace the natural wax.,[object Object],Increasethe freshness,[object Object],Decrease the rate of transpiration,[object Object],Reduce the shrinkage losses.,[object Object],Inhibitmoldgrowth,[object Object],Prevent other physical damage,[object Object],Food Processing homework,[object Object],5,[object Object],ArtificialAppearance,[object Object],AddedCost,[object Object],Surface Burn,[object Object],Wax Whiting (Chalking),[object Object],Off-flavordevelopment,[object Object],maytrap certain pesticide,[object Object]
Food Processing homework,[object Object],6,[object Object]
Food Processing homework,[object Object],7,[object Object]
How wax acts?,[object Object],Food Processing homework,[object Object],8,[object Object],After waxing,[object Object]
Food Processing homework,[object Object],9,[object Object],Sources ?,[object Object],3 types,[object Object]
PROPERTIES OF WAX,[object Object],• Kneadableat 20° C.,[object Object],• Easilyemulsifiable.,[object Object],• Should not impart undesirable odour.,[object Object],• Shouldbeeconomical.,[object Object],• Efficient drying performance.,[object Object],• Non-sticky or tacky.,[object Object],• Should never interfere with the quality of fresh fruit / vegetable.,[object Object],• Melts above 40° C without decomposition.,[object Object],• Has relativelylowviscosity.,[object Object],• Capable of being polished by slight pressure.,[object Object],• Translucent to opaque form but not like glass.,[object Object],Food Processing homework,[object Object],10,[object Object]
Waxing methods:,[object Object],Liquid Paraffin wax method,[object Object],Slab wax method,[object Object],Spray method,[object Object],Dipping or cold wax method,[object Object],Food Processing homework,[object Object],11,[object Object]
Waxing methods:,[object Object],1. Liquid Paraffin wax method: ,[object Object],In this method fruits and vegetables are dipped in hot paraffin. Some times resins are added. The main disadvantage of this method is too much of coating materialisused.,[object Object],2. Slab wax method: (Roller Brushing),[object Object],In this case the wax is pressed against rapidly revolving brushes. But the efficiencyisveryless.,[object Object],Food Processing homework,[object Object],12,[object Object]
3. Spray method:,[object Object],Spraying of melted wax on the fruit, which is subsequently brushed mechanically until a film of desired thickness is obtained. The wax is dissolved in a suitable solvent. This depends on,,[object Object],The pressure employed,[object Object],Volume of wax used,[object Object],Wax temperature,[object Object],Distance of fruit from the spray,[object Object],Numberof spray nozzles.,[object Object],4. Dipping or cold wax method:,[object Object],Fruits and vegetables are washed and then without being dried are dipped into a wax emulsion of proper concentration. They are dried before packing. Purified wax is odour less, tasteless and nontoxic and it can be heat- sealed.,[object Object],Food Processing homework,[object Object],13,[object Object]
Food Processing homework,[object Object],14,[object Object]
Safety of waxes,[object Object],Food Processing homework,[object Object],15,[object Object],FDA ( it is generally accepted safe),[object Object]
conclusion,[object Object],Coatingimprovesproductappearance and colour,,[object Object],coating is an effective method of value addition and preservation for the food product,[object Object],Continuous Mechanization is not available for various coating operations. Till now, many of the coating operations are doneby batch processing.,[object Object],Safety of food product should be maintained in the coating operations. ,[object Object],Food Processing homework,[object Object],16,[object Object]
References,[object Object],Lisa Kitinoja and Adel A. Kader . Small-ScalePostharvest Handling Practices: A Manual for Horticultural Crops. ( Nov 2003). UCDAVIS. Postharvest Horticulture Series No. 8E,[object Object],WAXING FRUITS AND VEGETABLES. ( June 2004). Postharvest Handling Technical Bulletin No. 33. http://pdf.usaid.gov/pdf_docs/PNACY849.pdf,[object Object],Preservation of fruits and vegetables by wax coating. (Aug 2006). http://www.techno-preneur.net/information-desk/sciencetech-magazine/2006/aug06/Preservation.pdf,[object Object],http://chillibreeze.in/rate-articles-get-your-writing-rated/feature-article/waxing-of-fruits-and-vegetables/,[object Object]

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