Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums

Theresa Siebert

doi:doi:10.11648/j.ijfet.20210502.14

| Peer-Reviewed

Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums

Theresa Siebert

Published in International Journal of Food Engineering and Technology (Volume 5, Issue 2)

Received: 30 August 2021 Accepted: 20 October 2021 Published: 19 November 2021

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Farmers facing current economic realities are searching for new options of surviving and expanding their business. One of the many opportunities to grow markets, turnover and profits is be adding value to farm produce. Options need to be selected carefully based on sound information and knowledge of the opportunities presenting themselves seen in the light of the strengths and weaknesses of individual farms. Food processing takes place on various scales: small-scale processing usually takes place in the household kitchen, whereas larger scale food processing is done in factories and bakeries. However, regardless of the scale of food processing being undertaken, the processes involved are the same. These processes are known as unit operations and are carried out in sequence. The aim of this document is solely to provide the reader with some basic information on food processing in order to realize the extent of the operations involved in the manufacture of deciduous fruit products. The needs and values of every individual processing entrepreneur is unique to the individual and can only be addressed properly by a team of experts. This document does not cover any legal aspects, international, national or local laws, quality management, marketing, financing etc. It is to be used solely as an oversight on the processing of deciduous fruit, including apples, apricots, figs, grapes, pears, peaches and plums and is to be used as a starting guide from where an interested party can gain a brief overview of the extent of products and processing options available for processing these fruits.

Published in	International Journal of Food Engineering and Technology (Volume 5, Issue 2)
DOI	10.11648/j.ijfet.20210502.14
Page(s)	40-49
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Processing, Apples, Apricots, Figs, Grapes, Pears, Peaches, Plums

References

[1]	Arthley, D. & Ashurts, P. R. (eds) 1996. Fruit Processing: London: Blackie Academic & Professional.
[2]	Downing, D. L. 1989. Processed Apple Products: New York: Van Nostrand Reinhold.
[3]	Nagy, S., Chen, A. S. & Shaw, P. E. (Ed) 1993. Fruit Juice Processing Technology: Auburndale, Florida: AgScience, Inc.
[4]	Potter, N. N. 1986. Food Science, 4th ed.: New York: Van Nostrand Reinhold.
[5]	Somogyi, L P, Ramaswamy, H S & Hui, Y H. 1996. Processing fruits - Science and Technology, Vol. 1 & 2: Lancaster: Technomic Publishing Co.
[6]	South Africa - Agricultural Products Standards Act (No 119 of 1990) and regulations. Pretoria: Government Printers.
[7]	Woodroof, J. G. & Luh, B. S. 1986. Commercial fruit processing, 2nd ed.: Connecticut: AVI Publishing co.
[8]	Anon. Manufacture of Jams, Jellies and Marmalades: 1996. Food & Beverage Processing Programme: CSIR Food Science and Technology: Pretoria, South Africa.
[9]	Fellows, P. 1988. Food Processing Technology - Principles and Practice: Chichester: Ellis Horwood, Ltd.
[10]	South Africa - Foodstuffs, Cosmetics and Disinfectant Act (No 54 of 1972) and regulations. Johannesburg: Lex Patria.
[11]	Ashurts, P. R. (Ed) 1990. Production and packaging of non-carbonated fruit juices and fruit beverages, 2nd ed.: London: Blackie Academic & Professional.
[12]	Raiken, M. D.; Kill, R. C. & Baker, C. (Ed). 1998. Food Industries Manual, 24th ed.: New York: Chapman & Hall.
[13]	Kossuth, P. 1990. Suid Afrikaanse konfyt, piekel en lekkergoed: Kaapstad: Human en Rousseau.
[14]	Tressler, D. K. and Joslyn, M. A. 1961. Fruit and Vegetable Juice Processing Technology: AVI Publishing Co, Inc. Westport, Comm. pp. 992 - 1004.
[15]	Weaver, R. J. 1976. Grape growing: New York: John Wiley & Sons.
[16]	Winkler, A. J. 1965. General Viticulture: Los Angeles: University of California Press.
[17]	Barnett, A. 2002. Food Processing: Trends in Food Technology: Pearson Education Limited.

Cite This Article

Plain Text BibTeX RIS

APA Style

Theresa Siebert. (2021). Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums. International Journal of Food Engineering and Technology, 5(2), 40-49. https://doi.org/10.11648/j.ijfet.20210502.14

Copy | Download

ACS Style

Theresa Siebert. Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums. Int. J. Food Eng. Technol. 2021, 5(2), 40-49. doi: 10.11648/j.ijfet.20210502.14

Copy | Download

AMA Style

Theresa Siebert. Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums. Int J Food Eng Technol. 2021;5(2):40-49. doi: 10.11648/j.ijfet.20210502.14

Copy | Download

@article{10.11648/j.ijfet.20210502.14,
  author = {Theresa Siebert},
  title = {Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {2},
  pages = {40-49},
  doi = {10.11648/j.ijfet.20210502.14},
  url = {https://doi.org/10.11648/j.ijfet.20210502.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210502.14},
  abstract = {Farmers facing current economic realities are searching for new options of surviving and expanding their business. One of the many opportunities to grow markets, turnover and profits is be adding value to farm produce. Options need to be selected carefully based on sound information and knowledge of the opportunities presenting themselves seen in the light of the strengths and weaknesses of individual farms. Food processing takes place on various scales: small-scale processing usually takes place in the household kitchen, whereas larger scale food processing is done in factories and bakeries. However, regardless of the scale of food processing being undertaken, the processes involved are the same. These processes are known as unit operations and are carried out in sequence. The aim of this document is solely to provide the reader with some basic information on food processing in order to realize the extent of the operations involved in the manufacture of deciduous fruit products. The needs and values of every individual processing entrepreneur is unique to the individual and can only be addressed properly by a team of experts. This document does not cover any legal aspects, international, national or local laws, quality management, marketing, financing etc. It is to be used solely as an oversight on the processing of deciduous fruit, including apples, apricots, figs, grapes, pears, peaches and plums and is to be used as a starting guide from where an interested party can gain a brief overview of the extent of products and processing options available for processing these fruits.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums
AU  - Theresa Siebert
Y1  - 2021/11/19
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210502.14
DO  - 10.11648/j.ijfet.20210502.14
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 40
EP  - 49
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210502.14
AB  - Farmers facing current economic realities are searching for new options of surviving and expanding their business. One of the many opportunities to grow markets, turnover and profits is be adding value to farm produce. Options need to be selected carefully based on sound information and knowledge of the opportunities presenting themselves seen in the light of the strengths and weaknesses of individual farms. Food processing takes place on various scales: small-scale processing usually takes place in the household kitchen, whereas larger scale food processing is done in factories and bakeries. However, regardless of the scale of food processing being undertaken, the processes involved are the same. These processes are known as unit operations and are carried out in sequence. The aim of this document is solely to provide the reader with some basic information on food processing in order to realize the extent of the operations involved in the manufacture of deciduous fruit products. The needs and values of every individual processing entrepreneur is unique to the individual and can only be addressed properly by a team of experts. This document does not cover any legal aspects, international, national or local laws, quality management, marketing, financing etc. It is to be used solely as an oversight on the processing of deciduous fruit, including apples, apricots, figs, grapes, pears, peaches and plums and is to be used as a starting guide from where an interested party can gain a brief overview of the extent of products and processing options available for processing these fruits.
VL  - 5
IS  - 2
ER  -

Copy | Download

Author Information

Theresa Siebert

Agricultural Mechanisation, Agro-processing and Renewable Energy Division, Agricultural Research Council – Agricultural Engineering, Pretoria, South Africa

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Theresa Siebert. (2021). Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums. International Journal of Food Engineering and Technology, 5(2), 40-49. https://doi.org/10.11648/j.ijfet.20210502.14

Copy | Download

ACS Style

Theresa Siebert. Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums. Int. J. Food Eng. Technol. 2021, 5(2), 40-49. doi: 10.11648/j.ijfet.20210502.14

Copy | Download

AMA Style

Theresa Siebert. Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums. Int J Food Eng Technol. 2021;5(2):40-49. doi: 10.11648/j.ijfet.20210502.14

Copy | Download

@article{10.11648/j.ijfet.20210502.14,
  author = {Theresa Siebert},
  title = {Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {2},
  pages = {40-49},
  doi = {10.11648/j.ijfet.20210502.14},
  url = {https://doi.org/10.11648/j.ijfet.20210502.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210502.14},
  abstract = {Farmers facing current economic realities are searching for new options of surviving and expanding their business. One of the many opportunities to grow markets, turnover and profits is be adding value to farm produce. Options need to be selected carefully based on sound information and knowledge of the opportunities presenting themselves seen in the light of the strengths and weaknesses of individual farms. Food processing takes place on various scales: small-scale processing usually takes place in the household kitchen, whereas larger scale food processing is done in factories and bakeries. However, regardless of the scale of food processing being undertaken, the processes involved are the same. These processes are known as unit operations and are carried out in sequence. The aim of this document is solely to provide the reader with some basic information on food processing in order to realize the extent of the operations involved in the manufacture of deciduous fruit products. The needs and values of every individual processing entrepreneur is unique to the individual and can only be addressed properly by a team of experts. This document does not cover any legal aspects, international, national or local laws, quality management, marketing, financing etc. It is to be used solely as an oversight on the processing of deciduous fruit, including apples, apricots, figs, grapes, pears, peaches and plums and is to be used as a starting guide from where an interested party can gain a brief overview of the extent of products and processing options available for processing these fruits.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums
AU  - Theresa Siebert
Y1  - 2021/11/19
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210502.14
DO  - 10.11648/j.ijfet.20210502.14
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 40
EP  - 49
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210502.14
AB  - Farmers facing current economic realities are searching for new options of surviving and expanding their business. One of the many opportunities to grow markets, turnover and profits is be adding value to farm produce. Options need to be selected carefully based on sound information and knowledge of the opportunities presenting themselves seen in the light of the strengths and weaknesses of individual farms. Food processing takes place on various scales: small-scale processing usually takes place in the household kitchen, whereas larger scale food processing is done in factories and bakeries. However, regardless of the scale of food processing being undertaken, the processes involved are the same. These processes are known as unit operations and are carried out in sequence. The aim of this document is solely to provide the reader with some basic information on food processing in order to realize the extent of the operations involved in the manufacture of deciduous fruit products. The needs and values of every individual processing entrepreneur is unique to the individual and can only be addressed properly by a team of experts. This document does not cover any legal aspects, international, national or local laws, quality management, marketing, financing etc. It is to be used solely as an oversight on the processing of deciduous fruit, including apples, apricots, figs, grapes, pears, peaches and plums and is to be used as a starting guide from where an interested party can gain a brief overview of the extent of products and processing options available for processing these fruits.
VL  - 5
IS  - 2
ER  -

Copy | Download