Fruit and Veg - Food Technology 3.0 / 5 based on 1 rating ? Design & TechnologyA2/A-levelEdexcel Created by: Lucy WhiteCreated on: 03-06-13 15:49 Climacteric and Non- Climacteric Climacteric - rapid rise in respiration rates after harvesting leading to rapid ripening, rapid ripening leads to spoilage, fleshy, banana, mango Non-climacteric - gradual change in respiration, long keeping qualities, citrus group, pineapple 1 of 10 Controlled Atmospheric Storage Lower oxygen levels Higer CO2 levels Correctly blended gases fed into chamber Slows rate of respiration 2 of 10 Hypobaric Storage Lowers oxygen Diffuses ethylene Delays respiration 3 of 10 Ethylene Stimulates ripening process Produced at climacteric peak Comes from amino acids Can be applied externally 4 of 10 Drying AFD Sun drying Spray drying Diced 5 of 10 Juicing Low viscosity e.g. Apples - macerated to form pulp, rack + cloth press to release juice, pasteurised, canned High viscosity e.g. Tomatoes - macerated then heated at 80c to inactive pectolytic enzymes 6 of 10 Pickling Wooden vat filled 1/3 full with 10% brine Vegetables added Dry salt added Lactic acid produced Cumcumbers Onions 7 of 10 Preserves Jam - sugar added to equal weight of fruit Candied fruit - strong sugar solution added to slices so they become dehyrated 8 of 10 Factors influence ripening High temperature = rapid ripening Oxygen must be sufficient or fruit ferments Ethylene stimulates ripening 9 of 10 Changes during ripening Starch broken down Pectin broken down Sweetens due to breakdown of starch Cell wall polysaccharides degraded Fruit softens 10 of 10
"In relation to a product you have used, discuss how the designer has addressed environmental and technological challenges" 3.0 / 5 based on 1 rating
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