Integrierte Vermeidung und Verminderung der Umweltverschmutzung
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Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Integrierte Vermeidung und Verminderung der Umweltverschmutzung Integrierte Vermeidung und Verminderung der Umweltverschmutzung

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10.12.2012 Aufrufe

Chapter 2 Raw material Processing Preservation method Peas, beans, spinach, Put in packaging, in Thermal treatment potatoes, asparagus, maize and lentils water Olives, cabbage, artichokes, Put in oil, Natural or artificial thermal mushrooms, onions, peppers, pickling/brining, treatment Garden vegetables carrots and cucumbers Cabbage and cucumbers sulphited Lactic acid fermentation Microbial treatment Various garden vegetables Juice Thermal treatment Various garden vegetables Dried Drying Various garden vegetables Freezing, deepfrozen and ready to use vegetables Cooling Paste Dehydration and heat treatment Whole peeled Thermal treatment Tomato Tomato Non-whole, peeled (diced or crushed) Thermal treatment Juice, strained, passata Thermal treatment Powder and flakes Drying Berries, pears, apples, Put in water, in syrup Thermal treatment, with peaches, apricots, plums, optional synergetic action of pineapple, cherries and grapes sugar (reduction of aw) Peaches, apricots, plums, Jam and jellies Thermal treatment, with cherries, berries and figs optional synergetic action of sugar (reduction of aw) Citrus Marmalade Thermal treatment, with optional synergetic action of sugar (reduction of aw) Fruit Pears, apples, peaches, apricots, plums, tropical fruits and undergrowth fruits Juices and nectars Thermal treatment Various fruits Candies Action of sugar (reduction of aw) Various fruits Concentrates Thermal treatment (reduction of aw) Various fruits Put in alcohol Reduction of aw Various fruits Dried fruits Drying Various fruits Frozen and deepfrozen fruit Freezing Table 2.7: Summary of the possible processing routes of some fruit and vegetables [91, Italian contribution, 2001] 2.2.3.1 Ready meals that predominantly contain fruit and vegetables Some fruit and vegetables are preserved. For this purpose, depending on the type of fruit and vegetables, different processes are used, and a variety of products are made, e.g. ready meals. In most installations, a variety of fruit and vegetable types are processed simultaneously and consecutively into different products. The majority of installations process products in bulk and are subject to seasonal variations, in line with crop rotation. However, some have product lines are not affected by seasonal fluctuations. Further processing of frozen raw materials takes place throughout the year. Processing capacities are increasingly being expanded for such product processing. 70 January 2006 RHC/EIPPCB/FDM_BREF_FINAL

2.2.3.2 Fruit juice Chapter 2 Fruit juices are produced throughout temperate and tropical areas of the world. Orange juice predominates in temperate climates and pineapple juice in tropical climates. The bulk of the world fruit juice production is from citrus fruits, mostly oranges, pomes; from apple and pear type fruits and from vine fruits. Some stone fruit juices are manufactured but in much smaller quantities. In a typical citrus juice process, the fruit is sorted, graded and washed to remove extraneous matter such as sticks and leaves, adhering dirt and insects. The fruit is then passed through oil extraction equipment where it is subjected to hundreds of small cuts of the skin to rupture the oil sacs and release the citrus oil, which is removed by washing. Oil extraction may be carried out after juice extraction. The fruit juice is mechanically extracted and screened to remove excess pulp, pieces of skin and seeds. The screened juice is preserved by a number of methods such as canning, aseptic processing, chemical inhibition, freezing, and membrane separation. It may be concentrated before packaging to reduce transport costs. The juice may be clarified before or after preservation. A typical pome juice process includes similar processes but without an oil extraction step. The fresh fruits are delivered to the processing installation and unloaded, washed, sorted and then crushed after eventual coring or pitting, e.g. for peaches and apricots. The white fruits are heated to avoid enzymatic browning. The crushed fruits are then strained and refined to extract the juice. For apple juice, the juice is sometimes clarified with an enzymatic treatment and filtration. Orange, apple and tomato juices are often concentrated, normally by evaporation or in some cases by RO or cryoconcentration. The juice is obtained either from fresh fruits or from reconstituted concentrates from citrus, pineapple and other tropical fruits. It can be packed directly, as it is the case with juices, or mixed with sugar and water, as it is the case with nectars. The juices are then de-aerated and hot filled into bottles or cans. Because of the low pH, filling with a HTST pasteurisation treatment is sufficient to stabilise the product when followed by bottle sterilisation in a steam tunnel. Aseptic packaging is carried out by pasteurising, cooling and filling, all in aseptic conditions. The filling is carried out in cardboard bricks or preformed bricks. 2.2.3.3 Heat treated fruit In typical canned fruit processes, the fruit is ideally used as soon as possible after delivery, although it often has to be stored for a time under chilled conditions, e.g. apple. The fruit is first washed, then sorted and possibly trimmed, then graded or cored before peeling. A variety of methods are used for peeling, including abrasive, caustic, steam or mechanical peeling. Peeled fruit may be blanched or transferred to tanks containing materials such as brine or ascorbic acid solutions to prevent browning. If necessary, the fruit may be sliced. Products such as orange segments are subjected to acid and caustic soaks to remove stringy fibres before canning. The fruit is filled into containers, e.g. cans or glass jars, in syrup or a natural juice. Before sealing, they can be gently heated to remove entrained gases, a process known as exhausting. Filling under vacuum conditions avoids the need for exhausting. The container is then sealed, heat processed and cooled. For fruit, a pasteurising treatment with a temperature under 100 ºC is sufficient. RHC/EIPPCB/FDM_BREF_FINAL January 2006 71

Chapter 2<br />

Raw material Processing Preservation method<br />

Peas, beans, spinach, Put in packaging, in Thermal treatment<br />

potatoes, asparagus, maize<br />

and lentils<br />

water<br />

Olives, cabbage, artichokes, Put in oil,<br />

Natural or artificial thermal<br />

mushrooms, onions, peppers, pickling/brining, treatment<br />

Garden<br />

vegetables<br />

carrots and cucumbers<br />

Cabbage and cucumbers<br />

sulphited<br />

Lactic acid<br />

fermentation<br />

Microbial treatment<br />

Various garden vegetables Juice Thermal treatment<br />

Various garden vegetables Dried Drying<br />

Various garden vegetables Freezing, deepfrozen<br />

and ready to<br />

use vegetables<br />

Cooling<br />

Paste Dehydration and heat<br />

treatment<br />

Whole peeled Thermal treatment<br />

Tomato Tomato<br />

Non-whole, peeled<br />

(diced or crushed)<br />

Thermal treatment<br />

Juice, strained,<br />

passata<br />

Thermal treatment<br />

Pow<strong>der</strong> and flakes Drying<br />

Berries, pears, apples, Put in water, in syrup Thermal treatment, with<br />

peaches, apricots, plums,<br />

optional synergetic action of<br />

pineapple, cherries and<br />

grapes<br />

sugar (reduction of aw)<br />

Peaches, apricots, plums, Jam and jellies Thermal treatment, with<br />

cherries, berries and figs<br />

optional synergetic action of<br />

sugar (reduction of aw)<br />

Citrus Marmalade Thermal treatment, with<br />

optional synergetic action of<br />

sugar (reduction of aw)<br />

Fruit Pears, apples, peaches,<br />

apricots, plums, tropical<br />

fruits and <strong>und</strong>ergrowth fruits<br />

Juices and nectars Thermal treatment<br />

Various fruits Candies Action of sugar<br />

(reduction of aw)<br />

Various fruits Concentrates Thermal treatment<br />

(reduction of aw)<br />

Various fruits Put in alcohol Reduction of aw<br />

Various fruits Dried fruits Drying<br />

Various fruits Frozen and deepfrozen<br />

fruit<br />

Freezing<br />

Table 2.7: Summary of the possible processing routes of some fruit and vegetables<br />

[91, Italian contribution, 2001]<br />

2.2.3.1 Ready meals that predominantly contain fruit and vegetables<br />

Some fruit and vegetables are preserved. For this purpose, depending on the type of fruit and<br />

vegetables, different processes are used, and a variety of products are made, e.g. ready meals. In<br />

most installations, a variety of fruit and vegetable types are processed simultaneously and<br />

consecutively into different products. The majority of installations process products in bulk and<br />

are subject to seasonal variations, in line with crop rotation. However, some have product lines<br />

are not affected by seasonal fluctuations. Further processing of frozen raw materials takes place<br />

throughout the year. Processing capacities are increasingly being expanded for such product<br />

processing.<br />

70 January 2006 RHC/EIPPCB/FDM_BREF_FINAL

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