Vol. 7, Special Issue 6 (2019)
An overview of the principles and effects of intermediate moisture fruits and vegetables
Author(s): Payel Panja, Deepika and Donal Bhattacharjee
Abstract: Intermediate moisture foods are semi-moist foods that have some of their water bound by the addition of glycerol, sorbitol, salt or organic acids, thus preventing the growth of many microorganisms. It is now well recognized that fruits and vegetables are dehydrated to an intermediate moisture level (20-50%), that have enough moisture content to permit easy chewing with low water content to prevent spoilage. Production of IMF is based on an increased scientific understanding of chemical reactions involved in traditional food preservation methods. A number of humectants are available to reduce water activity to acceptable level without imparting any adverse effect on product quality. They are preserved by restricting the amount of water available for microbial growth, while retaining sufficient water to give the food a soft texture and can be eaten without further preparation. Water is removed or its activity restricted with a water-binding substance such as sugar or salt. IM foods usually range from 20-50 per cent moisture, but the water present is chemically bound with sugar or salt and is not available to support microbial growth. Dried peaches, pears and apricots are examples of such food. IMF from fruits and vegetables are gaining immense importance in these days as these are shelf-stable foods, which do not require refrigeration and freezing to prevent microbial deterioration, or any thermal treatment for further storage after processing. IMF does not even require any processing before consumption and also maintains flavour, taste and texture very close to that of fresh fruits and vegetables.
Pages: 848-855 | 1046 Views 646 Downloads
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How to cite this article:
Payel Panja, Deepika and Donal Bhattacharjee. An overview of the principles and effects of intermediate moisture fruits and vegetables. International Journal of Chemical Studies. 2019; 7(6): 848-855.
