An Overview of the Principles and Effects of Intermediate Moisture
International Journal of Chemical Studies 2019; SP6: 848-855 P-ISSN: 2349–8528 E-ISSN: 2321–4902 (Special Issue -6) IJCS 2019; SP6: 848-855 3rd National Conference Payel Panja On Department of Post-Harvest PROMOTING & REINVIGORATING AGRI-HORTI, Technology of Horticultural Crops, Faculty of Horticulture, TECHNOLOGICAL INNOVATIONS Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, [PRAGATI-2019] Nadia, West Bengal, India (14-15 December, 2019) Deepika Department of Post-Harvest Technology of Horticultural An overview of the principles and effects of Crops, Faculty of Horticulture, Bidhan Chandra Krishi intermediate moisture fruits and vegetables Viswavidyalaya, Mohanpur, Nadia, West Bengal, India Payel Panja, Deepika and Donal Bhattacharjee Donal Bhattacharjee Department of Post-Harvest Technology of Horticultural Abstract Crops, Faculty of Horticulture, Intermediate moisture foods are semi-moist foods that have some of their water bound by the addition of Bidhan Chandra Krishi glycerol, sorbitol, salt or organic acids, thus preventing the growth of many microorganisms. It is now Viswavidyalaya, Mohanpur, well recognized that fruits and vegetables are dehydrated to an intermediate moisture level (20-50%), that Nadia, West Bengal, India 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.
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