VAPOUR HEAT TREATMENT, Waheed, Hussain

HUSSAIN TANVEER
ROLL # 28
WAHEED IKRAM
ROLL # 33
BSc(Hons) Food Science and Technology
8th Semester (Regular)
 Introduction
 History
 Why VHT system was developed
 Principle of VHT
 Three effective methods of VHT system
 Features of differential pressure treatment system
 Comparison
 Pre storage treatment of fruits and vegetables
 Those treatments given to the commodity, after
harvesting to reduce post harvest losses, enhance
storage life and quality
 Other examples of pre storage treatments are
 Cleaning Packing
 Washing Curing
 Sorting Pre cooling
 Grading Chemical treatment
 Waxing Vapor heat treatment
 Adopted as a quarantine measure in 1929 when
Mediterranean fruit fly invaded into the state of Florida
 VHT emerged in Japanese plant quarantine in 1969
 Revived as non hazardous tool of disinfection
 VHT has been carried out for many years without any
problem for many years
 Most outstanding innovation in VHT was development
of differential pressure treatment
 Treatment system of this type uses differential
pressure to induce efficient circulation of vapor heat
through all spaces in-between fruits so that every each
individual fruit is always evenly and uniformly
exposed to vapor heat atmosphere
 At present all the fruits being imported to Japan on the
condition of VHT, are processed with differential
pressure type treatment system
 VHT has been carried out successfully without any
problem for many years
 An accident arose in 2002, when live larvae of oriental
fruit fly were detected on the treated papaya shipments
from the Philippines
 Investigation for the cause reveled that the owner of the
facilities had neglected manufacturers maintenance
 It is considered that improper maintenance seriously
downgraded the performances of facilities to give rise to
cold spots in the treated fruits and led to survival of fruit
fly
 To Control the infections of fruit flies in fruits
 Like mango, papaya, mangosteen, lychee, guava, etc.
 Treatment consists of stacking the fruits in boxes in a
room which is heated and humidified by injection of
steam
 Temperature and exposure time may be adjusted
depending upon the stage at which the fly is to be killed
i.e. egg, larvae, pupae, adult
 The most difficult stage to control by VHT is larval
stage as the insect goes further into the fruit and
away from the surface, thus requiring high
temperatures for short time
 Generally treatment of citrus, papaya, mango and
pineapple may be given at 43◦C in saturated air for
8hrs followed by maintaining the temperature for
further 6hrs
DIFFERENTIAL PRESSURE METHOD
• Panel Type facilities
• Container type facilities
BLOW IN METHOD
HORIZONTAL AIR STREAM

METHOD
PANEL TYPE CONTAINER TYPE
FACILITIES FACILITIES
 In the interior of treating

 Plastic containers of similar
chamber, plastic food
standards are stacked onto a
containers with perforated
pallet up to several layers
bottom are stacked onto a
 Forming a chimney shaped
processing unit
 Forming a chimney shaped
processing space
PANEL TYPE CONTAINER TYPE
FACILITIES FACILITIES
 Chimney is covered with a bell

 Plural number of this unit are
shaped hook having an axial fan
set in one containerized
on top
treatment chamber
 By running axial fan the chimney
 By operating plural fans,
turns into diff. pressure unit
temperature and humidity
 Panel type system consists of
controlled air envelops all the
plural number of diff. pressure
fruits in each unit, in one
units accommodated in panelized
treatment chamber
treatment chamber
PANEL TYPE CONTAINER
FACILITIES TYPE FACILITIES
 Provided with temperature  All the interior of one

and humidity conditioned containerized chamber turns
air by forced circulation into diff. pressure unit
 1 unit load of fruits involves  1 unit load of fruits involves
24 containers 36 containers
 About 530kg of average  About 460kg average sized
sized mango can be treated mango can be treated per
per unit unit
Used until the late 1960s
Fruit loaded wooden boxes are stacked onto a
Wooden box is designed to allow for aeration
through openings at the bottom and spaces
between side crosspieces
Two holes for handling the box on opposite side
frames serves for aeration as well
 Temperature and humidity conditioned vapor heat is
continuously blown into the fruit loaded boxes by fans from the
ceiling and the side wall positions
 Course of air stream is not restrained
 Most of the blown air flows through the less air resistant space
outside of wooden boxes
 Relatively small portion flows into the air resistant interior of the
wooden boxes
 Short exposure treatment differ in the run up of fruit temperature
arises, depends upon the laid position of treated fruits
 Improved version of blow-in type treatment method
 In which the original defect has been alleviated to a
considerable extent
 It features multi layered treating shelves which are
interspaced liked the rearing shelves of silkworm used
in sericulture
 All the fruits laid in one layer in the shelf are designed
for exposure to horizontal air streams
 Air passes mostly on the upper surface of laid fruits and also
partly on the lower surface through openings, underneath the
fruit layer
 Fruit contact with vapor heat is better than that of blow-in type
treatment and gets closer to that of differential method treatment
 Because the course of air stream is not fully restrained, the basic
problem remains that more air flows over top surface of treated
fruits
 Flow is much less in the air resistant space like contact points
between fruits and lower side of fruit layer
 First feature is forced circulation of air by differential pressure
 Second feature of this system lies in container for holding
fruits for the treatment
 Third feature is possibility of quick run up treatment
 Forth feature is scarce irregularity in run up of fruit
temperature
 Fifth feature is quick post treatment cooling
 Container for treatment can also serve as container for
transport

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HUSSAIN TANVEER

HORIZONTAL AIR STREAM

 In the interior of treating

 Chimney is covered with a bell

 Provided with temperature  All the interior of one

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