Why fruits r processed at low temperatures as compared tovegetables?!
Now fruits tend to have a pH value in the 3 to 4 range. Therefore botulism is no longer a threat. You only have to worry about spoilage orginisms which are alot easire to kill.
Typicaly fruits only needed to be heated up to the boiling point of water which is 212 degrees F. While vegetables need to be heated up to 250 degrees F. That requires a presureized device.
Answers: Thats because fruits are considerd high acid foods while vegetables are low acif. It all has to do the pH range in which the bateria that causes botulism can grow. Botulism can grow in a pH value above 4.6. Most vegetables fall into this catagory. Therefore they must go through a more intense thermal processing to achive the proper killing of that bacteria (Its one of the hardest bacteria to kill)
Now fruits tend to have a pH value in the 3 to 4 range. Therefore botulism is no longer a threat. You only have to worry about spoilage orginisms which are alot easire to kill.
Typicaly fruits only needed to be heated up to the boiling point of water which is 212 degrees F. While vegetables need to be heated up to 250 degrees F. That requires a presureized device.
I don't understand your question, and I think that might be why you don't have any answers yet. you might want to rephrase it. =)
Yes, I totally agree.
Fruits contain huge amounts of sugar which burn at higher temperatures. Also fruits usually have delicate skin which tend to turn to mush when cooked. And since most fruits can be and are consumed safely (and some peopl actually prfer them better this way) raw, fruits processors try to keep their producst as close to "natural"as possible.