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Author: Ife Fitz James
Publisher: Agromisa Foundation
ISBN: 9077073302
Category : Canning and preserving
Languages : en
Pages : 86
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Book Description
Author: Ife Fitz James
Publisher: Agromisa Foundation
ISBN: 9077073302
Category : Canning and preserving
Languages : en
Pages : 86
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Book Description
Author: R. C. Bhutani
Publisher: Daya Books
ISBN: 9788176220804
Category : Cooking
Languages : en
Pages : 512
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Book Description
This Is A Comprehensive Book Useful For The Teachers And Industry Of Horticulture And Food Technology. In This Book The First Priority Was Given To The Industry, In View Of The Fact That It Handles Not Only The Most Perishable But Also Some Of The Most Nutritious Food Materials Which Going Waste. The Fruit And Vegetable Preservation Industry Is Still In Its Infancy And The Book Discuss Its Problems And Trying To Solve Them. The Book Is Divided Into 11 Sections, Which Covering A Wide Range Of Topics Like: (1) Raw Materials Including Minor Fruits And Vegetables Their Survey, Quality (2) Advancements In Scientific And Technical Knowledge Of The Indian Fruit And Vegetable Preservation Industry (3) Sanitation And Microbiological Problems In Relation To The Quality And Shelf-Life Of Processes Fruit And Vegetable Products (4) Aditives And Preservatives (5) Nutritive Value Of Preserved Products (6) Containers (Tin, Glass, Plastics, Paper, Etc) For Fruit And Vegetable Products (7) Plant And Equipment In The Procesing Of Fruits And Vegetables (8) Technical Information Service And Publicity For The Indian Fruit And Vegetable Preservation Industry (9) General: Some Other Aspects Of The Industry The Book Will Be Highly Useful For The Industrialists, Teachers, Students And Other Persons Who Are Interested In Preservation Of Fruits And Vegetables. A Select Bibliography And An Exhaustive Subject Index Have Been Appended To The Text.
Author:
Publisher: Stationery Office Books (TSO)
ISBN: 9780112428640
Category : Fruit
Languages : en
Pages : 215
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Book Description
At head of title: Agricultural & Food Research Council, AFRC Institute of Food Research.
Author: S. D. Holdsworth
Publisher: Gage Distribution Company
ISBN: 9780333322925
Category : Science
Languages : en
Pages : 159
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Book Description
Food preservation; Main methods of preservation; Fruits, vegetables and their products; Production of processed fruits and vegetables; Principles of preservation; Raw material - production and post-harvest preparation; Thermal processing; Freezing; Dehydration; Extension of shelf-life by storage techniques; Other methods of preservation; Fruit and vegetable juices and related products; Desirable and undesirable constituents of food; Food-processing factory location, design and operation.
Author: Srivastava R. P. & Kumar Sanjeev
Publisher:
ISBN: 9788185860749
Category : Fruit
Languages : en
Pages : 0
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Book Description
Chapter 1 - Introduction Chapter 2 - History of Food Preservation and Canning Industry Chapter 3 - Scope of Food and Vegetable Preservation in India Chapter 4 - Enzymes in Food Industry Chapter 5 - Plastics in Food Industry Chapter 6 - Food Colours Chapter 7 - Food Additives and Brominated Vegetable Oil Chapter 8 - Food Flavours Chapter 9 - Food Soiplage Chapter 10 - Browning Reactions Chapter 11 - Fermentation (Acetic, Lactic and Alcoholic) Chapter 12- Principles and Methods of Preservation Chapter 13 - Canning and Bottling of Fruits and Vegetables Chapter 14 - Fruits and Vegetables Drying/Dehydration and Concentration Chapter 15 - Freezing of Fruits and Vegetables Chapter 16 - Unfermented and Fermented Fruit Beverages Chapter 17 - Vinegar Chapter 18 - Jam, Jelly and Marmalade Chapter 19 - Preserve, Candied and Crystallized Fruits and Chapter 21 - Chutneys and Sauces/ketchups Chapter 22 - Tomato Processing Chapter 23- Potato Processing Chapter 24 - Mushroom Processing Chapter 25 - Some other Valuable Products from Fruits and Vegetables Chapter 26 - Utilization of Fruit and Vegetable Waste Chapter 27 - Water for Fruit and Vegetable Processing Industries Chapter 28 - Quality Characteristics of Fruits and Vegetables for Processing Chapter 29 - Quality Control in Food Processing Industry Chapter 30 - Important Methods for Analysis 0f Fruits/ Vegetables and their products Appendices Subject Index
Author: R. K. Narang
Publisher:
ISBN: 9788131307694
Category : Fruit
Languages : en
Pages : 312
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Book Description
Author: R. P. Srivastava
Publisher:
ISBN:
Category :
Languages : en
Pages : 474
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Book Description
Author: Gustavo V Barbosa Et Al Canovas
Publisher: Daya Books
ISBN: 9788170355052
Category :
Languages : en
Pages : 112
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Book Description
This manual is intended to serve as a guide to farmers and processors of fruits and vegetables in rural areas. It contains basic but valuable information on post-harvest handling and marketing operations and storage of fresh and processed products. It provides practical examples of preserving fruits and vegetables addressing a combination of factors, highlighting technology which, when combined, has a positive and synergistic effect in preventing biochemical and physico-chemical reactions and microbial growth the main causes of quality losses in fruits and vegetables. The suggested methodologies combine technologies such as mild heat treatment, water activity reduction (aw), lowering of the pH and use of anti-microbial substances to realize the potential of minimally processed, high-moisture fruit products. These relatively new technologies have been successfully applied to several important tropical and non-tropical fruits in different countries of Latin America and are considered appropriate and recommended for use in other fruit-producing countries around the world. Contents Chapter 1: Fruits and Vegetables: An Overview on Socio-Economical and Technical Issues; Trade and global trends: Fruits and vegetables, Traditional consumption, Economic and social impact, Commercial constraints, Post-harvest losses and resource under-utilizaion in developing countries, Food losses after harvesting, Food losses due to social and economic issues, Pre-processing to add value, Pre-processing to avoid losses, Alternative processing methods for fruits and vegetables in rural areas, Scalding or blanching in hot water, Cooling in trays, Sulphiting, Sun drying and osmotic dehydration, Fermentation, Storage, Sample calculation for adjusting fruit soluble solids and acid contents; Chapter 2: Basic Harvest and Post-Harvest Handling Considerations for Fresh Fruits and Vegetables; Harvest handling, Maturity index for fruits and vegetables, Harvesting containers, Tools for harvesting, Packing in the field and transport to packinghouse, Post-harvest handling, Curing of roots, tubers, and bulb crops, Operations prior to packaging, Packaging, Cooling methods and temperatures, Storage, Pest control and decay; Chapter 3: General Considerations for Preservations of Fruits and Vegetables; Water Activity (aw) concept and its role in food preservation, aw concept, Microorganisms vs, aw values, Enzymatic and chemical changes related to aw values, Recommended euipment for measuring aw Intermediate Moisture Food (IMF) concept, Fruits preserved under IMF concept, Advantages and disadvantages of IMF preservation, Combined methods for preservation of fruits and vegetables: a preservation concept, Why combined methods?; General description of combined methods for fruits and vegetables, Recommended substances to reduce aw in fruits, Recommended substances to reduce pH, Recommended chemicals to prevent browning, Recommended additives to inhibit microorganisms, Recommended thermal treatment for food preservation; Chapter 4: Extension Of The Intermediate Moisture Concept to High Moisture Products; Preliminary operations, Desired aw and syrup formulation, Calculus required, Water contents vs aw relationship, Example of application, Packaging methods for minimally processed products, Packaging with small units, Transporting the package, Loading packaging units, Vacuum and modified atmosphere packaging, Transport, storage and use of fruits preserved by combined methods, Open vs refrigerated vehicles, Unloading, Storage temperature vs shelf life, Repackaging considerations, Syrup reconstitution and utilization, Optimal utilization of final products, Quality control, Recommended microbiological tests, Nutritional changes, Changes in sensory attributes and acceptability; Chapter 5: Procedures for Vegetables Preserved By Combined Methods; Preliminary operations, Combined optional treatments, Irradiation, Refrigeration, Modified atmosphere, Pickling, Fermentation, Packaging methods, Plastic containers and bags, Vacuum packaging; Modified atmosphere packaging, Transport, storage and use of vegetables preserved by combined methods, Open vs refrigerated vehicles, Unloading, Storage temperature vs shelf life, Repackaging considerations, Optimal utilization of the final products, Quality control, Recommended microbiological tests, Nutritional changes, Changes in sensory attributes and acceptability.
Author: Mohammed Wasim Siddiqui
Publisher: CRC Press
ISBN: 1498709249
Category : Science
Languages : en
Pages : 572
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Book Description
The ultimate goal of crop production is to provide quality produce to consumers at reasonable rates. Most fresh produce is highly perishable, and postharvest losses are significant under the present methods of management in many countries. However, significant achievements have been made during the last few years to curtail postharvest losses in fr
Author: Pankaj B. Pathare
Publisher: Springer Nature
ISBN: 9819970962
Category : Technology & Engineering
Languages : en
Pages : 355
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Book Description
This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement. It is essential to detect bruises in the early stages of their formation and conduct a quantitative analysis of the degree of bruising, to ensure the accurate grading of bruised fruits and vegetables and reduce unnecessary economic losses. Bruise damage occurring between the point of harvest and consumption contributes the most to the decrease in fruit quality, reducing the market value and ultimately leading to significant reductions in potential revenue. SDG 12.3 aims to “by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.” This book presents recent technological developments in bruise measurement, detection, and analysis of fresh horticultural produce. Given the rising demand for rapid and accurate methods of quality measurement in the horticultural produce industry, this book covers destructive and nondestructive techniques for bruise measurement. Selected applications of different nondestructive methods for various fresh produce commodities are also included. This book will interest graduate and undergraduate students, researchers, academics and engineers working in different aspects of the mechanical damage affected by postharvest handling practices, professionals working in the governments, and other authorities related to fresh horticultural produce quality, regulations, and safety.
