This book provides
a detailed, expert guide to current methods of vegetable processing.
The authoritative presentations were prepared by a team of leading
international food specialists.
The text is organized for easy reference and supplemented with hundreds
of photographs and diagrams illustrating procedures and equipment.
Tables provide useful and extensive reference data in convenient form.
More than 1,500 key words and terms are
included in the very detailed index, enabling the user to quickly find necessary
information.
Features:
- Basic guide and reference to commercial processing
methods for commodity vegetables
- All major processing methods presented, as well
as specialized processing for individual vegetables
- Procedures and equipment detailed and illustrated
- Extensive reference data in tables
Contents
Part I. Fundamentals in Processing Vegetables
Principles and Applications of Vegetable Processing
Methods Used in Vegetable Processing.
Chemical Changes. Harvesting, Handling, and Storing. Preparing Vegetables for Processing.
Processing. Aseptic Processing and Packaging. Applications of Conventional Vegetable Processing.
Canning
Considerations
in Canning. Canning
Procedures. Quality
of Canned Vegetables.
Drying and Freeze Drying
Basic Concepts. General Process of Dried Vegetables. Practices on Dehydration of Vegetables.
Microbiology
Normal Microflora of Fruits and Vegetables. Spoilage. Safety. Regulatory/HACCP
Issues.
Part II. Processing Vegetable Commodities
Carrots
Quality
of Raw Carrots. Processing. Carrots
and Peas. Strained Carrots. Frozen Carrots. Dehydrated Carrots.
Cucumber as a Processed Vegetable
Plant Habit and Sex Expression. Molecular Markers
in Cultivar Improvement. Culture. Postharvest Management. Processing. Product Quality
and Quality Control.
Cultivation and Processing of Edible Mushrooms
Cultivation of Edible Mushrooms. Processing of Mushrooms. Hygiene and Sanitation.
Onions
Drying. Canning. Onion Rings.
Pepper Processing
Pepper Canning. Pepper Dehydration. Brined Peppers.
Potatoes: Chip and French Fry Processing
Cultural Practices and Processing Quality. Raw Product Quality. Storage Management to
Maintain Processing Quality. Processing Procedures for Chips and French Fries.
Snap Beans
Biology and Horticulture. Processing.
Sweet Corn
Biology, Breeding, and Culture of Sweet Corn. Commercial
Processing of Sweet Corn.
Taro
Common Cultivars. Production Practices and Postharvest Handling. Chemical Composition.
Processed Taro Products. Problems Involved in Processing of Taro Corms.
Tomato Products
Grading. Dry-Sorting. Washing. Resorting,
Trimming, and Coring. Manufacture of Canned Tomatoes. Tomato Juice Making. Making of
Tomato Juice Blends. Manufacture of Tomato
Concentrates. Making of Tomato Juice from Concentrates (TJC).
Bulk Storage and Transportation. Making of Tomato Soup. Making of Tomato-Based Sauces.
Index.
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