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This bulletin offers practical information to persons interested in the processing of fruits and vegetables. The new bulletin provides a much wider information base which starts with describing the general properties of fruits and vegetables, their chemical composition and nutritional values. Following a presentation of the factors that affect the deterioration of fruits and vegetables, various methods, traditional as well as modern for preservation of foods are presented. Auxilliary materials used in the preparation of fruit and vegetable products as well as adequate packaging materials are dicussed.
Two major chapters are dedicated to the specific preservatoin technologies used for fruits and vegetables. These chapters contain the description of the processes to be used, machinery, processing time, temperatures, etc. They will provide technical personnel with useful and helpful information.
Table of Contents
Introduction
General Properties of fruits and vegetables
Chemical composition and nutritional aspects
Structural features
Deterioration factors and their control
Technical means against deterioration
General procedures for fruit and vegetable preservation
Auxiliary raw materials
Packaging materials
Packaging materials
Fruit specific preservation technologies
Vegetable specific processing technologies
Quality control/Quality assurance and international trade
Good Mnufacturing practices (GMP)
Hygiene Requirements
Hazard analysis and critical control points (HACCP)
Fruit and vegetable processing units-General approach
Preliminary study
How to Invest, install and operate a processing centre
Modular units: From Farm/Family to community/Entrepreneurial level
Fruit and vegetable processng flow sheets
Standards for grades or dried apricots
Recipe guidelines
Dried Fruits and vegetables
Complete units and various Equipment and material for fruit and vegetable processingISBN - 9788185860374
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