Principles and Applications of Vegetable Processing

The basic methods for vegetable processing are canning, freezing, dehydration, freeze-drying, and pickling. The ability to extend the period of availability of vegetables in various preserved forms that retain their nutritive value and palatability has improved human health and adds variety to human...

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Bibliographic Details
Published inProcessing Vegetables pp. 3 - 48
Main Author Luh, B. S.
Format Book Chapter
LanguageEnglish
Published CRC Press 1997
Edition1
Subjects
Green Asparagus
Blanched Vegetables
Aseptic Packaging
Sterilization Agents
Aseptic Processing
Aseptic Surge Tanks
Plate Heat Exchangers
Heat Exchangers
Scraped Surface Heat Exchanger
Sterile Product
Aseptic Packaging System
Vegetable Processing
Aseptic Zone
Holding Tube
Dry Heat
Dehydrated Vegetables
White Asparagus
Aseptic System
Sweet Corn
Flow Diversion Device
Aseptic Processing System
Moisture Content
Tubular Heat Exchangers
Lipoxygenase Assay
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Summary:The basic methods for vegetable processing are canning, freezing, dehydration, freeze-drying, and pickling. The ability to extend the period of availability of vegetables in various preserved forms that retain their nutritive value and palatability has improved human health and adds variety to human diets. The important steps in freeze-drying vegetables include raw material selection, grading, size separation, washing, removal of undesirable parts, sorting, slicing, blanching, freezing, freeze-drying, inspection, screening, packaging, and marketing. The time of harvesting vegetables is very important to the quality of the raw produce, and the manner of harvesting and handling is critical economically. The operations involved in processing vary somewhat with the type of vegetables and the method to be used, i.e., whether by canning, freezing, dehydration, freeze-drying, or pickling. The peroxidase paper test, developed by USDA Western Regional Research Laboratory, Albany, California, is employed by the frozen vegetable processing industry for any residual peroxidase activity in blanched vegetables.
ISBN:1566765072
9781566765077
DOI:10.1201/9780203741863-2