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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Published in | Processing Vegetables pp. 3 - 48 |
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Main Author | |
Format | Book Chapter |
Language | English |
Published |
CRC Press
1997
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Edition | 1 |
Subjects | |
Online Access | Get full text |
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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. |
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ISBN: | 1566765072 9781566765077 |
DOI: | 10.1201/9780203741863-2 |