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FAO AGRICULTURAL SERVICES BULLETIN 158 Freezing of fruits and Vegetables by Bilge Altunakar Danilo J. Mejía-Lorio |
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The mention or omission of specific companies, their products or brand names does not imply any endorsement or judgement by the Food and Agriculture Organization of the United Nations.
The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country territory city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
ISBN 92-5-105295-6
ISSN 1010-1365
All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the sourceis fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing and Multimedia Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to: [email protected]
© FAO 2005
Chapter 1. Introduction to freezing
1.1 The importance of freezing as a preservation method
1.2 General recommendations on the freezing process1.2.1 Freezing technology
1.2.2 Freezing processFreezing point of foods
Freezing time
Freezing rate
Energy requirements1.2.3 Refrigeration
1.2.4 Freezing capacity
1.2.5 Freezing systems
1.2.6 Freezing EquipmentProduction and harvesting
Pre-process handling and operations
Effect of ingredients
PackagingCrop cultivar, production, and maturity
Harvesting
Pre-process handling
Blanching
Packaging
Chapter 2. Formulation and processing of selected frozen food prototypes
2.1 Selecting a formulation for mixed fruits
2.2 Selecting a formulation for mixed vegetables
2.3 Recommendations for the processing site
Chapter 3. Raw materials and required equipment
3.1 Ingredients for the proposed formulations
3.2 Freezing equipment
3.3 Processing equipment
3.4 Frozen Storage
Chapter 4. Recommendations for final product quality
4.1.1 Physical aspects of freezing
4.1.2 Chemical aspects of freezing4.2 Hygienic and sanitary quality: legal standards
4.3 Nutritional quality: energy contribution
4.4 Marketing the product
Chapter 5. Cost analysis and product price
5.2 Product price determination
5.3 Equilibrium production rate