Fruit and vegetable processing
Author
M. Enachescu DauthyLanguage
EnglishDocument Type
Publication (book)Publisher
FAO(if not FAO)
FAOISBN
92-5-103657-8Series Number
M-17Commodities
fruits, VegetablesTopics
Postharvest systems management, Primary processing of food commodities (e.g. cleaning, drying, milling, etc.), Secondary food processing (e.g. formulation of final food products), Training opportunitiesYear
1995Document Url
http://www.fao.org/docrep/v5030e/v5030e00.htmThis bulletin offers practical information to persons interested in the processing of fruits and vegetables. It replaces AGS Bulletin No. 13 "Fruit Juice Processing", which was published in 1972. The new bulletin provides a much wider information base.
The publication 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. Auxiliary materials used in the preparation of fruit and vegetable products as well as adequate packaging materials are discussed.
Two major chapters are dedicated to the specific preservation 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.