Buch, Englisch, 434 Seiten, Format (B × H): 153 mm x 239 mm, Gewicht: 753 g
Buch, Englisch, 434 Seiten, Format (B × H): 153 mm x 239 mm, Gewicht: 753 g
ISBN: 978-1-56676-507-7
Verlag: CRC Press
The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists.
The text is organized for easy reference and supplemented with hundreds of photographs and diagrams illustrating procedures and equipment. Hundreds of tables provide useful reference data in convenient form. Each chapter includes a section of extensive references for additional research on each subject.
Zielgruppe
Professional
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Some sub-chapter titles have been condensed here. Each chapter ends with a section of References.
Fundamentals in Processing Vegetables
Principles and Applications of Vegetable Processing
B. S. Luh, Department of Food Science & Technology, University of California, Davis
Introduction o Methods Used: Canning, Freezing, Dehydration, Pickling, Freeze-Drying o Chemical Changes - Harvesting, Handling, and Storing o Preparing Vegetables for Processing: Test for Adequacy of Blanching, Peroxidase Assay, Lipoxygenase Assay o Processing: Canning, Preparation, Blanching, Filling, Ensuring Vacuum in Containers, Sealing, Heat Processing, Labeling and Casing o Aseptic Processing and Packaging: The Aseptic System, Conditions for Aseptic Processing, Preproduction Sterilization, Flow Rate Control, Product Heating, Holding Tube, Cooling, Aseptic Surge Tanks, Aseptic Packaging Systems, Aseptic Zone, Production of Aseptic Packages, Record Keeping, Container Integrity, Pros and Cons, Highlights o Applications of Conventional Vegetable Processing: Asparagus, Beets, Green Peas
Canning
Jerry N. Cash, Department of Food Science and Human Nutrition, Michigan State University; Nirmal K. Sinha, Graceland Fruit, Inc.
Introduction o Considerations in Canning: Microbiological Considerations--Heat Resistance, pH; Thermal Process Considerations o Canning Procedures: Processing Steps, Metal Containers o Quality of Canned Vegetables: Nutritional and Sensory Qualities
Drying and Freeze Drying
Sin Bong Lin, Food Industry Research and Development Institute, Taiwan
Introduction o Basic Concepts: Sorption Phenomena, Characteristics of Drying Curves, Moisture Movement Mechanisms o General Process of Dried Vegetables: Washing, Peeling, Cutting, Bleaching, Blanching, Drying, Packaging and Storage o Practices of Dehydration: Mushroom Slices, Onion, Ginger, Garlic, Sweet Potato
Microbiology
Susan S. Sumner, Department of Food Science
