Processing Vegetables: Science and Technology

by Durward S. Smith (Editor)

Overview

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.

Product Details

ISBN-13:	9781351421270
Publisher:	CRC Press
Publication date:	01/13/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	434
File size:	7 MB

About the Author

Durward S. Smith (University of Nebraska, Lincoln, Nebraska, USA), Jerry N. Cash (Michigan State University, East Lansing, Michigan, USA), Wai-Kit Nip (University of Hawaii at Manoa, Honolulu, USA), Y. H.Hui (Science Technology System, West Sacramento, California, USA).

Table of Contents

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; 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; 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; 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.