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.
||Taylor & Francis Inc
Für Beruf und Forschung
The information in this guide and reference will be valuable to all managers involved in the commercial production, processing and marketing of processed food products.
Höhe: 279 mm
Breite: 216 mm
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
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
Susan S. Sumner, Department of Food Science and Technology, Virginia Polytechnic Institute and State University; Dianne L. Peters, Department of Food Science, University of Nebraska
Introduction o Normal Microflora: Production/Processing/Distribution o Spoilage o Safety: Pathogenic Bacteria o Regulatory/HACCP Issues
Processing Vegetable Commodities
Edward E. Burns, Department of Horticultural Sciences, Texas A&M University
Introduction o Quality of Raw Carrots: Shape, Color, Texture, Flavor, Composition o Processing: Soak, Washing, Size Graders, Peeling, Timing and Inspection, Sizing and Cutting, Fill, Process o Carrots and Peas - Strained Carrots o Frozen Carrots
Cucumber as a Processed Vegetable
J. E. Staub and J. Bacher, Vegetable Crops Research, U.S. Department of Agriculture, Agricultural Research Service, University of Wisconsin
Plant Habit and Sex Expression: Genetics of Sex Expression, Hormonal Control of Sex Expression, Manipulation of Plant Architecture and Sex Expression o Molecular Markers in Cultivar Improvement: Identification of Molecular Marker Systems, Some Potential Uses of Molecular Markers o Culture: Varieties, Insects, Climate, Soil Fertility, Cultural Practices, Harvesting o Postharvest Management: Mechanical Damage, Transpirational Loss, Hydrocooling, Transport and Storage o Processing: Types, Refrigeration, Salt Brining, Factors Affecting Preservation, Internal Bloating, Purging, Physical Factors Affecting Bloating, Gas Exchange, Curing, Controlled Fermentation o Product Quality and Quality Control: Defects, Quality Control
Chung-Ping Huang and Yung-Hui Lee, Food Industry Research and Development Institute, Taiwan
Introduction o Cultivation: Agaricus Bisporus (Lange) Imbach, Letinus Edodes (Berk) Singer o Processing: Canning o Dehydration o Freezing o Hygiene and Sanitation
William M. Randle, Department of Horticulture, University of Georgia; Y. H. Hui, American Food and Nutrition Center
General: Biology, Crop Production, Varieties and Variety Developmen
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