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.
Author(s): Durward S. Smith, Jerry N. Cash, Wai-Kit Nip, Y. H. Hui
Publisher: CRC Press
Year: 1997
Language: English
Pages: 444
City: Boca Raton
Cover
Half Title
Title
Copyright
Table of Contents
Preface
Part I: Fundamentals in Processing Vegetables
1. PRINCIPLES AND APPLICATIONS OF VEGETABLE PROCESSING
Introduction
Methods Used in Vegetable Processing
Chemical Changes
Harvesting, Handling, and Storing
Preparing Vegetables for Processing
Processing
Aseptic Processing and Packaging
Applications of Conventional Vegetable Processing
References
2. CANNING OF VEGETABLES
Introduction
Considerations in Canning
Canning Procedures
Quality of Canned Vegetables
References
3. DRYING AND FREEZE-DRYING OF VEGETABLES
Introduction
Basic Concepts
General Process of Dried Vegetables
Practices on Dehydration of Vegetables
References
4. MICROBIOLOGY OF VEGETABLES
Introduction
Normal Microflora of Fruits and Vegetables
Spoilage
Safety
Regulatory/HACCP Issues
Summary/Conclusion
References
Part II: Processing Vegetable Commodities
5. CARROTS
Introduction
Quality of Raw Carrots
Processing
Carrots and Peas
Strained Carrots
Frozen Carrots
Dehydrated Carrots
References
6. CUCUMBER AS A PROCESSED VEGETABLE
Plant Habit and Sex Expression
Molecular Markers in Cultivar Improvement
Culture
Postharvest Management
Processing
Product Quality and Quality Control
References
7. CULTIVATION AND PROCESSING OF EDIBLE MUSHROOMS
Introduction
Cultivation of Edible Mushrooms (Peng, 1989)
Processing of Mushrooms
Hygiene and Sanitation
Summary
References
8. ONIONS
Part A: General
Part B: Drying
Part C: Canning
Part D: Onion Rings
References
9. PEPPER PROCESSING
Introduction
Pepper Canning
Pepper Dehydration
Brined Peppers
References
10. POTATOES: CHIP AND FRENCH FRY PROCESSING
Introduction
Cultural Practices and Processing Quality
Raw Product Quality
Storage Management to Maintain Processing Quality
Processing Procedures for Chips and French Fries
References and Suggested Reading
11. SNAP BEANS
Part A: Biology and Horticulture
Part B: Processing
References
12. SWEET CORN
Part A: Biology, Breeding, and Culture of Sweet Corn
Part B: Commercial Processing of Sweet Corn
References
13. TARO
Introduction
Common Cultivars
Production Practices and Postharvest Handling
Chemical Composition
Processed Taro Products
Problems Involved in Processing of Taro Corms
Summary
References
14. TOMATO PRODUCTS
Introduction
Grading
Dry-Sorting
Washing
Resorting, Trimming, and Coring
Manufacture of Canned Tomatoes
Tomato Juice Making
Making of Tomato Juice Blends
Manufacture of Tomato Concentrates
Making of Tomato Juice from Concentrates (TJC)
Bulk Storage and Transportation
Making of Tomato Soup
Making of Tomato-Based Sauces
Conclusion
General References
References
Index
