Scientific Publishers | fruit-vegetable-processing

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Format

INR(₹)

Print Book

2,500.00

Individual E Book

Coming Soon..

Institutional E Book

Price available on request

This 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. FAO will be delighted to receive your comments and provide you with any additional information that you may require.

Foreword

1. Introduction

1.1 General introduction

1.2 Importance of fruit and vegetables in world agriculture

1.3 What fruit and vegetables can be processed?

1.4 Processing planning

1.5 Location

1.6 Processing systems

1.7 Choice of processing technologies for developing countries

1.8 Fruit and vegetables - global marketing view

2 . General properties of fruit and vegetables; chemical composition and nutritional aspects; structural features

2.1 General properties

2.2 Chemical composition

2.3 Activities of living systems

2.4 Stability of nutrients

2.5 Structural features

3. Deterioration factors and their control

3.1 Enzymic changes

3.2 Chemical changes

3.3 Physical changes

3.4 Biological changes

4. Methods of reducing deterioration

4.1 Technical methods of reducing food deterioration

4.2 Procedures for fruit and vegetable preservation

4.3 Combined preservation procedures

5. General procedures for fruit and vegetable preservation

5.1 Fresh storage

5.2 Preservation by reduction of water content: drying/dehydration and concentration

5.3 Chemical preservation

5.4 Preservation of vegetables by acidification

5.5 Preservation with sugar

5.6 Heat preservation/heat processing

5.7 Food irradiation

6. Auxiliary raw materials

6.1 Water

6.2 Sweeteners

6.3 Salt

6.4 Food acids

6.5 Pectic preparations

6.6 Intensive sweeteners

7. Packaging materials

7.1 Introduction

7.2 Protection of food by packaging materials

7.3 Films and foils; plastics

7.4 Glass containers

7.5 Paper packaging

7.6 "Tin can"/tinplate

8. Fruit specific preservation technologies

8.1 Fruit quality

8.2 Harvesting and pre processing

8.3 Fresh fruit storage

8.4 Fruit drying and dehydration technology

8.5 Technology of semi-processed fruit products

8.6 Fruit sugar preserves technology; jams, jellies, marmalade, fruit paste

8.7 Fruit juice technologies

8.8 Banana and plantain processing technologies

8.9 Mango and guava processing technologies

8.10 Recent trends in fruit and vegetable processing

9. Vegetable specific processing technologies

9.1 Vegetables varieties

9.2 Harvesting and pre-processing

9.3 Fresh vegetable storage

9.4 Vegetable drying/dehydration

9.5 Vegetable juices and concentrated products

9.6 Pickles and sauerkraut technology

9.7 Vegetable canning

10. Quality control/quality assurance and international trade; good manufacturing practices (gmp); hygiene requirements; hazard analysis and critical control points (HACCP)

10.1 Quality control/quality assurance and international trade

10.2 Good manufacturing practices (gmp); hygiene requirements

10.3 Hazard analysis and critical control points (HACCP)

11. Fruit and vegetable processing units - general approach; preliminary study; how to invest, install and operate a processing centre; modular units: from farm/family to community/business level

11.1 Preliminary study

11.2 How to prepare, start and operate a fruit and vegetable processing centre

11.3 Fruit and vegetable processing centre - module "level 5" family level

11.4 Fruit and vegetable processing unit - module "level 4" farm and/or community level

11.5 Fruit and vegetable processing unit - module "level 3" community and / or entrepreneurial level

11.6 Fruit and vegetable processing unit - module "level 2" business level

11.7 Fruit and vegetable processing centre - module "level 1" business and/or national level

11.8 Overall raw material consumption data / yield for fruit and vegetable processed products - approximate data

11.9 Fruit and vegetable processing centre - quality control sheet daily recording sheet finished products defects

Bibliography

Appendix I - Fruit and vegetable processing flow-sheets

Appendix II - Standards for grades of dried apricots