Processing Vegetables: Science and Technology

Description

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. 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