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Processing vegetables: science and technology.

Author(s) : SMITH D. S., CASH J. N., NIP W. K., HUI Y. H.

Type of monograph: Book

Summary

This book discusses how the vegetable industry utilizes mass production to process the large quantities of product demanded by consumers. Recent advances in vegetable processing include improved packaging systems, minimal processing technologies, and improved frozen food systems, along with greater use of automation, mechanical harvesting, and bulk handling of produce during continuous process operations. Chapter titles include: fundamentals in processing vegetables (principles and applications of vegetable processing; canning, drying and freeze-drying, and microbiology of vegetables); processing vegetable commodities (carrots, cucumber as a processed vegetable, cultivation and processing of edible mushrooms, onions, pepper processing, potatoes, snap beans, sweet corn, taro, and tomato products). Some of the articles will be abstracted in a future issue of the IIR Bulletin.

Details

  • Original title: Processing vegetables: science and technology.
  • Record ID : 1999-2638
  • Languages: English
  • Publication: Technomic publishing company - United states/United states
  • Publication date: 1997
  • ISBN: 1566765072
  • Source: Source: 444 p. (15.5 x 23.5); fig.; phot.; tabl.; index; USD 99.95.
  • Document available for consultation in the library of the IIR headquarters only.

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