Processing vegetables : science and technology /: science and technology. (2023)

• Record Type: Book
• Further Information: Note: Edited by Durward S. Smith.
• Editors: Smith, Durward S
• Contents: 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; ; ; Canning; 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; ; ; Microbiology; Susan S. Sumner, Department of Food Science
• Edition: 1st
• Publisher Details: London : Routledge
• Publication Date: 2023
• Extent: 1 online resource
• Subjects: 664.8; Vegetables -- Processing
• Languages: English
• ISBNs: 9781351421270
• Related ISBNs: 9781351421287
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.