This chapter begins with a description of the principal varieties of fruit and vegetables, classified by their end use rather than according to strict biological definitions (i.e. fruits contain seeds, vegetables do not). This is followed by descriptions of the industrial processes used in the canning, drying and freezing of fruit and vegetable products, together with the specific processes used for products such as tomato paste and sugar. Then a number of particular products are described in some detail.
KeywordsFermentation Welding Europe Acidity Dehydration
Unable to display preview. Download preview PDF.
- Arthey, D. and Dennis, C. (eds) (1991) Vegetable Processing, Blackie, Glasgow.Google Scholar
- BFVCA (1986) Code of Practice on Canned Fruit and Vegetables, British Fruit and Vegetable Canners Association, London.Google Scholar
- Baker, C.G.J, (ed.) (1997) Industrial Drying of Foods, Blackie, Glasgow and London.Google Scholar
- Eskin, N.A.M. (ed.) (1989) Quality and Preservation of Vegetables, CRC Press, Inc., Florida.Google Scholar
- Mallett, C. (ed.) (1992) Frozen Food Technology, Blackie Academic and Professional, Glasgow.Google Scholar
- Masefield, G.B., Wallis, M., and Harrison, S.G. (1969) The Oxford Book of Food Plants, Oxford University Press, London.Google Scholar
- Pattee, H.E. (ed.) (1985) Evaluation of Quality of Fruits and Vegetables, AVI, Westport, Connecticut.Google Scholar
- Selman, J.D. (1987) ‘The blanching process’, in Thome, S. (ed.) Developments in Food Preservation, 4, 205–49, Elsevier Applied Science, London.Google Scholar
- Weichmann, J. (ed.) (1987) Postharvest Physiology of Vegetables, Marcel Dekker, Inc., New York.Google Scholar