Abstract
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.
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References
Arthey, D. and Dennis, C. (eds) (1991) Vegetable Processing, Blackie, Glasgow.
BFVCA (1986) Code of Practice on Canned Fruit and Vegetables, British Fruit and Vegetable Canners Association, London.
Further Reading
Baker, C.G.J, (ed.) (1997) Industrial Drying of Foods, Blackie, Glasgow and London.
Eskin, N.A.M. (ed.) (1989) Quality and Preservation of Vegetables, CRC Press, Inc., Florida.
Mallett, C. (ed.) (1992) Frozen Food Technology, Blackie Academic and Professional, Glasgow.
Masefield, G.B., Wallis, M., and Harrison, S.G. (1969) The Oxford Book of Food Plants, Oxford University Press, London.
Pattee, H.E. (ed.) (1985) Evaluation of Quality of Fruits and Vegetables, AVI, Westport, Connecticut.
Selman, J.D. (1987) ‘The blanching process’, in Thome, S. (ed.) Developments in Food Preservation, 4, 205–49, Elsevier Applied Science, London.
Weichmann, J. (ed.) (1987) Postharvest Physiology of Vegetables, Marcel Dekker, Inc., New York.
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© 1997 Chapman & Hall
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Ranken, M.D., Kill, R.C., Baker, C. (1997). Fruit and Vegetable Products. In: Ranken, M.D., Kill, R.C., Baker, C. (eds) Food Industries Manual. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1129-4_4
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DOI: https://doi.org/10.1007/978-1-4613-1129-4_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4612-8431-4
Online ISBN: 978-1-4613-1129-4
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