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.
KeywordsVegetable Product Green Bean Caustic Soda Root Vegetable Globe Artichoke
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