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Table Of Contents

1 Introduction
2 Food spoilage: causes, effects and prevention
2.1 What is food spoilage?
2.3 What do micro-organisms do to fruits and vegetables?
3 Preparation
3.1 Cleaning and washing
3.2 Lye dip
3.3 Sorting
3.4 Peeling
3.5 Cutting
3.6 Blanching
4 Preserving by heating
4.1 Introduction
4.2 Packing
4.3 Preparation
4.4 Three types of heating
4.5 Storage and consumption
5 Drying
5.1 Quality of the fresh product
5.2 Preparation
5.3 Drying methods
5.4 When is the drying process finished?
5.5 Packing and storage
5.6 Consuming dried products
5.7 Three examples
6 Preserving vegetables with salt and/or vinegar
6.1 Preserving with salt
6.2 Requirements for salting
6.3 Preserving in vinegar
7.1 Making fruit juices
7.2 Preparation of other fruit products
8.1 Marketing a fresh or processed product
8.2 Organizing a processing enterprise
Further reading
Useful addresses
Appendix 1: Pasteurization of fruits and vegetables
Appendix 2: Sterilization in a boiling water bath
Appendix 4: Preparation and drying conditions
Appendix 5: Preparation of vegetables for salting
Appendix 6: Juice extraction methods
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Preservation of Fruits and Vegetables

Preservation of Fruits and Vegetables

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Published by Dave

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Published by: Dave on Aug 16, 2010
Copyright:Attribution Non-commercial

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12/30/2012

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