Commercial Vegetable Processing

edited by Bob Shiun Luh and Jasper Guy Woodroof

ISBN 10: 9381714649 / ISBN 13: 9789381714645

Published by Med Tech an imprint of Scientific International, 2014

About this Item

The perishable nature of the fresh produce of vegetables for human consumption underlines the significance of the technique of processing. The second edition of Commercial Vegetable Processing edited by two food scientists from the University of California and the University of Georgia, contains illustrated contributions from the internationally renowned professionals. They are one synthesis of both theory and practice. The contributions cover the general principles and methods, microorganisms in relation to vegetable processing, tin, glass and plastic containers, vegetable dehydration, pickling and fermenting of vegetables, grades and standards, quality control, sanitation and waste management, composition and nutritive value of raw and processed vegetables, storage life and quality retention, nutrition labeling, computerized process control general principles and computers in food processing. In view of its authoritative text, it should be a useful book for all those engaged in vegetable processing industries.

Seller Inventory # 110710

Bibliographic Details

• Title: Commercial Vegetable Processing
• Publisher: Med Tech an imprint of Scientific International
• Publication Date: 2014
• Language: English
• ISBN 10: 9381714649
• ISBN 13: 9789381714645
• Binding: Soft cover
• Edition: 2nd Edition
• Condition: New
• Dust Jacket Condition: New

About this title

Synopsis

The perishable nature of the fresh produce of vegetables for human consumption underlines the significance of the technique of processing. The second edition of Commercial Vegetable Processing, edited by two food scientists from the University of California and the University of Georgia, contains illustrated contributions from the internationally-renowned professionals. They are fine synthesis of both theory and practice. The contributions cover the general principles and methods; microorganisms in relation to vegetable processing; tin, glass and plastic containers; vegetable dehydration; pickling and fermenting of vegetables; grades and standards; quality control; sanitation and waste management; composition and nutritive value of raw and processed vegetables; storage life and quality retention; nutrition labeling; computerized process control (general principles); and computers in food processing. In view of its authoritative text, it should be a useful book for all those engaged in vegetable processing industries.