3G E-Learning text bibliography nyu 2021 monographic eng

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xiv, 303 pages : color illustrations ; 25 cm. "Fruits and vegetables are an important element for a healthy diet, but because of seasonality, they are often consumed processed. Processing of fruits and vegetables is very important to produce products for direct consumption and as food ingredients. Fresh fruits and vegetables can be process and conserved for human consumption in several ways such a scanned, bottled, preserved, frozen, dried or other methods. Canned fruits and vegetables are convenient products that contribute to fulfil the consumers' dietary needs. During processing, the main objectives are to preserve the color, flavor, texture, and nutrition while prolonging the shelf life of perishable fruits and vegetables. In the basic processing section, the processes used in the production of fruits and vegetables, including grading, washing, cooling, peeling, blanching, size reduction, freezing, dehydration, canning, minimal processing, and sustainability, are described. Basic information, conditions, and equipment commercially used in each process are discussed. This book contains seven chapters. In this book, you will learn about the tradition of canning and preserving, how to get started, deciding what to can and preserve, the various methods of canning and preserving." -- Back cover Canning fruits and vegetables -- Pickles and relishes -- Fermented fruits and vegetables -- Drying fruits and vegetables -- Jams, jellies, preserves and pickles -- Modified atmosphere packaging -- Packaging equipment and machinery. Includes bibliographical references and index. Food Preservation Canning and preserving 664.0282 F943 9781984645456 CSPC 251023 20251023125758.0 eng