TY  - BOOK
ED  - 3G E-Learning.
TI  - Fruit and vegetable canning, pickling and drying
SN  - 9781984645456
U1  - 664.0282 
PY  - 2021///
CY  - New York
PB  - 3G E-Learning
KW  - Food
KW  - Preservation
KW  - Canning and preserving
N1  - Includes bibliographical references and index; 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
N2  - "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
ER  -