Fruit and Vegetable Preservatives and Engineering

Description

The fruit and vegetable preservatives sector is growing rapidly. The term fruit and vegetable preservatives refer to any one of a number of techniques used to prevent food from spoiling. It includes methods such as canning, pickling, drying and freeze-drying, irradiation, pasteurization, smoking, and the addition of chemical additives. Fruit and vegetable preservatives has become an increasingly important component of the food industry as fewer people eat foods produced on their own lands, and as consumers expect to be able to purchase and consume foods that are out of season. The book is an introduction to fruit and vegetable preservatives meant primarily for undergraduate students. Every concept included in this book has been explained in a lucid style. The uniqueness of this book is great due to the blending of the author’s many years of teaching experience in food science and nutrition. The book can be used as a valuable reference text for the undergraduate and postgraduate level courses in the discipline of food science and technology. The book is also useful to the teachers and professionals for understanding important aspects of food processing.