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Author : Donald Kiteley Tressler,Clifford F. Evers
Publisher : Unknown
Page : 396 pages
File Size : 55,6 Mb
Release : 1936
Category : Farm produce
ISBN : UCAL:$B276471
Author : Donald Kiteley 1894- Tressler,Clifford F Joint Author Evers
Publisher : Hassell Street Press
Page : 394 pages
File Size : 40,8 Mb
Release : 2021-09-09
Category : Electronic
ISBN : 1014848024
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : J. A. Berry
Publisher : Unknown
Page : 68 pages
File Size : 54,8 Mb
Release : 1937
Category : Farm produce
ISBN : CHI:086501018
Author : Helmut Charles Diehl,Ernest Herman Wiegand,J. A. Berry
Publisher : Unknown
Page : 48 pages
File Size : 42,8 Mb
Release : 1939
Category : Frozen fruit
ISBN : UIUC:30112070021123
Author : J. S. Pruthi
Publisher : Allied Publishers
Page : 584 pages
File Size : 47,5 Mb
Release : 1999
Category : Food
ISBN : 817023963X
Author : Gustavo V. Barbosa-Cánovas,Bilge Altunakar,Danilo J. Mejía-Lorío
Publisher : Food & Agriculture Org.
Page : 88 pages
File Size : 50,9 Mb
Release : 2005
Category : Business & Economics
ISBN : 9251052956
This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.
Author : Elsie Halstrom Dawson,Gladys L. Gilpin,Howard Reynolds
Publisher : Unknown
Page : 116 pages
File Size : 40,5 Mb
Release : 1950
Category : Frozen foods
ISBN : UVA:X030490956
Author : Anonim
Publisher : Unknown
Page : 48 pages
File Size : 40,9 Mb
Release : 1951
Category : Frozen fruit
ISBN : MINN:31951T00288498M
Author : Benjamin Henry Weil,Frances Sterne
Publisher : Unknown
Page : 462 pages
File Size : 50,7 Mb
Release : 1946
Category : Frozen foods
ISBN : UOM:39015020109537
Author : Wallace B. Van Arsdel,Michael Joseph Copley
Publisher : Unknown
Page : 508 pages
File Size : 43,9 Mb
Release : 1968
Category : Food, Frozen
ISBN : UOM:39015052067454
Author : U.S. Office of Experiment Stations,United States. Agricultural Research Service,United States. Office of Experiment Stations
Publisher : Unknown
Page : 1158 pages
File Size : 45,5 Mb
Release : 1944
Category : Agricultural experiment stations
ISBN : UOM:39015075064470
Author : Anonim
Publisher : Unknown
Page : 1070 pages
File Size : 47,7 Mb
Release : 1937
Category : Agriculture
ISBN : IND:30000098528981
Author : J. A. Berry
Publisher : Unknown
Page : 4 pages
File Size : 43,6 Mb
Release : 1938
Category : Frozen fruit
ISBN : STANFORD:36105130663698
Author : Laszlo Somogyi,Hosahalli S. Ramaswamy,Y. H. Hui
Publisher : CRC Press
Page : 526 pages
File Size : 55,5 Mb
Release : 1996-05-16
Category : Technology & Engineering
ISBN : 1566763622
This Publication presents information about the latest developments in fruit processing . In Volume 1, starting with the postharvest handling of fruits, we discuss all food processing technologies that are applied to fruit preservation. Also included in this volume are other essential features of fruit processing operations, such as: the food additives used, microbiology, quality assurance, packaging, grades and standards of fruits, and waste management.
Author : Amauri Rosenthal,Rosires Deliza,Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas
Publisher : Springer
Page : 532 pages
File Size : 43,7 Mb
Release : 2018-11-05
Category : Science
ISBN : 9781493933112
Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying
