Processing Vegetables

Smith\, Durward S.; Cash\, Jerry N.; Nip\, Wai-Kit; Hui\, Y. H.

• Some sub-chapter titles have been condensed here. Each chapter ends with a section of References.Fundamentals in Processing VegetablesPrinciples and Applications of Vegetable ProcessingB. S. Luh, Department of Food Science & Technology, University of California, DavisIntroduction o Methods Used: Canning, Freezing, Dehydration, Pickling, Freeze-Drying o Chemical Changes - Harvesting, Handling, and Storing o Preparing Vegetables for Processing: Test for Adequacy of Blanching, Peroxidase Assay, Lipoxygenase Assay o Processing: Canning, Preparation, Blanching, Filling, Ensuring Vacuum in Containers, Sealing, Heat Processing, Labeling and Casing o Aseptic Processing and Packaging: The Aseptic System, Conditions for Aseptic Processing, Preproduction Sterilization, Flow Rate Control, Product Heating, Holding Tube, Cooling, Aseptic Surge Tanks, Aseptic Packaging Systems, Aseptic Zone, Production of Aseptic Packages, Record Keeping, Container Integrity, Pros and Cons, Highlights o Applications of Conventional Vegetable Processing: Asparagus, Beets, Green PeasCanningJerry N. Cash, Department of Food Science and Human Nutrition, Michigan State University; Nirmal K. Sinha, Graceland Fruit, Inc.Introduction o Considerations in Canning: Microbiological Considerations--Heat Resistance, pH; Thermal Process Considerations o Canning Procedures: Processing Steps, Metal Containers o Quality of Canned Vegetables: Nutritional and Sensory QualitiesDrying and Freeze DryingSin Bong Lin, Food Industry Research and Development Institute, TaiwanIntroduction o Basic Concepts: Sorption Phenomena, Characteristics of Drying Curves, Moisture Movement Mechanisms o General Process of Dried Vegetables: Washing, Peeling, Cutting, Bleaching, Blanching, Drying, Packaging and Storage o Practices of Dehydration: Mushroom Slices, Onion, Ginger, Garlic, Sweet PotatoMicrobiologySusan S. Sumner, Department of Food Science