Fruit and Vegetable Processing

Catalog description

Fundamental fruit and vegetable processes and related unit operations including blanching, cooling, freezing, canning, irradiation, fermentation, pickling, drying, packaging in relation to quality, safety, and nutritional aspects of related products. Importance of raw material characteristics and storage conditions will be discussed in terms of post-harvest physiology of fruits and vegetables and different product types. Functionality of ingredients common in fruit and vegetable processing will also be introduced.