Processing Vegetables

The perishable nature of the fresh produce of vegetables for human consumption underlines the significance of the technique of processing.The second edition of Processing Vegetables: Science and Technology , edited by two food scientists from the University of California and the University of Georgia, contains illustrated contributions from the internationally-renowned professionals. They are fine synthesis of both theory and practice.The contributions cover the general principles and methods; microorganisms in relation to vegetable processing; tin, glass and plastic containers; vegetable dehydration; pickling and fermenting of vegetables; grades and standards; quality control; sanitation and waste management; composition and nutritive value of raw and processed vegetables; storage life and quality retention; nutrition labeling; computerized process control (general principles); and computers in food processing.In view of its authoritative text, it should be a useful book for all those engaged in vegetable processing industries.