Home Nonfiction 10 • Download PDF by Robert C. Wiley (auth.), Robert C. Wiley (eds.): Minimally Processed Refrigerated Fruits & Vegetables

Download PDF by Robert C. Wiley (auth.), Robert C. Wiley (eds.): Minimally Processed Refrigerated Fruits & Vegetables

By Robert C. Wiley (auth.), Robert C. Wiley (eds.)

ISBN-10: 1461360145

ISBN-13: 9781461360148

ISBN-10: 1461523931

ISBN-13: 9781461523932

The goal of this publication is to introduce, set up, and rfile the medical, technical and functional elements concerned with the fellow­ ufacture, garage, distribution and advertising of minimally professional­ cessed refrigerated (MPR) vegetables and fruit. the final func­ tion of those meals is to supply a handy, like-fresh product for nutrition provider and retail shoppers. A excessive point of caliber accom­ panied by means of greater protection are crucial specifications of MPR fruit and veggies. on the grounds that refrigeration or chilling is vital to the standard and protection of those foodstuff items, "refrigeration" is integrated within the name of this ebook, i.e. MPRefrigerated fruit and veggies. This rapidly rising zone of processing calls for association and unification of pondering referring to fruit and vegetable foodstuff items which aren't thought of commercially sterile from a classical stand­ element. vegetables and fruit require very specified recognition end result of the multitude of enzymic and breathing elements in addition to mi­ crobiological matters which effect at the security of low acid and acidified greens and at the financial viability of excessive acid fruit items of all kinds.

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Download e-book for iPad: Minimally Processed Refrigerated Fruits & Vegetables by Robert C. Wiley (auth.), Robert C. Wiley (eds.)

The target of this booklet is to introduce, set up, and rfile the clinical, technical and sensible features concerned with the fellow­ ufacture, garage, distribution and advertising and marketing of minimally professional­ cessed refrigerated (MPR) vegetables and fruit. the general func­ tion of those meals is to supply a handy, like-fresh product for meals carrier and retail shoppers.

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Sample text

Objectionable quality changes are accelerated by the mechanical rupturing of the cells that occurs during preparation operations such as peeling and cutting, allowing enzymes to intermix with substrates. In addition, cuts and punctures allow for microbial contamination of products as well as moisture loss. Mechanical damage may take place any time a product is handled during harvesting, loading, transportation, sorting, and grading operations. Mechanical stress also stimulates peroxidase activity in cucumbers (Eckert and Ogawa 1988).

Damage and spoilage therefore are likely to be transmitted to the finished product if the bad products are not removed. The emptying of field containers onto sorting belts and dropping of product units from sorters can cause extensive damage if it is not controlled. Screening is the separation of a mixture of various sizes of produce such as peaches, strawberries, apricots, or oranges into two or more portions by means of a screening surface. Material that remains on a given screening surface is the normal size and that passing through the screening surface is the undersize material.

Sorting and grading: Defectives and color sorting, separation into two sizes (small, large) by a taperedfinger sizing device Slicing into quarters, water 7. Processing: washing to remove all exudates, dipping into CaCl 2 solution, and spin drying 8. Packaging: Controlled atmosphere (CA) packaging at 12% CO 2, 2% O 2, 95% relative humidity, and 0 C (32 F) packaging into portion, 1-lb, 2-lb, ll-lb (5 kg) size resealable plastic pail packaging for fresh or strawberry shortcake. 9. Storage at warehouse: 95% relative humidity, 0 C (32 F) wholesale warehousing on standard pallets; maximum 7 days 10.

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Minimally Processed Refrigerated Fruits & Vegetables by Robert C. Wiley (auth.), Robert C. Wiley (eds.)


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