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Description of
Advances in Fruit Processing Technologies.
Fruit Production Technology documents the exciting developments in the field and makes accessible to the reader a comprehensive and coherent coverage of the basic needs of orchard management with the principles and techniques of plant regeneration, care, preservation of fruit. Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling) pickling, pasteurization, and many other kinds of preservation and canning or other packaging. (Primary-processing such as dicing, slicing, freezing or drying when leading to secondary products are also included.) The semi-processed fruit products are manufactured in order to be delivered to industry processing centres (in the fruit producing country itself or in importing countries) where they will be further manufactured in consumer oriented finished products: jams, jellies, syrups, fruits in syrup, etc. Present book has been designed to provide overall information of principles of fruit production and processing technology. If you want to support my blog, then you can buy a premium account through any of my files (i.e. on the download page of my book). In this case, I get a percent of sale and can continue to delight you with new books!