Vegetable Processing

This comprehensive book addresses the import and fast-moving issues of processing technologies as they apply to vegetable processing today. It is an up-to-date account of just how much the different techniques have developed over recent years to bring vegetables to the consumer not only in different forms and styles but also with a high degree of safety and nutritional quality. Vegetable Processing is written and edited by experts with wide research and industrial experience in the field. This unique review of the different aspects of vegetable processing updates existing technologies and deals in detail with more recent developments, such as aseptic packaging, the technology of chilling and the increasingly important areas of plant, equipment and cleaning. Crop Production, Harvesting and Storage (C. Knight).

Preparation Procedures (P. Rutledge).

Thermal Processing (A. Hersom).

Freezing (D. Reid).

Chilling (C. Brimelow & D. Vadehra).

Other Preservation Methods (K. Anderson).

Packaging (J. Bettison).

Quality (D. Lyon & H. Churchill).

Plant, Equipment and Cleaning (D. Timperley).

Index. The editors David Arthey, Deputy Director, and Colin Dennis, Director General, Campden Food and Drink Research Association, Chipping Campden, Gloucester.