Freezing of Fruits and Vegetables, an Agribusiness Alternative for Rural and Semi-rural Areas by Gustavo V. Barbosa-Canovas

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 9251052956
  • ISBN 13 9789251052952
  • Published Nov 23 2005
  • Format Paperback
  • Page Count 64
  • Language English
  • Edition illustrated edition
  • Countries Italy
  • Publisher Food & Agriculture Organization
  • Imprint Food & Agriculture Organization of the United Nations (FAO)

Publishers Text

This manual provides basic and essential information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Freezing is the most widely used method of food preservation, permitting retention of quality of the products during long periods of storage. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology, based on a better understanding of the technical and practical processes, is essential to meet the growing consumer demand for frozen foods in developing countries.