preservation of fruits and vegetables
nunes - color atlas of postharvest quality of fruits and vegetables (blackwell, 2008)
... identifying and understanding the storage diseases of fruits and vegetables What you have in this book, Color Atlas of Postharvest Quality of Fruits and Vegetables, is the result of some 10 years of laboratory ... COLOR ATLAS OF POSTHARVEST QUALITY OF FRUITS AND VEGETABLES Color Atlas of Postharvest Quality of Fruits and Vegetables Maria Cecilia Nascimento Nunes © 2008 ... blossom-end of the fruit SUBTROPICAL AND TROPICAL FRUITS 23 24 COLOR ATLAS OF POSTHARVEST QUALITY OF FRUITS AND VEGETABLES Figure 1.10 Appearance of ‘Valencia’ orange after storage for 42 (left) and...
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Preservation of fruit and vegetables - Part 1 pot
... on the traditional preservation methods still commonly used in developing countries for fruits and vegetables Fruits and vegetables provide an abundant and inexpensive source of energy, body-building ... hair Preservation of fruit and vegetables and droppings The affected parts of the plants are then especially susceptible to diseases Chemical and enzyme spoilage occurs especially when vegetables ... down the process of microbial spoilage The degree of acidity is measured as a pH level A neutral product like milk has a pH of 7; meat has a pH of 10 Preservation of fruit and vegetables about...
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Preservation of fruit and vegetables - Part 2 pot
... Blanching 18 Preservation of fruit and vegetables Preserving by heating 4.1 Introduction One of the most common and effective ways to preserve fruits and vegetables is to prepare them and place ... temperature of 90-95°C Exposing them to steam is also possible The result is that fruits and vegetables become somewhat soft and the enzymes are inactivated Leafy vegetables shrink in this process and ... cools down and the pressure inside of it has gone down before opening the lid Remove the jars and tighten the 28 Preservation of fruit and vegetables lids immediately The disadvantage of glass...
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Preservation of fruit and vegetables - Part 3 potx
... (20-25%) Mix the vegetables and the salt well, using 250 g of salt per kg of vegetables Fill crocks with the mixture of vegetables and salt, cover with muslin cloth, a pressure plate and a weight, ... drying food Washing and cutting Wash the fruits and vegetables thoroughly Remove sand, rotten spots and seeds Peeled and cut fruit dries quicker It is important that all of the pieces are about ... therefore dried preferably in a 34 Preservation of fruit and vegetables shady spot Beans and (red) peppers, for example, are bunched and up under some type of shelter Of course, drying these products...
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Preservation of fruit and vegetables - Part 4 doc
... cloths, one of coarse weave and one of fine weave, that serve as juice filters and are pulled over the edge of the kettle or pan; 54 Preservation of fruit and vegetables ? a piece of strong parchment ... overview of fruit juice preparation, followed by a description of different types of packing, bottling methods and storage of the bottled product Examples are also given of the preservation of tomato ... per kg of jam 60 Preservation of fruit and vegetables Developing a small-scale food processing enterprise If you are considering starting an enterprise for the preservation and processing of agricultural...
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OUTBREAKS BY THE NUMBERS: FRUITS AND VEGETABLES 1990-2005 potx
... state and local health departments, and scientific and medical journals The database is updated regularly, and only includes those incidents of foodborne illness which meet the CDC’s definition of ... spinach, tomatoes and lettuce In a comprehensive survey of outbreaks with an identified food source, produce outbreaks accounted for 13% (713/5,416) of outbreaks and 21% (34,049/161,089) of associated ... Between 1990 and 2005, there were 713 outbreaks and 34,049 individual cases linked to produce in the CSPI database Produce outbreaks account for 13% of foodborne illness outbreaks and 21% of illnesses...
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Preservation of fish and meat - Part 1 pptx
... explained and the advantages and disadvantages of each method are described Preservation of fish and meat The following preservation methods are discussed: salting, drying and smoking of fish and meat, ... question of which method to choose given the local conditions The following topics are discussed: salting, drying and smoking of fish and meat; fermentation of fish; canning of fish and meat; and ... discussion of spoilage and its prevention Knowledge of the causes of spoilage is necessary in order to be able to preserve foods correctly After that, the principles and the methods of preservation...
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Preservation of fish and meat - Part 2 pot
... These often have a very special odour and taste, such as smoked fish and many local fermented products 14 Preservation of fish and meat 2.8 Which method should be chosen? The choice of a preservation ... before use 12 Preservation of fish and meat 2.7 Prevention of spoilage This booklet deals with preservation, to extend the storage life of products which would otherwise decay quickly Preservation ... hygiene Wash hands thoroughly with hot water and soap after using the toilet, handling cuts, cleaning infections and doing dirty work, and before touching fish and meat ? Change towels and wash clothes...
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Preservation of fish and meat - Part 3 doc
... description of how to gut, split and fillet fish Gutting and scaling (Figure 1) Place the fish on a clean board and hold it by its head Scrape the scales off starting at the tail and working ... into the underbelly 18 Preservation of fish and meat Open the fish and remove the intestines and gills Wash the fish thoroughly with clean (drinking) water Figure 2: Splitting of fish Large fish ... With all preservation methods it is important to use fish of the same size within one batch so that a uniform final product is made 20 Preservation of fish and meat Figure 3: Filleting of fish...
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Preservation of fish and meat - Part 4 docx
... Pickling Method of working (Figure 8): Cut raw meat in strips Spread a layer of salt on the bottom of the barrel and put a layer of meat on top of it Alternate one layer of salt, one layer of meat until ... diagonal grooves Put the meat on top of this layer of salt Put another 1-2 cm layer of salt on top of the layer of meat Alternate one layer of meat, one layer of salt, etc., until the pile is about ... full 34 Preservation of fish and meat Place the lid on top of the meat and push it down using the stones Let the meat stand for two weeks, during which time brine is formed from the salt and the...
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Preservation of fish and meat - Part 5 pps
... product and is often dark red The consistency is hard and when it is pushed with a finger, it does not give The smell and 42 Preservation of fish and meat taste of dried meat is different to that of ... tent dryer and it requires little material The dryer consists of a tent-shaped frame of bamboo or wooden poles covered with a piece of strong plastic For the sun side of the tent and the two ... the desired taste and consistency 5.6 Solar drying Natural drying of fish and meat sometimes has disadvantages Long periods of sunshine are required, the drying speed is slow and in areas with...
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Preservation of fish and meat - Part 6 potx
... different ways: ? clay and mud shaped by hand ? packed mud faced with cement ? clay mud blocks and mortar ? cement blocks with mortar 50 Preservation of fish and meat The use of cement is more expensive, ... capacity is small, however, and there is much loss of smoke An improvement is an oven made of layers of dried mud or clay or oil drums, with a grating on top (Figures 14A and 14B) The grating is ... the rim of the top drum This system uses the smoke more efficiently The order of the drums, or of the meat in the drums, must be changed regularly as the lowest drum gets most of the heat and the...
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Preservation of fish and meat - Part 7 pot
... from the fish One kg of salt to 3.5-4 kg of fish gives a final product with 20 to 25% salt 58 Preservation of fish and meat content Patis is also a by-product of the preparation of the fish paste ... Chili and Argentina Whole anchovies are mixed with 35% 62 Preservation of fish and meat salt and placed in barrels The fermentation, a result of enzyme activity, takes place for a period of to ... after which fermentation takes place for a period of days Next, the mixture is again ground up and the same amount of salt is 60 Preservation of fish and meat added The mixture is dried in the sun...
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Preservation of fish and meat - Part 8 potx
... lids ? (hand-operated) seaming machine for seaming tin cans 68 Preservation of fish and meat Figure 20: Pressure canners 8.5 Preparation Clean and tidy work pays off in lower levels of micro-organisms ... household-level preservation 8.2 Advantages and disadvantages of the canning process Advantages of canning: ? The product can be stored longer and more safely ? A good-quality product is ensured with fish and ... types of tin cans available with varying capacities and shapes (cylindrical = long and thin, flat = wide and shallow) Tin cans can also vary according to the presence or absence of a layer of varnish...
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Preservation of fish and meat - Part 9 pdf
... given of the relationship between storage temperature and storage time for fish and meat so as to give an impression of the effectiveness of these methods The installation of an ice factory and/ or ... beef 80 Preservation of fish and meat can be kept for year while pork has a shorter storage life This is due to oxidation of the fat in pork Examples of the storage life of different kinds of meat ... fish handling and processing: I.J Clucas and P.J Sutcliffe., G 143, 1981, Tropical Products Institute ISBN: 085954-124-X Fish handling; preservation and processing in the tropics: parts and 2,...
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Fact Sheet: preservation of open and green spaces
... Roadmap for Asia and the Pacific : Fact Sheet - Preservation of open and green spaces Strengths with open and green spaces • • • • Increases environmental resilience: Natural landscapes provide ... preserving open and green spaces • • Land is often scarce, expensive and difficult to obtain from existing communities Conserving parks and green spaces is not a policy priority: Cities often not make ... area, careful analysis of the existing land use must be conducted Recognizing abandoned properties and brownfield sites as well as undesirable industries or other land uses and determining if these...
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