Large amounts of plant tissue are used in the production of many
canned, frozen and dried foods. Some of this material is unsatisfactory
in appearance and texture, despite careful processing from high quality
raw materials.
In the present study, the changes induced in soft fruits by controlled
heating and freezing...
This investigation was concerned with the reduction of
waste in raw vegetables and fruits between the times of harvest
and consumption. Reduction of spoilage in produce was attempted
by means of chemical and. physical agents as well as a combination
of both.
The first phase of the work consisted of...