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Filtering by: Subject Vegetables -- Preservation Subject Fruit -- Preservation

Canning fruit and vegetables

Creator:

Oregon Agricultural College. Experiment Station and Pernot, E. F. (Emile Francis), 1859

Abstract:

Published January 1906. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report

Full Text:

unlike all other plants, possess the power of self-preservation and of perpetuating their kinds; one is
Freezing fruits and vegetables

Creator:

Oregon State University. Extension Service, Washington State University. Extension, University of Idaho. Extension, United States. Department of Agriculture, Raab, Carolyn A., and Pacific Northwest Cooperative Extension

Abstract:

Freezing is one of the simplest and least time consuming methods of food preservation. For best quality, it is important to follow directions carefully. Color, flavor, and nutritive value can be affected by freshness of the produce selected, method of preparation and packaging, and conditions of freezing.

Resource Type:

Technical Report

Full Text:

least time consuming methods of food preservation. For best quality, it is important to follow
Improved moisture permeability determinations for packaging films and food coatings

Creator:

Tello-Lopez, Edgar Eduardo

Abstract:

Equipment and procedures for the rapid measurement of the water vapor permeability of polymer films and food coatings has been evaluated. The method uses an electronic sensor to measure the concentration increase in water vapor diffusing through a film into a chamber of known volume. Air of known humidity is...

Resource Type:

Masters Thesis

Full Text:

of fresh fruit and vegetable production is their relatively short shelf-life. Respiration, the