Description

This book provides a comprehensive overview of traditional and modern methods of Fruits and vegetables processing, including preservation, packaging, quality and product development. It aims to serve as a resource for students, researchers, and academicians engaged in food science and technology. Fruits and vegetables is also valuable for professional in food processing and also for consumers, farmers, food industries, industrial growth. Fruits and vegetables are critical to global diets and agricultural economies, offering essential nutrients and health benefits. Fruits and vegetables are fundamental to human nutrition and health. They are rich sources of essential vitamins, minerals, dietary fiber, and photochemical that play a crucial role in preventing chronic diseases and maintaining overall well-being. As global awareness of healthy eating continues to rise, the demand for fresh and processed fruits and vegetables has grown significantly. The processing of fruits and vegetables plays a key role in extending shelf life, reducing waste, and diversifying products for consumer markets. Processing extends shelf life, improves product stability, enhances food safety, and creates value-added products that meet the diverse needs of consumers. From basic techniques such as washing, peeling, and cutting, to more advanced methods like dehydration, canning, freezing, fermentation, and the use of non-thermal technologies, fruit and vegetable processing. This involves various methods that enhance shelf life, maintain quality, and create value-added products such as juices, jams, pickles, frozen vegetables, and dried fruits. Despite their nutritional value, fruits and vegetables are highly perishable, leading to significant post-harvest losses. Without proper handling and processing, a large portion of the produce never reaches consumers in usable form. By the end of this textbook, students will gain both conceptual knowledge and practical insights into the science and technology behind fruits and vegetables processing, enabling them to contribute effectively to the food industry. Information in chapters gives theoretical as well as practical information to understand basic methods, principles and methodology. Through this text, students will gain a solid understanding of how fruits and vegetables are handled, processed, packaged, and brought to market in safe and nutritious.