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OverviewThis 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. Industrialised 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. Full Product DetailsAuthor: Gustavo V. Barbosa-Cánovas , Bilge Altunakar , Danilo J. Mejía-LoríoPublisher: Food & Agriculture Organization of the United Nations (FAO) Imprint: Food & Agriculture Organization of the United Nations (FAO) Edition: illustrated edition Volume: No. 158 ISBN: 9789251052952ISBN 10: 9251052956 Pages: 82 Publication Date: 30 July 2010 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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