Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

CIGR Handbook of Agricultural Engineering, Volume IV Agro Processing Engineering, Chapter 3 Fruits and Vegetables, Part 3.5 Processing of Fruit and Vegetables

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  CIGR Handbook of Agricultural Engineering, Volume IV Agro-Processing Engineering, Chapter 3 Fruits and Vegetables, Part 3.5 Processing of Fruit and Vegetables, pp. 362-380  .(doi:10.13031/2013.36400)
Authors:   D. J. Hilton
Keywords:   Section Headings: 3.5.1 Processing Options, 3.5.2 Blanching and Lye-Solution Treatment, 3.5.3 Canning, 3.5.4 Freezing, 3.5.5 Dehydration and Desiccation, 3.5.6 Controlled Ripening and Degreening, 3.5.7 Processing into Purees, Pastes, and Edible Leathers, 3.5.8 Processing into Flour, 3.5.9 Juicing and Production of Nectars, 3.5.10 Aseptic Processing and Packaging, 3.5.11 Minimal Processing for Retail and Fast-Food Outlets, 3.5.12 Fermentation into Alcoholic Beverages, Vinegar, Sauces and Other Products, 3.5.13 Processing into Jams, Pickles, Chutneys, and Sauces, 3.5.14 Oil Production, 3.5.15 Soaking to Remove Toxic and Indigestible Substances, 3.5.16 Irradiation, 3.5.17 Equipment for Physical Processes (Unit Operations), 3.5.18 Equipment for Thermal Processes (Unit Processes)

First paragraph: A very wide range of techniques is applied to the processing of fruit and vegetables. Some commonly are used for many types of horticultural produce; a few techniques are unique to one or two types only. It must also be remembered that by various processes (sometimes integrated, sometimes not) one type of fruit or vegetable may yield many different products. Thus mangoes can be canned, dried, frozen, or made into puree, sauce, chutney, pickles, concentrate, jam, edible leather, beverages, nectar, and panna. Papaya provides jam, pickles, chutney, nectar, toffee, pectin, and also papain, an important protein-hydrolyzing enzyme used in the pharmaceutical, textile, paper-making, food, and animal-feed industries. Coconut can be processed to produce oil, milk, cream, desiccated coconut, pie fillers, soft cheese, meal, jam, soap, vinegar, nata de coco, toddy, and additives for lubricants and printing inks; the husk and shell can yield fiber and activated charcoal. Because of the large number of products, there is insufficient space here for a comprehensive treatment. This section therefore describes briefly the more common processes and those processes that pertain to some of the more significant products.

(Download PDF)    (Export to EndNotes)