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Processing of Fruits and Vegetables

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Agro-Processing and Food Engineering

Abstract

In this chapter, proximate composition and important properties and nutritional profile of fruits and vegetables are discussed. Processing technologies involved in the preservation and retention of key quality parameters have also been discussed. Thermal processing and preservation techniques are employed for the preservation and value addition of fruits and vegetable-based products. Key unit operations involved in the processing of fruits and vegetable products have been elaborated. Processing of fruits and vegetables aseptically is also explained. Recent techniques including high pressure processing, ultrasonic, electromagnetic radiation microwave processing, electromagnetic radiation radio frequency, and high-intensity pulse electric field are also briefly discussed. The effect of different processing techniques on the quality physicochemical characteristics and quality attributes of fruits and vegetables has been explained. The intervention of various processing technologies involved in the manufacturing of various fruits and vegetable-based products is discussed in detail. Value-added products, viz., pickles, jam, jelly, and pectin, are also discussed using flow charts. Hand tools and mechanized equipment for peeling are explained using schematic diagrams. The cutting mechanism and effectiveness are explained using worked examples. The different shaped cutting knives for specific purposes are also discussed.

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Authors and Affiliations

  1. Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India

    Aamir Hussain Dar & Mohsin Bashir Aga

  2. Department of Processing and Food Engineering, College of Agricultural Engineering and Technology Anand Agricultural University, Godhra, Gujarat, India

    Navneet Kumar

  3. Division of Food Science and Technology, Sher-e-Kashmir University of Science and Technology, Jammu, India

    Shafaq Shah & Rafeeya Shams

Authors
  1. Aamir Hussain Dar
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  2. Navneet Kumar
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  3. Shafaq Shah
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  4. Rafeeya Shams
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  5. Mohsin Bashir Aga
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Editor information

Editors and Affiliations

  1. National Institute of Technology (NIT), (An Institute of National Importance), Agartala, Tripura, India

    Harish Kumar Sharma

  2. Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat, India

    Navneet Kumar

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Dar, A.H., Kumar, N., Shah, S., Shams, R., Aga, M.B. (2022). Processing of Fruits and Vegetables. In: Sharma, H.K., Kumar, N. (eds) Agro-Processing and Food Engineering. Springer, Singapore. https://doi.org/10.1007/978-981-16-7289-7_13

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