Industrial Processing Of Fruits And Vegetables

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The postharvest losses of fruits and vegetables in India vary from 20-30 per cent of the production. If these losses are controlled by using postharvest management and processing technology, the supplies of fresh fruits and vegetables will be increased to the extent of their existing losses. This will help to increase the per capita availability of fruits and vegetables. In this book total 50 fruits and vegetables crops, 57 chapters, 51 photographs (equipments and Product) and their processing 193 flow charts, general information, medicinal use, health benefits, culinary uses and nutritional values are given. The step by step procedure of manufacturing food product is outlined. Government rules and regulations and standards are also given. This book has been mainly designed to serve as a text and reference book for the students in the field of Food Science and Technology, postharvest technology, horticulture, nutrition advisors and mostly for professionals in food industries.

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Dr. U.D. Chavan obtained his B. Sc. and M. Sc. (Agri. In Biochemistry) degrees from Mahatma Phule Krishi Vidyapeeth Rahuri in 1985 and 1987 respectively. He received his Ph. D. degree in Food Science From Memorial University of Newfoundland St. John’s Canada in 1999. Now he is working as a Senior Cereal Food Technologist in the Department of Food Science and Technology at Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist, Ahmednagar, Maharashtra.
Dr. J.V. Patil obtained his B.Sc., M.Sc., and Ph.D. degrees (Agri. In Botany, Cytogenetics and plant breeding) form Mahatma Phule Krishi Vidyapeeth Rahuri in 1979, 1981 and 1992 respectively. Now he is working as a Director of National Research Center for Sorghum, Rajendranagar, Hyderabad from August, 2010.