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... bananas, cassava roots or taro may also be used. 11.3.3 Heat treatments. For many years fruit and vegetables have been preserved by heat, using canning or bottling methods. The object is to kill the enzymes and micro-organisms by heating the produce in liquid in cans or jars. The containers are then sealed while still hot to prevent contamination of the sterilized contents. Although moist heat inactivates enzymes and kills most micro-organisms, some bacteria, such as Clostridium and Staphylococcus are heat-resistant and are capable of growing and producing poisons in canned or bottled foods. Clostridium produces a toxin which causes botulism, a fatal food poison. Acid foods, such as fruit, inhibit the growth of Clostridium and prevent the formation of the poison. Non-acid foods such as peas and beans and almost all vegetables can be preserved only by heat at the high temperatures achieved in steam-pressure vessels. For this reason, heat-processing methods are not recommended for processing any vegetables under small-scale local conditions. 11.3.4 Information about processing. Detailed information on the methods used in fresh-produce processing is normally available from national departments of agriculture or of food technology, through local department advisers or extension officers. [pic]
Post-Harvest Losses and Prevention: A simple Guideline for the Farmers and Traders in Fresh Produce:
Time and money are required to cultivate food products, and unless the farmer is providing food only for his own household, he automatically becomes part of the market economy: he must sell his produce, he must recover his costs, and he must make a profit.
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| linguaggio |  | inglese |
| numero di parole |  | 12257 (ca. 35 pagine) |
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| prezzo |  | gratis |
| bibliografia |  | 0 |
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Anteprima della tesi: Post-Harvest Losses and Prevention: A simple Guideline for the Farmers and Traders in Fresh Produce:
Post-Harvest Losses and Prevention: A simple Guideline for the Farmers and Traders in Fresh Produce: 1. Introduction 1.1 The importance of post-harvest losses Time and money are required to cultivate food products, and unless the farmer is providing food only for his own household, he automatically becomes part of the market economy: he must sell his produce, he must recover his costs, and he must make a profit. Estimates of the post-harvest losses of food grains in the developing world from mishandling, spoilage and pest infestation are put at 25 percent; this means that one-quarter of what is produced never reaches the consumer for whom it was grown, and the effort and money required to produce it are lost- forever. Fruit, vegetables and root crops are much less hardy and are mostly quickly perishable, and if care is not taken in their harvesting, handling and transport, they will soon decay and become unfit for human consumption. Estimates of production losses in developing countries are hard to judge, but some authorities put losses of sweet potatoes, plantain, tomatoes, bananas and citrus fruit sometimes as high as SO percent, or half of what is grown. Reduction in ...... bananas, cassava roots or taro may also be used. 11.3.3 Heat treatments. For many years fruit and vegetables have been preserved by heat, using canning or bottling methods. The object is to kill the enzymes and micro-organisms by heating the produce in liquid in cans or jars. The containers are then sealed while still hot to prevent contamination of the sterilized contents. Although moist heat inactivates enzymes and kills most micro-organisms, some bacteria, such as Clostridium and Staphylococcus are heat-resistant and are capable of growing and producing poisons in canned or bottled foods. Clostridium produces a toxin which causes botulism, a fatal food poison. Acid foods, such as fruit, inhibit the growth of Clostridium and prevent the formation of the poison. Non-acid foods such as peas and beans and almost all vegetables can be preserved only by heat at the high temperatures achieved in steam-pressure vessels. For this reason, heat-processing methods are not recommended for processing any vegetables under small-scale local conditions. 11.3.4 Information about processing. Detailed information on the methods used in fresh-produce processing is normally available from national departments of agriculture or of food technology, through local department advisers or extension officers. [pic]
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Scienze Naturali
/Agricoltura
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