Freezing of fruits and vegetables

Gustavo V. Barbosa-Cánovas, Bilge Altunakar, Danilo J. Mejía-Lorio;Rural Infrastructure and Agro-Industries Division

Freezing of fruits and vegetables

An agribusiness alternative for rural and semi-rural areas

Year of publication 2005

Pages 83

Author Gustavo V. Barbosa-Cánovas, Bilge Altunakar, Danilo J. Mejía-Lorio;Rural Infrastructure and Agro-Industries Division

Product type Book (stand-alone)

ISBN 9251052956

Series title FAO Agricultural Services Bulletin

Series number 10101365

Edition 1

Full item page

Synopsis (short abstract) This 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. Industrialized 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.

Language English

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