Freezing of fruits and vegetables

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dc.creatorGustavo V. Barbosa-Cánovas, Bilge Altunakar, Danilo J. Mejía-Lorio;Rural Infrastructure and Agro-Industries Division
dc.date2024-12-29T01:30:38Z
dc.date2024-12-29T01:30:38Z
dc.date2005
dc.date2019-05-30T15:43:34Z
dc.date.accessioned2026-06-27T22:36:28Z
dc.descriptionThis 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.
dc.format83
dc.formatapplication/pdf
dc.formattext/html
dc.identifier9251052956
dc.identifier1010-1365
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/y5979e
dc.identifierhttp://www.fao.org/3/a-y5979e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/257683
dc.languageEnglish
dc.relationFAO Agricultural Services Bulletin
dc.relation10101365
dc.rightsFAO
dc.titleFreezing of fruits and vegetables
dc.titleFreezing of fruits and vegetables
dc.titleAn agribusiness alternative for rural and semi-rural areas
dc.typeBook (stand-alone)

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