Titlebook: Commercial Fruit Processing; Jasper Guy Woodroof,Bor Shiun Luh Book 1986 The AVI Publishing Company, Inc. Westport, Connecticut 1986 Carri

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Vivek K. Singh,Ramesh Jain,Mohan KankanhalliDrying of fruit is one of the oldest techniques of food preservation known to man—and one of the newest. Its essential feature is that the moisture content of food is reduced to a level below that at which microorganisms can grow.

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Cases and Analyses of Social Media CompaniesThe federal government, each state, and many cities and counties have grades and standards for operating fruit processing plants, and grades for processed fruits. These may be obtained by writing to the Department of Agriculture of the respective states, cities or counties, or by writing to the appropriate federal agency in Washington, D.C.

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Monetization Process for CompaniesThere is evidence on all sides that plant owners are taking a closer look at their sanitation facilities in an effort to improve and update them. This is especially true in older plants where sanitation planning had only casual attention from engineers.

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Cases and Analyses of Social Media CompaniesIn recent years significant changes in the consumption of fruit in the United States have resulted from shifts in the prices of fresh and processed fruits, consumer income, population, and tastes and preferences. Tastes and preferences have been influenced significantly since 1970 by major changes in our society.

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History and Growth of Fruit Processing,The oldest method of processing fruits is sun-drying. Figs, grapes, and dates grown in ancient Canaan and Egypt were among the first fruits dried, requiring no peeling or special treatment. Formation of molds, fermentation, and insect attacks were among the problems associated with man’s initial efforts to preserve fruits.

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Factors Affecting Microflora in Processed Fruits,Fruit processors are more concerned with microbial spoilage during the harvesting, transportation, and storage of fruits than during the growing of these products.

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Freezing Fruits,For centuries the freezing of fruits was to be avoided because the formation of ice in the tissues so altered the physical state of fruits that they were unpalatable and spoiled within a few days after thawing. This was true with fruit unintentionally frozen in transit, in warehouses, or in the home.