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Commercial fruit and vegetable products: a textbook for student, investigator and manucfaturer 2nd edition

— Cruess, W.V. - Nama Orang;

The book Commercial Fruit and Vegetable Products: A Textbook for Student, Investigator and Manufacturer, 2nd edition by W. V. Cruess, is a comprehensive guide designed for students of horticulture, food scientists, and manufacturers in the fruit and vegetable processing industry. It begins with foundational topics such as microorganisms, general processing principles, and the history of canning, then moves on to technical aspects like containers (tin and glass), washing, blanching, peeling, and quality grading of raw materials. Subsequent chapters detail the processing of canned fruits and vegetables, as well as the manufacture of juices, syrups, concentrates, jellies, jams, and tomato products. The book also explores drying methods (including sun drying), freezing, fermentation (vinegar, pickles, and fruit-based beverages), vegetable oils, by-product utilization.

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