Chapter 1. Postharvest Handling and Preparation of Foods for Processing

  1. James G. Brennan
  1. Dr. Alistair S. Grandison

Published Online: 9 MAY 2006

DOI: 10.1002/3527607579.ch1

Book Title

Food Processing Handbook

Food Processing Handbook

Additional Information

How to Cite

Grandison, A. S. (2006) Postharvest Handling and Preparation of Foods for Processing, in Food Processing Handbook (ed J. G. Brennan), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, FRG. doi: 10.1002/3527607579.ch1

Editor Information

  1. 16 Benning Way, Wokingham, Berkshire, RG40 1XX, UK

Author Information

  1. School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6AP, UK

Publication History

  1. Published Online: 9 MAY 2006
  2. Published Print: 21 NOV 2005

ISBN Information

Print ISBN: 9783527307197

Online ISBN: 9783527607570

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CHAPTER TOOLS

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Keywords:

  • food processing;
  • postharvest handling;
  • preparation of food for processing;
  • properties of raw food materials;
  • raw food materials susceptibility to deterioration and damage;
  • storage and transportation of raw materials;
  • raw material cleaning;
  • sorting and grading;
  • blanching;
  • sulphiting of fruits and vegetables

Summary

This chapter contains sections titled:

  • Introduction

  • Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage

    • Raw Material Properties

      • Geometric Properties

      • Colour

      • Texture

      • Flavour

      • Functional Properties

    • Raw Material Specifications

    • Deterioration of Raw Materials

    • Damage to Raw Materials

    • Improving Processing Characteristics Through Selective Breeding and Genetic Engineering

  • Storage and Transportation of Raw Materials

    • Storage

      • Temperature

      • Humidity

      • Composition of Atmosphere

      • Other Considerations

    • Transportation

  • Raw Material Cleaning

    • Dry Cleaning Methods

    • Wet Cleaning Methods

    • Peeling

  • Sorting and Grading

    • Criteria and Methods of Sorting

    • Grading

  • Blanching

    • Mechanisms and Purposes of Blanching

    • Processing Conditions

    • Blanching Equipment

  • Sulphiting of Fruits and Vegetables

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