Preservation of foods / compiled by Agromisa Nutrition and Food Processing Group

Content

Introduction
1 SPOILAGE: CAUSES, EFFECTS AND PREVENTION
what is spoilage
Prevention of spoilage
2 PRESERVING VEGETABLES, MEAT AND FRUIT BY HEAT
General information
preparation
Processing techniques
Storage
Remarks for using the tables

3 DRYING OF VEGETABLES AND FRUIT
The quality of the fresh product
Pretreatment
Drying Techniques
Packing and storage
Hygiene
Preparing dried foods for use
Remarks on table 4

4 PRESERVATION OF VEGETABLES WITH SALT
Requirements
Preparation
Salting methods
Warning
5 PRESERVATION IN VINEGAR
6 PRESERVING FRUIT BY JUICE AND JAM MAKING
Making fruit juices
Lemonade concentrates
Fruit Jelly preparation
Making candied fruit
Jam making

7 SIMPLE TECHNIQUES FOR PRESERVING MEAT AND FISH
Salting and drying of meat
Salting and drying of fish
Smoking of meat and fish
8 FINAL REMARKS AND LITERATURE