Production of fruit and vegetable preserves and healthy food products

General issues and production and technological basis for the production of fruits and vegetable canned food and healthy food products based on thermal sterilization, preserving sugar, rapid freezing, drying, lactic acid and alcohol fermentation, chemical preservatives, as well as modern technologies based on membrane processes, use ultraviolet rays, electric current of high and ultrahigh frequency, ultrasound, etc.
Technologies of deep and complex processing of fruit and vegetable raw materials, non-standard and secondary waste of processing industries are considered.
The use of food additives and ingredients, production technology of increased nutritional and biological value is covered.
The textbook is intended for students of higher agricultural educational institutions, studying in the direction of Technology of production and processing of agricultural products and engineering and technical workers of cans and processing enterprises