Food Biochemistry and Food Processing (2 edition)

BLBS102-c29 BLBS102-Simpson March 21, 2012 13:27 Trim: 276mm X 219mm Printer Name: Yet to Come

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Biochemistry of Vegetable Processing

Moustapha Oke, Jissy K. Jacob, and Gopinadhan Paliyath

Introduction

Classification of Vegetables

Chemical Composition of Vegetables

Vitamins

Minerals

Dietary Fiber

Proteins

Lipids

Volatiles

Water

Organic Acids

Pigments

Phenolic Components

Carbohydrates

Turgor and Texture

Vegetable Processing

Harvesting and Processing of Vegetables

Preprocessing Operations

Harvesting

Sorting and Grading

Washing

Peeling

Cutting and Trimming

Blanching

Canning Procedure

Canned Tomatoes

Peeling

Inspection

Cutting

Filling

Exhausting

Processing Time of Canned Tomatoes

Tomato Juice Processing

Processing

Comminution

Extraction

Deaeration

Homogenization

Salting

Quality Attributes of Tomato and Processed Products

Physicochemical Stability of Juices

Kinetic Stability

Physical Stability

Enhancing Nutraceutical Quality of Juice Products

Minimally Processed Vegetables

Definitions

Processing

Quality of MPR

Further Reading

References

Abstract:Vegetables are very important components of diet. Veg-

etables are highly perishable, and transportation, storage, and dis-

tribution require low-temperature conditions. Vegetables are pro-

cessed into juice, sauce, and canned under aseptic conditions. This

enables long-term storage of processed products. Tomato is the ma-

jor produce that is processed into juice and sauce. Preservation of

nutritional components is compromised during processing. Stability

of juice is influenced by the particle size distribution.

INTRODUCTION

Vegetables and fruits have many similarities with respect to

their composition, harvesting, storage properties, and process-

ing. In the true botanical sense, many vegetables are considered

as fruits. Thus, tomatoes, cucumbers, eggplant, peppers, and

so on could be considered as fruits, since they develop from

ovaries or flower parts and are functionally designed to help the

development and maturation of seeds. However, the important

distinction between fruits and vegetables is based on their use.

In general, most vegetables are immature or partially mature

and are consumed with the main course of a meal, whereas

fruits are generally eaten alone or as a dessert. The United

States is one of the world’s leading producers and consumers of

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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