FOOD SCIENCE 4010--Lecture 6 Raw material preparation PRINCIPLES: • Fresh fruits and vegetables are alive. • Postharvest handling practices extend the shelf life of fresh fruits and vegetables. • Peeling removes undesirable parts of the raw material prior to further processing. • Maturity at harvest is a critical factor in the quality of fresh and processed fruits and vegetables. • Quality of the final product is only as good as quality of the raw material.
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