FDE 431 Fruit and Vegetable Technology
Fruits and vegetables, which are of great importance in terms of nutrition, have been processed for centuries using various production technologies for the purposes of increasing their usage area and possibilities, improving their nutritional and quality characteristics, extending their shelf life, and increasing their accessibility by eliminating the dependency on periods and seasons.
After giving information about the general composition of fruits and vegetables, we can summarize the common technologies used in the processing of fruits and vegetables under 7 main headings:
· Freezing technology
· Drying technology
· Canning technology
· Juice technology
· Jam technology
· Tomato paste technology
. New or alternative technologies
Packaging and preservation of fruits and vegetables are not included in this unit because they are technological applications that are aimed to be applied without changing the physical and chemical properties of the products as much as possible.