Vegetables

Vegetables form an important part of our daily diet. Vegetables are naturally good and contain lots of minerals and vitamins. They help in protecting our body against cancers, diabetes and heart diseases.
The largest exporter of fresh vegetables in the world (Unit: $ 1,000)
- Vegetables are a type of agricultural products is relatively difficult to preserve because of high water in the vegetables (95%) are good conditions for bacterial activity.
- containing more sugar, protein, minerals, vitamins ... organizational structure of most cells re vegetables loose, soft foam, easily bruised, chipped, crushed, so crushed microorganisms susceptible to intrusion.

- In fruits and vegetables also contain many types of yeast, after harvest during storage it continues to conduct a variety of physiological processes, biochemistry, hydrolysis within the premise for bacterial growth.

the process of internal change in fruit and vegetables and by elements of the decision itself vegetables.
due to the microorganisms that cause changes in the vegetables
- Because the bacteria penetrate the external damage caused rotting vegetables shrugged.
- Since the turn of the internal chemistry of fruits and vegetables such as oxidation and reduction of physiological processes, biochemical caused by yeast.
Besides the physical effects of mechanical damage such as collision vegetables, dirty, ragged stamping ...
Water evaporation:
The reduce the volume of natural:
Calorify:

- Curing refers to various food preservation and flavoring processes, by the addition of a combination of salt, sugar, nitrates or nitrite. Many curing processes also involve smoking.
The practice of curing meat was widespread among historical civilizations, as a safeguard against wasting food and the possibility of a poor harvest.
Drying

a mass transfer process consisting
the removal

Evaporation

water moisture
another solvent
a solid

semi-solid , liquid
dried Tomato
dried vegetables
 Currently in our country as well as in other countries has produced many different canned products: vegetables, fruit, meat, fish, shrimp, crab, milk ...
Natural Canned vegetables:
Canned vegetables cooked into dishes
Canned vegetables soaked in vinegar:
Canned vegetables, salt and sour:
Canned Tomato Sauce:
Canned condensed tomato:
Canned vegetable juice
In general, canned food is very diverse, each product has different ways of cooking, using different equipment. But the majority of canned foods are processed according to the basic process technology as follows:


A FOOD
ADDITIVE
any chemical substance
affects its characteristics
a part of the food
preserving sweets or using sulfur dioxide

preserving food by pickling (with vinegar ), salting
food ingredients such as salt, sugar, starch
vitamins, minerals, amino acids
spices, seasonings, flavouring preparations
agricultural chemicals
veterinary drugs
food packaging materials.
These methods are usually used to preserve the vegetable.
Storage product at low temperature slows many of the enzymatic reactions involed in spoilage and reduces the groth rate of microoganism
The Advantages Of Freezing Vegetables
Freezing retains 100% of the vitamin C in vegetables
The colour, flavour and texture of frozen vegetables is more like fresh than other preservation methods
Freezing is quick and easy
Freezing doesn`t require specialised freezing equipment
Freezing allows foods to be stored for longer periods than regeration
Freezing vegetables causes the loss of vitamins E and B6
You may not have enough space in your freezer compartment
The cost of buying and running a standalone freezer can be expensive
Wash and discard parts that are of poor quality.
Prepare fruits as you will use them.
Can use acid ascorbic or other anti-browning agents to treat an anti-browning
Pack into good plastic bags, freezer containers or freezer jars.
-Freezers at or below 0 C (32 F)
Refrigeration
Refrigerators should kept at 0 to 4 . Refriferation is advantageous because it does not cause chemical and physical changes to food
Fruits and vegetables are sometimes stored in sealed warehouses where temperature and humidity are closely controlled, and perhaps most importantly, the composition of gases in the atmostphere is ailtered to minimize spoilage.
concentration of oxygen is reduced
increase the time that produce can be stored by several months
Packaging vegetables
one of the more important steps
the long and complicated journey
grower to consumer
Bar codes
Weighing and packaging
Various packaging material
Printing and labelling
Irradiation is a new method that features high technology, has many advantages compared to classical methods of disinfection by heat or chemicals, are increasingly popular application in the food industry and medical equipment .
storage and processing of food substances.
In essence the method is sterilized by gamma radiation reference to the flow allowed to kill bacteria.

The radiation is very simple, no need to uninstall the package, the radiation is not toxic, do not thaw for frozen food and does not reduce the nutritional value.