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This manual provides basic and essential information on freezing
technology to preserve fruits and vegetables in small-scale
operations. Practical examples demonstrating the application of the
technology are given to provide a better understanding of the
processes. Freezing is the most widely used method of food
preservation permitting retention of quality of the products during
long periods of storage. Compared to other conventional methods
used in the storage of fruits and vegetables, freezing is the most
satisfactory method in terms of quality, process and overall cost.
Currently, the frozen food market is one the largest sectors in the
food industry. Industrialized countries dominate the trade in
frozen food commodities, but developing countries can also develop
their own frozen food industries. Introduction of adequate freezing
technology, based on a better understanding of the technical and
practical processes, is essential to meet the growing consumer
demand for frozen foods in developing countries.
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