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Dried Fruits and Vegetables vegetabfes 239beforedrying~In drying. this case the 'high salt concentration preserves the foodby both drawing out water by osmosis and by the anti-microbial propertiesoftli.e the salt."Sait Salt tolerant micro-organisms micr()-'organislt\.s begin begihto.grow grow while'tlieproduct the i'Ssuri is sun dried and these' produce produ
240 Dried F1'uitv!nJ!y{esetablesby exposing pieces of cut or shredded fruits to burning sulphur in asulphuring cabinet.The·amount of sulphur used and the time of exposure depend on thetype of fruit, its moisture content and limits placed by law in somecountries on the residual amounts of sulphur dioxide in the final productor by commercial limits set by importers. This should be checked with alocal Bureau of Standards. There is an increasing consumer resistance tosulphited fruits in some industrialised countries and if the product isconsidered for export the local Export Development Board or importagents should be consulted.In sulphiting, the sulphur dioxide is dissolved in water, rather thanas the gas used in the sulphuring process. Sodium sulphite, sodiummetabisulphite or potassium metabisulphite are made into solutions, eitherby adding one of them to the blanching water or more often, by soakingthe food for 5-10 ~inutes in a sulphite dip.About two thirds of the weight of sodium metabisulphite is formedas sulphu~ dioxide when it is dissolved in water. For example, to form a0.001 % solution which is equivalent to 1000 ppm, 1.5g is dissolved in alitre of water to form 19 of sulphur dioxide per litre. At this concentration,sulphiting can also be used as a method of intermediate storage of fruitsto spread production over several months throughout the year.Preparation Procedures for Fruits and Vegetables Before DryingCleaning Sorting! Peeling Size Blanching Salting Sulphur dioxideGrading reduction treatmentFruits Needed Important Required Cutting Not Very For some fruitsfor all for all for most larger usually few to preventfruits fruits products-fruits for done browningfaster for fruitsVegetablesNeeded Important Usedfor all for all forvege- vege- sometables tables vegetablesSyrup Pre-treatmentdryingSlicing Commonly For somefor lar- used for saltedger vege- softening vegetablesor and pre- tableshredding venting productscabbage browning (e.g.)cabbage)Used with afew light colouredvegetab-les to preventbrowningThis method can be used to remove up to half of the water in fruitand is ~erefore a cheap way of increasing the production rate of a dryeror for part-processing fruits for intermediate storage so that production
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Food and NutritionDon RossOxford Bo
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Contentsl. Diet and Health 12. Nutr
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Chapter 1Diet and HealthINTRODUCTIO
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Diet and Health 3Prevention Trial p
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Diet and Health 5recognized and has
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Diet and Health 7elements, as well
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Diet and Health 9more visible in re
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Diet and Health 11drastically reduc
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Diet and HealthAloe veraGreenlipped
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Diet and Health 15bind tetracycline
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Diet and Health 17even a well-balan
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Diet and Health 19sugar, caffeine,
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Diet and Health 21commonly used rat
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Diet and Health 23However many stud
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Diet and Health 25day, such as offi
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Diet and Health 27• Nutritional l
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Diet and Health 29Sweetenersit appe
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Diet and Health 31servings). Two ba
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Diet and Health 33to validate and s
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Diet and Health 35Food Labeling Leg
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Diet and Health 37more reduction of
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Diet and Health 39is unlikely to ac
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Diet and Health 41: one who abstain
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Diet and Health 43Unlike apes, thei
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Diet and Health 45still the myth li
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Diet and Health479 -12 MonthsAt thi
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Diet and Health 49eat or purchase f
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Chapter 2NutrientsNutrients are sub
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Nutrients 53although elemental diat
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NutrientsDisaccharidesAre sugars fo
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Nutrients 57materials called lipids
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Nutrients 59in the absorption of Vi
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Nutrients 61weakness, low blood sug
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Nutrients 63Vitamin 8 5(Pantothenic
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Nutrients 65Vitamin C (Ascorbic Aci
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Nutrients 67CholineCholine is a cof
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Nutrients 691170, ,Kelp: 1093, (Mg
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Nutrients 71reasons have habitually
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Nutrients 73to nickel compounds hav
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Nutrients 75Because cow's milk and
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Nutrients 77supplements or food add
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Nutrients 79water intake in 1945 by
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Nutrients 81Sources and Requirement
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Chapter 3Function of FoodBody Compo
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Function of Food 85Metabolism of so
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Function of Food 87process is analo
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Function of FoodTable. Average Dail
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Function of Food 91diet are mainly
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Function of Food 93diets may be an
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Function of Food 95beneath the skin
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Function of Food 97are nutritionall
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Function of FoodTable. Protein cont
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Function of Food 101of the constitu
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Function of Food 103Whereas a litre
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Function of Food 105world, both Sou
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Function of Food 107with need. Mens
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Function of Food 109pregnancy may l
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Function of Food 111health problem
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Function of FoodVitaminsVitamins ar
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Function of Food 115. $ince pure cr
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Function of Food 117per cent more,
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Function of Food 119DeficiencyDefic
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Function of Food 121Starchy roots,
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Function of Food 123pregnant women
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Function of FoodDietary SourcesThe
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Function of Food 127of vitamin D, a
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Function of Food 129bacterial synth
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Function of FoodOne portion of meat
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Digestion and Absorption 133stomach
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Digestion and Absorption 135small a
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Food Safety and Preparation 137this
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Food Safety and Preparation 139a su
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Food Safety and Preparation 141refr
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Nutrition Disorder Related to Food
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Chapter 7Meal PlanningBalanced diet
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Meal PlanningAdvantages of Breast M
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Meal Planning 167• RDIs for energ
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Meal PlanningNutrients• Energy gi
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Chapter 8Dietary GuidelinesWhether
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Dietary Guidelines 173nutritional c
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Nutrition for Pregnant Women 175fol
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Chapter 10Infant NutritionTWO MONTH
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Infant Nutrition 179vegetables with
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Chapter 11Young Children and Toddle
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Young Children and Toddlers 183Thes
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Young Children and Toddlers 185baby
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Chapter 12School Age ChildrenChild'
Page 194 and 195: School Age Children 189• Choose s
Page 196 and 197: School Age Children 191provide vita
Page 198 and 199: Chapter 13Adolescent NutritionTo de
Page 200 and 201: Adolescent Nutrition 195One of the
Page 202 and 203: Adult Nutrition 197component are no
Page 204 and 205: Chapter 15People living on low Inco
Page 206 and 207: People Living on Low Income 201to t
Page 208 and 209: Chapter 16Nutrition for Senior Citi
Page 210 and 211: Nutrition for Senior Citizens 205
Page 212 and 213: Vegetarian Diet 207Tips for Vegetar
Page 214 and 215: Food Production and Processing 209s
Page 216 and 217: Food Production and Processing 211N
Page 218 and 219: Food Production and Processing 213-
Page 220 and 221: Food Production and Processing 215H
Page 222 and 223: Wheat 217in -1 % of Indo-European p
Page 224 and 225: Chapter 20Fats and OilsVegetable fa
Page 226 and 227: Fats and Oils 221oil (a mixture of
Page 228 and 229: Fats and Oils 223oils. Lightly hydr
Page 230 and 231: SugarDiabetesDiabetes, a disease th
Page 232 and 233: Sugar 227Europe exports excess prod
Page 234 and 235: Sugar 229although proper handling c
Page 236 and 237: MilkPasteurizationPasteurization is
Page 238 and 239: Milk 233seals ,and whales can conta
Page 240 and 241: Cheese 235s~pilraijngthe milk into
Page 242 and 243: Cheese 237increased risk of heart d
Page 246 and 247: Dried Fruits and Vegetables 241can
Page 248 and 249: Dried Fruits and Vegetables 243of o
Page 250: C1:Jutneys, Pickles, Salted Vegetab
Page 253 and 254: 248 Chutneys, Pickles, Salted Veget
Page 255 and 256: 250 Chutneys, Pickles, Salted Veget
Page 257 and 258: Chapter 26Food Add itiveFood additi
Page 259 and 260: 254 Food Additiveis referred to as
Page 261 and 262: 256 Food AdditiveAdditives Approved
Page 263 and 264: 258 Food Packagingtamper resistance
Page 265 and 266: Chapter 28Principle of CookingTo co
Page 267 and 268: Chapter 29Food SpoilageMost natural
Page 269 and 270: 264 Food SpoilageFig. Watery Soft R
Page 271 and 272: 266 . Food Spoilagethe action of en
Page 273 and 274: 268 Food PreservationDrying• Low
Page 275 and 276: 270 Food Preservationrecipes for ce
Page 277 and 278: 272 Food Preservationplace. Radiati
Page 279 and 280: Chapter 31Cooking Methods'Food prep
Page 281 and 282: 276MeritsCooking Methods• Less ch
Page 283 and 284: 278Demerits• Food can be scorched
Page 285 and 286: 280 Cooking Methods• Frying lends
Page 287 and 288: 282 Cooking Methods• Cost effecti
Page 289 and 290: 28432,33,34, 36, 37, 38, 39, 49,57,
Page 291: 286IndexPlenty 26, 31, 56, 100, 129
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