Bücher von Muhammad Atif Randhawa

This is very interesting topic about fruits and vegetables processing and extending the safety and quality of fruits and vegetable with good nutritional profile. Vacuum evaporation is a very good technique as compared to conventional heat processing techniques in which important components like minerals, vitamins, anti-oxidants and total phenolic compound are lost during processing. Vacuum evaporation is conducted at low temperature of 50-55 centi grade with low atmospheric pressure of 600-650 mmHg. By using such type of techniques for the processing of fruits and vegetables are the demand of the consumer, so that they obtain good quality product for the consumption.