PROCESSING TECHNOLOGIES FOR FRUITS AND VEGETABLES
Keywords:
Vacuum dehydrationAbstract
Processing technologies for fruits and vegetables play a crucial role in extending shelf life, enhancing nutritional value, and minimizing post-harvest losses. This study explores advanced methods such as freeze-drying, vacuum dehydration, canning, and aseptic packaging, highlighting their efficiency and suitability for preserving freshness and quality. The integration of sustainable and energy-efficient techniques has further revolutionized the industry, making processing more environmentally friendly. These technologies contribute to reducing food waste, improving market access, and supporting economic growth in the agricultural sector
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References
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