" FRUITS & VEGETABLES TECHNOLOGY-Process & Product Development", a masterly compilation, published recently by Dr A M Nanjundaswamy, a reputed Food Technologist of CFTRI lineage is an attempt to bring out latest information on all aspects concerning processing of horticultural produce with emphasis on Indian conditions. Any reference source of information must meet two requirements if to be useful, the extent of coverage and the authenticity. Of course the lucidity of expression and clarity in illustration will make such publications user friendly. The new publication, painstakingly compiled by one of the pioneering scientists of modern days on fruit and vegetables is timely and meets with the above criteria.
The 620 page compendium covers every conceivable aspect relating to preservation, processing and development of various products based on these highly perishable commodities. The coverage includes principles involved in food preservation by conventional as well as modern technologies besides the practical aspects of thermal processing, canning, juices and beverages, juice concentrates, dehydration, freezing, membrane processing, intermediate moisture foods, thermal processing, pickles, preserves, candies and crystallized fruits, osmotic concentration, fruit powders, aseptic packing, by-product beneficiation, food additives, strained baby foods and importance of untapped indigenous fruits.
The publication will serve as a ready reckoner to students aspiring to become professionals in the area of fruit and vegetable processing for a number of years to come. With training infrastructure in India fast expanding the student community will be immensely benefited by the availability of a relatively low cost but authentic text book on the subject. For industry also, especially micro and small enterprise sectors, this compendium can be a standard reference source of information. The author can be contacted at 11 B Gokulam Park Road, 3rd Cross, V V Mohalla, Mysore 570002, Tel-0821 2513 334 for further details.