第一节 果蔬原料特性 ◼ 新鲜果蔬原料的特点 ◼ 果蔬原料的化学成分 ◼ 原料的化学成分与加工的关系 第二节 果蔬加工原料的预处理 1. 果蔬原料的分级 2. 果蔬原料的清洗 3. 果蔬原料的去皮 4. 果蔬原料的烫漂 5. 果蔬原料的护色

he term \organic\ appears to have been used for the first time about 1777 and was applied to those materials occurring in or derived from living organisms. Accordingly, such substances as starch, alcohol, and urea were classified as organic. for starch is produced by living plants, alcohol is a product of fermentation caused by