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Model Project Report on Fruit & Vegetable Processing Unit

Model Project Report on Fruit & Vegetable Processing Unit

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Figure 2 Process flow for vegetable canning 3.2 Pickle Pickling is a process of preservation by fermentation. The fruits and vegetables are immersed in 5–10 per cent salt solution (brine) leading to lactic acid fermentation. Salt prevents growth of undesirable organisms and allow lactic acid bacteria to grow. The natural sugars present in

  Process, Leading

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