2 – Raw material preparation

  title={2 – Raw material preparation},
  author={Peter Fellows},
To ensure that freshly harvested crops or slaughtered animals have a uniformly high quality for subsequent processing or for sale in the fresh market sector, it is necessary to cool them to reduce metabolic activity and microbial growth. It is also necessary to remove contaminants and to sort foods to produce uniform quality characteristics. This chapter describes treatment of raw materials using the unit operations of cooling, cleaning, sorting, grading and peeling.