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The fruit processing industry is a major global business. While basic principles of fruit processing have shown only minor changes over the last years, major improvements continually occur. More efficient equipment is capable of converting huge quantities of fruits into pulp, juice, dehydrated, frozen and refrigerated products, etc. that make possible the preservation of products for year-round consumption. Fruit processing and storage involve physical and chemical changes that negatively modify fruit quality. The industry's ability to provide a nutritious and healthful fruit product to the…mehr

Produktbeschreibung
The fruit processing industry is a major global business. While basic principles of fruit processing have shown only minor changes over the last years, major improvements continually occur. More efficient equipment is capable of converting huge quantities of fruits into pulp, juice, dehydrated, frozen and refrigerated products, etc. that make possible the preservation of products for year-round consumption. Fruit processing and storage involve physical and chemical changes that negatively modify fruit quality. The industry's ability to provide a nutritious and healthful fruit product to the consumer is highly dependent on the knowledge of the quality modifications that occur during the processing. Fruit Manufacturing emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence on a fruit product's quality in relation to the different processing methods, from freezing to high temperature techniques, and discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same. Probable changes in thermodynamical, thermophysical and rheological properties and parameters during processing of fruits at a wide range of soluble solids, temperatures and pressure are also summarized. This book provides the necessary information for the understanding of the deteriorative effects on the fruit quality during processing to engineers and professionals mainly involved in development and operations in the fruit industry. TOC:Preface.- Overview of the Fruit Processing Industry.- Processing of Fruits: Ambient and low temperature processing.- Processing of Fruits: Elevated temperature; non-thermal and miscellaneous.- Thermodynamical, Thermo-Physical and Rheological Properties of Fruit and Fruit Products.- Color, Turbidity and Other Sensorial Properties of Fruit and Fruit Products.- Chemical Composition of Fruits and Its Technological Importance.- Fruit and Fruit Products Deterioration.- Inhibition and Control of Browning.- Index.

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  • Produktdetails
  • Verlag: Springer-Verlag GmbH
  • Erscheinungstermin: 28.11.2006
  • Englisch
  • ISBN-13: 9780387306162
  • Artikelnr.: 37286683
Autorenporträt
Jorge E. Lozano, Universidad Nacional Del Sur, Bahia Blanca, Argentina
Inhaltsangabe
PREFACE Chapter 1 OVERVIEW OF THE FRUIT PROCESSING INDUSTRY. Introduction Classification of fruits World production and commercial applications of selected fruits History of fruit products development Harvest of fruits Chemical treatments Postharvest handling of fruits Cooling Methods Controlled Atmosphere Storage Modified atmosphere packaging (MAP) of fruits. Technology of semi-processed fruit products Factors influencing the exact modified atmosphere within a sealed pack Technology of semi-processed fruit products Preservation of semi-processed fruit products Chapter 2- PROCESSING OF FRUITS. Ambient and low temperature processing. 2.1 Fruit products and manufacturing processes 2.2 Fruit juice and pulp processing Front end operations Extraction Clarification and fining Use of enzymes in the food industry Filtration Membrane filtration Chapter 3- PROCESSING OF FRUITS. Elevated temperature; non-thermal and miscellaneous processing. Pasteurization Batch Pasteurization Concentration