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Fruit Manufacturing - Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance

Jorge E. Lozano 
Springer  2006  



Hardcover  230 p., 131 illus.  ISBN 9780387306148      £130.00
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.

Of interest to food safety experts, food microbiologists, public health workers, sanitarians, departments of health, and personnel involved in food production and processing

Contents

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
  • Postharvest handling of fruits
  • Controlled Atmosphere Storage
  • Modified atmosphere packaging (MAP) of fruits.
  • Technology of semi-processed fruit products

Chapter 2- PROCESSING OF FRUITS. Ambient and low temperature processing.

  • Fruit products and manufacturing processes
  • Fruit juice and pulp processing

Chapter 3- PROCESSING OF FRUITS. Elevated temperature; non-thermal and miscellaneous processing.

  • Pasteurization
  • Batch Pasteurization
  • Concentration by Evaporation
  • Dehydration
  • Miscellaneous processing

Chapter 4- THERMODYNAMICAL, THERMO-PHYSICAL AND RHEOLOGICAL PROPERTIES OF FRUIT AND FRUIT PRODUCTS

  • Introduction
  • Thermophysical properties identification
  • Fruits and fruit products properties during freezing
  • Experimental data and prediction models

Chapter 5- COLOR, TURBIDITY AND OTHER SENSORIAL PROPERTIES OF FRUIT AND FRUIT PRODUCTS.

  • Introduction
  • Measurement of color
  • Food dispersions
  • Fruit aroma.

Chapter 6- CHEMICAL COMPOSITION OF FRUITS AND ITS TECHNOLOGICAL IMPORTANCE

  • Proximate Composition
  • Influence of processing and storage on the composition of fruits

Chapter 7- FRUIT AND FRUIT PRODUCTS DETERIORATION

  • Introduction
  • Enzymatic browning
  • Non-enzymatic browning (NEB)

Chapter 8- INHIBITION AND CONTROL OF BROWNING

  • Introduction
  • Inhibition and control of enzymatic browning
  • Inhibition and control of nonenzymatic browning
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Springer : food science : fruit : process engineering : technology

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