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Fruit manufacturing : scientific basis, engineering properties, and deteriorative reactions of technological importance

Author: Jorge E Lozano
Publisher: New York : Springer, ©2006.
Series: Food engineering series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Provides 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. This book discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Lozano, Jorge E.
Fruit manufacturing.
New York : Springer, ©2006
(DLC) 2005936521
(OCoLC)70285064
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Jorge E Lozano
ISBN: 9780387306162 0387306161 0387306145 9780387306148 6610634424 9786610634422
OCLC Number: 262687241
Description: 1 online resource (xi, 230 pages) : illustrations.
Contents: Cover --
Contents --
1. Overview of the Fruit Processing Industry --
1.1 Introduction --
1.2 Classification of Fruits --
1.3 World Production and Commercial Applications of Fruits --
1.4 History of Fruit Products' Development --
1.5 Harvest of Fruits --
1.5.1 Chemical Treatments --
1.6 Postharvest Handling of Fruits --
1.6.1 Postharvest Cooling --
1.6.2 Cooling Methods --
1.7 Controlled Atmosphere Storage --
1.8 Modified Atmosphere Packaging of Fruits --
1.8.1 Factors Affecting Fruit Respiration --
1.8.2 Factors Influencing the Exact Modified Atmosphere Within a Sealed Pack --
1.9 Technology of Semiprocessed Fruit Products --
1.9.1 Preservation of Semiprocessed Fruit Products --
2. Processing of Fruits: Ambient and Low Temperature Processing --
2.1 Fruit Products and Manufacturing Processes --
2.2 Fruit Juice and Pulp Processing --
2.2.1 Front-End Operations --
2.2.2 Extraction --
2.2.3 Clarification and Fining --
2.2.4 Use of Enzymes in the Fruit Industry --
2.2.5 Filtration --
2.2.6 Membrane Filtration --
3. Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing --
3.1 Pasteurization --
3.1.1 Batch Pasteurization --
3.1.2 HTST (Short Time) Pasteurization --
3.1.3 UHT Pasteurization --
3.1.4 Nonthermal Pasteurization --
3.2 Sterilization of Food by High Pressure --
3.2.1 High-Pressure Equipment and the System --
3.3 Concentration by Evaporation --
3.3.1 Batch Pan --
3.3.2 Rising Film Evaporator --
3.3.3 Falling Film Evaporator --
3.3.4 Scraped-Surface Evaporator --
3.3.5 Multiple Effect Evaporator --
3.4 Dehydration --
3.4.1 Spray Drying --
3.4.2 Powder Recovery --
3.5 Miscellaneous Processing --
3.5.1 Size Enlargement --
4. Thermodynamical, Thermophysical, and Rheological Properties of Fruits and Fruit Products --
4.1 Introduction --
4.2 Thermophysical Properties' Identification --
4.3 Fruits and Fruit Products' Properties --
4.3.1 Fruit and Fruit Products' Properties During Freezing --
4.3.2 Water Content --
4.4 Experimental Data and Prediction Models --
4.4.1 Density --
4.4.2 Specific Heat --
4.4.3 Thermal Conductivity --
4.4.4 Thermal Diffusivity --
4.4.5 Viscosity --
4.4.6 Boiling Point Rise --
5. Color, Turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products --
5.1 Introduction --
5.2 Measurement of Color --
5.2.1 Absorbance Spectrophotometry --
5.3 Food Dispersions --
5.3.1 Definitions --
5.3.2 Food Dispersion Characterization --
5.3.3 Particle Size, Shape, and Size Distribution --
5.3.4 Cloudy Fruit Juice Viscosity --
5.4 Fruit Aroma --
5.4.1 Activity Coefficients of Fruit Juice Aroma --
5.4.2 Experimental Method --
5.4.3 T.
Series Title: Food engineering series.
Responsibility: Jorge E. Lozano.
More information:

Abstract:

Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a  Read more...

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