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Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Author: P R Ashurst
Publisher: Boston, MA : Springer US : Imprint : Springer, 1995.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:

In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. A combination of benefits is now available from a  Read more...

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Genre/Form: Electronic books
Additional Physical Format: Printed edition:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: P R Ashurst
ISBN: 9781461509493 1461509491 9781461353195 146135319X
OCLC Number: 840283548
Description: 1 online resource
Contents: 1 Authentication of orange juice --
1.1 Introduction --
1.2 Analysis --
1.3 Statistics --
1.4 Recent developments in orange juice adulteration --
References --
2 Chemistry and technology of citrus juices and by-products --
2.1 Principal citrus cultivars --
2.2 Composition and structure of citrus fruits and juices of various cultivars --
2.3 Operational procedures and effects on quality and shelf life of citrus juices --
2.4 Citrus juice flavor enhancement with natural citrus volatiles --
2.5 Pectic substances and relationship of citrus enzymes to juice quality --
2.6 Effect of time, temperature and other factors on citrus products --
References --
3 Grape juice processing --
3.1 History of grape juice processing in North America --
3.2 Grape cultivars --
3.3 The chemistry of grape juice --
3.4 Modern grape juice processing --
3.5 Process alternatives --
References --
4 Tropical fruit juices --
4.1 Introduction --
4.2 Guava --
4.3 Mango --
4.4 Passionfruit --
4.5 Pineapple --
4.6 Other tropical fruits --
4.7 Tropical fruit juices in Europe today --
4.8 The future --
Further reading --
5 Growing and marketing soft fruit for juices and beverages --
5.1 Introduction --
5.2 Selling the fruit crop: the options --
5.3 Producing the soft fruit crop --
5.4 Blackcurrants --
5.5 Control of fruit pests and diseases --
5.6 Pests and diseases of blackcurrants --
5.7 Other soft fruits --
5.8 Storing fruit for processing --
5.9 The future --
blackcurrant research and development (R & D) --
6 Apple juice --
6.1 General background --
6.2 Natural style and opalescent juices --
6.3 Clarified juice and concentrate --
6.4 Authentication and adulteration --
6.5 Composition --
6.6 Juice tests --
6.7 Note --
References --
7 Equipment for extraction of soft and pome fruit juices --
7.1 Introduction: modern juice processing methods --
7.2 Juice extraction systems --
7.3 Pre-treatment with pectolytic enzymes --
7.4 Post-press clarification --
7.5 Concentration/aroma recovery --
7.6 Pasteurisation --
7.7 Fruit juice plant layout --
7.8 Summary --
References --
8 Processing of citrus juices --
8.1 Introduction --
8.2 Fruit harvesting and transport --
8.3 Unloading and storage of fruit --
8.4 Fruit transfer from storage bins to extractors --
8.5 Juice extraction and finishing --
8.6 Juice processing for pasteurized single strength --
8.7 Juice processing for concentrate --
8.8 Essence recovery --
8.9 Chilled juice from concentrate --
8.10 Pulp wash --
8.11 Frozen pulp processing --
8.12 Manufacture of citrus cold-pressed oil --
8.13 Manufacture of livestock feed from citrus peel --
Further reading --
9 Juice enhancement by ion exchange and adsorbent technologies --
9.1 Overview --
9.2 History --
9.3 Resin chemistry --
9.4 Adsorbents --
9.5 Applications --
9.6 Summary --
References --
10 Processing systems for fruit juice and related products --
10.1 Introduction --
10.2 Design parameters --
10.3 Plant configuration --
10.4 Other parameters for juice processing --
10.5 New developments and technologies --
Acknowledgements --
Further reading --
11 Packaging systems for fruit juices and non-carbonated beverages --
11.1 Introduction --
11.2 The cold fill fresh system --
11.3 The hot fill system --
11.4 Filling equipment for gable top cartons --
11.5 Aseptic Pure-Pak --
11.6 Packing materials for gable top cartons --
11.7 Product protection and product/pack interaction --
11.8 Packaging of frozen concentrated juices (FCJ) --
11.9 Filling in glass containers --
11.10 Plastic containers and pouches --
References and further reading --
12 The formulation of sports drinks --
12.1 Introduction --
12.2 Sports drinks --
12.3 The effect of exercise --
12.4 Physiological considerations --
12.5 The essentials of a sports drink --
12.6 Formulation considerations --
12.7 Other nutrients --
References --
13 Nutritional value and safety of processed fruit juices --
13.1 Introduction --
13.2 Composition of fruit juices --
13.3 Composition of individual fruit juice products --
13.4 Levels of consumption and nutritional significance --
13.5 Fruit juice and dental caries/erosion --
13.6 Fruit juice safety --
References --
14 Legislation controlling production, labelling and marketing of fruit juices and fruit beverages --
14.1 Fruit juices, concentrated fruit juices and fruit nectars --
14.2 Non-carbonated fruit drinks and beverages --
References --
15 Water and effluent treatment in juice processing --
15.1 Water treatment --
15.2 Effluent management and treatment --
References.
Responsibility: edited by P.R. Ashurst.

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