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