The fruit processing industry is one of the major businesses in the
world. While basic principles of fruit processing have shown only minor
changes over the last few years, major improvements are now continuously
occurring, and more efficient equipment capable of
convertinghugequantitiesoffruitsintopulp, juice, dehydrated, frozen,
refrigeratedproducts, etc. make possible the preservation of products
for year-round consumption. The fruit processingandstorage,
evenunderthemostindustriallyavailable''mildconditions, ''involves
physical and chemical changes that negatively modify the quality. These
negative or dete- orative changes include enzymatic and nonenzymatic
browning, off-flavor, discoloration, shrinking, case hardening, and some
other chemical, thermophysical, and rheological alt- ations that modify
the nutritive value and original taste, color, and appearance of fruits.
The ability of the industry to provide a nutritious and healthy fruit
product to the consumer is highly dependent on the knowledge of the
quality modifications that occur during the processing. This book
emphasizes the products rather than the processes, procedures, or plant
operations. It presents the influence in fruit products' quality of the
different processing methods, from freezing to high temperature
techniques. Origin of deterioration, kinetics of negative reactions, and
methods for inhibition and control of the same are discussed. Pr-
ablechangesinthermodynamical, thermophysical,
andrheologicalpropertiesandparameters during processing of fruits at a
wide range of soluble solids, temperatures, and pressure are also
summarized. This book is intended to provide professionals involved in
development and operations ofthefruitindustry,
withthenecessaryinformationfortheunderstandingofthedeteriorative effects
on the fruit quality during processing. v CONTENTS 1. Overview of the
Fruit Processing Industry. . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . 1 1. 1 Introduction . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . 1 1. 2 Classification of Fruits . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
