Jorge E Lozano

(Author)

Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (2006)Paperback - 2006, 29 September 2011

Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (2006)
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Part of Series
Food Engineering
Print Length
230 pages
Language
English
Publisher
Springer
Date Published
29 Sep 2011
ISBN-10
1441940316
ISBN-13
9781441940315

Description

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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Product Details

Author:
Jorge E Lozano
Book Edition:
2006
Book Format:
Paperback
Country of Origin:
NL
Date Published:
29 September 2011
Dimensions:
25.4 x 17.78 x 1.3 cm
ISBN-10:
1441940316
ISBN-13:
9781441940315
Language:
English
Location:
New York, NY
Pages:
230
Publisher:
Weight:
430.91 gm

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