Fruit Manufacturing

Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
1. Auflage. Softcover version of original hardcover Auflage 2006
ISBN: 978-1-4419-4031-5
Verlag: Springer US

Buch, Englisch, 230 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 467 g

Reihe: Food Engineering Series

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 operationsofthefruitindustry,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.

Zielgruppe

Research

Autoren/Hrsg.

Lozano, Jorge E.

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Naturwissenschaften Chemie Chemie Allgemein
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Overview of the Fruit Processing Industry.- Processing of Fruits: Ambient and Low Temperature Processing.- Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing.- Thermodynamical, Thermophysical, and Rheological Properties of Fruits and Fruit Products.- Color, Turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products.- Chemical Composition of Fruits and its Technological Importance.- Fruit Products, Deterioration by Browning.- Inhibition and Control of Browning.