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Citrus Processing

Quality Control and Technology

  • Book
  • © 1991

Overview

Authors:
  1. Dan Kimball

    1. California Citrus Producers, Inc., USA

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Table of contents (25 chapters)

  1. Front Matter

    Pages i-vi
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  2. Introduction

    1. Introduction

      • Dan Kimball
      Pages 1-4

  3. Citrus Juice Characteristics

    1. Front Matter

      Pages 5-5
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    2. Brix and Soluble Solids

      • Dan Kimball
      Pages 7-33

    3. Acids in Citrus Juices

      • Dan Kimball
      Pages 34-54

    4. The Brix/Acid Ratio

      • Dan Kimball
      Pages 55-65

    5. Testing of Fruit Samples

      • Dan Kimball
      Pages 66-72

    6. Citrus Oils, Aromas, and Essences

      • Dan Kimball
      Pages 73-101

    7. Citrus Juice Pulp

      • Dan Kimball
      Pages 102-116

    8. Juice Cloud

      • Dan Kimball
      Pages 117-125

    9. Color of Citrus Juices

      • Dan Kimball
      Pages 126-135

    10. Bitterness in Citrus Juices

      • Dan Kimball
      Pages 136-161

    11. Nutritional Content of Citrus Juices

      • Dan Kimball
      Pages 162-174

    12. Citrus Rheology

      • Dan Kimball
      Pages 175-179

    13. Citrus Processing Varieties

      • Dan Kimball
      Pages 180-210

  4. Citrus Juice Sanitation

    1. Front Matter

      Pages 211-211
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    2. Inspections

      • Dan Kimball
      Pages 213-225

    3. Citrus Microbiology

      • Dan Kimball
      Pages 226-243

    4. Insects, Rodents, and Birds

      • Dan Kimball
      Pages 244-253

    5. Physical and Chemical Contamination

      • Dan Kimball
      Pages 254-257
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Keywords

About this book

Citrus juices constitute the majority of the fruit juices consumed in the United States and around the world. Along with the rest of the fruit juice industry, they playa major role in the entire food industry as well. In spite of this prominence, few texts have been written on quality control technology; and most of the texts have been written by researchers who may possess great technical skill but generally are less familiar with daily routine quality control problems and con­ cerns than quality control technologists are. On the other hand, quality control technologists and managers generally do not have the time and/or the talent to write books or communicate through scientific literature. The author recognized the need for an updated, comprehensive, and easily understood text on citrus quality control. This text has been designed to be used not only by processors, bottlers, canners, and others involved in the citrus in­ dustry, but it can be of value to instructors and students of citrus technology. Researchers also can find value in the foundations laid down by the text, es­ pecially in regard to the needs and concerns of the processing industry. Also, consultants and marketing personnel will be greatly helped by understanding the concepts of this volume. Persons in related industries also will find many applications that can be easily adapted to their needs.

Authors and Affiliations

  • California Citrus Producers, Inc., USA

    Dan Kimball

Bibliographic Information

  • Book Title: Citrus Processing

  • Book Subtitle: Quality Control and Technology

  • Authors: Dan Kimball

  • DOI: https://doi.org/10.1007/978-94-011-3700-3

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1991

  • Hardcover ISBN: 978-0-442-00615-0Published: 27 June 1991

  • Softcover ISBN: 978-94-010-5645-8Published: 05 November 2012

  • eBook ISBN: 978-94-011-3700-3Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: VI, 473

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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