Commercial Fruit Processing

1. Front Matter

   Pages i-x

   PDF

2. History and Growth of Fruit Processing

   • J. G. Woodroof

   Pages 1-24

3. Harvesting, Handling, and Holding Fruit

   • S. E. Prussia, J. G. Woodroof

   Pages 25-97

4. Fruit Washing, Peeling, and Preparation for Processing

   • J. G. Woodroof

   Pages 99-120

5. Seasonal Suitability of Fruits for Processing

   • J. G. Woodroof

   Pages 121-128

6. Factors Affecting Microflora in Processed Fruits

   • E. J. Hsu, L. R. Beuchat

   Pages 129-161

7. Canning of Fruits

   • B. S. Luh, C. E. Kean, J. G. Woodroof

   Pages 163-261

8. Freezing Fruits

   • B. S. Luh, B. Feinberg, J. I. Chung, J. G. Woodroof

   Pages 263-351

9. Dehydration of Fruits

   • L. P. Somogyi, B. S. Luh

   Pages 353-405

10. Brining Cherries and Other Fruits

    • G. G. Watters, J. G. Woodroof

    Pages 407-424

11. Other Products and Processes

    • J. G. Woodroof

    Pages 425-480

12. Flavor and Color of Fruits as Affected by Processing

    • R. L. Shewfelt

    Pages 481-529

13. Composition and Nutritive Value of Raw and Processed Fruits

    • C. T. Young, J. S. L. How

    Pages 531-564

14. Grades and Standards for Raw and Processed Fruits

    • J. G. Woodroof

    Pages 565-582

15. Storage Life of Canned, Frozen, Dehydrated, and Preserved Fruits

    • J. G. Woodroof

    Pages 583-611

16. Plant Sanitation and Waste Disposal

    • N. J. Moon, J. G. Woodroof

    Pages 613-646

17. Fruit Consumption Trends and Prospects

    • J. E. Epperson

    Pages 647-672

18. Back Matter

    Pages 673-678

    PDF

• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com­ binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy­ drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol­ ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom­ mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera­ tions. Thanks also to Ann Autry who typed, corrected, and edited the manu­ script; and to Naomi C. Woodroof, my wife, for assisting in research.

• Carrier
• Vitamin
• additives
• banana
• cereals
• energy
• growth
• processing

• Department of Food Science, University of Georgia, Experiment, USA

  Jasper Guy Woodroof

• Department of Food Science and Technology, University of California, Davis, USA

  Bor Shiun Luh

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