Fruit Processing

1. Front Matter

   Pages i-xiii

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2. Introduction to fruit processing

   • R. B. Taylor

   Pages 1-19

3. Fruit and human nutrition

   • P. C. Fourie

   Pages 20-39

4. Storage, ripening and handling of fruit

   • B. Beattie, N. Wade

   Pages 40-69

5. Production of non-fermented fruit products

   • P. Rutledge

   Pages 70-96

6. Cider, perry, fruit wines and other alcoholic fruit beverages

   • B. Jarvis

   Pages 97-134

7. Production of thermally processed and frozen fruit

   • G. Burrows

   Pages 135-164

8. The manufacture of preserves, flavourings and dried fruits

   • R. W. Broomfield

   Pages 165-195

9. The by-products of fruit processing

   • R. Cohn, A. L. Cohn

   Pages 196-220

10. Water supplies, effluent disposal and other environmental considerations

    • M. J. V. Wayman

    Pages 221-243

11. Back Matter

    Pages 245-248

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Fruit and fruit products, in all their many varieties and variations, are major world commodities and part of the economic life blood of many countries, particularly in the developing world. The perception of the healthy nature of fruit is a major reason for its increased consumption in the developed world, and many consumers today find a wider selection of fruit varieties, available at all times of the year, than ever before. This volume, however, is not so much concerned with fresh fruit as those principal areas of processing to which it may be subjected. Fruit processing arose as a means of utilising a short-lived product and preserving its essential nutritional qualities as far as possible. A chapter on the nutritional aspects of fruit is included in this work to reflect the importance of this topic to most consumers. After a general introduction, the chapter on fruit storage is the only contribution which deals with a process from which fruit emerges in essentially the same physical condition. Beyond that the book sets out to cover most of the major areas in which fruit may be processed into forms which bear varying semblances to the original raw material.

• Filtration
• chemistry
• enzymes
• hygiene
• medicine
• microbiology
• plants
• processing

• Campden Food and Drink Research Association, Chipping Campden, Gloucester, UK

  D. Arthey

• Dr P.R. Ashurst and Associates, Kingstone, Hereford, UK

  P. R. Ashurst

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