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Food Engineering Series

Fruit Manufacturing

Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance

Authors: Lozano, Jorge E.

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eBook $119.00
price for USA in USD (gross)
  • ISBN 978-0-387-30616-2
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-0-387-30614-8
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  • Usually dispatched within 3 to 5 business days.
Softcover $159.99
price for USA in USD
  • ISBN 978-1-4419-4031-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

The fruit processing industry is a major global business. While basic principles of fruit processing have shown only minor changes over the last years, major improvements continually occur. More efficient equipment is capable of converting huge quantities of fruits into pulp, juice, dehydrated, frozen and refrigerated products, etc. that make possible the preservation of products for year-round consumption. Fruit processing and storage involve physical and chemical changes that negatively modify fruit quality. The industry’s ability to provide a nutritious and healthful fruit product to the consumer is highly dependent on the knowledge of the quality modifications that occur during the processing.

Fruit Manufacturing emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques, and discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same. Probable changes in thermodynamical, thermophysical and rheological properties and parameters during processing of fruits at a wide range of soluble solids, temperatures and pressure are also summarized.

This book provides the necessary information for the understanding of the deteriorative effects on the fruit quality during processing to engineers and professionals mainly involved in development and operations in the fruit industry.

Table of contents (8 chapters)

Table of contents (8 chapters)
  • Overview of the Fruit Processing Industry

    Pages 1-19

  • Processing of Fruits: Ambient and Low Temperature Processing

    Pages 21-54

  • Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing

    Pages 55-72

  • Thermodynamical, Thermophysical, and Rheological Properties of Fruits and Fruit Products

    Pages 73-98

  • Color, Turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products

    Pages 99-132

Buy this book

eBook $119.00
price for USA in USD (gross)
  • ISBN 978-0-387-30616-2
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-0-387-30614-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $159.99
price for USA in USD
  • ISBN 978-1-4419-4031-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Fruit Manufacturing
Book Subtitle
Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
Authors
Series Title
Food Engineering Series
Copyright
2006
Publisher
Springer US
Copyright Holder
Springer-Verlag US
eBook ISBN
978-0-387-30616-2
DOI
10.1007/978-0-387-30616-2
Hardcover ISBN
978-0-387-30614-8
Softcover ISBN
978-1-4419-4031-5
Series ISSN
1571-0297
Edition Number
1
Number of Pages
XI, 230
Topics