Processed Apple Products

1. Front Matter

   Pages i-xiv

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2. Apple Cultivars for Processing

   • Roger D. Way, Mark R. McLellan

   Pages 1-29

3. Harvesting, Storing, and Handling Processing Apples

   • Louis M. Massey Jr.

   Pages 31-51

4. Apple Pressing and Juice Extraction

   • Victor L. Bump

   Pages 53-82

5. Clarification of Apple Juice

   • Arun Kilara, Jerome P. Van Buren

   Pages 83-96

6. Causes and Prevention of Turbidity in Apple Juice

   • Jerome P. Van Buren

   Pages 97-120

7. Filtration of Apple Juice

   • Victor L. Bump

   Pages 121-136

8. Concentration of Apple Juice

   • M. A. Rao

   Pages 137-168

9. Apple Cider

   • Donald L. Downing

   Pages 169-188

10. Aseptic Processing and Packaging of Apple Juice

    • Joseph H. Hotchkiss

    Pages 189-213

11. Applesauce and Other Canned Apple Products

    • R. C. Wiley, C. R. Binkley

    Pages 215-238

12. Refrigerated, Frozen, and Dehydrofrozen Apples

    • G. Caleb Hall

    Pages 239-256

13. Dried Apple Products

    • G. Caleb Hall

    Pages 257-278

14. Cider Vinegar

    • Andrew G. H. Lea

    Pages 279-301

15. Composition and Nutritive Value of Apple Products

    • Chang Y. Lee, Leonard R. Mattick

    Pages 303-322

16. Flavor Components and Quality Attributes

    • T. E. Acree, M. R. Mclellan

    Pages 323-341

17. Microbiology and Preservation

    • Katherine M. J. Swanson

    Pages 343-363

18. Treatment and Utilization of Apple-Processing Wastes

    • Yong D. Hang, Reginald H. Walter

    Pages 365-377

19. Back Matter

    Pages 379-448

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The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti­ cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success­ fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer­ sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.

• Filtration
• Vitamin
• alcohol
• amino acid
• carbohydrates
• chemistry
• enzymes
• food
• microbiology
• physiology
• plants
• prevention
• processing
• quality assurance
• quality control

• New York State Agricultural Experiment Station, Cornell University, Geneva, USA

  Donald L. Downing

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