Saltar al contenido principal
Elsevier

Citrus Fruit Processing

  • 1 Edición - 5 de julio de 2016
  • Última edición
  • Autor: Zeki Berk
  • Idioma: Inglés

Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning… Leer más

Descripción

Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.

Puntos claves

  • Offers completely up-to-date coverage of scientific research on citrus and processing technology
  • Explores all aspects of citrus and its processing, including biochemistry, technology, and health
  • Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety
  • Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition

De interès para

Technologists and managers involved in the industrial processing of citrus fruit; Food scientists involved in citrus-related research; Technologists and managers involved in fresh citrus fruit handling; Food technology/ food science/ food engineering students and teaching staff.

Índice

  • Dedication
  • Chapter 1: Introduction: history, production, trade, and utilization
    • Abstract
    • 1.1. History of citriculture
    • 1.2. Production of citrus fruit
    • 1.3. Trade and utilization
  • Chapter 2: Morphology and chemical composition
    • Abstract
    • 2.1. Anatomy of the citrus fruit
    • 2.2. Constituents of the epicarp
    • 2.3. Constituents of the mesocarp
    • 2.4. Constituents of the endocarp
  • Chapter 3: Biological aspects of citriculture
    • Abstract
    • 3.1. The root system
    • 3.2. Shoots, stems, and leaves
    • 3.3. Flowering and fruiting
    • 3.4. Breeding and genetic improvement
  • Chapter 4: Agricultural production practice
    • Abstract
    • 4.1. Soil
    • 4.2. Climate
    • 4.3. Propagation
    • 4.4. The orchard
    • 4.5. Irrigation
    • 4.6. Fertilization, plant nutrition
    • 4.7. Pruning
    • 4.8. Pest and disease management, orchard sanitation
    • 4.9. Harvesting
  • Chapter 5: Diseases and pests
    • Abstract
    • 5.1. Diseases
    • 5.2. Pests
  • Chapter 6: Postharvest changes
    • Abstract
    • 6.1. Respiration
    • 6.2. Transpiration
    • 6.3. Changes in mechanical properties
    • 6.4. Changes in taste and aroma
    • 6.5. Stem-end rind breakdown
    • 6.6. Chilling injury
    • 6.7. Postharvest pathogens
    • 6.8. Optimal storage conditions
  • Chapter 7: Packing house operations
    • Abstract
    • 7.1. Location of the packing house
    • 7.2. Packing flow diagram
    • 7.3. Transport and reception of the raw material
    • 7.4. Degreening
    • 7.5. Buffer storage
    • 7.6. Dumping
    • 7.7. Soaking (drenching)
    • 7.8. Presorting
    • 7.9. Washing
    • 7.10. Drying
    • 7.11. Waxing
    • 7.12. Grading, labeling
    • 7.13. Sizing
    • 7.14. Packaging
  • Chapter 8: Production of single-strength citrus juices
    • Abstract
    • 8.1. Introduction and terminology
    • 8.2. Procurement of fruit for the processing industry
    • 8.3. Harvesting, loading, and transporting to the processing plant
    • 8.4. Reception and storage
    • 8.5. Washing, inspection, sizing
    • 8.6. Extraction of juice and essential oil
    • 8.7. Chilling
    • 8.8. Screening
    • 8.9. Deaeration
    • 8.10. Homogenization
    • 8.11. Pulp wash
    • 8.12. Pasteurization
    • 8.13. Single-strength juices from concentrate
    • 8.14. Clarified juices
    • 8.15. Reduced acidity and debittered orange and grapefruit juices
    • 8.16. Blended juices
    • 8.17. “Raw” or unpasteurized juice
    • 8.18. Fermented “juices”
  • Chapter 9: Production of citrus juice concentrates
    • Abstract
    • 9.1. Introduction
    • 9.2. Principles of evaporation
    • 9.3. Energy economy in evaporation
    • 9.4. Types of evaporators
    • 9.5. Condensers
    • 9.6. Essence (aroma) recovery
    • 9.7. The 72 0Bx concentrate
    • 9.8. Concentration by reverse osmosis and osmotic evaporation
    • 9.9. Freeze concentration
    • 9.10. Packaging and storage of concentrates
  • Chapter 10: By-products of the citrus processing industry
    • Abstract
    • 10.1. Introduction
    • 10.2. Peels and rag
    • 10.3. Bases for the manufacture of citrus flavored beverages
    • 10.4. Pulp and juice sacs
    • 10.5. Pectin
    • 10.6. Citrus fiber
    • 10.7. Essential oils and limonene
    • 10.8. Citrus seeds
  • Chapter 11: Miscellaneous citrus products
    • Abstract
    • 11.1. Introduction
    • 11.2. Canned grapefruit segments
    • 11.3. Canned mandarin segments
    • 11.4. Candied peel and fruit
    • 11.5. Jams, jellies, and marmalades
    • 11.6. Dehydrated citrus juice
  • Chapter 12: Shelf life of citrus products: packaging and storage
    • Abstract
    • 12.1. Introduction
    • 12.2. Shelf life of single strength juices
    • 12.3. Shelf life of citrus concentrates
    • 12.4. Shelf life of citrus by-products
    • 12.5. Shelf life of miscellaneous citrus products
  • Chapter 13: Nutritional and health-promoting aspects of citrus consumption
    • Abstract
    • 13.1. Vitamins
    • 13.2. Antioxidants
    • 13.3. Bioactivity of citrus essential oils
    • 13.4. Fiber
    • 13.5. Dental health
    • 13.6. Obesity
    • 13.7. Minerals
  • Chapter 14: Quality assurance and authentication
    • Abstract
    • 14.1. Routine quality control and quality assurance
    • 14.2. Food safety and HACCP
    • 14.3. Authentication of citrus origin
  • Appendix I: Codex standard for orange juice preserved exclusively by physical means 1 codex stan 45-1981 (world-wide standard)
  • Appendix II: Codex standard for concentrated orange juice preserved exclusively by physical means 1 Codex Stan 64-1981 (World-wide Standard)
  • Appendix III: Codex standard for certain canned citrus fruits (Codex Stan 254-2007)
  • Index

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 13 de julio de 2016
  • Idioma: Inglés

Sobre el autor

ZB

Zeki Berk

Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.
Afiliaciones y experiencia
Technion, Israel Institute of Technology, Haifa

Ver libro en ScienceDirect

Lee Citrus Fruit Processing en ScienceDirect