Fruit Manufacturing : Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance

Jorge E Lozano

ISBN 10: 0387306145 / ISBN 13: 9780387306148

Editore: Springer Us Jun 2006, 2006

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Neuware - The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of convertinghugequantitiesoffruitsintopulp,juice,dehydrated,frozen,refrigeratedproducts, etc. make possible the preservation of products for year-round consumption. The fruit processingandstorage,evenunderthemostindustriallyavailable''mildconditions,''involves physical and chemical changes that negatively modify the quality. These negative or dete- orative changes include enzymatic and nonenzymatic browning, off-flavor, discoloration, shrinking, case hardening, and some other chemical, thermophysical, and rheological alt- ations that modify the nutritive value and original taste, color, and appearance of fruits. The ability of the industry to provide a nutritious and healthy fruit product to the consumer is highly dependent on the knowledge of the quality modifications that occur during the processing. This book emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence in fruit products' quality of the different processing methods, from freezing to high temperature techniques. Origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same are discussed. Pr- ablechangesinthermodynamical,thermophysical,andrheologicalpropertiesandparameters during processing of fruits at a wide range of soluble solids, temperatures, and pressure are also summarized. This book is intended to provide professionals involved in development and operationsofthefruitindustry,withthenecessaryinformationfortheunderstandingofthedeteriorative effects on the fruit quality during processing. v CONTENTS 1. Overview of the Fruit Processing Industry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1. 2 Classification of Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Codice articolo 9780387306148

Dati bibliografici

• Titolo: Fruit Manufacturing : Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
• Editore: Springer Us Jun 2006
• Data di pubblicazione: 2006
• Lingua: Inglese
• ISBN 10: 0387306145
• ISBN 13: 9780387306148
• Rilegatura: Buch
• Condizione: Neu
• Dimensioni: 254 L x 178 A x 14 P (millimetri) 254 millimetri di larghezza per 178 millimetri di altezza per 14 millimetri di profondità
• Peso: 640 grammi

Descrizione articolo

Riassunto

The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of convertinghugequantitiesoffruitsintopulp,juice,dehydrated,frozen,refrigeratedproducts, etc. make possible the preservation of products for year-round consumption. The fruit processingandstorage,evenunderthemostindustriallyavailable‘‘mildconditions,’’involves physical and chemical changes that negatively modify the quality. These negative or dete- orative changes include enzymatic and nonenzymatic browning, off-flavor, discoloration, shrinking, case hardening, and some other chemical, thermophysical, and rheological alt- ations that modify the nutritive value and original taste, color, and appearance of fruits. The ability of the industry to provide a nutritious and healthy fruit product to the consumer is highly dependent on the knowledge of the quality modifications that occur during the processing. This book emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence in fruit products’ quality of the different processing methods, from freezing to high temperature techniques. Origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same are discussed. Pr- ablechangesinthermodynamical,thermophysical,andrheologicalpropertiesandparameters during processing of fruits at a wide range of soluble solids, temperatures, and pressure are also summarized. This book is intended to provide professionals involved in development and operationsofthefruitindustry,withthenecessaryinformationfortheunderstandingofthedeteriorative effects on the fruit quality during processing. v CONTENTS 1. Overview of the Fruit Processing Industry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1. 2 Classification of Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dalla quarta di copertina

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.