Processing Fruits: Science and Technology Volume 2: Major Processed Products

This Publication presents information about the latest developments in fruit processing. Volume 2 covers the important processed fruit and nut commodities and discusses the process technologies applied to them. The reader will find representative examples for each major fruit category, including: pome fruits, drupe fruits, grapes and other berries, citrus and other tropical and subtropical fruits, oil fruits, and nuts. The global character of the fruit industry is confirmed by the participation of contributing authors from six countries; each of the authors has first-hand academic research, or industrial experience related to their topics. We have made a concerted effort to provide the reader with comprehensive and current information on a wide variety of fruits and processes.

Preface

Apples and Apple Processing
William H. Root, Tree Top, Inc. (retired)
U.S. and World Apple Production Apple Cultivars: Origin of the Current Popular Cultivars Handling of Apples for Processing Processed Apple Products: Apple Juice Processing Processed Apple Products Quality Control Nutritional Value of Apples
Apricots and Peaches
Ralph Scorza, USDA-ARS Appalachian Fruit Research Station; Y. H. Hui, American Food and Nutrition Center
Introduction Part I: Breeding and Horticulture: Introduction Breeding Breeding Goals Horticulture Part II: Apricots: Canned Apricots: Processing Dried Apricots: Processing Frozen Apricots: Processing Dried Apricots: Grades and Standards Dried Apricots: Grades Other than Slab Grades Dried Apricots: Slab Grades Terminology Part III: Peaches: Canned Peaches Frozen Peaches Part IV: Commercial Item Description (CID) for Nectars (Apricot, Pear, and Peach): Salient Characteristics Regulatory Requirements Quality Assurance Preservation, Packaging, Packing, Labeling, and Marking
Cherry and Sour Cherry Processing
M. R. McLellan, Dept. of Food Science & Technology, Cornell University
Introduction Fruit Quality Canned Cherries: Soaking Pitting Filling Exhausting and Process Preservation by Freezing Brine Cherries Cherry Juice Processing Dehydrated Cherries Dessert Specialties and Other Products Waste Management
Plums and Prunes
Laszlo P. Somogyi, SRI International
Introduction Nomenclature Plums: Canned Plums Frozen Plums Prunes: Harvesting Drying Fresh Plums into Prunes Packing and Storing Dried Prunes with Pits Use of Preservatives and Other Food Additives Further Processing of Prunes Prune Juice Prune Juice Concentrate Pitted Prunes Canned Prunes Dehydrated (Low-Moisture) Prunes Chemical Composition and Nutrient Profile
Strawberries and Raspberries
Charlotte L. Deuel, Claremont Inc.
Introduction Worldwide Production: Growing Areas and Export Markets Botany and Horticulture: Horticulture Berry Varieties Harvesting: Strawberries Red Raspberries Postharvesting Handling Processed Strawberry and Raspberry Products: Frozen Purees and Puree Concentrates Frozen Whole and Sliced Fruit Juice Concentrate Dehydrated Berries Jams, Preserves, and Condiments Fruit Preparations, Fillings, Syrups, Toppings Beverages and Wines Other Products Composition and Chemistry: Color Flavor Microbiological Nutrition Health Benefits Market
Processing in Cranberry, Blueberry, Currant, and Gooseberry
Ken Stewart, Dept. of Food Science and Technology, Oregon State University
Introduction Fresh Fruit Cultivation: Cranberry Blueberry Currants Gooseberry Fruit Composition: Cranberry Blueberry Currants Gooseberry Major Processed Products: Cranberry Juice Processing Blueberry, Currant, and Gooseberry Juice Processing Nectars Purees Frozen Fruit Products Dehydrated Fruit Products Other Processed Fruit Products Market Notes Outlook for Processed Fruit Products
Grape Juice: Factors That Influence Quality, Processing Technology, and Economics
Justin R. Morris, Dept. of Food Science, University of Arkansas; Keith Striegler, Viticulture and Enology Research Center, California State University
Introduction Grape Juice Composition Preharvest Factors Influencing Quality of Grape Juice: Climate Cultivar Vineyard Management Harvest and Postharvest Factors Influencing Grape Juice Quality Juice Production: Hot Press Cold-Press Processing Factors That Influence Quality Grape Juice Concentrate: Rising Film Evaporator Falling Film Evaporator Plate Evaporators Centrifugal or Conical Evaporators Freeze Concentration Grape Spreads: Sweeteners Acids Citric Acid Tartaric Acid Lactic Acid Buffer Salts Pectins: Addition of Pectin Syneresis Procedure Economic Studies
Raisin Production and Processing
R. K. Striegler and G. T. Berg, Viticulture and Enology Research Center, California State University-Fresno; J. R. Morris, Dept. of Food Science, University of Arkansas
History of Raisin Production Natural Thompson Seedless (NTS) Raisin Production: Preharvest Ground Preparation Dried-on-the-Vine (DOV) Raisin Production Raisin Production by Artificial Dehydration Raisin Reconditioning: Adverse Drying Conditions Remedial Treatments in the Vineyard Remedial Treatments at a Commercial Dehydrator General Raisin Processing Description of General Raisin Processing Operations and Objectives Final Inspection of Processed Raisins Packaging of Processed Raisins
Oranges and Tangerines
Dan Kimball, Kimball Consulting
Introduction Citrus Fruit Classification Citrus Fruit Anatomy Processing: Fruit Unloading Fruit Sampling Fruit Washing and Grading Juice and Oil Extraction Pulp and Core Washing Evaporation, Pasteur-ization, and Aseptic Processing Reverse Osmosis Debittering and Acid Reduction Quality Control: Sanitation Microbiology Black Flakes Oxidation Monopotassium Citrate Crystals Adulteration Raw Material Inspection Product Preparation In-Process Quality Control Final Batch Quality Control Brix Acids Oils Pulp Cloud Color Flavor Bitterness Nutritional Content Rheology
Grapefruits, Lemons, and Limes
Dan Kimball, Kimball Consulting
Introduction Citrus Fruit Classification Citrus Fruit Anatomy Processing: Preextraction Fruit Preparation Juice Extraction Pulp Removal Oil Extraction Evaporation and Pasteurization Debittering Quality Control: Raw Material Inspection Juice Adulteration Oil Adulteration Product Preparation In-Process Quality Control Final Batch Quality Control Citrus Drinks: Juices Sweeteners Acids Colorants Flavors Texturizers Clouding Agents Nutrients Preservatives Drink Formulation and Batching Citrus Fruit Sections Pectin Production Animal Feed By-Products: Wet Peel Pressed Peel Dried Citrus Peel Press Liquor Citric Molasses Citrus Wastes
Pineapples
Charles E. Mumaw, Dole Foods Co. (retired)
Introduction Fruit Receiving and Grading Preparation: Trimming Packing Slices Packing Chunks Crush Juice By-Products Processing Labeling and Casing Shipping Quality Assurance Summary
Bananas (Processed)
P. S"le, Chiquita Brands International Inc. (retired)
Introduction Historical Notes Fresh Banana Cultivation Bananas for Processing: Availability Logistics and Fruit Handling Ripening Major Processed Banana Products Sold as Ingredients: Banana Puree or Mashed Bananas Concentrated Banana Puree Frozen Banana Products Dehydrated Banana Products Concentrated Clarified Banana Juice Other Processed Banana Products Market Notes: Supply and Demand: Supply Retail Products: Baby Food Juices and Nectars Dairy Products Bakery Products Other Retail Banana-Containing Products Outlook for Processed Banana Products
Tropical Fruits
James Swi-Bea Wu, Visiting Professor, Dept. of Food Science, Purdue University, and Professor, Graduate Institute of Food Science and Technology, National Taiwan University; Ming-Jen Sheu, Associate Professor, Dept. of Horticulture, National Taiwan University
Introduction Carambola: Refrigerated Carambola Slices Carambola Preserves Carambola Juice Products Guava: Making of Guava Juice Products Canning of Guava Fruit Lychee: Canned Lychee Lychee Juice Mango: Mango Puree Mango Nectar Mango Leather Dried Mango Puree Mango Jams Frozen Green Mango Slices Canned Mango Slices Papaya: Papaya Puree Canned Papaya Products Candied Papaya Passionfruit: Harvesting and Storage Manufacture of Passionfruit Juice Products
Coconuts
Sonia Y. De Leon, Dept. of Food Science and Nutrition, University of the Philippines; Milagros I. Dolores, San Miguel Corporation, Philippines
Introduction Historical Notes Agricultural Production of Coconuts Major Processed Products from Coconut: Coconut Oil Desiccated Coconut Copra and Other Dried Coconut Products Coconut-Based Beverages Fermented Coconut Products Other Preserved Coconut Products Market Notes: Supply and Demand Outlook for Processed Coconut Products
Avocados
Azriel Kurlaender, Consultant
Introduction: Botanical Classification Avocado History Cultivation of Avocados (Persea americana Mill.): Growing Conditions Fresh Avocado Quality Requirements: Maturity Harvesting and Handling History of Avocado Processing Avocado Quality Requirements for Processing: Variety Maturity Other Requirements Ripening Avocado Guacamole Process Flow: Avocado Browning Microbiology Avocado Sauce Process Flow Frozen Avocado Products Dehydrated Avocado Products Avocado Oil: Food Consumption Market for Processed Avocados: Products Sold in the Institutional Market Products Sold in the Retail Market
Olives
Bor S. Luh, Dept. of Food Science and Technology, University of California; Marvin H. Martin, Tri-Valley Growers (retired)

Introduction Cultivars: Ascolano Barouni Manzanillo Mission Chemical Composition: Proximate Analysis Oleuropin Pigments Phenolic Compounds Harvesting and Size Grading: Hand Harvest Mechanical Harvest Size Grading Holding in Brine: Salt-Free Storage California-Style Black Ripe Olives: Lye Treatment Lye Removal Curing in Dilute Brine Canning California-Style Green Ripe Olives Spanish-Style Pickled Green Olives: Lye Treatment Fermentation Biochemical Changes during Olive Fermentation Packing Zapatera Spoilage Fish-Eye Spoilage Stuffed Olives Greek-Style Naturally Ripe Olives Olive Oil: Olive Oil Quality Virgin Oil Olive Oil Processing Oil Separation Summary
Nuts
Thomas Payne, Thomas J. Payne Market Development
The Nut: Definitions, Un-Definitions Historical Notes on Nuts: Portability Protein World of Nuts Wild Nuts Cultivated Nuts Nut Varieties and Production: To the Grower To the User World Production U.S. Production Nut Varieties and Production: To the Grower To the User World Production U.S. Production U.S. Marketing Year U.S. Nut Consumption Edible Nuts Imported to the U.S. Market Considerations for Tree Nut Production: Soil Proximity to Packing Facilities Lack of Urbanization Casual Windrows Production Market Segmentation: In-the-Shell Nuts Shelled Nuts At the Packing Facility: Cracking Sorting Storage Packing Value-Added Nuts: Natural Blanching Dicing Coating Roasting Salting Nut Paste Nut Butter Nut Syrup By- and Co-Products: Nut Meal Nut Oil Shell Leaves and Other Material Nut Distribution Channels Almonds (Prunus amygdalus): Production Almond Nutrition Notes Uses of Almonds Pecan (Carya illinoensis): Production USDA Shelled Pecan Skin Color Classifications USDA Size Classifications of Pecan Halves USDA Size Classifications of Pecan Pieces Pecan Storage Pecan Nutrition Notes Pecan Uses Walnut (Juglans regia L): Walnut Production In-Shell Walnuts Shelled Walnuts Walnut Storage Walnut Nutrition Notes Uses of Walnuts Cashew Nuts (Anacardium occidentale L.): Production Cashew Nutrition Notes Uses Macadamia (Macadamia integrifolia): Production Hawaii Macadamia Grades Australian Macadamia Grades Macadamia Nut Storage Macadamia Nutrition Notes Macadamia Usage Notes Pistachio Nuts (Pistacia vera L.): Production In-Shell Pistachios Shelled Pistachios Pistachio Storage Pistachio Nutrition Notes Index