Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing

 
The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types.
The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market.
As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
 

Table of Contents

Part I: Processing Technology.
1. Fruit microbiology.
2. Nutritional values of fruits.
3. Fruit processing: principles of heat treatment.
4. Fruit freezing principles.
5. Fruit drying principles.
6. Non-thermal pasteurization of fruit juice using high voltage electric fields.
7. Minimally processed fruits and fruit products and their microbiological safety.
8. Fresh-cut fruits.
9. Additives in fruit processing.
10. Fruit waste management.
Part II: Products manufacturing.
11. Manufacturing jams and jellies.
12. Manufacturing fruit beverages.
13. Fruit as an ingredient in a fruit product.
14. Fruit processing plant.
15. Fruits sanitation and safety.
Part III: Commodity processing.
16. Apples.
17. Apricots.
18. Horticultural and quality aspects of citrus fruits.
19. Oranges and citrus juices.
20. Sweet cherry.
21. Cranberry, blueberry, current, and gooseberry.
22. Date fruits: production and processing.
23. Grape juice.
24. Grapes and raisins.
25. Grape and wine biotechnology.
26. Olives processing.
27. Peaches and nectarines.
28. Dried pears.
29. Plums and Prunes.
30. Processing of red pepper fruits for production of paprika and paprika oleoresin.
31. Strawberries and raspberries.
32. Guava, lychee, papaya.
33. Banana, mango, passion fruit.
34. Prickly pear fruit.
35. Specialty fruits unique to Hungary