Handbook of Fruits and Fruit Processing
Handbook of Fruits and Fruit Processing
Author: Y. H. Hui, József Barta, M. Pilar Cano, Todd W. Gusek, Jiwan S. Sidhu, Nirmal K. Sinha
ISBN: 9780813819815
Pages: 712
Format: 18 Χ 26
Binding: Hardback
Pub. Year: 2006
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
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