Citrus Fruit Processing

Erscheinungsjahr 2016
ISBN: 978-0-12-803133-9
Verlag: William Andrew Publishing

Buch, Englisch, 330 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 680 g

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.

Zielgruppe

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.

Autoren/Hrsg.

Berk, Zeki

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Chapter 1: Introduction: history, production, trade, and utilization

Chapter 2: Morphology and chemical composition

Chapter 3: Biological aspects of citriculture

Chapter 4: Agricultural production practice

Chapter 5: Diseases and pests

Chapter 6: Postharvest changes

Chapter 7: Packing house operations

Chapter 8: Production of single-strength citrus juices

Chapter 9: Production of citrus juice concentrates

Chapter 10: By-products of the citrus processing industry

Chapter 11: Miscellaneous citrus products

Chapter 12: Shelf life of citrus products: packaging and storage

Chapter 13: Nutritional and health-promoting aspects of citrus consumption

Chapter 14: Quality assurance and authentication

Über Autor(innen)

Berk, Zeki
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.