Name: Fruit Manufacturing By Jorge E. Lozano
SKU: 9781441940315
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Fruit Manufacturing Summary

Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance by Jorge E. Lozano

Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product's quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.

PREFACE Chapter 1 OVERVIEW OF THE FRUIT PROCESSING INDUSTRY. Introduction Classification of fruits World production and commercial applications of selected fruits History of fruit products development Harvest of fruits Chemical treatments Postharvest handling of fruits Cooling Methods Controlled Atmosphere Storage Modified atmosphere packaging (MAP) of fruits. Technology of semi-processed fruit products Factors influencing the exact modified atmosphere within a sealed pack Technology of semi-processed fruit products Preservation of semi-processed fruit products Chapter 2- PROCESSING OF FRUITS. Ambient and low temperature processing. 2.1 Fruit products and manufacturing processes 2.2 Fruit juice and pulp processing Front end operations Extraction Clarification and fining Use of enzymes in the food industry Filtration Membrane filtration Chapter 3- PROCESSING OF FRUITS. Elevated temperature; non-thermal and miscellaneous processing. Pasteurization Batch Pasteurization Concentration by Evaporation Dehydration Miscellaneous processing Chapter 4- THERMODYNAMICAL, THERMO-PHYSICAL AND RHEOLOGICAL PROPERTIES OF FRUIT AND FRUIT PRODUCTS 4.1 Introduction 4.2 Thermophysical properties identification 4.3 Fruits and fruit products properties during freezing 4.4 Experimental data and prediction models 4.4.1 Density Density measurement Methods Empirical equations and theoretical density models Specific Heat Measurement methods Prediction Models and empirical equations Thermal Conductivity Measurement Methods Prediction Models and empirical equations Thermal Diffusivity Measurement techniques Empirical equations Viscosity Measurement techniques Newtonian fruit products Non-newtonian fruit products Effect of Temperature and pressure on the viscosity of foodstuffs Boiling Point Rise. Chapter 5- COLOR, TURBIDITY AND OTHER SENSORIAL PROPERTIES OF FRUIT AND FRUIT PRODUCTS. 5.1 Introduction 5.2 Measurement of color 5.2.1 Absorbance spectrophotometry 5.2.2 Tristimulus and special colorimeters 5.3 Food dispersions 5.3.1 Definitions 5.3.2 Food dispersion characterization 5.3.3 Particle size, shape, and size distribution 5.3.4 Cloudy fruit juice viscosity 5.4 Fruit aroma. 5.4.1 Thermodynamic models 5.4.2 Fruit aroma properties 5.4.3 Fruit shrinkage during dehydration 5.4.4 Structural damage during freezing Chapter 6- CHEMICAL COMPOSITION OF FRUITS AND ITS TECHNOLOGICAL IMPORTANCE Proximate Composition Proteins and aminoacids Organic acids Carbohydrates Lipids Minerals Vitamins Color compounds

Additional information

Sku

NLS9781441940315

ISBN 13

9781441940315

ISBN 10

1441940316

Title

Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance by Jorge E. Lozano

Author

Jorge E. Lozano

Series

Food Engineering Series

Condition

New

Binding type

Paperback

Publisher

Springer-Verlag New York Inc.

Year published

2011-09-29

Number of pages

230

Prizes

N/A

Cover note

Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Note

This is a new book - be the first to read this copy. With untouched pages and a perfect binding, your brand new copy is ready to be opened for the first time

Fruit Manufacturing Jorge E. Lozano

Fruit Manufacturing by Jorge E. Lozano

Summary

Fruit Manufacturing Summary

Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance by Jorge E. Lozano

Table of Contents

Additional information

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