Citrus Fruit Processing by Zeki Berk

Citrus Fruit Processing

byZeki Berk

Paperback | July 11, 2016

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Citrus Fruit Processingoffers 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 Processinggoes 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.

  • Offers completely up-to-date coverage of scientific research on citrus and processing technology
  • Explores all aspects of citrus and its processing, including biochemistry, technology, and health
  • Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety
  • Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition

About The Author

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 Engineerin...
Food Process Engineering And Technology
Food Process Engineering And Technology

by Zeki Berk


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Details & Specs

Title:Citrus Fruit ProcessingFormat:PaperbackDimensions:330 pages, 8.75 × 6.35 × 0.68 inPublished:July 11, 2016Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128031336

ISBN - 13:9780128031339

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Extra Content

Table of Contents

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