Fruit Manufacturing: Scientific Basis, Engineering Properties, And Deteriorative Reactions Of Technological Importance: by Jorge E. LozanoFruit Manufacturing: Scientific Basis, Engineering Properties, And Deteriorative Reactions Of Technological Importance: by Jorge E. Lozano

Fruit Manufacturing: Scientific Basis, Engineering Properties, And Deteriorative Reactions Of…

byJorge E. Lozano

Paperback | September 29, 2011

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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.
Title:Fruit Manufacturing: Scientific Basis, Engineering Properties, And Deteriorative Reactions Of…Format:PaperbackDimensions:230 pages, 25.4 × 17.8 × 0.68 inPublished:September 29, 2011Publisher:Springer-Verlag/Sci-Tech/TradeLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1441940316

ISBN - 13:9781441940315

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Table of Contents

PREFACEChapter 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 fruitsChemical treatmentsPostharvest handling of fruitsCooling MethodsControlled Atmosphere Storage Modified atmosphere packaging (MAP) of fruits.Technology of semi-processed fruit productsFactors influencing the exact modified atmosphere within a sealed packTechnology of semi-processed fruit productsPreservation of semi-processed fruit productsChapter 2- PROCESSING OF FRUITS. Ambient and low temperature processing.2.1 Fruit products and manufacturing processes2.2 Fruit juice and pulp processingFront end operationsExtractionClarification and finingUse of enzymes in the food industry Filtration Membrane filtrationChapter 3- PROCESSING OF FRUITS. Elevated temperature; non-thermal and miscellaneous processing.PasteurizationBatch PasteurizationConcentration by EvaporationDehydrationMiscellaneous processingChapter 4- THERMODYNAMICAL, THERMO-PHYSICAL AND RHEOLOGICAL PROPERTIES OF FRUIT AND FRUIT PRODUCTS 4.1 Introduction 4.2 Thermophysical properties identification4.3 Fruits and fruit products properties during freezing4.4 Experimental data and prediction models4.4.1 DensityDensity measurement Methods Empirical equations and theoretical density modelsSpecific HeatMeasurement methodsPrediction Models and empirical equationsThermal ConductivityMeasurement MethodsPrediction Models and empirical equationsThermal DiffusivityMeasurement techniques Empirical equationsViscosityMeasurement techniques Newtonian fruit products Non-newtonian fruit products Effect of Temperature and pressure on the viscosity of foodstuffsBoiling Point Rise. Chapter 5- COLOR, TURBIDITY AND OTHER SENSORIAL PROPERTIES OF FRUIT AND FRUIT PRODUCTS. 5.1 Introduction 5.2 Measurement of color5.2.1 Absorbance spectrophotometry5.2.2 Tristimulus and special colorimeters5.3 Food dispersions5.3.1 Definitions5.3.2 Food dispersion characterization5.3.3 Particle size, shape, and size distribution5.3.4 Cloudy fruit juice viscosity5.4 Fruit aroma. 5.4.1 Thermodynamic models5.4.2 Fruit aroma properties5.4.3 Fruit shrinkage during dehydration 5.4.4 Structural damage during freezingChapter 6- CHEMICAL COMPOSITION OF FRUITS AND ITS TECHNOLOGICAL IMPORTANCEProximate CompositionProteins and aminoacidsOrganic acidsCarbohydrates LipidsMineralsVitaminsColor compounds Influence of processing and storage on the composition of fruitsVitamin destruction during processing and storage Effect of storage on metal content Fruit juices change in amino-acid content during storage Effect of storage on fruit sugars Effect of processing and storage on fruit pigments Changes in organic acids content Changes in phenolic compounds.Chapter 7- FRUIT AND FRUIT PRODUCTS DETERIORATION IntroductionEnzymatic browningEnzymatic browning of fruits Kinetics of enzymatic browning Non-enzymatic browning (NEB)Maillard Reactions5- HMF formation during storage and processing of fruit products.Chapter 8- INHIBITION AND CONTROL OF BROWNINGIntroductionInhibition and control of enzymatic browningThermal Treatment Chemical Inhibition Effect of Ascorbic Acid in color change Non conventional chemical inhibition of EBInhibition and control of nonenzymatic browningPreventive methods Restorative methods Miscellaneous methods for inhibition and control of nonenzymatic browning.