Fruit Processing / Edition 1

Fruit Processing / Edition 1

2.0 1
by D. Arthey, P.R. Ashurst
     
 

Consumption of food products based on or containing fruit is increasing as consumers in the developed world seek a diet which they perceive to be healthy. At the same time, developing countries are increasing their volumes of value-added fruit processing in order to earn important foreign currency. This book provides a concise, thorough and authoritative coverage

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Overview

Consumption of food products based on or containing fruit is increasing as consumers in the developed world seek a diet which they perceive to be healthy. At the same time, developing countries are increasing their volumes of value-added fruit processing in order to earn important foreign currency. This book provides a concise, thorough and authoritative coverage of the technology of fruit processing from a worldwide perspective. Detailed coverage of the use of fruit by-products, environmental issues, quality assurance and hygiene reflect the importance of these topics. Food technologists, production managers and technical staff in the fruit processing industry and its equipment suppliers will find the book an important information source, while those in academic and research establishments will use it as a key reference.

Product Details

ISBN-13:
9780751400397
Publisher:
Springer US
Publication date:
11/04/2007
Edition description:
1996
Pages:
248
Product dimensions:
9.21(w) x 6.14(h) x 0.63(d)

Meet the Author

Table of Contents

1Introduction to fruit processing1
2Fruit and human nutrition20
3Storage, ripening and handling of fruit40
4Production of non-fermented fruit products70
5Cider, perry, fruit wines and other alcoholic fruit beverages97
6Production of thermally processed and frozen fruit135
7The manufacture or preserves, flavourings and dried fruits165
8The by-products of fruit processing196
9Water supplies, effluent disposal and other environmental considerations221
Index244

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