Fruit Processing

by D. Arthey, P.R. Ashurst

Overview

Fruit and fruit products, in all their many varieties and variations, are major world commodities and part of the economic life blood of many countries, particularly in the developing world. The perception of the healthy nature of fruit is a major reason for its increased consumption in the developed world, and many consumers today find a wider selection of fruit varieties, available at all times of the year, than ever before. This volume, however, is not so much concerned with fresh fruit as those principal areas of processing to which it may be subjected. Fruit processing arose as a means of utilising a short-lived product and preserving its essential nutritional qualities as far as possible. A chapter on the nutritional aspects of fruit is included in this work to reflect the importance of this topic to most consumers. After a general introduction, the chapter on fruit storage is the only contribution which deals with a process from which fruit emerges in essentially the same physical condition. Beyond that the book sets out to cover most of the major areas in which fruit may be processed into forms which bear varying semblances to the original raw material.

Product Details

ISBN-13:	9780751400397
Publisher:	Springer US
Publication date:	12/31/1995
Edition description:	1996
Pages:	248
Product dimensions:	6.10(w) x 9.25(h) x 0.02(d)

Table of Contents

1. Introduction to fruit processing.- 1.1 Processing on a global scale.- 1.2 Factors influencing processing.- 1.3 Fruit types for processing.- 1.4 Controlling factors in the ripening of fruit.- 1.5 Biosynthesis of flavours.- 1.6 Factors influencing fruit quality and crop yield.- 1.7 Flavour characteristics.- 1.8 The global market: threats and opportunities.- 1.9 Fruit processing.- 2. Fruit and human nutrition.- 2.1 Introduction.- 2.2 Composition of fruits.- 2.3 The importance of fruit in the human diet.- 2.4 Changes in nutritive value during processing.- 3. Storage, ripening and handling of fruit.- 3.1 Maturing and ripening.- 3.2 Temperature and respiration.- 3.3 Storage atmospheres.- 3.4 Maintaining quality.- 4. Production of non-fermented fruit products.- 4.1 Introduction.- 4.2 Fruit quality.- 4.3 Temperate fruit juices.- 4.4 Tropical fruit juices.- 4.5 Clarification of fruit juices.- 4.6 Methods of preservation.- 4.7 Concentration of fruit juice.- 4.8 Products derived from fruit juice.- 4.9 Adulteration of fruit juice.- 5. Cider, perry, fruit wines and other alcoholic fruit beverages.- 5.1 Introduction.- 5.2 Cider.- 5.3 Perry (poire).- 5.4 Fruit wines.- 5.5 Fruit spirits and liqueurs.- 5.6 Miscellany.- 6. Production of thermally processed and frozen fruit.- 6.1 Introduction.- 6.2 Raw materials.- 6.3 Canning of fruit.- 6.4 Varities of fruit.- 6.5 Bottling.- 6.6 Freezing.- 6.7 Aseptic packaging.- 7. The manufacture of preserves, flavourings and dried fruits.- 7.1 Preserves.- 7.2 Fruits preserved by sugar: glacé fruits.- 7.3 Fruits preserved by drying.- 7.4 Flavourings from fruits.- 7.5 Tomato purée.- 8. The by-products of fruit processing.- 8.1 Introduction.- 8.2 By-products of the citrus industry.- 8.3 Natural colour extraction from fruit waste.- 8.4 Apple waste treatment.- 8.5 Production of pectin.- 9. Water supplies, effluent disposal and other environmental considerations.- 9.1 Introduction.- 9.2 Water sourcing.- 9.3 Primary treatment.- 9.4 Secondary treatment.- 9.5 Effluent planning.- 9.6 Effluent characterization.- 9.7 Effluent treatment.- 9.8 Forms of biological treatment.- 9.9 Tertiary treatment.- 9.10 Environmental auditing.