Fruit Processing / Edition 1

Fruit Processing / Edition 1

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

ISBN-10: 0751400394

ISBN-13: 9780751400397

Pub. Date: 11/04/2007

Publisher: Springer US

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:
6.10(w) x 9.25(h) x 0.02(d)

Table of Contents

Contents: Introduction to Fruit Processing * Fruit and Human Nutrition * Storage, Ripening and Handling of Fruit * Production of Thermally Processed and Frozen Fruit * The Manufacture of Preserves, Flavorings and Dried Fruits * Production of Non-fermented Fruit Products * Cider, Perry, Fruit Wines and Other Alcoholic Beverages * The By-Products of Fruit Processing * Water Supplies, Effluent Disposal and Other Environmental Considerations

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