Fruit Processing / Edition 1

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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.

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Product Details

  • ISBN-13: 9780751400397
  • Publisher: Springer US
  • Publication date: 11/4/2007
  • Edition description: 1995
  • Edition number: 1
  • Pages: 248
  • Product dimensions: 9.21 (w) x 6.14 (h) x 0.63 (d)

Table of Contents

1 Introduction to fruit processing 1
2 Fruit and human nutrition 20
3 Storage, ripening and handling of fruit 40
4 Production of non-fermented fruit products 70
5 Cider, perry, fruit wines and other alcoholic fruit beverages 97
6 Production of thermally processed and frozen fruit 135
7 The manufacture or preserves, flavourings and dried fruits 165
8 The by-products of fruit processing 196
9 Water supplies, effluent disposal and other environmental considerations 221
Index 244
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