Citrus Fruit Processing

Citrus Fruit Processing

by Zeki Berk

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Product Details

ISBN-13: 9780128031339
Publisher: Elsevier Science
Publication date: 07/25/2016
Pages: 330
Product dimensions: 7.50(w) x 9.25(h) x (d)

About the Author

Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.

Table of Contents

Chapter 1: Introduction: history, production, trade, and utilization

Chapter 2: Morphology and chemical composition

Chapter 3: Biological aspects of citriculture

Chapter 4: Agricultural production practice

Chapter 5: Diseases and pests

Chapter 6: Postharvest changes

Chapter 7: Packing house operations

Chapter 8: Production of single-strength citrus juices

Chapter 9: Production of citrus juice concentrates

Chapter 10: By-products of the citrus processing industry

Chapter 11: Miscellaneous citrus products

Chapter 12: Shelf life of citrus products: packaging and storage

Chapter 13: Nutritional and health-promoting aspects of citrus consumption

Chapter 14: Quality assurance and authentication

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