Synopses & Reviews
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. New chapters cover biochemistry and implications for processing, packaging, and quality management systems and HACCP. 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.
The latest expanded and updated edition of the successful Fruit Processing book combines the traditional methods of fruit processing with modern technologies that are used in preparing nearly-fresh fruits such as quality and safety, authenticity of fruit juices, biochemistry, and post-harvest handling of fruit, among others. Contributing to this second edition are experts from the United Kingdom, United States, Australia, South Africa, and Israel.
Table of Contents
Introduction To Fruit Processing. Biochemistry of Fruits and its Implications on Processing. Fruit and Human Nutrition. Storage, Ripening and Handling of Fruit. Production of Non-fermented Fruit Products. Cider, Perry, Fruit Wines and Other Fermented Fruit Beverages. Production of Thermally Processed and Frozen Fruit. The Manufacture of Preserves, Flavorings and Dried Fruits. Packaging for Fruit Products. The By-Products of Fruit Processing. Quality Management System and HACCP. Water Supplies, Effluent Disposal and Other Environmental Considerations.