HANDBOOK OF FRUITS AND FRUIT PROCESSING by Y.H. HUI

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HANDBOOK OF FRUITS AND FRUIT PROCESSING

by Y.H. HUI

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The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits... Moreis a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. Table of contents : Part I: Processing Technology � Fruit microbiology � Nutritional values of fruits � Fruit processing: principles of heat treatment � Fruit freezing principles � Fruit drying principles � Non-thermal pasteurization of fruit juice using high voltage electric fields � Minimally processed fruits and fruit products and their microbiological safety � Fresh-cut fruits � Additives in fruit processing � Fruit waste management Part II: Products manufacturing � Manufacturing jams and jellies � Manufacturing fruit beverages � Fruit as an ingredient in a fruit product � Fruit processing plant � Fruits sanitation and safety Part III: Commodity processing � Apples � Apricots � Horticultural and quality aspects of citrus fruits � Oranges and citrus juices � Sweet cherry � Cranberry, blueberry, current, and gooseberry � Date fruits: production and processing � Grape juice � Grapes and raisins � Grape and wine biotechnology � Olives processing � Peaches and nectarines � Dried pears � Plums and Prunes � Processing of red pepper fruits for production of paprika and paprika oleoresin. � Strawberries and raspberries � Guava, lychee, papaya � Banana, mango, passion fruit � Prickly pear fruit � Specialty fruits unique to Hungary About Author : Y.H. Hui is the editorial consultant and administrative editor for this project. Dr. Hui is a consultant to the food industry and has served as author or editor of numerous books in food science, technology, engineering, and law, including the Data Source Book for Food Scientists and Technologists; Encyclopedia of Food Science and Technology; Foodborne Disease Handbook; and Food Plant Sanitation Jozsef Barta is Head of the Department of Food Preservation at Corvinus University of Budapest, Hungary. M. Pilar Cano is Director of the Instituto del Frio-CSIC, Ciudad Universitaria, Madrid, Spain. Todd W. Gusek is Staff Scientist and in charge of the orange juice production for Cargill, Inc., Minneapolis, MN. Dr. Jiwan S. Sidhu is Professor at the Deptartment of Family Sciences at the College for Women, Kuwait University, Kuwait. Nirmal K. Sinha is Research and Development Director at Graceland Fruits, Inc., Frankfort, MI ISBN 9788126517886

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