Processing fruits: science and technology

Diane M. Barrett, Laszlo Somogyi, Hosahalli S. Ramaswamy084931478X, 9780849314780, 9781420040074

This new edition of a highly acclaimed, two-volume reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of cultivar or variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.

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Table of contents :
Front Cover……Page 1
Preface……Page 6
Acknowledgments……Page 8
Editors……Page 10
Contributors……Page 12
Contents……Page 16
1. Classification, Composition of Fruits, and Postharvest Maintenance of Quality……Page 22
2. Refrigerated and Controlled/Modified Atmosphere Storage……Page 42
3. Fresh-Cut Fruits……Page 72
4. Juice Processing……Page 92
5. Enzymes in the Fruit Juice and Wine Industry……Page 116
6. Fruit Preserves and Jams……Page 132
7. Drying of Fruits……Page 146
8. Fruit Freezing……Page 180
9. Thermal Processing of Fruits……Page 192
10. Novel Processing Technologies for Food Preservation……Page 220
11. Ionizing Radiation Processing of Fruits and Fruit Products……Page 240
12. Microbiology of Fruit Products……Page 280
13. Direct Food Additives in Fruit Processing……Page 304
14. Quality Assurance, Quality Control, Inspection, and Sanitation……Page 358
15. Packaging of Fruits and Vegetables……Page 374
16. Grades, Standards, and Food Labeling……Page 416
17. Residual Management in Fruit Processing Plants……Page 442
18. Apples and Apple Processing……Page 474
19. Peach and Apricot……Page 500
20. Sweet Cherry and Sour Cherry Processing……Page 516
21. Plums and Prunes……Page 532
22. Strawberries and Raspberries……Page 550
23. Processing of Cranberry,Blueberry, Currant,and Gooseberry……Page 582
24. Grape Juice: Factors That Influence Quality, Processing Technology, and Economics……Page 604
25. Oranges and Tangerines……Page 636
26. Grapefruits, Lemons, and Limes……Page 658
27. Bananas (Processed)……Page 676
28. Tropical Fruits……Page 698
29. Coconut……Page 726
30. Avocados……Page 758
31. Olives……Page 770
32. Nuts……Page 784
Index……Page 830