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Citrus Fruit Processing
1st Edition - July 5, 2016
Author: Zeki Berk
Language: English
Paperback ISBN:9780128031339
9 7 8 - 0 - 1 2 - 8 0 3 1 3 3 - 9
eBook ISBN:9780128031483
9 7 8 - 0 - 1 2 - 8 0 3 1 4 8 - 3
Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning…Read more
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Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.
Offers completely up-to-date coverage of scientific research on citrus and processing technology
Explores all aspects of citrus and its processing, including biochemistry, technology, and health
Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety
Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition
Technologists and managers involved in the industrial processing of citrus fruit; Food scientists involved in citrus-related research; Technologists and managers involved in fresh citrus fruit handling; Food technology/ food science/ food engineering students and teaching staff.
Dedication
Chapter 1: Introduction: history, production, trade, and utilization
Abstract
1.1. History of citriculture
1.2. Production of citrus fruit
1.3. Trade and utilization
Chapter 2: Morphology and chemical composition
Abstract
2.1. Anatomy of the citrus fruit
2.2. Constituents of the epicarp
2.3. Constituents of the mesocarp
2.4. Constituents of the endocarp
Chapter 3: Biological aspects of citriculture
Abstract
3.1. The root system
3.2. Shoots, stems, and leaves
3.3. Flowering and fruiting
3.4. Breeding and genetic improvement
Chapter 4: Agricultural production practice
Abstract
4.1. Soil
4.2. Climate
4.3. Propagation
4.4. The orchard
4.5. Irrigation
4.6. Fertilization, plant nutrition
4.7. Pruning
4.8. Pest and disease management, orchard sanitation
4.9. Harvesting
Chapter 5: Diseases and pests
Abstract
5.1. Diseases
5.2. Pests
Chapter 6: Postharvest changes
Abstract
6.1. Respiration
6.2. Transpiration
6.3. Changes in mechanical properties
6.4. Changes in taste and aroma
6.5. Stem-end rind breakdown
6.6. Chilling injury
6.7. Postharvest pathogens
6.8. Optimal storage conditions
Chapter 7: Packing house operations
Abstract
7.1. Location of the packing house
7.2. Packing flow diagram
7.3. Transport and reception of the raw material
7.4. Degreening
7.5. Buffer storage
7.6. Dumping
7.7. Soaking (drenching)
7.8. Presorting
7.9. Washing
7.10. Drying
7.11. Waxing
7.12. Grading, labeling
7.13. Sizing
7.14. Packaging
Chapter 8: Production of single-strength citrus juices
Abstract
8.1. Introduction and terminology
8.2. Procurement of fruit for the processing industry
8.3. Harvesting, loading, and transporting to the processing plant
8.4. Reception and storage
8.5. Washing, inspection, sizing
8.6. Extraction of juice and essential oil
8.7. Chilling
8.8. Screening
8.9. Deaeration
8.10. Homogenization
8.11. Pulp wash
8.12. Pasteurization
8.13. Single-strength juices from concentrate
8.14. Clarified juices
8.15. Reduced acidity and debittered orange and grapefruit juices
8.16. Blended juices
8.17. “Raw” or unpasteurized juice
8.18. Fermented “juices”
Chapter 9: Production of citrus juice concentrates
Abstract
9.1. Introduction
9.2. Principles of evaporation
9.3. Energy economy in evaporation
9.4. Types of evaporators
9.5. Condensers
9.6. Essence (aroma) recovery
9.7. The 72 0Bx concentrate
9.8. Concentration by reverse osmosis and osmotic evaporation
9.9. Freeze concentration
9.10. Packaging and storage of concentrates
Chapter 10: By-products of the citrus processing industry
Abstract
10.1. Introduction
10.2. Peels and rag
10.3. Bases for the manufacture of citrus flavored beverages
10.4. Pulp and juice sacs
10.5. Pectin
10.6. Citrus fiber
10.7. Essential oils and limonene
10.8. Citrus seeds
Chapter 11: Miscellaneous citrus products
Abstract
11.1. Introduction
11.2. Canned grapefruit segments
11.3. Canned mandarin segments
11.4. Candied peel and fruit
11.5. Jams, jellies, and marmalades
11.6. Dehydrated citrus juice
Chapter 12: Shelf life of citrus products: packaging and storage
Abstract
12.1. Introduction
12.2. Shelf life of single strength juices
12.3. Shelf life of citrus concentrates
12.4. Shelf life of citrus by-products
12.5. Shelf life of miscellaneous citrus products
Chapter 13: Nutritional and health-promoting aspects of citrus consumption
Abstract
13.1. Vitamins
13.2. Antioxidants
13.3. Bioactivity of citrus essential oils
13.4. Fiber
13.5. Dental health
13.6. Obesity
13.7. Minerals
Chapter 14: Quality assurance and authentication
Abstract
14.1. Routine quality control and quality assurance
14.2. Food safety and HACCP
14.3. Authentication of citrus origin
Appendix I: Codex standard for orange juice preserved exclusively by physical means 1 codex stan 45-1981 (world-wide standard)
Appendix II: Codex standard for concentrated orange juice preserved exclusively by physical means 1 Codex Stan 64-1981 (World-wide Standard)
Appendix III: Codex standard for certain canned citrus fruits (Codex Stan 254-2007)
Index
No. of pages: 330
Language: English
Edition: 1
Published: July 5, 2016
Imprint: Academic Press
Paperback ISBN: 9780128031339
eBook ISBN: 9780128031483
ZB
Zeki Berk
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.