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Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, Ch… Read more
LIMITED OFFER
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new “Kingdom of Canned Citrus”. Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards.
Scientists, scholars, and students working or studying citrus; citrus processing enterprises; dietitians and nutritionists; farmers from cooperative organizations related to citrus processing.
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Ministry of Agriculture. The author has been engaged in the citrus processing research for decades; he has invented plenty of patented technologies and obtained remarkable achievements in the field of citrus processing. One prominent achievement is the invention of method to remove the peel and sac coating of citrus fruits by using enzymatic hydrolysis, which contributes to dramatically improving the quality of Chinese canned citrus.