Commercial Fruit ProcessingJasper Woodroof • use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research. |
Contents
| 25 | |
Fruit Washing Peeling and Preparation | 99 |
Seasonal Suitability of Fruits for Processing | 121 |
Canning of Fruits | 161 |
Stanley E Prussia University of Georgia Agricultural Experiment Sta | 259 |
Freezing Fruits | 261 |
Dehydration of Fruits | 351 |
Brining Cherries and Other Fruits | 405 |
Flavor and Color of Fruits as Affected by Processing | 481 |
Composition and Nutritive Value of Raw | 529 |
Clyde T Young Department of Food Science North Carolina State Uni | 562 |
Grades and Standards for Raw and Processed Fruits | 563 |
Storage Life of Canned Frozen Dehydrated | 583 |
| 611 | |
Fruit Consumption Trends and Prospects | 645 |
Index | 671 |
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Common terms and phrases
Agric anthocyanin apple juice apricots aroma ascorbic acid AVI Publishing bananas berries beverage blueberries boiling brine Brix browning bruising calcium carotenoids chemical cherries citric acid citrus color commercial components containers conveyor cooling cranberries cultivars dehydrated developed dried fruits drier drying enzymes evaporation figs flavor Food Sci Food Technol freeze drying freezing fresh fruit frozen fruit fruit juices fruit products grade grapefruit heat increase jelly juice concentrate lemon limonin liquid low-moisture machine mango maturity mechanical harvesting method moisture mold nutritional off-flavors operation orange juice oxidation pack packaging papaya passion fruit peaches pears pectin peel pigments pineapple plant plums preserved processed fruit processors prunes pulp puree reduced refrigerated remove ripe ripening single-strength slices SO₂ sodium soluble solids solution spoilage spray steam storage strawberries sucrose sugar sulfite sulfur dioxide syrup tanks temperature texture tion treatment vacuum vitamin volatile washed yeasts