Springer Science & Business Media, Dec 6, 2012 - Technology & Engineering - 248 pages
Fruit and fruit products, in all their many varieties and variations, are major world commodities and part of the economic life blood of many countries, particularly in the developing world. The perception of the healthy nature of fruit is a major reason for its increased consumption in the developed world, and many consumers today find a wider selection of fruit varieties, available at all times of the year, than ever before. This volume, however, is not so much concerned with fresh fruit as those principal areas of processing to which it may be subjected. Fruit processing arose as a means of utilising a short-lived product and preserving its essential nutritional qualities as far as possible. A chapter on the nutritional aspects of fruit is included in this work to reflect the importance of this topic to most consumers. After a general introduction, the chapter on fruit storage is the only contribution which deals with a process from which fruit emerges in essentially the same physical condition. Beyond that the book sets out to cover most of the major areas in which fruit may be processed into forms which bear varying semblances to the original raw material.
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alcohol anthocyanin apple juice apricots aroma ascorbic acid Aseptic atmosphere banana beverages bottles carbon carotenoids cause cells centrifuge chemical cherries chilling cider citrus fruit climacteric climacteric fruits colour composition contain cooling coolroom dietary fibre disease distilled effect enzymes ethylene evaporator extraction fermentation Figure filled flavour Flesh and skin Food freezing fresh fruit juice fruit wines fungicide grapefruit grapes harvest heat exchanger humidity important infection injury limonin manufacture material maturity method mg/l naringin normally nutrients nutritive occur orange juice packaging packing passionfruit pasteurised peaches pectin peel plant plums postharvest preservation pressure protein pulp reduce removed respiration ripe ripening soluble solids stack stage stone fruits storage stored strawberries sugar sulphur dioxide syrup tannin temperate fruits temperature thermal tomatoes Tr Tr treatment types unripe vacuum vapour varieties vats vitamin volatiles yeasts