Fruit Manufacturing emphasizes the products rather than the processes, procedures, or plant operations.

Fruit Manufacturing presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques, and discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.

Probable changes in thermodynamical, thermophysical and rheological properties and parameters during processing of fruits at a wide range of soluble solids, temperatures and pressure are also summarized.

Fruit Manufacturing provides the necessary information for the understanding of the deteriorative effects on the fruit quality during processing to engineers and professionals mainly involved in development and operations in the fruit industry.

Contents

Overview of the Fruit Processing Industry

• Classification of fruits
• World production and commercial applications of selected fruits
• History of fruit products development
• Harvest of fruits
• Postharvest handling of fruits
• Controlled Atmosphere Storage
• Modified atmosphere packaging (MAP) of fruits
• Technology of semi-processed fruit products

Processing of Fruits: Ambient and Low Temperature Processing

• Fruit products and manufacturing processes
• Fruit juice and pulp processing

Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing

• Pasteurization
• Sterilization of food by high pressure
• Concentration by evaporation
• Dehydration
• Miscellaneous processing

Thermodynamicsl, Thermophysical, and Rheological Properties of Fruits and Fruit Products

• Thermophysical properties identification
• Fruits and fruit products properties during freezing
• Experimental data and prediction models

Color, turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products

• Measurement of color
• Food dispersions
• Fruit aroma

Chemical Composition of Fruits and Its Technological Importance

• Proximate Composition of Fruit and Fruit Products
• Influence of processing and storage on the composition of fruits

Fruit and Fruit Products Deterioration

• Enzymatic browning
• Non-enzymatic browning

Inhibition and Control of Browning

• Inhibition and control of enzymatic browning
• Inhibition and control of nonenzymatic browning

Index

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