Processing Fruits
Science and Technology

Second Edition
edited by Diane M Barrett

Features:

• Includes the latest processing technologies, including non-thermal processing
• Contains new sections on fresh-cut fruits
• Covers all major categories of fruits and the processing technologies applied to them
• Addresses issues of concern to industry and research personnel
• This edition in a convenient one-volume resource

The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes.

Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements.

Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of cultivar or variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.

Contents

Part I: Biology, Principles, and Applications

1. Classification, Composition of Fruits, and Postharvest Maintenance of Quality
2. Refrigerated and Controlled/Modified Atmosphere Storage
3. Fresh-Cut Fruits
4. Juice Processing
5. Enzymes in the Fruit Juice and Wine Industry
6. Fruit Preserves and Jams
7. Drying of Fruits
8. Fruit Freezing
9. Thermal Processing of Fruits
10. Novel Processing Technologies for Food Preservation
11. Ionizing Radiation Processing of Fruits and Fruit Products
12. Microbiology of Fruit Products
13. Direct Food Additives in Fruit Processing
14. Quality Assurance, Quality Control, Inspection, and Sanitation
15. Packaging of Fruits and Vegetables
16. Grades, Standards, and Food Labeling
17. Residual Management in Fruit Processing Plants

Part II: Major Processed Products

18. Apples and Apple Processing
19. Peach and Apricot
20. Sweet Cherry and Sour Cherry Processing
21. Plums and Prunes
22. Strawberries and Raspberries
23. Processing of Cranberry, Blueberry, Currant, and Gooseberry
24. Grape Juice: Factors That Influence Quality, Processing Technology, and Economics
25. Oranges and Tangerines
26. Grapefruits, Lemons, and Limes
27. Bananas (Processed)
28. Tropical Fruits
29. Coconut
30. Avocados
31. Olives
32. Nuts

Index

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