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Fruit Manufacturing

Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance

  • Book
  • © 2006

Overview

Authors:
  1. Jorge E. Lozano

    1. PLAPIQUI (UNS-CONICET), 8000, Argentina

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  • The first book of its kind to encompass quality changes during processing and storage of fruit in the food industry
  • Provides the necessary information for the understanding of the deteriorative effects on fruit during processing
  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Engineering Series (FSES)

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Table of contents (8 chapters)

  1. Front Matter

    Pages i-xi
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  2. Overview of the Fruit Processing Industry

    Pages 1-19

  3. Processing of Fruits: Ambient and Low Temperature Processing

    Pages 21-54

  4. Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing

    Pages 55-72

  5. Thermodynamical, Thermophysical, and Rheological Properties of Fruits and Fruit Products

    Pages 73-98

  6. Color, Turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products

    Pages 99-132

  7. Chemical Composition of Fruits and its Technological Importance

    Pages 133-161

  8. Fruit Products, Deterioration by Browning

    Pages 163-182

  9. Inhibition and Control of Browning

    Pages 183-215

  10. Back Matter

    Pages 217-230
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Keywords

About this book

The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of convertinghugequantitiesoffruitsintopulp,juice,dehydrated,frozen,refrigeratedproducts, etc. make possible the preservation of products for year-round consumption. The fruit processingandstorage,evenunderthemostindustriallyavailable‘‘mildconditions,’’involves physical and chemical changes that negatively modify the quality. These negative or dete- orative changes include enzymatic and nonenzymatic browning, off-flavor, discoloration, shrinking, case hardening, and some other chemical, thermophysical, and rheological alt- ations that modify the nutritive value and original taste, color, and appearance of fruits. The ability of the industry to provide a nutritious and healthy fruit product to the consumer is highly dependent on the knowledge of the quality modifications that occur during the processing. This book emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence in fruit products’ quality of the different processing methods, from freezing to high temperature techniques. Origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same are discussed. Pr- ablechangesinthermodynamical,thermophysical,andrheologicalpropertiesandparameters during processing of fruits at a wide range of soluble solids, temperatures, and pressure are also summarized. This book is intended to provide professionals involved in development and operationsofthefruitindustry,withthenecessaryinformationfortheunderstandingofthedeteriorative effects on the fruit quality during processing. v CONTENTS 1. Overview of the Fruit Processing Industry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1. 2 Classification of Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Authors and Affiliations

  • PLAPIQUI (UNS-CONICET), 8000, Argentina

    Jorge E. Lozano

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