[PDF] Fruit Juice Processing Technology eBook

Author : Sueli Rodrigues
Publisher : CRC Press
Page : 475 pages
File Size : 11,9 MB
Release : 2012-05-18
Category : Technology & Engineering
ISBN : 1439851522

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One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.

Author : Victor Falguera
Publisher : CRC Press
Page : 404 pages
File Size : 13,65 MB
Release : 2014-04-01
Category : Medical
ISBN : 1466577339

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The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional issues and innovative processes, Juice Processing: Quality, Safety and Value-Added Opportunities addresses various aspects of fruit juice processing and other issues related to the use of by-products generated in this industry. The book begins with a chapter highlighting the importance of the fruit juice sector and describing the general process of fruit juice manufacturing. The text explores current trends in juice production, reviews the main superfruits, and discusses methods for using juice waste by-products, presenting citrus and grape juice as examples. The book covers assessing juice quality and authenticity, and how to evaluate fruit properties using the principles of rheology as well as examining sensory attributes. It also examines alternative techniques for improving fruit juice quality, including both thermal and nonthermal emerging technologies, their fundamentals, and their main effects on important features of fruit juices. Emphasizing product quality, safety, and nutrition, the chapter on juice packaging summarizes the materials, techniques, and technologies currently used as well as novel packaging for increasing shelf life and decreasing environmental impact. The authors address issues concerning spoiling microorganisms and biological and chemical hazards. They also examine public and private standards and regulations, which need to be reworked to keep up with today’s food-related concerns.

Author : Gaurav Rajauria
Publisher : Academic Press
Page : 910 pages
File Size : 32,92 MB
Release : 2017-11-24
Category : Technology & Engineering
ISBN : 0128024917

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Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities. Presents fruit juice from extraction to shelf-life in a single resource volume Includes quantitative as well as qualitative insights Provides translatable information from one fruit to another

Author : D. Mudgil
Publisher : Scientific Publishers
Page : 302 pages
File Size : 23,12 MB
Release : 2018-06-01
Category : Technology & Engineering
ISBN : 9387991725

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The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages, Tea Processing, Technology of Coffee Manufacture, Cocoa and Chocolate Based Beverages, Packaging of Beverages & Functional Beverages. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for competitive exams.

Author : Y. H. Hui
Publisher : John Wiley & Sons
Page : 712 pages
File Size : 42,93 MB
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 0470276487

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The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.

Author : Philip R. Ashurst
Publisher : John Wiley & Sons
Page : 392 pages
File Size : 49,95 MB
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 1405141085

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Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water. This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.