Citrus Fruit Processing

• Author : Zeki Berk
• Publisher : Academic Press
• Release : 05 July 2016

Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in

• Author : United States. Bureau of Agricultural Economics
• Publisher : Unknown
• Release : 27 January 2023

• Author : Y. H. Hui,József Barta,M. Pilar Cano,Todd W. Gusek,Jiwan S. Sidhu,Nirmal K. Sinha
• Publisher : John Wiley & Sons
• Release : 28 February 2008

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

• Author : Laszlo Somogyi,Diane M. Barrett,Y. H. Hui
• Publisher : CRC Press
• Release : 31 May 1996

This Publication presents information about the latest developments in fruit processing. Volume 2 covers the important processed fruit and nut commodities and discusses the process technologies applied to them. The reader will find representative examples for each major fruit category, including: pome fruits, drupe fruits, grapes and other berries, citrus and other tropical and subtropical fruits, oil fruits, and nuts. The global character of the fruit industry is confirmed by the participation of contributing authors from six countries; each of the

• Author : D. Arthey,P.R. Ashurst
• Publisher : Springer Science & Business Media
• Release : 06 December 2012

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

• Author : Milind Ladaniya
• Publisher : Academic Press
• Release : 26 August 2022

Citrus Fruit: Biology, Technology and Evaluation, Second Edition presents a comprehensive view of these globally important crops, from cultivars to consumer acceptability. Now fully revised and updated to address the latest technologies and advancements, along with an exploration of highly current topics, including the impacts of climate and COVID-19, the book presents fresh fruit scenarios from around the globe. Sections explore the challenge of losses, background on fresh citrus cultivars production, factors that impact fruit quality, morphology, anatomy, physiology and

• Author : Anonim
• Publisher : Unknown
• Release : 27 January 2023

• Author : Anonim
• Publisher : Academic Press
• Release : 18 November 2015

Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new “Kingdom of Canned Citrus . Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned

• Author : Richard Pierce Bates,J. R. Morris,Justin R. Morris,P. G. Crandall,Food and Agriculture Organization of the United Nations
• Publisher : Food & Agriculture Org.
• Release : 27 January 2023

While large-scale juice processing is the subject of many textbooks, this publication aims at the gap in information regarding juice processing at the small-and medium-scale agro-industry level. It presents technical and economic information designed to address issues affecting medium-size juice processors in developing countries.

• Author : Charis Michel Galanakis
• Publisher : Academic Press
• Release : 14 September 2019

Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus,

• Author : Zeki Berk
• Publisher : Academic Press
• Release : 11 July 2016

"Citrus Fruit Processing "offers a thorough examination of citrus from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, " Citrus Fruit Processing" goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in

• Author : Sueli Rodrigues,Fabiano Andre Narciso Fernandes
• Publisher : CRC Press
• Release : 18 May 2012

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

• Author : Zeki Berk
• Publisher : New York : United Nations
• Release : 27 January 1969

• Author : Alfredo Cassano,Enrico Drioli
• Publisher : Walter de Gruyter
• Release : 12 December 2013

This comprehensive reference work describes in an instructive manner the combination of different membrane operations such as enzyme membrane reactors (EMR's), microfiltration (MF), ultrafiltration (UF), reverse osmosis (RO), nanofiltration (NF) and osmotic distillation (OD) is studied in order to identify their synergistic effects on the optimization of processes in agro-food productions (fruit juices, wines, milk and vegetable beverages) and wastewater treatments within the process intensification strategy. The introduction to integrated membrane operations is followed by applications in the several industries

• Author : Anonim
• Publisher : Unknown
• Release : 27 January 1961