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Citrus Fruit Processing
- 1st Edition - July 5, 2016
- Author: Zeki Berk
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 0 3 1 3 3 - 9
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 0 3 1 4 8 - 3
Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning… Read more
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Request a sales quoteCitrus 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 one volume.
- Offers completely up-to-date coverage of scientific research on citrus and processing technology
- Explores all aspects of citrus and its processing, including biochemistry, technology, and health
- Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety
- Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition
Technologists and managers involved in the industrial processing of citrus fruit; Food scientists involved in citrus-related research; Technologists and managers involved in fresh citrus fruit handling; Food technology/ food science/ food engineering students and teaching staff.
- Dedication
- Chapter 1: Introduction: history, production, trade, and utilization
- Abstract
- 1.1. History of citriculture
- 1.2. Production of citrus fruit
- 1.3. Trade and utilization
- Chapter 2: Morphology and chemical composition
- Abstract
- 2.1. Anatomy of the citrus fruit
- 2.2. Constituents of the epicarp
- 2.3. Constituents of the mesocarp
- 2.4. Constituents of the endocarp
- Chapter 3: Biological aspects of citriculture
- Abstract
- 3.1. The root system
- 3.2. Shoots, stems, and leaves
- 3.3. Flowering and fruiting
- 3.4. Breeding and genetic improvement
- Chapter 4: Agricultural production practice
- Abstract
- 4.1. Soil
- 4.2. Climate
- 4.3. Propagation
- 4.4. The orchard
- 4.5. Irrigation
- 4.6. Fertilization, plant nutrition
- 4.7. Pruning
- 4.8. Pest and disease management, orchard sanitation
- 4.9. Harvesting
- Chapter 5: Diseases and pests
- Abstract
- 5.1. Diseases
- 5.2. Pests
- Chapter 6: Postharvest changes
- Abstract
- 6.1. Respiration
- 6.2. Transpiration
- 6.3. Changes in mechanical properties
- 6.4. Changes in taste and aroma
- 6.5. Stem-end rind breakdown
- 6.6. Chilling injury
- 6.7. Postharvest pathogens
- 6.8. Optimal storage conditions
- Chapter 7: Packing house operations
- Abstract
- 7.1. Location of the packing house
- 7.2. Packing flow diagram
- 7.3. Transport and reception of the raw material
- 7.4. Degreening
- 7.5. Buffer storage
- 7.6. Dumping
- 7.7. Soaking (drenching)
- 7.8. Presorting
- 7.9. Washing
- 7.10. Drying
- 7.11. Waxing
- 7.12. Grading, labeling
- 7.13. Sizing
- 7.14. Packaging
- Chapter 8: Production of single-strength citrus juices
- Abstract
- 8.1. Introduction and terminology
- 8.2. Procurement of fruit for the processing industry
- 8.3. Harvesting, loading, and transporting to the processing plant
- 8.4. Reception and storage
- 8.5. Washing, inspection, sizing
- 8.6. Extraction of juice and essential oil
- 8.7. Chilling
- 8.8. Screening
- 8.9. Deaeration
- 8.10. Homogenization
- 8.11. Pulp wash
- 8.12. Pasteurization
- 8.13. Single-strength juices from concentrate
- 8.14. Clarified juices
- 8.15. Reduced acidity and debittered orange and grapefruit juices
- 8.16. Blended juices
- 8.17. “Raw” or unpasteurized juice
- 8.18. Fermented “juices”
- Chapter 9: Production of citrus juice concentrates
- Abstract
- 9.1. Introduction
- 9.2. Principles of evaporation
- 9.3. Energy economy in evaporation
- 9.4. Types of evaporators
- 9.5. Condensers
- 9.6. Essence (aroma) recovery
- 9.7. The 72 0Bx concentrate
- 9.8. Concentration by reverse osmosis and osmotic evaporation
- 9.9. Freeze concentration
- 9.10. Packaging and storage of concentrates
- Chapter 10: By-products of the citrus processing industry
- Abstract
- 10.1. Introduction
- 10.2. Peels and rag
- 10.3. Bases for the manufacture of citrus flavored beverages
- 10.4. Pulp and juice sacs
- 10.5. Pectin
- 10.6. Citrus fiber
- 10.7. Essential oils and limonene
- 10.8. Citrus seeds
- Chapter 11: Miscellaneous citrus products
- Abstract
- 11.1. Introduction
- 11.2. Canned grapefruit segments
- 11.3. Canned mandarin segments
- 11.4. Candied peel and fruit
- 11.5. Jams, jellies, and marmalades
- 11.6. Dehydrated citrus juice
- Chapter 12: Shelf life of citrus products: packaging and storage
- Abstract
- 12.1. Introduction
- 12.2. Shelf life of single strength juices
- 12.3. Shelf life of citrus concentrates
- 12.4. Shelf life of citrus by-products
- 12.5. Shelf life of miscellaneous citrus products
- Chapter 13: Nutritional and health-promoting aspects of citrus consumption
- Abstract
- 13.1. Vitamins
- 13.2. Antioxidants
- 13.3. Bioactivity of citrus essential oils
- 13.4. Fiber
- 13.5. Dental health
- 13.6. Obesity
- 13.7. Minerals
- Chapter 14: Quality assurance and authentication
- Abstract
- 14.1. Routine quality control and quality assurance
- 14.2. Food safety and HACCP
- 14.3. Authentication of citrus origin
- Appendix I: Codex standard for orange juice preserved exclusively by physical means 1 codex stan 45-1981 (world-wide standard)
- Appendix II: Codex standard for concentrated orange juice preserved exclusively by physical means 1 Codex Stan 64-1981 (World-wide Standard)
- Appendix III: Codex standard for certain canned citrus fruits (Codex Stan 254-2007)
- Index
- No. of pages: 330
- Language: English
- Edition: 1
- Published: July 5, 2016
- Imprint: Academic Press
- Paperback ISBN: 9780128031339
- eBook ISBN: 9780128031483
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