Fruit Manufacturing Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance /

The fruit processing industry is a major global business. While basic principles of fruit processing have shown only minor changes over the last years, major improvements continually occur. More efficient equipment is capable of converting huge quantities of fruits into pulp, juice, dehydrated, froz...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Lozano, Jorge E. (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer US : Imprint: Springer, 2006.
Edición:1st ed. 2006.
Colección:Food Engineering Series,
Temas:
Industrial engineering.
Production engineering.
Social sciences.
Humanities.
Chemistry.
Food science.
Industrial and Production Engineering.
Humanities and Social Sciences.
Food Science.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Overview of the Fruit Processing Industry
  • Processing of Fruits: Ambient and Low Temperature Processing
  • Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing
  • Thermodynamical, Thermophysical, and Rheological Properties of Fruits and Fruit Products
  • Color, Turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products
  • Chemical Composition of Fruits and its Technological Importance
  • Fruit Products, Deterioration by Browning
  • Inhibition and Control of Browning.

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