Cargando…
Canned citrus processing : techniques, equipment, and food safety /
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 c...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press,
2015.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn935679490 | ||
| 003 | OCoLC | ||
| 005 | 20231120112047.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 150909s2015 ne ob 001 0 eng d | ||
| 040 | |a NLE |b eng |e rda |e pn |c NLE |d EBLCP |d OCLCO |d OPELS |d OCLCF |d IDB |d U3W |d MERUC |d D6H |d OCLCQ |d WYU |d CUY |d ZCU |d ICG |d DKC |d OCLCQ |d LQU |d UKMGB |d OCLCQ |d S2H |d OCLCO |d OCLCQ |d OCLCO | ||
| 015 | |a GBB5C9143 |2 bnb | ||
| 016 | 7 | |a 017554680 |2 Uk | |
| 019 | |a 933596731 |a 1105182391 |a 1105574124 | ||
| 020 | |a 9780128047026 |q (electronic bk.) | ||
| 020 | |a 012804702X |q (electronic bk.) | ||
| 020 | |z 9780128047019 | ||
| 035 | |a (OCoLC)935679490 |z (OCoLC)933596731 |z (OCoLC)1105182391 |z (OCoLC)1105574124 | ||
| 050 | 4 | |a TP441.C5 | |
| 082 | 0 | 4 | |a 664.804304 |2 23 |
| 245 | 0 | 0 | |a Canned citrus processing : |b techniques, equipment, and food safety / |c editor-in-chief, Yang Shan. |
| 264 | 1 | |a Amsterdam : |b Academic Press, |c 2015. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Chapter 1 Overview of the Canned Citrus Industry>1.1 Industry Background>1.2 History of Development>1.3 Current Industrial Situation>Chapter 2 Canned Citrus Processing>2.1 Categories of Canned Foods>2.2 Preservation Principles of Canned Foods>2.3 Procedures and Techniques Used for Manufacturing Canned Citrus Products>2.4 Common Quality Issues and Controlling of Canned Foods>2.5 New Sterilization Techniques of Canned Foods>Chapter 3 Machinery and Equipment for Canned Citrus Product Processing>3.1 Material Handling Machinery and Equipment>3.2 Cleaning Machinery and Equipment>3.3 Machinery and Equipment for Processing Raw Citrus Materials and Semi-finished Products>3.4 Exhaust and Sterilization Machinery and Equipment>3.5 Packaging Machinery and Equipment>3.6 Typical Canned Citrus Processing Production Line>Chapter 4 Quality and Safety Control During Citrus Processing>4.1 Limits and Requirements for Pesticide Residues, Contaminants, and Additives in Citrus and Canned Products According to National Standards>4.2 Hazard Analysis and Critical Control Points (HACCP) for Canned Citrus Processing>4.3 Good Manufacturing Practice (GMP) Control during the Processing of Canned Citrus Products>4.4 Construction of the Traceability Management System for Canned Citrus Products>�iv� Canned Citrus Industry References>Appendix A Traceability Management Forms>Appendix B Examples of RFID Traceability Identification Tags>Appendix C Informative Appendix>Appendix D Standard Catalog of Canned Citrus and Codex Stan 254-2007. | ||
| 588 | 0 | |a CIP data; resource not viewed. | |
| 505 | 0 | |a Front Cover; Canned Citrus Processing; Copyright; Contents; Preface; One -- Overview of the Canned Citrus Industry; 1.1 INDUSTRY BACKGROUND; 1.2 HISTORY OF DEVELOPMENT; 1.2.1 Starting Stage (1959-1969); 1.2.2 Development Stage (1970s to the Mid-1980s); 1.2.3 Prosperous Stage (1990s to the Present Day); 1.3 CURRENT INDUSTRIAL SITUATION; Two -- Canned Citrus Processing; 2.1 BACKGROUND; 2.2 CATEGORIES OF CANNED FOODS; 2.3 PRESERVATION PRINCIPLES OF CANNED FOODS; 2.3.1 Effect of Exhausting on Preservation of Canned Products; 2.3.2 Effect of Sealing on the Preservation of Canned Products. | |
| 505 | 8 | |a 2.3.3 Effect of Sterilization on the Preservation of Canned Foods2.4 PROCEDURES AND TECHNIQUES USED FOR MANUFACTURING CANNED CITRUS PRODUCTS; 2.4.1 Flowchart of the Process; 2.4.2 Key Points of the Procedure; 2.4.3 Presealing and Exhausting; 2.4.4 Sealing; 2.4.5 Sterilization; 2.4.6 Cooling; 2.5 COMMON QUALITY ISSUES AND CONTROLLING OF CANNED FOODS; 2.5.1 Swollen Cans; 2.5.2 Corrosion of the Can Walls; 2.5.3 Food Discoloration and Food Spoilage; 2.5.4 Turbidity and Precipitation in Cans; 2.6 NEW STERILIZATION TECHNIQUES OF CANNED FOODS. | |
| 505 | 8 | |a 2.6.1 Microwave Technique for Food Sterilization and Preservation2.6.2 Ohmic Sterilization; 2.6.3 Pulsed Light Sterilization Technology; 2.6.4 Ozone Sterilization Technique; 2.6.5 High-Pressure Sterilization; 2.6.6 Pulsed Electric Field; 2.6.7 Electrostatic Sterilization; 2.6.8 Magnetic Sterilization; 2.6.9 Induction Electronic Sterilization; 2.6.10 Other Sterilization Techniques; Three -- Machinery and Equipment for Canned Citrus Product Processing; 3.1 MATERIAL HANDLING MACHINERY AND EQUIPMENT; 3.1.1 Belt-Driven Conveyors; 3.1.2 Bucket Elevator; 3.1.3 Spiral Conveyor. | |
| 505 | 8 | |a 3.2 CLEANING MACHINERY AND EQUIPMENT3.2.1 Cleaning Machinery for Raw Citrus Materials; 3.2.2 Cleaning Machinery for Packaging Containers; 3.3 MACHINERY AND EQUIPMENT FOR PROCESSING RAW CITRUS MATERIALS AND SEMIFINISHED PRODUCTS; 3.3.1 Citrus-Sorting Machine; 3.3.2 Scraper-Style Continuous Citrus Peel-Heating Machine; 3.3.3 Orange Segment-Sorting Machine; 3.3.4 Pilot Equipment for Removing Citrus Sac Coating by Complex Enzyme; 3.4 EXHAUST AND STERILIZATION MACHINERY AND EQUIPMENT; 3.4.1 Exhaust Machinery and Equipment; 3.4.2 Sterilization Equipment; 3.5 PACKAGING MACHINERY AND EQUIPMENT. | |
| 505 | 8 | |a 3.5.1 GT786 Automatic Vacuum Juice-Filling Machine3.5.2 Sealing Machinery for Canned Citrus Segment Products; 3.5.3 Spinning Capper; 3.5.4 Vacuum-Packaging Machine; 3.5.5 Labeling Machine; 3.5.6 Packing Machine; 3.5.7 Carton-Sealing Machine; 3.5.8 Strapping Machine; 3.6 TYPICAL CANNED CITRUS-PROCESSING PRODUCTION LINE; Four -- Quality and Safety Control during Citrus Processing; 4.1 LIMITS AND REQUIREMENTS FOR PESTICIDE RESIDUES, CONTAMINANTS, AND ADDITIVESIN CITRUS AND CANNED PRODUCTS ACCORDINGTO NATIONAL STANDARDS; 4.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS FOR CANNED CITRUS PROCESSING. | |
| 520 | |a 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 citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Citrus fruit industry. | |
| 650 | 0 | |a Canned fruit industry. | |
| 650 | 0 | |a Citrus products. | |
| 650 | 0 | |a Canning and preserving. | |
| 650 | 6 | |a Agrumes |x Industrie. |0 (CaQQLa)201-0000615 | |
| 650 | 6 | |a Fruits en conserve |x Industrie. |0 (CaQQLa)201-0209813 | |
| 650 | 6 | |a Produits des agrumes. |0 (CaQQLa)201-0290243 | |
| 650 | 6 | |a Conservation et mise en conserves. |0 (CaQQLa)201-0016632 | |
| 650 | 7 | |a Canned fruit industry |2 fast |0 (OCoLC)fst00845790 | |
| 650 | 7 | |a Canning and preserving |2 fast |0 (OCoLC)fst00845860 | |
| 650 | 7 | |a Citrus fruit industry |2 fast |0 (OCoLC)fst00861999 | |
| 650 | 7 | |a Citrus products |2 fast |0 (OCoLC)fst00862065 | |
| 700 | 1 | |a Shan, Yang, |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Shan, Yang. |t Canned Citrus Processing : Techniques, Equipment, and Food Safety. |d : Elsevier Science, �2015 |z 9780128047019 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128047019 |z Texto completo |