Canned citrus processing : techniques, equipment, and food safety /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Shan, Yang (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Academic Press, 2015.
Temas:
Citrus fruit industry.
Canned fruit industry.
Citrus products.
Canning and preserving.
Agrumes > Industrie.
Fruits en conserve > Industrie.
Produits des agrumes.
Conservation et mise en conserves.
Canned fruit industry
Canning and preserving
Citrus fruit industry
Citrus products
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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