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Fruit Manufacturing
Jorge E. Lozano
€ 186.82
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Description for Fruit Manufacturing
Hardback. Provides information for the understanding of the deteriorative effects on the fruit quality during processing to engineers and professionals mainly involved in development and operations in the fruit industry. This book discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same. Series Editor(s): Barbosa-Canovas, Gustavo V. Series: Food Engineering Series. Num Pages: 241 pages, 62 black & white tables, biography. BIC Classification: KNDF. Category: (P) Professional & Vocational. Dimension: 254 x 178 x 14. Weight in Grams: 1420.
The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of convertinghugequantitiesoffruitsintopulp,juice,dehydrated,frozen,refrigeratedproducts, etc. make possible the preservation of products for year-round consumption. The fruit processingandstorage,evenunderthemostindustriallyavailable‘‘mildconditions,’’involves physical and chemical changes that negatively modify the quality. These negative or dete- orative changes include enzymatic and nonenzymatic browning, off-flavor, discoloration, shrinking, case hardening, and some other chemical, thermophysical, and rheological alt- ations that modify the nutritive value and original taste, color, and appearance ... Read more
The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of convertinghugequantitiesoffruitsintopulp,juice,dehydrated,frozen,refrigeratedproducts, etc. make possible the preservation of products for year-round consumption. The fruit processingandstorage,evenunderthemostindustriallyavailable‘‘mildconditions,’’involves physical and chemical changes that negatively modify the quality. These negative or dete- orative changes include enzymatic and nonenzymatic browning, off-flavor, discoloration, shrinking, case hardening, and some other chemical, thermophysical, and rheological alt- ations that modify the nutritive value and original taste, color, and appearance ... Read more
Product Details
Format
Hardback
Publication date
2006
Publisher
Springer-Verlag New York Inc. United States
Number of pages
241
Condition
New
Series
Food Engineering Series
Number of Pages
230
Place of Publication
New York, NY, United States
ISBN
9780387306148
SKU
V9780387306148
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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