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

• Κύριος συγγραφέας: Lozano, Jorge E. (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US, 2006.
• Θέματα: Engineering.; Science.; Chemistry.; Food > Biotechnology.; Industrial engineering.; Production engineering.; Industrial and Production Engineering.; Science, general.; Chemistry/Food Science, general.; Food Science.

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...

Πίνακας περιεχομένων:

• 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.