Commercial Fruit Processing
• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors A
- PDF / 37,756,371 Bytes
- 680 Pages / 430.87 x 649.13 pts Page_size
- 67 Downloads / 256 Views
COMMERCIAL FRUIT PROCESSING Second Edition Edited by JASPER GUY WOODROOF Department of Food Science University of Georgia Experiment, Georgia
BOR SHIUN LUH
Department of Food Science and Technology University of California Davis, California
• a\ll
AVI PUBLISHING COMPANY, INC. WESTPORT, CONNECTICUT
ISBN 978-94-011-7387-2 ISBN 978-94-011-7385-8 (eBook) DOl 10.1007/978-94-011-7385-8
©Copyright 1986 by THE AVI PUBLISHING COMPANY, INC. Westport, Connecticut Softcover reprint of the hardcover 1st edition 1986 All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systemswithout written permission of the publisher.
ABCDE5432109876
Contents Contributors Preface
vii IX
History and Growth of Fruit Processing 1. G. Woodroof
2 Harvesting, Handling, and Holding Fruit
25
S. E. Prussia and 1. G. Woodroof
3 Fruit Washing, Peeling, and Preparation for Processing 1. G. Woodroof 4
Seasonal Suitability of Fruits for Processing 1. G. Woodroof
5 Factors Affecting Microflora in Processed Fruits
99 121
129
E. 1. Hsu and L. R. Beuchat
6 Canning of Fruits
161
B. S. Luh, C. E. Kean, and 1. G. Woodroof 7
Freezing Fruits B. S. Luh, B. Feinberg, 1. I. Chung, and 1. G. Woodroof
261
351
8 Dehydration of Fruits L. P. Somogyi and B. S. Luh v
CONTENTS
vi
9 Brining Cherries and Other Fruits
405
G. G. Watters and 1. G. Woodroof
10 Other Products and Processes
423
1. G. Woodroof 11
Flavor and Color of Fruits as Affected by Processing R. L. Shewfelt
12 Composition and Nutritive Value of Raw and
13
479
Processed Fruits C. T. Young and 1. S. L. How
529
Grades and Standards for Raw and Processed Fruits 1. G. Woodroof
563
14 Storage Life of Canned, Frozen, Dehydrated, and Preserved Fruits 1. G. Woodroof
15 Plant Sanitation and Waste Disposal
581 611
N. 1. Moon and 1. G. Woodroof
16 Fruit Consumption Trends and Prospects
645
1. E. Epperson
Index
671
Contributors Larry R. Beuchat, Department of Food Science, University of Georgia, Agricultural Experiment Station, Experiment, GA 30212 J. I. Chung, California Food Institute, Mountainview, CA 94041 James E. Epperson, Department of Agricultural Economics, University of Georgia, Athens, GA 30602 B. Feinberg, Food Technology Consultant, Berkeley, CA 94708 James S. L. How,* North Carolina State University, Raleigh, North Carolina 27695 Edward J. Hsu, Department of Biology, University of Missouri-Kansas City, Kansas City, MO 64110 C. E. Kean, California and Hawaiian Sugar Company, Crockett Refinery, Crockett, CA 94525 B. S. Luh, Department of Food Science and Technology, University of California, Davis, CA 95616 Nancy J. Moon, Pioneer Hi-Bred International, Genetics Division, Johnston, IA 50131 Stanley E. Prussia, University of Georgia, Agricultural Experiment Station, Experiment, GA 30212 Robert Lorne Shewfelt, Department of Food Science, University of Georgia, Agricultural
