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

ISBN-13: 9780387306148 / Angielski / Twarda / 2006 / 230 str.

Jorge E. Lozano; Gustavo V. Barbosa-Canovas

Opis

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 of fruits. The ability of the industry to provide a nutritious and healthy fruit product to the consumer is highly dependent on the knowledge of the quality modifications that occur during the processing. This book emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence in fruit products' quality of the different processing methods, from freezing to high temperature techniques. Origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same are discussed. Pr- ablechangesinthermodynamical, thermophysical, andrheologicalpropertiesandparameters during processing of fruits at a wide range of soluble solids, temperatures, and pressure are also summarized. This book is intended to provide professionals involved in development and operations ofthefruitindustry, withthenecessaryinformationfortheunderstandingofthedeteriorative effects on the fruit quality during processing. v CONTENTS 1. Overview of the Fruit Processing Industry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1. 2 Classification of Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Spis treści

PREFACE Chapter 1 OVERVIEW OF THE FRUIT PROCESSING INDUSTRY. Introduction Classification of fruits World production and commercial applications of selected fruits History of fruit products development Harvest of fruits Chemical treatments Postharvest handling of fruits Cooling Methods Controlled Atmosphere Storage Modified atmosphere packaging (MAP) of fruits. Technology of semi-processed fruit products Factors influencing the exact modified atmosphere within a sealed pack Technology of semi-processed fruit products Preservation of semi-processed fruit products Chapter 2- PROCESSING OF FRUITS. Ambient and low temperature processing. 2.1 Fruit products and manufacturing processes 2.2 Fruit juice and pulp processing Front end operations Extraction Clarification and fining Use of enzymes in the food industry Filtration Membrane filtration Chapter 3- PROCESSING OF FRUITS. Elevated temperature; non-thermal and miscellaneous processing. Pasteurization Batch Pasteurization Concentration by Evaporation Dehydration Miscellaneous processing Chapter 4- THERMODYNAMICAL, THERMO-PHYSICAL AND RHEOLOGICAL PROPERTIES OF FRUIT AND FRUIT PRODUCTS 4.1 Introduction 4.2 Thermophysical properties identification 4.3 Fruits and fruit products properties during freezing 4.4 Experimental data and prediction models 4.4.1 Density Density measurement Methods Empirical equations and theoretical density models Specific Heat Measurement methods Prediction Models and empirical equations Thermal Conductivity Measurement Methods Prediction Models and empirical equations Thermal Diffusivity Measurement techniques Empirical equations Viscosity Measurement techniques Newtonian fruit products Non-newtonian fruit products Effect of Temperature and pressure on the viscosity of foodstuffs Boiling Point Rise. Chapter 5- COLOR, TURBIDITY AND OTHER SENSORIAL PROPERTIES OF FRUIT AND FRUIT PRODUCTS. 5.1 Introduction 5.2 Measurement of color 5.2.1 Absorbance spectrophotometry 5.2.2 Tristimulus and special colorimeters 5.3 Food dispersions 5.3.1 Definitions 5.3.2 Food dispersion characterization 5.3.3 Particle size, shape, and size distribution 5.3.4 Cloudy fruit juice viscosity 5.4 Fruit aroma. 5.4.1 Thermodynamic models 5.4.2 Fruit aroma properties 5.4.3 Fruit shrinkage during dehydration 5.4.4 Structural damage during freezing Chapter 6- CHEMICAL COMPOSITION OF FRUITS AND ITS TECHNOLOGICAL IMPORTANCE Proximate Composition Proteins and aminoacids Organic acids Carbohydrates Lipids Minerals Vitamins Color compounds

Blurb

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, frozen and refrigerated products, etc. that make possible the preservation of products for year-round consumption. Fruit processing and storage involve physical and chemical changes that negatively modify fruit quality. The industry’s ability to provide a nutritious and healthful fruit product to the consumer is highly dependent on the knowledge of the quality modifications that occur during the processing.

Fruit Manufacturing emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques, and discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same. Probable changes in thermodynamical, thermophysical and rheological properties and parameters during processing of fruits at a wide range of soluble solids, temperatures and pressure are also summarized.

This book provides the necessary 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.