This book provides a concise, thorough and authoritative coverage of the technology of fruit processing from a worldwide perspective.

Detailed coverage of the use of fruit by-products, environmental issues, quality assurance and hygiene reflect the importance of these topics.

In this second edition, new chapters cover biochemistry and implications for processing, packaging, and quality management systems and HACCP.

Food technologists, production managers and technical staff in the fruit processing industry and its equipment suppliers will find the book an important information source, while those in academic and research establishments will use it as a key reference.

Contents

1. Introduction to Fruit Processing
   Processing on a Global Scale
   Factors Influencing Processing
   Fruit types for processing
   Controlling Factors in the Ripening of Fruits
   Biosynthesis of Flavors
   Factors Influencing Fruit Quality and Crop Yield
   Flavor Characteristics
   The Global Market: Threats and Opportunities
   Fruit Processing

2. Biochemistry of Fruits and Its Implications on Processing
   Minimally or Lightly Processed Fruit Products
   Factors Affecting Shelf Life and Quality of Minimally Processed Fruits
   Physiology and Biochemistry of Fresh-Cut Fruits
   Techniques To Extend Shelf Life of Minimally Processed Fresh Produce
   Enzyme-Catalyzed Reactions during Processing
   Browning Reactions during Processing
   Development of Bitter Principles in Fruit Products
   Anthocyanins and Their Changes during Processing
   Discoloration during Processing and Storage

3. Fruit and Human Nutrition
   Composition of Fruits
   The Importance of Fruit in the Human Diet
   Changes in Nutritive Value During Processing

4. Storage, Ripening and Handling of Fruit
   Maturing and Ripeness
   Temperature
   Storage Atmospheres
   Maintaining Quality

5. Production of Non-Fermented Fruit Products
   Fruit Quality
   Temperate Fruit Juices
   Tropical Fruit Juices
   Clarification of Fruit Juices
   Methods of Preservation
   Concentration of Fruit Juice
   Products Derived From Fruit Juice
   Adulteration of Fruit Juice

6. Cider, Perry, Fruit Wines and Other Fermented Fruit Beverages
   Cider
   Perry (Poiré)
   Fruit Wines
   Fruit Spirits and Liqueurs
   Miscellany

7. Production of Thermally Processed and Frozen Fruit
   Raw Materials
   Canning of Fruit
   Varieties of Fruit
   Bottling
   Freezing
   Aseptic Packaging

8. The Manufacture of Preserves, Flavorings and Dried Fruits
   Preserves
   Fruits Preserved by Sugar: Glacé Fruits
   Fruits Preserved by Drying
   Flavorings from Fruits
   Tomato Purée

9. Packaging for Fruit Products
   Objectives of Packaging
   Heat-Preserved Fruit Products/Beverages
   Packaging of Frozen Foods
   Packaging of Dehydrated Fruits and Fruit Products
   Packaging of Fresh/Chilled Fruits and Fruit Products

10. The By-Products of Fruit Processing
    By-products of the Citrus Industry
    Natural Color Extraction From Fruit Waste
    Apple Waste Treatment
    Production of Pectin

11. Quality Management System and hazard Analysis Critical Control Points
    Quality System
    Role of the Quality Assurance Function
    External Accreditation
    External Auditing
    HACCP
    Benefits of a HACCP Approach
    HACCP Principles
    Conducting a HACCP Study
    Implementation of the HACCP Plan
    Examples

12. Water Supplies, Effluent Disposal, and Other Environmental Considerations
    Water Sourcing
    Primary Treatment
    Secondary Treatment
    Effluent Planning
    Effluent Characterization
    Effluent Treatment
    Forms of Biological Treatment
    Tertiary Treatment
    Environmental Auditing

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