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Citrus Processing : A Complete Guide - D.A. Kimball

Citrus Processing

A Complete Guide

Hardcover

Published: 30th June 1999
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Citrus juices are the most common among the fruit juices around the world and constitute a major portion of the food industry. Even though juice-processing technology has been around for many years, interest in historical and modem in- novations and applications is widespread. New juice enterprises are springing up constantly all over the world. Old enterprises are constantly undergoing change, growth, and development. The Internet has expanded the reach of many, not only for information but for marketing and production alterations. The World Wide Web has made the wide world one. Computer technology alone is growing faster than the oranges on the trees. With these multifaceted changes, a need has emerged for an update to the first edition of Citrus Processing. The second edition of Citrus Processing has expanded its scope beyond the quality control theme of the first edition. I have used a more holistic approach to the subject of citrus processing. Those using this text in the classroom will find it more comprehensive in its treatment of the subject. The first edition targeted the industrial technologist. The second edition approaches citrus processing as a complete subject, assuming an audience interested in learning from the ground up. This new approach should be particularly appealing to those unfamiliar with the industry. Even so, experienced industrialists will find the information con- tained here contemporary, futuristic, and fundamental.

Introduction
Description of Citrus Fruit
Citrus-Processing Management
Processing Methods, Equipment, and Engineering
Quality Control
Analyses of Brix, Soluble Solids, Acids, Oils, and Pulp
Analyses of Other Citrus Juice Characteristics
Analyses of Citrus Microbiology
Analyses of Processing Contamination
Analyses of Adulteration
Citrus Byproducts
Research and Development: The Future of Citrus Processing
Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780834212589
ISBN-10: 0834212587
Series: Chapman & Hall Food Science Book
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 450
Published: 30th June 1999
Publisher: Aspen Publishers Inc.,U.S.
Country of Publication: US
Dimensions (cm): 22.9 x 15.2  x 2.54
Weight (kg): 0.81
Edition Number: 2
Edition Type: Revised