Fruit Manufacturing

Cover -- Contents -- 1. Overview of the Fruit Processing Industry -- 1.1 Introduction -- 1.2 Classification of Fruits -- 1.3 World Production and Commercial Applications of Fruits -- 1.4 History of Fruit Products' Development -- 1.5 Harvest of Fruits -- 1.5.1 Chemical Treatments -- 1.6 Postharvest Handling of Fruits -- 1.6.1 Postharvest Cooling -- 1.6.2 Cooling Methods -- 1.7 Controlled Atmosphere Storage -- 1.8 Modified Atmosphere Packaging of Fruits -- 1.8.1 Factors Affecting Fruit Respiration -- 1.8.2 Factors Influencing the Exact Modified Atmosphere Within a Sealed Pack -- 1.9 Technology of Semiprocessed Fruit Products -- 1.9.1 Preservation of Semiprocessed Fruit Products -- 2. Processing of Fruits: Ambient and Low Temperature Processing -- 2.1 Fruit Products and Manufacturing Processes -- 2.2 Fruit Juice and Pulp Processing -- 2.2.1 Front-End Operations -- 2.2.2 Extraction -- 2.2.3 Clarification and Fining -- 2.2.4 Use of Enzymes in the Fruit Industry -- 2.2.5 Filtration -- 2.2.6 Membrane Filtration -- 3. Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing -- 3.1 Pasteurization -- 3.1.1 Batch Pasteurization -- 3.1.2 HTST (Short Time) Pasteurization -- 3.1.3 UHT Pasteurization -- 3.1.4 Nonthermal Pasteurization -- 3.2 Sterilization of Food by High Pressure -- 3.2.1 High-Pressure Equipment and the System -- 3.3 Concentration by Evaporation -- 3.3.1 Batch Pan -- 3.3.2 Rising Film Evaporator -- 3.3.3 Falling Film Evaporator -- 3.3.4 Scraped-Surface Evaporator -- 3.3.5 Multiple Effect Evaporator -- 3.4 Dehydration -- 3.4.1 Spray Drying -- 3.4.2 Powder Recovery -- 3.5 Miscellaneous Processing -- 3.5.1 Size Enlargement -- 4. Thermodynamical, Thermophysical, and Rheological Properties of Fruits and Fruit Products -- 4.1 Introduction -- 4.2 Thermophysical Properties' Identification -- 4.3 Fruits and Fruit Products' Properties -- 4.3.1 Fruit and Fruit Products' Properties During Freezing -- 4.3.2 Water Content -- 4.4 Experimental Data and Prediction Models -- 4.4.1 Density -- 4.4.2 Specific Heat -- 4.4.3 Thermal Conductivity -- 4.4.4 Thermal Diffusivity -- 4.4.5 Viscosity -- 4.4.6 Boiling Point Rise -- 5. Color, Turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products -- 5.1 Introduction -- 5.2 Measurement of Color -- 5.2.1 Absorbance Spectrophotometry -- 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 Activity Coefficients of Fruit Juice Aroma -- 5.4.2 Experimental Method -- 5.4.3 T.