The first handbook of its kind, giving in one volume, detailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements. Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products. The last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use. Sufficient theoretical information is included in each chapter before the methods are described. Each method is self-contained, easy to follow, time-tested and complete in all respects. Wherever needed, reference values or standards - PFA, ISI or FAO/WHO Codex Alimentarius are given.
With its comprehensive coverage and up-to-date information, the book would be useful to public analysts, factory personnel, processors, research workers, and students of food science, food technology, agriculture and home science.
1. Proximate Constituents2. Pectin3. Polyphenols4. Plant Pigments5. Vitamins6. Minerals7. Maturity Indices and Quality Criteria8. Sugar9. Salt10. Edible Oils and Fats11. Flavouring Materials12. Chemical Additives13. Water-Standards and Analysis14. Tin Containers15. Glass Containers16. Flexible Packaging Materials17. Colour Measurement18. Measurement of Viscosity, Consistency and Texture19. Sensory Evaluation20. General Instructions for Microbiological Examination21. Bacteriological Examination of Water22. Assessment of Surface Sanitation23. Microbiological Examination of Spoilage24. Micro-Analytical Examination for Extraneous Matter25. Determination of Thermal Process Time26. Examination of Canned Products27. Frozen Fruits and Vegetables28. Fruit Juices, Concentrates and Beverages29. Jam, Jelly, Marmalade and Preserve30. Tomato Products31. Dehydrated Fruits and Vegetables32. Pickles, Chutneys and Vinegar33. Statistical Methods34. Statistical Quality Control35. Standard Solutions36. Tables
Number Of Pages: 1152
Published: 1st January 1986
Publisher: McGraw-Hill Education - Europe
Country of Publication: US
Dimensions (cm): 23.5 x 15.0
Weight (kg): 1.5
Edition Number: 2
Edition Type: Revised