Fruit manufacturing : scientific basis, engineering properties, and deteriorative reactions of technological importance

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 Influence of processing and storage on the composition of fruits Vitamin destruction during processing and storage Effect of storage on metal content Fruit juices change in amino-acid content during storage Effect of storage on fruit sugars Effect of processing and storage on fruit pigments Changes in organic acids content Changes in phenolic compounds. Chapter 7- FRUIT AND FRUIT PRODUCTS DETERIORATION Introduction Enzymatic browning Enzymatic browning of fruits Kinetics of enzymatic browning Non-enzymatic browning (NEB) Maillard Reactions 5- HMF formation during storage and processing of fruit products. Chapter 8- INHIBITION AND CONTROL OF BROWNING Introduction Inhibition and control of enzymatic browning Thermal Treatment Chemical Inhibition Effect of Ascorbic Acid in color change Non conventional chemical inhibition of EB Inhibition and control of nonenzymatic browning Preventive methods Restorative methods Miscellaneous methods for inhibition and control of nonenzymatic browning.