Unit Operations for the Food Industries
Unit Operations for the Food Industries

Author: WA Gould

Publisher: Woodhead Publishing

Published: 1995-06-03

Total Pages: 193

ISBN-13: 1845696174

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This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. "The changes in unit operations have produced a switch from hand labor to automation, states Gould. This food processing plant operations book, written in terms the nonprofessional plant worker will understand, is a "must reference for all food processors, food technologists, food executives, sales individuals, students etc. as well as a valuable addition to your technical reference library. Also included are 99 figures, and 8 tables and charts used throughout the book. - A must reference for all food processors, food technologists, food executives and sales individuals.

Quality and Preservation of Fruits
Quality and Preservation of Fruits

Author: N. A. Michael Eskin

Publisher: CRC Press

Published: 2018-05-04

Total Pages: 220

ISBN-13: 1351084607

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This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops. Quality factors discussed include appearance, texture, flavor, and nutritional quality. Fruits covered include oranges, grapefruit, lemons, grapes, apples, peaches, nectarines, plums, strawberries, pears, and cherries. Quality and Preservation of Fruits is a detailed reference resource for researchers and teachers in horticulture and food science.

Quality and Preservation of Vegetables
Quality and Preservation of Vegetables

Author: Michael Eskin

Publisher: CRC Press

Published: 2021-05-30

Total Pages: 322

ISBN-13: 1000443396

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This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.

Commercial Fruit Processing
Commercial Fruit Processing

Author: Jasper Woodroof

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 680

ISBN-13: 9401173850

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• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research.