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Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Food Engineering Series)

Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Food Engineering Series)

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  • ISBN-13: 9781441940315
  • Publisher: Springer
  • Release Date: Dec 28, 2009
  • Edition: 2006
  • Pages: 230 pages
  • Dimensions: 0.55 x 9.5 x 6.5 inches

Overview

Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.


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