Handbook of Fruits and Fruit Processing

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The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types.

About the book:

The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market.

Contents:

Part I: Processing Technology
1. Fruit microbiology
2. Nutritional values of fruits
3. Fruit processing: principles of heat treatment
4. Fruit freezing principles
5. Fruit drying principles
6. Non-thermal pasteurization of fruit juice using high voltage electric fields
7. Minimally processed fruits and fruit products and their microbiological safety
8. Fresh-cut fruits
9. Additives in fruit processing
10. Fruit waste management
Part II: Products manufacturing
11. Manufacturing jams and jellies
12. Manufacturing fruit beverages
13. Fruit as an ingredient in a fruit product

14. Fruit processing plant
15. Fruits sanitation and safety
Part III: Commodity processing
16. Apples
17. Apricots
18. Horticultural and quality aspects of citrus fruits
19. Oranges and citrus juices
20. Sweet cherry
21. Cranberry, blueberry, current, and gooseberry
22. Date fruits: production and processing
23. Grape juice
24. Grapes and raisins
25. Grape and wine biotechnology
26. Olives processing
27. Peaches and nectarines
28. Dried pears
29. Plums and Prunes
30. Processing of red pepper fruits for production of paprika and paprika oleoresin
31. Strawberries and raspberries
32. Guava, lychee, papaya
33. Banana, mango, passion fruit
34. Prickly pear fruit
35. Specialty fruits unique to Hungary

About the Authors:

Y.H. Hui, Ph.D., West Sacramento, CA is the editorial consultant and administrative editor for this project. Dr. Hui is a consultant to the food industry and has served as author or editor of numerous books in food science, technology, engineering, and law, including the Data Source Book for Food Scientists and Technologists; Encyclopedia of Food Science and Technology; Foodborne Disease Handbook; and Food Plant Sanitation

József Barta, Ph.D. is Head of the Department of Food Preservation at Corvinus University of Budapest, Hungary. M. Pilar Cano, Ph.D. is Director of the Instituto del Frío-CSIC, Ciudad Universitaria, Madrid, Spain. Todd W. Gusek, Ph.D. is Staff Scientist and in charge of the orange juice production for Cargill, Inc., Minneapolis, MN. Dr. Jiwan S. Sidhu is Professor at the Deptartment of Family Sciences at the College for Women, Kuwait University, Kuwait. Nirmal K. Sinha, Ph.D. is Research and Development Director at Graceland Fruits, Inc., Frankfort, MI.