Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Häftad, Engelska, 2012

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In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide.

Produktinformation

Utgivningsdatum2012-10-21
Mått155 x 235 x 25 mm
Vikt674 g
FormatHäftad
SpråkEngelska
Antal sidor429
Upplaga1995
FörlagSpringer-Verlag New York Inc.
ISBN9781461353195

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Tillverkningsteknik inom Naturvetenskap och teknik

1 Authentication of orange juice.- 1.1 Introduction.- 1.2 Analysis.- 1.3 Statistics.- 1.4 Recent developments in orange juice adulteration.- References.- 2 Chemistry and technology of citrus juices and by-products.- 2.1 Principal citrus cultivars.- 2.2 Composition and structure of citrus fruits and juices of various cultivars.- 2.3 Operational procedures and effects on quality and shelf life of citrus juices.- 2.4 Citrus juice flavor enhancement with natural citrus volatiles.- 2.5 Pectic substances and relationship of citrus enzymes to juice quality.- 2.6 Effect of time, temperature and other factors on citrus products.- References.- 3 Grape juice processing.- 3.1 History of grape juice processing in North America.- 3.2 Grape cultivars.- 3.3 The chemistry of grape juice.- 3.4 Modern grape juice processing.- 3.5 Process alternatives.- References.- 4 Tropical fruit juices.- 4.1 Introduction.- 4.2 Guava.- 4.3 Mango.- 4.4 Passionfruit.- 4.5 Pineapple.- 4.6 Other tropical fruits.- 4.7 Tropical fruit juices in Europe today.- 4.8 The future.- Further reading.- 5 Growing and marketing soft fruit for juices and beverages.- 5.1 Introduction.- 5.2 Selling the fruit crop: the options.- 5.3 Producing the soft fruit crop.- 5.4 Blackcurrants.- 5.5 Control of fruit pests and diseases.- 5.6 Pests and diseases of blackcurrants.- 5.7 Other soft fruits.- 5.8 Storing fruit for processing.- 5.9 The future—blackcurrant research and development (R & D).- 6 Apple juice.- 6.1 General background.- 6.2 Natural style and opalescent juices.- 6.3 Clarified juice and concentrate.- 6.4 Authentication and adulteration.- 6.5 Composition.- 6.6 Juice tests.- 6.7 Note.- References.- 7 Equipment for extraction of soft and pome fruit juices.- 7.1 Introduction: modern juice processing methods.- 7.2 Juiceextraction systems.- 7.3 Pre-treatment with pectolytic enzymes.- 7.4 Post-press clarification.- 7.5 Concentration/aroma recovery.- 7.6 Pasteurisation.- 7.7 Fruit juice plant layout.- 7.8 Summary.- References.- 8 Processing of citrus juices.- 8.1 Introduction.- 8.2 Fruit harvesting and transport.- 8.3 Unloading and storage of fruit.- 8.4 Fruit transfer from storage bins to extractors.- 8.5 Juice extraction and finishing.- 8.6 Juice processing for pasteurized single strength.- 8.7 Juice processing for concentrate.- 8.8 Essence recovery.- 8.9 Chilled juice from concentrate.- 8.10 Pulp wash.- 8.11 Frozen pulp processing.- 8.12 Manufacture of citrus cold-pressed oil.- 8.13 Manufacture of livestock feed from citrus peel.- Further reading.- 9 Juice enhancement by ion exchange and adsorbent technologies.- 9.1 Overview.- 9.2 History.- 9.3 Resin chemistry.- 9.4 Adsorbents.- 9.5 Applications.- 9.6 Summary.- References.- 10 Processing systems for fruit juice and related products.- 10.1 Introduction.- 10.2 Design parameters.- 10.3 Plant configuration.- 10.4 Other parameters for juice processing.- 10.5 New developments and technologies.- Acknowledgements.- Further reading.- 11 Packaging systems for fruit juices and non-carbonated beverages.- 11.1 Introduction.- 11.2 The cold fill fresh system.- 11.3 The hot fill system.- 11.4 Filling equipment for gable top cartons.- 11.5 Aseptic Pure-Pak.- 11.6 Packing materials for gable top cartons.- 11.7 Product protection and product/pack interaction.- 11.8 Packaging of frozen concentrated juices (FCJ).- 11.9 Filling in glass containers.- 11.10 Plastic containers and pouches.- References and further reading.- 12 The formulation of sports drinks.- 12.1 Introduction.- 12.2 Sports drinks.- 12.3 The effect of exercise.- 12.4 Physiological considerations.- 12.5 The essentials of a sports drink.- 12.6 Formulation considerations.- 12.7 Other nutrients.- References.- 13 Nutritional value and safety of processed fruit juices.- 13.1 Introduction.- 13.2 Composition of fruit juices.- 13.3 Composition of individual fruit juice products.- 13.4 Levels of consumption and nutritional significance.- 13.5 Fruit juice and dental caries/erosion.- 13.6 Fruit juice safety.- References.- 14 Legislation controlling production, labelling and marketing of fruit juices and fruit beverages.- 14.1 Fruit juices, concentrated fruit juices and fruit nectars.- 14.2 Non-carbonated fruit drinks and beverages.- References.- 15 Water and effluent treatment in juice processing.- 15.1 Water treatment.- 15.2 Effluent management and treatment.- References.