Fruit Processing

1. Introduction to fruit processing.- 1.1 Processing on a global scale.- 1.2 Factors influencing processing.- 1.3 Fruit types for processing.- 1.3.1 Pome fruits.- 1.3.2 Citrus fruits.- 1.3.3 Stone fruits.- 1.3.4 Soft fruits.- 1.4 Controlling factors in the ripening of fruit.- 1.4.1 Respiration climacteric.- 1.4.2 Ethylene production.- 1.5 Biosynthesis of flavours.- 1.5.1 Analytical data.- 1.5.2 Taste and aroma.- 1.5.3 Flavour formation.- 1.5.4 Physiological and biochemical aspects.- 1.6 Factors influencing fruit quality and crop yield.- 1.6.1 Fruit variety.- 1.6.2 External factors affecting fruit quality.- 1.7 Flavour characteristics.- 1.8 The global market: threats and opportunities.- 1.9 Fruit processing.- 2. Fruit and human nutrition.- 2.1 Introduction.- 2.2 Composition of fruits.- 2.3 The importance of fruit in the human diet.- 2.4 Changes in nutritive value during processing.- 3. Storage, ripening and handling of fruit.- 3.1 Maturing and ripening.- 3.1.1 Climacteric behaviour.- 3.1.2 Ethylene.- 3.1.3 Maturity standards.- 3.2 Temperature and respiration.- 3.2.1 Field heat removal by pre-cooling.- 3.2.2 Cool storage of fruit.- 3.2.3 General requirements of a coolroom.- 3.2.4 Mixed storage.- 3.3 Storage atmospheres.- 3.3.1 Controlled atmosphere (CA) technology.- 3.3.2 Atmosphere regeneration.- 3.3.3 Modified atmosphere technology.- 3.4 Maintaining quality.- 3.4.1 Disease.- 3.4.2 Disorders.- 3.4.3 Injury.- 4. Production of non-fermented fruit products.- 4.1 Introduction.- 4.2 Fruit quality.- 4.3 Temperate fruit juices.- 4.3.1 Orange juice.- 4.3.2 Citrus juices.- 4.3.3 Apple juice.- 4.3.4 Pear juice.- 4.3.5 Stone fruit juices.- 4.3.6 Berry juices.- 4.4 Tropical fruit juices.- 4.4.1 Pineapple juice.- 4.4.2 Papaya purée.- 4.4.3 Mango pulp.- 4.4.4 Passionfruit juice.- 4.4.5 Guava pulp.- 4.5 Clarification of fruit juices.- 4.6 Methods of preservation.- 4.6.1 Thermal treatment of the juice.- 4.6.2 Canning.- 4.6.3 Aseptic processing.- 4.6.4 Bottling.- 4.6.5 Chemical preservatives.- 4.6.6 Freezing.- 4.6.7 Filtration sterilization.- 4.7 Concentration of fruit juice.- 4.7.1 Essence recovery.- 4.7.2 Concentration.- 4.8 Products derived from fruit juice.- 4.8.1 Fruit juice drink.- 4.8.2 Fruit nectars.- 4.8.3 Carbonated beverages.- 4.9 Adulteration of fruit juice.- 5. Cider, perry, fruit wines and other alcoholic fruit beverages.- 5.1 Introduction.- 5.2 Cider.- 5.2.1 A brief history.- 5.2.2 Cider and culinary apples.- 5.2.3 Fermentation of cider.- 5.2.4 Special types of cider.- 5.2.5 The microbiology of apple juice and cider.- 5.2.6 The chemistry of cider.- 5.3 Perry (poire).- 5.4 Fruit wines.- 5.4.1 Fruits used in fruit wine manufacture.- 5.4.2 Processing of the fruit.- 5.4.3 Fermentation of fruit wines.- 5.4.4 Fruit pulp fermentations.- 5.4.5 Alcohol-fortified wines.- 5.4.6 Sparkling (carbonated) fruit wines.- 5.5 Fruit spirits and liqueurs.- 5.5.1 Fruit spirits (sic fruit brandies).- 5.5.2 Apéritifs and liqueurs.- 5.6 Miscellany.- 6. Production of thermally processed and frozen fruit.- 6.1 Introduction.- 6.2 Raw materials.- 6.3 Canning of fruit.- 6.3.1 Cannery hygiene.- 6.3.2 Factory reception.- 6.3.3 Peeling.- 6.3.4 Blanching.- 6.3.5 Choice of cans.- 6.3.6 Filling.- 6.3.7 Syrup.- 6.3.8 Cut out.- 6.3.9 Closing.- 6.3.10 Exhausting.- 6.3.11 Can vacuum.- 6.3.12 Processing.- 6.3.13 Finished pack pH values.- 6.4 Varities of fruit.- 6.4.1 Apples.- 6.4.2 Apricots.- 6.4.3 Bilberries.- 6.4.4 Blackberries.- 6.4.5 Black currants.- 6.4.6 Cherries.- 6.4.7 Gooseberries.- 6.4.8 Grapefruit.- 6.4.9 Fruit salad.- 6.4.10 Fruit cocktail.- 6.4.11 Fruit pie fillings.- 6.4.12 Loganberries.- 6.4.13 Oranges.- 6.4.14 Peaches.- 6.4.15 Pears.- 6.4.16 Pineapple.- 6.4.17 Plums and damsons.- 6.4.18 Prunes.- 6.4.19 Raspberries.- 6.4.20 Rhubarb.- 6.4.21 Strawberries.- 6.5 Bottling.- 6.6 Freezing.- 6.6.1 Freezing methods.- 6.6.2 Storage.- 6.6.3 Packaging.- 6.7 Aseptic packaging.- 6.7.1 Sterilisation/pasteurization.- 6.7.2 Packaging.- 7. The manufacture of preserves... Mehr