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Processing fruits : science and technology - download pdf or read online

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By Diane M. Barrett, Laszlo Somogyi, Hosahalli S. Ramaswamy

ISBN-10: 084931478X

ISBN-13: 9780849314780

The hot version of this hugely acclaimed reference presents complete and present info on a wide selection of end result and techniques. Revised and up to date via a world workforce of participants, the second one version contains the newest advances in processing expertise, medical examine, and regulatory specifications. improved assurance contains fresh-cut culmination, non-thermal equipment of fruit processing, and additional information at the results of sort and adulthood on processed product caliber. It offers a variety of details on culmination and fruit items and covers conventional in addition to the most recent applied sciences.

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S. ). Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing. Marcel Dekker, New York. E. A. ). 1993. Biochemistry of Fruit Ripening. Chapman & Hall, London. T. , and S. ). 1998. Tropical and Subtropical Fruits. AgScience, Auburndale, FL. L. E. ). 1993. Postharvest Handling: A Systems Approach. Academic Press, San Diego, CA. L. 1990. A Color Atlas of Postharvest Diseases and Disorders of Fruits and Vegetables. Volume 1: General Introduction and Fruits. CRC Press, Boca Raton, FL.

Academic Press, New York. A. 1986a. Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. , 40(5): 99–100, 102–104. A. 1986b. Potential applications of ionizing radiation in postharvest handling of fresh fruits and vegetables. Food Technol. 40(6): 117–121. A. 1999. Fruit maturity, ripening, and quality relationships. , 485: 203–208. A. ). 2002. Postharvest Technology of Horticultural Crops. 3rd ed. University of California, Division of Agriculture and Natural Resources, Publication No.

If dry dumping systems are used, they should be well padded to reduce impact bruising. Also, a bin cover may be used to permit inverting the bin and to regulate the flow of fruits out of the bin. 2 WASHING To clean fruit, water alone or with added cleaning agents and/or chlorine (typically 100 to 150 ppm) may be used. The final rinse should be made with fresh, clean water. Following washing, removal of excess surface water may be necessary and this can be done by blotting rollers or by air flow over the fruits.

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Processing fruits : science and technology by Diane M. Barrett, Laszlo Somogyi, Hosahalli S. Ramaswamy

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