Zeki Berk. Citrus Fruit Processing

Elsevier, 2016. — 311 p. — ISBN 978-0-12-803133-9.Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.Dedication
Chapter 1: Introduction: history, production, trade, and utilization
History of citriculture
Production of citrus fruit
Trade and utilization
Chapter 2: Morphology and chemical composition
Anatomy of the citrus fruit
Constituents of the epicarp
Constituents of the mesocarp
Constituents of the endocarp
Chapter 3: Biological aspects of citriculture
The root system
Shoots, stems, and leaves
Flowering and fruiting
Breeding and genetic improvement
Chapter 4: Agricultural production practice
Soil
Climate
Propagation
The orchard
Irrigation
Fertilization, plant nutrition
Pruning
Pest and disease management, orchard sanitation
Harvesting
Chapter 5: Diseases and pests
Diseases
Pests
Chapter 6: Postharvest changes
Respiration
Transpiration
Changes in mechanical properties
Changes in taste and aroma
Stem-end rind breakdown
Chilling injury
Postharvest pathogens
Optimal storage conditions
Chapter 7: Packing house operations
Location of the packing house
Packing flow diagram
Transport and reception of the raw material
Degreening
Buffer storage
Dumping
Soaking (drenching)
Presorting
Washing
Drying
Waxing
Grading, labeling
Sizing
Packaging
Chapter 8: Production of single-strength citrus juices
Introduction and terminology
Procurement of fruit for the processing industry
Harvesting, loading, and transporting to the processing plant
Reception and storage
Washing, inspection, sizing
Extraction of juice and essential oil
Chilling
Screening
Deaeration
Homogenization
Pulp wash
Pasteurization
Single-strength juices from concentrate
Clarified juices
Reduced acidity and debittered orange and grapefruit juices
Blended juices
“Raw” or unpasteurized juice
Fermented “juices”
Chapter 9: Production of citrus juice concentrates
Introduction
Principles of evaporation
Energy economy in evaporation
Types of evaporators
Condensers
Essence (aroma) recovery
The 72 0Bx concentrate
Concentration by reverse osmosis and osmotic evaporation
Freeze concentration
Packaging and storage of concentrates
Chapter 10: By-products of the citrus processing industry
Introduction
Peels and rag
Bases for the manufacture of citrus flavored beverages
Pulp and juice sacs
Pectin
Citrus fiber
Essential oils and limonene
Citrus seeds
Chapter 11: Miscellaneous citrus products
Introduction
Canned grapefruit segments
Canned mandarin segments
Candied peel and fruit
Jams, jellies, and marmalades
Dehydrated citrus juice
Chapter 12: Shelf life of citrus products: packaging and storage
Introduction
Shelf life of single strength juices
Shelf life of citrus concentrates
Shelf life of citrus by-products
Shelf life of miscellaneous citrus products
Chapter 13: Nutritional and health-promoting aspects of citrus consumption
Vitamins
Antioxidants
Bioactivity of citrus essential oils
Fiber
Dental health
Obesity
Minerals
Chapter 14: Quality assurance and authentication
Routine quality control and quality assurance
Food safety and HACCP
Authentication of citrus origin
Appendix I: Codex standard for orange juice preserved exclusively by physical means 1 codex stan 45-1981 (world-wide standard)
Appendix II: Codex standard for concentrated orange juice preserved exclusively by physical means 1 Codex Stan 64-1981 (World-wide Standard)
Appendix III: Codex standard for certain canned citrus fruits (Codex Stan 254-2007)
Index