PLAPIQUI   05457
PLANTA PILOTO DE INGENIERIA QUIMICA
Unidad Ejecutora - UE
libros
Título:
2. Fruit Manufacturing: Scientific basis, engineering properties and deteriorative reactions of technological importance
Autor/es:
LOZANO, J. E.
Editorial:
SPRINGER
Referencias:
Lugar: NUEVA YORK; Año: 2006 p. 230
ISSN:
0-387-30614-5
Resumen:
PREFACE The
fruit processing industry is one of the major businesses in the entire world.
While basic principles of fruit processing have shown only minor changes over
the last years, major improvements continually occur and more efficient
equipment is capable of converting huge quantities of fruits in pulp, juice,
dehydrated, frozen and refrigerated products, etc. which make possible the
preservation of products for year-round consumption. The fruit processing and
storage, even under the most industrially available mild conditions, involves
physical and chemical changes that negatively modify the quality. These
negative or deteriorative changes include enzymatic and non-enzymatic browning,
off-flavor, discoloration, shrinking, case hardening and some others chemical,
thermo-physical and rheological alterations, which modify the nutritive value
and original taste, color and appearance of fruits. The ability of the industry
to provide a nutritious and healthful fruit product to the consumer is highly dependent
on the knowledge of the quality modifications which occurs during the
processing.This book emphasizes the products rather than the processes,
procedures or plant operations. In it, the influence in fruit products quality
of the different processing methods, from freezing to high temperature
techniques, is presented. Origin of deterioration, kinetics of negative
reactions, and methods for inhibition and control of the same are discussed.
Probable changes in thermodynamical, thermophysical and rheological properties
and parameters during processing of fruits at a wide range of soluble solids,
temperatures and pressure are also summarized.
This book is intended to
provide the engineer and professionals mainly involved in development and
operations in the fruit industry, with the necessary information for the
understanding of the deteriorative effects on the fruit quality during
processing.