Processing Fruits

Volume 1

Preface

Classification, Composition of Fruits, and Postharvest Maintenance of Quality
Adel A. Kader, Dept. of Pomology, University of California; Diane M. Barrett, Dept. of Food Science and Technology, University of California
Introduction Classification of Fruits Contribution of Fruits to Human Nutrition: Energy (Calories) Vitamins Minerals Dietary Fiber Factors Influencing Composition and Quality of Fruits: Preharvest Factors Maturity at Harvest and Harvesting Method Postharvest Factors Fruit Maturity, Ripening, and Quality Relationships Composition and Compositional Changes: Carbohydrates Proteins Organic Acids Pigments Phenolic Compounds Volatiles Vitamins Minerals Biological Factors Involved in Postharvest Deterioration of Fruits: Respiration Ethylene Production Transpiration or Water Loss Physiological Disorders Physical Damage Pathological Breakdown Environmental Factors Influencing Deterioration of Fruits: Temperature Relative Humidity Air Movement Atmospheric Composition Ethylene Harvesting Procedures Postharvest Handling Procedures: Dumping Washing Sorting Sizing Ripening Cooling Storage Summary: Keys to Successful Handling of Fresh Fruits: Maturity and Quality Temperature and Humidity Management Procedures Physical Damage Sanitation Procedures Expedited Handling
Thermal Processing of Fruits
Hosahalli S. Ramaswamy and Carla Abbatemarco, Dept. of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Canada
Introduction Thermal Process Considerations: Thermal Resistance of Microorganisms and Enzymes Heat Penetration Curve Thermal Process Calculations Process Calculation Methodology for Pasteurization of Fruits Fruit Canning Operations: Raw Material Selection Washing Sorting/Grading Blanching Peeling/Preparation Filling Can Seaming/Closing Container Coding Retort Operations Cooling Labeling and Storage Quality Control of Canned Fruits Grades for Canadian and U.S. Canned Fruits Nomenclature
Juice Processing
M. R. McLellan, Dept. of Food Science and Technology, Cornell University
Fruit Quality and Quality Products Extraction Processes: Pome Fruit and Small Fruit Processes Citrus Processes Clarification: Enzymatic Preparation Mechanical Separation Filtration Liquefaction Concentration Pasteurization: Hot Filling Aseptic Juice Processing Packaging: Cans Glass Plastics Fruit Nectars: Process Waste Treatment Authentication/Adulteration Standard Tests: Microbial Starch Protein-Tannin Complex Tannin Haze Gum Haze Metal Ions Food Safety and Fruit Juice
Enzymes in the Fruit Juice and Wine Industry
Albrecht H"hn, R"hm GmbH, Germany
Introduction General Remarks about Fruit Juice Technology Enzymes for Apple Juice Clarification Mash Treatment Enzymes for Mash Liquefaction Berry Processing Enzymes in Citrus Processing: Production of Pulp Wash Concentrate Production of Natural Cloudy Peel Products Extraction of Citrus Oil Enzymes in Wine Making: General Remarks Pectinases Proteinases Outlook
Fruit Preserves and Jams
Robert A. Baker, USDA Citrus & Subtropical Products Laboratory; Norman Berry, APV Baker Ltd., England; Y. H. Hui, American Food and Nutrition Center Introduction Pectin: Pectin Structure Pectin and Gelation Effect of Methylation on Function Low Methoxyl Pectins Interaction with Sugar Consolute Effect of pH Processing Technology: General Considerations Plate Evaporation Process Vacuum Batch Process Federal Standards
Refrigerated and Controlled Modified Atmosphere Storage
G. S. V. Raghavan, P. Alvo and Y. Gariepy, Agricultural Engineering Dept., Macdonald Campus, McGill University, Canada; C. Vigneault, Agriculture and Agri-Food Canada, Canada
Introduction: What Are Controlled and Modified Atmosphere Storages? Modification of Respiration in Low O2/High CO2 Atmospheres: Respiratory Quotient Factors Influencing Storability Creating Optimal Storage Conditions: Modified Atmospheres (Passive Establishment) Standard Free Volume Commercial Modified Atmosphere Systems Controlled Atmospheres (Active Establishment) Precooling: Room Cooling Forced-Air Cooling Hydrocooling Economic Considerations
Fruit Freezing
David S. Reid, Dept. of Food Science, University of California
Introduction The Freezing Process: The Influence of Temperature Change The Freezing Profile The Freezing Process Described by Phase Diagram Freezing in Tissue Systems The Freezing Process and Freezing Damage Industrial Freezing Methods: Freezers Prefreezing Handling and Preparation Freezing Methods for Specific Fruits: Apple Apricot Avocado Berries Cherry Coconut Cranberry Dates Figs Mango Melon Papaya Peach Pineapple Plum Rhubarb Strawberry Tomato
Drying of Fruits
C. Ratti, Planta Piloto de Ingenieria Quimica, Argentina, and Chemical Engineering Dept. (visiting), McGill University, Canada; A. S. Mujumdar, Chemical Engineering Dept., McGill University, Canada
Introduction Drying Characteristics of Fruits: Properties of Fruits Air Drying Kinetics Quality Considerations Types of Dryers: Classification and Selection Specific Drying Systems Novel Dryers Design Considerations: Heat and Mass Balances Concluding Remarks Nomenclature
Ionizing Radiation for Preservation of Fruits
C. Willemot, Food Research and Development Centre, Agriculture Canada, and Dept. of Food Science and Technology, Laval University, Canada; M. Marcotte and L. Deschenes, Food Research and Development Centre, Agriculture Canada, Canada
Introduction Physics of Ionizing Radiation: Definition Ionizing Radiations Sources of Gamma Radiation Mode of Action of Gamma Rays Chemistry of Gamma Irradiation: Direct and Indirect Effects Macromolecules Small Molecules Protection in Complex Foods Biological Effects of Gamma Rays: Principal Targets Sensitivity of Organisms Technical Aspects of Food Irradiation: Dose Dosimetry Detection Facilities Application to Fruits: Special Case of Plant Material Ripening Disinfestation Reduction of Microbial Load Response of Fruit Tissue to Radiation Stress: Wound Response Delay of Ripening Physiological Disorders Ripening and Fungal Development Effects of Gamma Irradiation on Fruit Quality: Sweetness Firmness Color Flavor Aroma Nutritional Quality Juice Yield Postharvest Diseases Quality Control Limitations to the Use of Gamma Irradiation for the Preservation of Fruits: Variability of the Effects Dose of Radiation Degree of Maturity Physiological Status Postirradiation Handling "Combination Treatments": Mild Heat Fungicides Carbon Dioxide-Rich Atmosphere Modified Atmosphere Packaging (MAP) Effects of Irradiation on Packaging Material Regulation Concerning the Irradiation of Packaging Material Irradiation and Fruit Packaging Cost-Benefit of Fruit Irradiation Specific Applications of Gamma Irradiation to Fruits: Strawberries Mangoes Papayas Legislation: Legislation in the World Legislation in the United States Regulation in Canada The Future of Irradiation for the Preservation of Fruits
Microbiology of Fruit Products
Don F. Splittstoesser, Dept. of Food Science and Technology, Cornell University
Important Groups of Microorganisms: Yeasts Molds Lactic Acid Bacteria Acetic Acid Bacteria Coliforms Sporeforming Bacteria Pathogenic Bacteria Preservation: Pasteurization Low Water Activity Refrigeration Antimicrobials
Direct Food Additives in Fruit Processing
Laszlo P. Somogyi, Health and Performance Chemicals Center, Stanford Research International
Introduction: Definition Food Additive Categories Segments Government Regulations Trends, Issues Food Additive Industry Structure Utilization of Food Additives Sweeteners: Functions Products, Applications, and Regulatory Status Acidulants: Functions Regulatory Status Thickeners and Stabilizers: Functions Products Regulatory Status Application of Gums in Fruit Products Emulsifiers: Functions Products and Applications Regulatory Status Flavors: Products and Function Technology of Manufacturing Regulatory Status Use of Flavors in Processed Fruits Colors: Functions Products Use of Color Additives in Fruit Products Trends and Regulatory Status Vitamins: Functions Products Applications Regulatory Status Preservatives: Function Products Regulatory Status Trends and Issues Antioxidants: Functions Products and Applications BHA BHT TBHQ PG Technology and Manufacture Regulatory Status Trends and Issues Enzymes: Products and Functions Applications in Food Processing Technology and Manufacture Trends, Issues, and Developments
Quality Assurance, Quality Control, Inspection, and Sanitation
Inteaz Alli and Joyce I. Boye, Dept. of Food Science, McGill University, Canada
Introduction Quality Assurance and Quality Control Hazard Analysis Critical Control Point: HACCP Principles Prerequisite Programs for HACCP Quality Control, Inspection, and Testing: Moisture Content pH Respiration of Fruits Time of Harvesting Postharvest Handling General Inspection and Test Procedures: Sampling Sensory Evaluation Textural Characteristics Determination of Drained Weight Frozen and Canned Fruits Sanitation Sanitation Procedures Summary
Packaging of Fruits and Vegetables
James P. Smith and Hosahalli S. Ramaswamy, Dept. of Food Science & Agricultural Chemistry, McGill University, Canada
Introduction: Growth of Packaging of Fruits and Vegetables Definition and Functions of Packaging Types of Packaging Materials: Wood and Textiles Paper and Board Glass Metal Plastics Selection of Proper Packaging Packaging Requirements of Fruits and Vegetables: Bulk Packaging of Fresh Fruits and Vegetables Packaging of Fresh Fruits and Vegetables at the Store Level Retail Packages Choice of Package Packaging of Frozen Fruits and Vegetables Modified Atmosphere Packaging Other Methods of MAP Public Health Concerns about MAP Fruits and Vegetables Conclusion
Grades, Standards, and Food Labeling
Y. H. Hui, American Food and Nutrition Center
Background U.S. Food and Drug Administration: Standards of Identity Standards of Quality Standards of Fill of Containers Miscellaneous Standards of Quality Food Packaging and Labeling Labeling and Fruit Juices Standards for Processed Fruit and Fruit Products U.S. Department of Agriculture Subsistence Specifications and Commercial Item Description: Federal Specification Commercial Item Description CID: Oranges, Canned (Mandarin)
Residual Management in Fruit Processing Plants
Jatal D. Mannapperuma, California Institute of Food and Agricultural Research, Dept. of Food Science & Technology, University of California
Introduction: Fruit Processing Operations Environmental Impact Residual Hierarchy Residue Assessment and Water Accounting: A Case Study Water Conservation: Water Quality Preservation Membrane Technology Other Separation Technologies Hydraulic Transport Heating Operations Direct Contact Cooling Operations Indirect Contact Cooling Operations Evaporator Condensate Brining and Curing Peeling Operations By-Product Recovery for Human Consumption: Dietary Fiber from Apple and Pear Pomace Grape Sugars from Grape and Raisin Residues Fruit Juice and Syrup Recovery from Fruit Process Waters By-Product Recovery for Animal Feed Recovery of Energy: Ethanol from Wet Residues Methane Gas from Solid Residues Catalytic Gasification of Wet Residues Olive and Peach Pits as a Boiler Fuel Charcoal Briquettes from Peach, Apricot, and Olive Pits Land Application as Fertilizers and Soil Conditioners Wastewater Treatment: Regulatory Background Cost of Wastewater Disposal Pretreatment and Primary Treatment Secondary Treatment Tertiary Treatment Anaerobic Treatment Landfills, Impoundments, Incineration, and Hazardous Waste Disposal Food Process Residual Management in the Future Index