Fruit Manufacturing : Scientific Basis, Engineering Properties, and Deteriorative of Technological Importance (Food Engineering Series)

個数：

Fruit Manufacturing : Scientific Basis, Engineering Properties, and Deteriorative of Technological Importance (Food Engineering Series)

Lozano, J. E.

ウェブストア価格 ¥35,422（本体¥32,202）
Springer（2006/07発売）
外貨定価 US$ 169.99
ポイント 322pt

提携先の海外書籍取次会社に在庫がございます。通常3週間で発送いたします。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合が若干ございます。
2. 複数冊ご注文の場合は、ご注文数量が揃ってからまとめて発送いたします。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Hardcover:ハードカバー版／ページ数 240 p.／サイズ 131 illus.
言語 ENG
商品コード 9780387306148

Full Description

The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of convertinghugequantitiesoffruitsintopulp,juice,dehydrated,frozen,refrigeratedproducts, etc. make possible the preservation of products for year-round consumption. The fruit processingandstorage,evenunderthemostindustriallyavailable''mildconditions,''involves physical and chemical changes that negatively modify the quality. These negative or dete- orative changes include enzymatic and nonenzymatic browning, off-flavor, discoloration, shrinking, case hardening, and some other chemical, thermophysical, and rheological alt- ations that modify the nutritive value and original taste, color, and appearance of fruits. The ability of the industry to provide a nutritious and healthy fruit product to the consumer is highly dependent on the knowledge of the quality modifications that occur during the processing. This book emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence in fruit products' quality of the different processing methods, from freezing to high temperature techniques. Origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same are discussed. Pr- ablechangesinthermodynamical,thermophysical,andrheologicalpropertiesandparameters during processing of fruits at a wide range of soluble solids, temperatures, and pressure are also summarized. This book is intended to provide professionals involved in development and operationsofthefruitindustry,withthenecessaryinformationfortheunderstandingofthedeteriorative effects on the fruit quality during processing. v CONTENTS 1. Overview of the Fruit Processing Industry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1. 2 Classification of Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Overview of the Fruit Processing Industry.- Processing of Fruits: Ambient and Low Temperature Processing.- Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing.- Thermodynamical, Thermophysical, and Rheological Properties of Fruits and Fruit Products.- Color, Turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products.- Chemical Composition of Fruits and its Technological Importance.- Fruit Products, Deterioration by Browning.- Inhibition and Control of Browning.