Commercial Fruit Processing

  • Jasper Guy Woodroof
  • Bor Shiun Luh

Table of contents

  1. Front Matter
    Pages i-x
  2. J. G. Woodroof
    Pages 1-24
  3. S. E. Prussia, J. G. Woodroof
    Pages 25-97
  4. J. G. Woodroof
    Pages 121-128
  5. E. J. Hsu, L. R. Beuchat
    Pages 129-161
  6. B. S. Luh, C. E. Kean, J. G. Woodroof
    Pages 163-261
  7. B. S. Luh, B. Feinberg, J. I. Chung, J. G. Woodroof
    Pages 263-351
  8. L. P. Somogyi, B. S. Luh
    Pages 353-405
  9. G. G. Watters, J. G. Woodroof
    Pages 407-424
  10. J. G. Woodroof
    Pages 425-480
  11. C. T. Young, J. S. L. How
    Pages 531-564
  12. N. J. Moon, J. G. Woodroof
    Pages 613-646
  13. J. E. Epperson
    Pages 647-672
  14. Back Matter
    Pages 673-678

About this book


• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com­ binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy­ drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol­ ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom­ mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera­ tions. Thanks also to Ann Autry who typed, corrected, and edited the manu­ script; and to Naomi C. Woodroof, my wife, for assisting in research.


Carrier Vitamin additives banana cereals energy growth processing

Editors and affiliations

  • Jasper Guy Woodroof
    • 1
  • Bor Shiun Luh
    • 2
  1. 1.Department of Food ScienceUniversity of Georgia, ExperimentUSA
  2. 2.Department of Food Science and TechnologyUniversity of CaliforniaDavisUSA

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1986
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-011-7387-2
  • Online ISBN 978-94-011-7385-8
  • Buy this book on publisher's site