Citrus Processing

A Complete Guide

  • Dan A. Kimball

Table of contents

  1. Front Matter
    Pages i-x
  2. Dan A. Kimball
    Pages 1-5
  3. Dan A. Kimball
    Pages 7-42
  4. Dan A. Kimball
    Pages 43-72
  5. Dan A. Kimball
    Pages 73-140
  6. Dan A. Kimball
    Pages 141-189
  7. Dan A. Kimball
    Pages 247-295
  8. Dan A. Kimball
    Pages 297-312
  9. Dan A. Kimball
    Pages 313-333
  10. Dan A. Kimball
    Pages 335-352
  11. Dan A. Kimball
    Pages 353-422
  12. Back Matter
    Pages 435-450

About this book

Introduction

Citrus juices are the most common among the fruit juices around the world and constitute a major portion of the food industry. Even though juice-processing technology has been around for many years, interest in historical and modem in­ novations and applications is widespread. New juice enterprises are springing up constantly all over the world. Old enterprises are constantly undergoing change, growth, and development. The Internet has expanded the reach of many, not only for information but for marketing and production alterations. The World Wide Web has made the wide world one. Computer technology alone is growing faster than the oranges on the trees. With these multifaceted changes, a need has emerged for an update to the first edition of Citrus Processing. The second edition of Citrus Processing has expanded its scope beyond the quality control theme of the first edition. I have used a more holistic approach to the subject of citrus processing. Those using this text in the classroom will find it more comprehensive in its treatment of the subject. The first edition targeted the industrial technologist. The second edition approaches citrus processing as a complete subject, assuming an audience interested in learning from the ground up. This new approach should be particularly appealing to those unfamiliar with the industry. Even so, experienced industrialists will find the information con­ tained here contemporary, futuristic, and fundamental.

Keywords

anatomy bacteria biology contamination enzymes food fruit microbiology nutrition plant plants processing quality quality control rheology

Authors and affiliations

  • Dan A. Kimball
    • 1
  1. 1.Kimball ConsultingLindsayUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-4973-4
  • Copyright Information Springer-Verlag US 1999
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-8342-1258-9
  • Online ISBN 978-1-4615-4973-4
  • About this book