ISBN:
9789401137003
Language:
English
Pages:
Online-Ressource (VI, 473 p)
,
online resource
Edition:
Springer eBook Collection. Humanities, Social Sciences and Law
Parallel Title:
Erscheint auch als
Parallel Title:
Erscheint auch als
Parallel Title:
Erscheint auch als
Keywords:
Science (General)
;
Social sciences.
;
Humanities.
Abstract:
1 Introduction -- Unit 1 Citrus Juice Characteristics -- 2 Brix and Soluble Solids -- 3 Acids in Citrus Juices -- 4 The Brix/Acid Ratio -- 5 Testing of Fruit Samples -- 6 Citrus Oils, Aromas, and Essences -- 7 Citrus Juice Pulp -- 8 Juice Cloud -- 9 Color of Citrus Juices -- 10 Bitterness in Citrus Juices -- 11 Nutritional Content of Citrus Juices -- 12 Citrus Rheology -- 13 Citrus Processing Varieties -- Unit 2 Citrus Juice Sanitation -- 14 Inspections -- 15 Citrus Microbiology -- 16 Insects, Rodents, and Birds -- 17 Physical and Chemical Contamination -- 18 Processing Contamination -- 19 Juice Adulteration -- Unit 3 Citrus Juice By-Products -- 20 Food-Grade Nonjuice Products -- 21 Animal Feed and Fuel By-Products -- 22 Wastes from Citrus Plants -- Unit 4 Citrus Juice Management -- 23 Quality Control Statistics -- 24 Quality Control Management -- 25 Inventory Management -- Appendix A Acid Corrections to the Brix -- Appendix B GWBASIC and RPG Programs -- Appendix C HP-41C Programmable Calculator Programs -- Appendix D Answers to Select Questions and Problems.
Abstract:
Citrus juices constitute the majority of the fruit juices consumed in the United States and around the world. Along with the rest of the fruit juice industry, they playa major role in the entire food industry as well. In spite of this prominence, few texts have been written on quality control technology; and most of the texts have been written by researchers who may possess great technical skill but generally are less familiar with daily routine quality control problems and con cerns than quality control technologists are. On the other hand, quality control technologists and managers generally do not have the time and/or the talent to write books or communicate through scientific literature. The author recognized the need for an updated, comprehensive, and easily understood text on citrus quality control. This text has been designed to be used not only by processors, bottlers, canners, and others involved in the citrus in dustry, but it can be of value to instructors and students of citrus technology. Researchers also can find value in the foundations laid down by the text, es pecially in regard to the needs and concerns of the processing industry. Also, consultants and marketing personnel will be greatly helped by understanding the concepts of this volume. Persons in related industries also will find many applications that can be easily adapted to their needs.
Description / Table of Contents:
1 IntroductionUnit 1 Citrus Juice Characteristics -- 2 Brix and Soluble Solids -- 3 Acids in Citrus Juices -- 4 The Brix/Acid Ratio -- 5 Testing of Fruit Samples -- 6 Citrus Oils, Aromas, and Essences -- 7 Citrus Juice Pulp -- 8 Juice Cloud -- 9 Color of Citrus Juices -- 10 Bitterness in Citrus Juices -- 11 Nutritional Content of Citrus Juices -- 12 Citrus Rheology -- 13 Citrus Processing Varieties -- Unit 2 Citrus Juice Sanitation -- 14 Inspections -- 15 Citrus Microbiology -- 16 Insects, Rodents, and Birds -- 17 Physical and Chemical Contamination -- 18 Processing Contamination -- 19 Juice Adulteration -- Unit 3 Citrus Juice By-Products -- 20 Food-Grade Nonjuice Products -- 21 Animal Feed and Fuel By-Products -- 22 Wastes from Citrus Plants -- Unit 4 Citrus Juice Management -- 23 Quality Control Statistics -- 24 Quality Control Management -- 25 Inventory Management -- Appendix A Acid Corrections to the Brix -- Appendix B GWBASIC and RPG Programs -- Appendix C HP-41C Programmable Calculator Programs -- Appendix D Answers to Select Questions and Problems.
DOI:
10.1007/978-94-011-3700-3
URL:
Volltext
(lizenzpflichtig)
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