000			03404nam a22003975i 4500
001			978-0-387-30616-2
003			DE-He213
005			20250710083947.0
007			cr nn 008mamaa
008			100301s2006 xxu| s |||| 0|eng d
020			_a9780387306162 _a99780387306162
024	7		_a10.1007/978-0-387-30616-2 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aLozano, Jorge E. _eauthor.
245	1	0	_aFruit Manufacturing _h[recurso electrónico] : _bScientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance / _cby Jorge E. Lozano.
264		1	_aBoston, MA : _bSpringer US, _c2006.
300			_aXIII, 230 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aOverview 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.
520			_aThe fruit processing industry is a major global business. While basic principles of fruit processing have shown only minor changes over the last years, major improvements continually occur. More efficient equipment is capable of converting huge quantities of fruits into pulp, juice, dehydrated, frozen and refrigerated products, etc. that make possible the preservation of products for year-round consumption. Fruit processing and storage involve physical and chemical changes that negatively modify fruit quality. The industry's ability to provide a nutritious and healthful fruit product to the consumer is highly dependent on the knowledge of the quality modifications that occur during the processing. Fruit Manufacturing emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence on a fruit product's quality in relation to the different processing methods, from freezing to high temperature techniques, and discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same. Probable changes in thermodynamical, thermophysical and rheological properties and parameters during processing of fruits at a wide range of soluble solids, temperatures and pressure are also summarized. This book provides the necessary information for the understanding of the deteriorative effects on the fruit quality during processing to engineers and professionals mainly involved in development and operations in the fruit industry.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387306148
856	4	0	_uhttp://dx.doi.org/10.1007/978-0-387-30616-2 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c57064 _d57064