Download or read book Processed Apple Products written by Donald L. Downing and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.
Download or read book The Clarification of Fruit Juices written by Paul Marcus Pfeiffer Merner and published by . This book was released on 1922 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Membrane based Clarification concentration of Fruit Juice written by Sirshendu De and published by Nova Science Pub Incorporated. This book was released on 2008 with total page 75 pages. Available in PDF, EPUB and Kindle. Book excerpt: Membrane based clarification and concentration of fruit juice has become a popular unit operation in modern fruit juice processing industries. The well known membrane modules used for this purpose are tubular and spiral wound modules. Therefore, design of these modules is of utmost industrial importance. The key parameter for design of membrane modules is mass transfer coefficient. Most of the fruit juices have non-Newtonian rheology, e.g., power law, ellis fluid, etc. Till today, the mass transfer coefficient for such systems used is approximated from the corresponding relations developed for Newtonian fluids. Hence, a detailed fluid flow modelling with non-Newtonian rheology is urgently warranted. In the present work, this aspect is attempted. The expressions of the mass transfer coefficients are derived from the first principles for laminar, non-Newtonian fluid flow in a porous conduit. The effects of the permeation are incorporated quantitatively in the mass transfer coefficient from a theoretical basis. The analysis is carried out for various non-Newtonian rheologies. Effects of the operating conditions, i.e., Reynolds number, permeate flux, etc. on mass transfer coefficient are also investigated. Two flow geometries are considered. Flow through a tube and that through a rectangular thin channel, which are useful for the design of the tubular and spiral wound cross flow membrane modules. The developed relations of mass transfer coefficients would be of tremendous help to the design engineers.
Download or read book Studies in the Clarification of Unfermented Fruit Juices written by Joseph Stuart Caldwell and published by . This book was released on 1922 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pp. 26.
Download or read book Studies in the Clarification of Unfermented Fruit Juices written by United States. Department of Agriculture and published by . This book was released on 1923 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Principles of Sensory Evaluation of Food written by Maynard A. Amerine and published by Elsevier. This book was released on 2013-09-11 with total page 613 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.
Download or read book Extraction and Clarification of Pectinous Fruit Juices written by James Carscallen Bell and published by . This book was released on 1925 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Liquid Intelligence The Art and Science of the Perfect Cocktail written by Dave Arnold and published by W. W. Norton & Company. This book was released on 2014-11-10 with total page 893 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
Download or read book Studies in the Clarification of Unfermented Fruit Juices written by and published by . This book was released on 1922 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fruit Juices written by Gaurav Rajauria and published by Academic Press. This book was released on 2017-11-24 with total page 910 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities. Presents fruit juice from extraction to shelf-life in a single resource volume Includes quantitative as well as qualitative insights Provides translatable information from one fruit to another
Download or read book Enzymes and Food Processing written by G. G. Birch and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: R. S. SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to pretend, for a moment, that you are a researcher making a proposal on this subject to a Research Granting Agency in order to obtain financial support for your ideas. However, the year is 1880. Under the 'objectives' section of your proposal, you state that you intend to attach the intangible vital force or spirit-that is, the catalyst unique to the chemistry of living organisms-to an inert substrate such as sand. Thereafter you will pass a solution of right handed glucose (also known as starch sugar) past the 'vital force' and in the process convert it to left-handed glucose (also known as fruit sugar). The peer review committee would probably reject the proposal as sheer nonsense because the statements made were not only contrary to their experience, but also contrary to what they had been taught. Perhaps a few select people would have some feeling for what you were talking about, but commiseration would be the only form of support that they could offer.
Download or read book Beverages written by A. Varnam and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.
Download or read book Principles and Practices of Small and Medium scale Fruit Juice Processing written by Richard Pierce Bates and published by Food & Agriculture Org.. This book was released on 2001 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: While large-scale juice processing is the subject of many textbooks, this publication aims at the gap in information regarding juice processing at the small-and medium-scale agro-industry level. It presents technical and economic information designed to address issues affecting medium-size juice processors in developing countries.
Download or read book Innovative Technologies in Beverage Processing written by Ingrid Aguilo-Aguayo and published by John Wiley & Sons. This book was released on 2017-08-07 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
Download or read book Membrane Based Clarification Concentration of Fruit Juice written by Sirshendu De and published by Nova Science Publishers. This book was released on 2014-05-14 with total page 85 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Juice Processing written by Victor Falguera and published by CRC Press. This book was released on 2014-04-01 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional issues and innovative processes, Juice Processing: Quality, Safety and Value-Added Opportunities addresses various aspects of fruit juice processing and other issues related to the use of by-products generated in this industry. The book begins with a chapter highlighting the importance of the fruit juice sector and describing the general process of fruit juice manufacturing. The text explores current trends in juice production, reviews the main superfruits, and discusses methods for using juice waste by-products, presenting citrus and grape juice as examples. The book covers assessing juice quality and authenticity, and how to evaluate fruit properties using the principles of rheology as well as examining sensory attributes. It also examines alternative techniques for improving fruit juice quality, including both thermal and nonthermal emerging technologies, their fundamentals, and their main effects on important features of fruit juices. Emphasizing product quality, safety, and nutrition, the chapter on juice packaging summarizes the materials, techniques, and technologies currently used as well as novel packaging for increasing shelf life and decreasing environmental impact. The authors address issues concerning spoiling microorganisms and biological and chemical hazards. They also examine public and private standards and regulations, which need to be reworked to keep up with today’s food-related concerns.
Download or read book Production and Packaging of Non Carbonated Fruit Juices and Fruit Beverages written by Philip R. Ashurst and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area of fruit-containing non-carbonated bever ages is the highly successful marketing of ready-to-drink products.
