Handbook of Analysis and Quality Control for Fruit and Vegetable Products
McGraw Hill Higher Education (Verlag)
978-0-07-451851-9 (ISBN)
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The first handbook of its kind, giving in one volume, detailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements. Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products. The last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use. Sufficient theoretical information is included in each chapter before the methods are described. Each method is self-contained, easy to follow, time-tested and complete in all respects. Wherever needed, reference values or standards - PFA, ISI or FAO/WHO Codex Alimentarius are given.
With its comprehensive coverage and up-to-date information, the book would be useful to public analysts, factory personnel, processors, research workers, and students of food science, food technology, agriculture and home science.
S Ranganna is presently Scientist, Central Food Technological Research Institute (CFTRI), Mysore, A Ph D from the University of Mysore, he has taught for several years at the FAO International Food Technology Training Centre, CFTRI, Mysore. He also has experience in industrial production of fruit and vegetable products, analysis of commercial products with reference to standards and in setting up experiment stations and factories. His research areas include strained baby foods, fruit juice concentrates and powders, study of the mechanism of discolouration in canned and dried fruits and vegetable products, lowmethoxyl pectin, and determination of thermal process schedule for canned fruits and vegetables.
1. Proximate Constituents
2. Pectin
3. Polyphenols
4. Plant Pigments
5. Vitamins
6. Minerals
7. Maturity Indices and Quality Criteria
8. Sugar
9. Salt
10. Edible Oils and Fats
11. Flavouring Materials
12. Chemical Additives
13. Water-Standards and Analysis
14. Tin Containers
15. Glass Containers
16. Flexible Packaging Materials
17. Colour Measurement
18. Measurement of Viscosity, Consistency and Texture
19. Sensory Evaluation
20. General Instructions for Microbiological Examination
21. Bacteriological Examination of Water
22. Assessment of Surface Sanitation
23. Microbiological Examination of Spoilage
24. Micro-Analytical Examination for Extraneous Matter
25. Determination of Thermal Process Time
26. Examination of Canned Products
27. Frozen Fruits and Vegetables
28. Fruit Juices, Concentrates and Beverages
29. Jam, Jelly, Marmalade and Preserve
30. Tomato Products
31. Dehydrated Fruits and Vegetables
32. Pickles, Chutneys and Vinegar
33. Statistical Methods
34. Statistical Quality Control
35. Standard Solutions
36. Tables
| Erscheint lt. Verlag | 16.5.1987 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 150 x 235 mm |
| Gewicht | 2 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-07-451851-8 / 0074518518 |
| ISBN-13 | 978-0-07-451851-9 / 9780074518519 |
| Zustand | Neuware |
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