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Quality Control Manual for Citrus Processing Plants, Volume II

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I. Plant Operations:  A. Quality Assurance & Sanitation - Current good manufacturing practices, Inspecting food processing plants, FDA suggested outline for an in-house sanitation program, Plant sanitation requirements, Sanitary requirements for Child Nutrition Programs and AMS in-plant sanition, Chemical sanitizers, Quality sanitation program for citrus processing, B. Processing Procedures - Processing procedures for dairy orange concentrate, for FCOJ, for chilled juice operation, for single strength operation, for portion pack operation, Temperature examination, Standards, Quality/yield: general effect of extractor components & adjustments, Time/temperature/fold relationships for heat inactivation of pectinesterase in citrus juices, Distillation systems, Redd Essence Recovery System, Organizing for process control, Thermodynamics, Reading a psychometric chart, Citrus plant refrigeration, Evaporators, Determination for total alkalinity of clean-out solution, Start-up & Clean-up procedures for TASTE evaporator, Temperature/conversion charts, Apparent specific gravities, Vapor pressure of ice & water, OSHA Safety compliance, Can making, Various container manufacturing illustrations & charts, Quality control - containers, C. Labeling & Food Laws - Labeling processed products, FCOJ & FCGJ designs, U.S. Recommended Daily Allowance: Labeling vitamins/minerals, FDA summary nutrition Labeling, Country of Origin labeling U.S. imports, Citrus products, reconstituted brix/authority, Quality standards & laws for international markets: Europe and Japan, II. Citrus Blending Techniques: Important commercial varieties in the USA, Other world citrus producing countries, Commercial citrus production of the world, Domestic & international economic perspective, History of juice enhancement, FCOJ from Florida oranges, Blend tables & charts, Frozen concentrated orange juice for manufacturing, Water-extracted solids & Caribbean countries, Futures, Futures Contract: FCOJ, Conversion tables for FCOJ imports & futures, Various sugar-added charts for sweetened citrus juices, III. Formulating & Citrus Mathematics: Florida citrus facility cost analysis, Conversion factors, Processing yields, Citrus (fruit juice) beverage bases & purees, Dilution & concentrations of liquids & mixtures, Rectangle method (Pearson Square), Citrus products: mathematics, product inspection during processing juice from concentrate, Method calculating percentage of bulk add-back on a solids basis, Product adjustment, Procedure for acid determination & flavor determination for concentrated lemon juice & lime juice for manufacturing, Lemon acid yield calculation, Lemon & lime products: mathematics, Lemon & lime conversion tables: reconstituted brix at various dilutions, USDA Grade Standards: Frozen concentrate for limeade & for lemonade, & concentrated lemon juice, Temperature correction chart for volume flask calibration, Various non-quality & analytical procedures for allied juices & drinks, IV. Glossary & Definitions, References.  

James B Redd, Donald L Hendrix & Charles M Hendrix, 1992, 357 p, illustrated.  (List: $50.00)  $40.00

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