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Quality Control Manual for Citrus Processing Plants, Volume III

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0 9631397 4 6
2.00 LBS
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Product Description

This is the first book written entirely about citrus flavoring.  The chemistry and physiology of flavor and the newer technologies relating to flavor have played, and will continue to play, an important role in the citrus industry.  New techniques of citrus flavor enhancement will result in the development of new, specialty and by-products, as well as the improvement of older established products.

There is considerable scattered information and research findings on citrus flavors.  However, there has never been an attempt to gather and update these data into a single citrus volume until now.  Because of competition among the few, large flavor manufacturing companies in the world, only superficial information relative to emerging technologies involving flavor, flavor systems and manufacturing are available.

Contents:  Section I - Flavor: General concepts, Flavor concentration systems, Factors affecting the flavor of citrus fruits & their juice products, Volatile components important to citrus flavors, Shelf-life and ageing of citrus juices, juice drinks & related soft drinks, Section II. Specialty & By-products: Citrus specialty & by-products, Section III. Raw Product as Applied to Processing: Fruit quality, inspection, handling, sampling and evaluation, Factors that influence grower returns at the processing plant, Section IV. - Processing Parameters: Processing factors that affect the flavor qualities of citrus products, Appendix: Conversion charts & tables. 

James B Redd, Philip E Shaw, Charles M Hendrix & Donald L Hendrix, 1996, 344 p, illustrated.  (List: $60.00)  $48.00

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