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Citrus Processing

Quality Control and Technology

  • Dan Kimball

Table of contents

  1. Front Matter
    Pages i-vi
  2. Introduction

    1. Dan Kimball
      Pages 1-4
  3. Citrus Juice Characteristics

    1. Front Matter
      Pages 5-5
    2. Dan Kimball
      Pages 7-33
    3. Dan Kimball
      Pages 34-54
    4. Dan Kimball
      Pages 55-65
    5. Dan Kimball
      Pages 66-72
    6. Dan Kimball
      Pages 73-101
    7. Dan Kimball
      Pages 102-116
    8. Dan Kimball
      Pages 117-125
    9. Dan Kimball
      Pages 126-135
    10. Dan Kimball
      Pages 136-161
    11. Dan Kimball
      Pages 162-174
    12. Dan Kimball
      Pages 175-179
    13. Dan Kimball
      Pages 180-210
  4. Citrus Juice Sanitation

    1. Front Matter
      Pages 211-211
    2. Dan Kimball
      Pages 213-225
    3. Dan Kimball
      Pages 226-243
    4. Dan Kimball
      Pages 244-253
    5. Dan Kimball
      Pages 254-257
    6. Dan Kimball
      Pages 258-278
    7. Dan Kimball
      Pages 279-300
  5. Citrus Juice By-Products

    1. Front Matter
      Pages 301-301
    2. Dan Kimball
      Pages 303-336
    3. Dan Kimball
      Pages 337-352
    4. Dan Kimball
      Pages 353-368
  6. Citrus Juice Management

    1. Front Matter
      Pages 369-369
    2. Dan Kimball
      Pages 371-387
    3. Dan Kimball
      Pages 388-396
    4. Dan Kimball
      Pages 397-411
  7. Back Matter
    Pages 412-473

About this book

Introduction

Citrus juices constitute the majority of the fruit juices consumed in the United States and around the world. Along with the rest of the fruit juice industry, they playa major role in the entire food industry as well. In spite of this prominence, few texts have been written on quality control technology; and most of the texts have been written by researchers who may possess great technical skill but generally are less familiar with daily routine quality control problems and con­ cerns than quality control technologists are. On the other hand, quality control technologists and managers generally do not have the time and/or the talent to write books or communicate through scientific literature. The author recognized the need for an updated, comprehensive, and easily understood text on citrus quality control. This text has been designed to be used not only by processors, bottlers, canners, and others involved in the citrus in­ dustry, but it can be of value to instructors and students of citrus technology. Researchers also can find value in the foundations laid down by the text, es­ pecially in regard to the needs and concerns of the processing industry. Also, consultants and marketing personnel will be greatly helped by understanding the concepts of this volume. Persons in related industries also will find many applications that can be easily adapted to their needs.

Keywords

food food industry microbiology nutrition plants processing quality control rheology statistics

Authors and affiliations

  • Dan Kimball
    • 1
  1. 1.California Citrus Producers, Inc.USA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-011-3700-3
  • Copyright Information Van Nostrand Reinhold, New York, NY 1991
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-5645-8
  • Online ISBN 978-94-011-3700-3
  • Buy this book on publisher's site