Processed Apple Products [E-Book] / edited by Donald L. Downing.
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-processi...
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Full text |
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Personal Name(s): | Downing, Donald L., editor |
Imprint: |
Boston, MA :
Springer,
1995
|
Physical Description: |
XIV, 448 p. 69 illus. online resource. |
Note: |
englisch |
ISBN: |
9781468482256 |
DOI: |
10.1007/978-1-4684-8225-6 |
Subject (LOC): |
- 1. Apple Cultivars for Processing
- Apple Production
- Apple Cultivars
- Utilization of Apples in the United States
- Processing-Apple Cultivars and Growing Regions
- Processing Characteristics
- Agronomic Characteristics
- 2. Harvesting, Storing, and Handling Processing Apples
- Development and Ripening of Apples
- Disorders and Defects of Apples
- Harvesting Apples
- Storing Apples
- Poststorage Handling of Apples
- 3. Apple Pressing and Juice Extraction
- Types of Apple Juice
- Selection of Fruit
- Washing and Inspecting Fruit
- Milling Apples
- Pressing and Extracting Apples
- Quality and Yield of Apple Juice
- 4. Clarification of Apple Juice
- Substrates Contributing to Turbidity
- Pectolytic Enzymes
- Use of Pectinases for Juice Clarification
- Defects in Clarified Juice
- Nonenzymatic Clarification
- 5. Causes and Prevention of Turbidity in Apple Juice
- Mechanism of Haze Formation
- Types of Hazes
- Testing Procedures
- Fining Agents and Their Preparation
- Fining Procedures
- Ultrafiltration
- Recovery of Stored Juice
- 6. Filtration of Apple Juice
- Filter Aids
- Preparing Juice for Filtration
- Pressure Filters
- Vacuum Filters
- Membrane Filters (Ultrafiltration)
- Handling Apple Juice After Processing
- Design of Production Systems
- 7. Concentration of Apple Juice
- Concentration by Evaporation
- Concentration by Reverse Osmosis
- Freeze Concentration
- Economics of Concentration Processes
- 8. Apple Cider
- Sweet Cider
- Fermented (Hard) Cider
- 9. Aseptic Processing and Packaging of Apple Juice
- Overview and Comparison with Conventional Processing
- Product Sterilization
- Preparation of Aseptic Packages
- Quality Assurance
- Design of APP Systems
- Federal Regulations
- 10. Applesauce and Other Canned Apple Products
- Cultiver Selection
- Raw-Product Condition, Grades, and Tests
- Initial Unit Operations in Apple Canning
- Applesauce Processing
- Apple Slice Processing
- Baked and Glazed Apple Processing
- Quality Control
- Robotics in Food-Processing Operations
- 11. Refrigerated, Frozen, and Dehydrofrozen Apples
- Cultivar Selection
- Fruit Condition
- Overview of Unit Operations
- Antibrowning Treatments
- Dehydrofreezing of Apple Slices
- 12. Dried Apple Products
- Definitions
- Cultivar Selection
- Advantages of Dried Foods
- Predrying Operations
- Factors Affecting Drying
- Drying Equipment and Methods
- Postdrying Operations
- 13. Cider Vinegar
- Production, Terminology, and Uses
- Chemical and Microbiological Background
- Raw Material and Alcoholic Fermentation
- Acetification
- Clarification and Packaging
- Composition of Cider Vinegar
- Specifications for Cider Vinegar
- Defects
- Color
- 14. Composition and Nutritive Value of Apple Products
- Overall Composition
- Carbohydrates
- Fiber
- Vitamins
- Pectin
- Amino Acids
- Minerals
- Organic Acids
- 15. Flavor Components and Quality Attributes
- Sensory Physiology
- Flavor Chemistry
- Sensory Attributes
- Sensory Properties of Apple Products
- Future Uses of Apple Functional Components
- 16. Microbiology and Preservation
- Types of Organisms
- Measurement of Microbiological Quality
- Preservation Methods
- 17. Treatment and Utilization of Apple-Processing Wastes
- Apple-Processing Wastewaters
- Apple Pomace
- Appendix A: Analytical Methods
- Determination of Sulfur Dioxide in Apple Products
- Method for Checking Bisulfite Bath
- Peroxidase Test for Adequacy of Blanching
- Appendix B: Conversion Tables
- Table B-1. Metric Units and U.S. Equivalents for Measures of Weight, Length, Area, and Capacity
- Table B-2. Dry Measure and Liquid Measure Equivalents
- Table B-3. Temperature Conversion Formulas
- Table B-4. General Conversion Factors
- Table B-5. Conversion of Apple Sizes to Various Units
- Table B-6. Conversion Between Moisture Content on Wet-Weight Basis (W.W.B.) and Bone-Dry Basis (B.D.B.)
- Appendix C: Properties of Sucrose, Sodium Chloride, and Alcohol Solutions
- Table C-1. Relationship Between °Brix, Specific Gravity, Solids Content, and Water Content of Sucrose (Cane Sugar) Solutions
- Table C-2. Relationship Between Specific Gravity and Concentration of Aqueous Alcohol Solutions
- Table C-3. Properties of Sodium Chloride Brine at 60 °F
- Appendix D: Miscellaneous Tables and Charts
- Table D-1. Corrections to Refractometer Determination of Sucrose Concentration When Readings Made at Temperatures Other Than 20 °C
- Table D-2. Amounts of Sulfur Dioxide Required per 1,000 Gallons of Juice or Cider
- Table D-3. Approximate Heat Evolution Rates of Fresh Apples at Different Storage Temperatures
- Fig. D-1. Filtration Porosity Comparisons
- Fig. D-2. Psychometric Chart—Properties of Air and Vapor Mixtures from 32 to 60 °F
- Appendix E: Information on USDA Grade Standards
- Publications
- Visual Aids
- Appendix F: Information on Standards of Identity, Quantity, and Fill
- Appendix G: Tables for Hard Cider and Apple Wine
- Table G-1. Approximate Dilution of Extract in Wines from the Addition of High-Proof Brandy
- Table G-2. Winery Hose Data
- Table G-3. Flow Estimation from a Horizontal 2-Inch Hose
- Table G-4. Legal U.S. Wine Bottle Sizes
- Table G-5. Traditional U.S. Wine Bottle Sizes
- Table G-6. Correction of Wine Spirits Volume to 60 °F
- Table G-7. Estimation of Partially Filled Horizontal Tanks
- Table G-8. Wine Tank Capacities
- Table G-9. Vat Capacities
- Table G-10. Example of English Measure Tank Chart for Straight-Sided Horizontal Tank
- Table G-11. Example of Metric Measure Tank Chart for Straight-Sided Vertical Tank.