Principles and Practices of Small- and Medium-Scale Fruit Juice Processing

0
No votes yet
Your rating: None

 

 

This bulletin presents both theoretical and practical information on the processing of fruit and vegetable juices, thus offering the reader both the principles and practices of small and medium-scale fruit juice processing.

While large-scale juice processing is the subject of many textbooks and other printed or electronic publications, small-scale operations generally receive very little attention.

The purpose of this publication is to fill the gap in information available to professionals as well as private entrepreneurs, mainly in developing countries. It is the medium and small-scale agro-industries that more appropriately fill the needs and capabilities of these countries, considering the available volume of production and the capacity of local markets to absorb products.

The bulletin is divided into two parts. The first gives the general principles of fruit and vegetable juice processing. It starts with a general history and background of juice production and continues through fruit composition, juice grades, harvesting and post-harvest handling of the fruit, and on to the general principles of juice manufacturing and presentation. It also covers the processing related products such as jams, jellies, pectin, essential oil etc.

The second part describes in detail the processing of specific juices as well as the major by-products. Citrus juice, especially orange juice, receives particular attention. Specific chapters are dedicated to grape, apple, stone fruits as well as a long list of tropical fruits. The methods of processing of major vegetable juices are also covered.

Authors: 
R.P. Bates
Authors: 
J.R. Morris
Authors: 
P.G. Crandall
Publisher: 
FAO
Year: 
2001