Plant Requirements for Manufacture of Fruit and Vegetable Juices PDF Download
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Author: United States. International Development Agency
Publisher:
ISBN:
Category :
Languages : en
Pages : 52
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Book Description
Author: United States. International Development Agency
Publisher:
ISBN:
Category :
Languages : en
Pages : 52
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Book Description
Author: United States. Agency for International Development. Communications Resources Division
Publisher:
ISBN:
Category : Fruit processing plants
Languages : en
Pages : 45
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Book Description
Author: United States. International Development Agency
Publisher:
ISBN:
Category :
Languages : en
Pages : 45
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Book Description
Author: United States. International Development Agency
Publisher:
ISBN:
Category :
Languages : en
Pages : 12
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Book Description
Author: Donald Kiteley Tressler
Publisher:
ISBN:
Category : Fruit juices
Languages : en
Pages : 992
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Book Description
Historical and economic aspects of the juice industry. Preparation of fruit and vegetables juices. Preservation by heat processing in hermetically sealed containers. Preservation by freezing. Preservation of fruit juices by sterilization filtration, chemical preservatives, etc...Deterioration in storage. Plant design and layout. Plant sanitation. Utilization and disposal of processing wastes. Pineapple juice. Grapefruit juice. Orange juice. Lemon and other citrus juices. Grape juice. Apple juice or cider. Cherry, berry and other fruit juices. Blended fruit juices and nectars. Fruit juice beverages. Tomato juice. Natural, acidified and fermented vegetable juices. Vacuum concentration of fruit and vegetable juices. Dehydration of juices. Fruit juice syrups. Fruit juices in jelly making. Volatile flavor recovery. The nutritive value of fruit and vegetable juices. Government standards and regulations. Quality control and laboratory examination. Blending formulae and strup algebra. Home and farm preparation and preservation of juices.
Author: Maynard Alexander Joslyn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 508
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Book Description
Author: Richard Pierce Bates
Publisher: Food & Agriculture Org.
ISBN: 9789251046616
Category : Cooking
Languages : en
Pages : 242
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Book Description
While large-scale juice processing is the subject of many textbooks, this publication aims at the gap in information regarding juice processing at the small-and medium-scale agro-industry level. It presents technical and economic information designed to address issues affecting medium-size juice processors in developing countries.
Author:
Publisher:
ISBN:
Category : Economic development
Languages : en
Pages : 208
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Book Description
Author: C. Cantarelli
Publisher: Springer Science & Business Media
ISBN: 9400911130
Category : Science
Languages : en
Pages : 261
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Book Description
Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes. Manufacturing processes employed in beverage production, origi nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur's work represented the starting point for technological evolution in this field, and over the last hundred years progress in scientifically based research has been intense. This scientific and technological evolution is the direct result of the encounter between various disciplines (chemistry, biology, engineering, etc.). Beverage production now exploits all the various features of first and second-generation biotechnology: screening and selective im provement of microorganisms; their mutations; their use in genetic engineering methods; fermentation control; control of enzymatic processes, including industrial plants; use of soluble enzymes and immobilized enzyme reactors; development of waste treatment proc esses and so on. Research developments involving the use of biotechnology for the purpose of improving yields, solving quality-related problems and stimulating innovation are of particular and growing interest as far as production is concerned. Indeed, quality is the final result of the regulation of microbiological and enzymatic processes, and innovation is a consequence of improved knowledge of useful fermentations and the availability of new ingredients. The Council of Europe's sponsorship of the work which led to the contributions to this volume is clear evidence of the growing need for adequate information about scientific and technological progress.
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1352
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Book Description
