Canned citrus processing : techniques, equipment, and food safety / / Yang Shan, editor-in-chief

• Pubblicazione: Amsterdam, Netherlands : , : Academic Press, , 2016; ©2016
• Descrizione fisica: 1 online resource (192 p.)
• Disciplina: 338.174304
• Soggetto topico: Citrus fruit industry; Canned fruit; Food handling
• Persona (resp. second.): ShanYang
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Front Cover; Canned Citrus Processing; Copyright; Contents; Preface; One - Overview of the Canned Citrus Industry; 1.1 INDUSTRY BACKGROUND; 1.2 HISTORY OF DEVELOPMENT; 1.2.1 Starting Stage (1959-1969); 1.2.2 Development Stage (1970s to the Mid-1980s); 1.2.3 Prosperous Stage (1990s to the Present Day); 1.3 CURRENT INDUSTRIAL SITUATION; Two - Canned Citrus Processing; 2.1 BACKGROUND; 2.2 CATEGORIES OF CANNED FOODS; 2.3 PRESERVATION PRINCIPLES OF CANNED FOODS; 2.3.1 Effect of Exhausting on Preservation of Canned Products; 2.3.2 Effect of Sealing on the Preservation of Canned Products ; 2.6.1 Microwave Technique for Food Sterilization and Preservation2.6.2 Ohmic Sterilization; 2.6.3 Pulsed Light Sterilization Technology; 2.6.4 Ozone Sterilization Technique; 2.6.5 High-Pressure Sterilization; 2.6.6 Pulsed Electric Field; 2.6.7 Electrostatic Sterilization; 2.6.8 Magnetic Sterilization; 2.6.9 Induction Electronic Sterilization; 2.6.10 Other Sterilization Techniques; Three - Machinery and Equipment for Canned Citrus Product Processing; 3.1 MATERIAL HANDLING MACHINERY AND EQUIPMENT; 3.1.1 Belt-Driven Conveyors; 3.1.2 Bucket Elevator; 3.1.3 Spiral Conveyor ; 3.2 CLEANING MACHINERY AND EQUIPMENT3.2.1 Cleaning Machinery for Raw Citrus Materials; 3.2.2 Cleaning Machinery for Packaging Containers; 3.3 MACHINERY AND EQUIPMENT FOR PROCESSING RAW CITRUS MATERIALS AND SEMIFINISHED PRODUCTS; 3.3.1 Citrus-Sorting Machine; 3.3.2 Scraper-Style Continuous Citrus Peel-Heating Machine; 3.3.3 Orange Segment-Sorting Machine; 3.3.4 Pilot Equipment for Removing Citrus Sac Coating by Complex Enzyme; 3.4 EXHAUST AND STERILIZATION MACHINERY AND EQUIPMENT; 3.4.1 Exhaust Machinery and Equipment; 3.4.2 Sterilization Equipment; 3.5 PACKAGING MACHINERY AND EQUIPMENT ; 3.5.1 GT786 Automatic Vacuum Juice-Filling Machine3.5.2 Sealing Machinery for Canned Citrus Segment Products; 3.5.3 Spinning Capper; 3.5.4 Vacuum-Packaging Machine; 3.5.5 Labeling Machine; 3.5.6 Packing Machine; 3.5.7 Carton-Sealing Machine; 3.5.8 Strapping Machine; 3.6 TYPICAL CANNED CITRUS-PROCESSING PRODUCTION LINE; Four - Quality and Safety Control during Citrus Processing; 4.1 LIMITS AND REQUIREMENTS FOR PESTICIDE RESIDUES, CONTAMINANTS, AND ADDITIVESIN CITRUS AND CANNED PRODUCTS ACCORDINGTO NATIONAL STANDARDS; 4.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS FOR CANNED CITRUS PROCESSING ; 4.2.1 Hazard Analysis and Critical Control Points Overview
• Titolo autorizzato: Canned citrus processing
• ISBN: 0-12-804702-X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910797992603321
• Lo trovi qui: Univ. Federico II