By Zeki Berk
Citrus Fruit Processing offers an intensive exam of citrus―from its body structure and construction to its processing, together with packaging and derivative processing. starting with foundational details on agricultural practices, biology, and harvesting, Citrus Fruit Processing is going directly to describe processing within the context of single-strength juices, targeted juices, preserves, and food. New applied sciences are continually rising in nutrients processing, and citrus processing is not any assorted. This ebook offers researchers with much-needed info on those applied sciences, together with cutting-edge methodologies, multi function volume.
- Offers thoroughly up to date insurance of medical learn on citrus and processing technology
- Explores all features of citrus and its processing, together with biochemistry, expertise, and health
- Provides an easy-to-follow association that highlights the various features of citrus processing, together with agricultural practices, juice processing, byproducts, and safety
- Describes processing within the context of single-strength juices, centred juices, preserves, and nutrients
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Sample text
The existence of two isoenzymes, one thermostable and one thermolabile, was assumed and the inactivation was supposed to follow first-order kinetics. It was found that the rate of thermal inactivation of the thermolabile enzyme was pH-dependent. The time-temperature relationship of PE inactuvation was studied also by Lee et al. (2003). Various factors enhance or, on the contrary, inhibit PE activity in citrus. According to Leiting and Wicker (1997), cations and polyamines affect PE activity, with divalent cations being more effective than monovalent.
1986. The effect of storage temperature on quality of citrus products aseptically packed into steel drums. J. Food Proc. Preser. 10, 281–293. , 2007. Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice. J. Food Sci. 72, S535–S543. , 2009. A new process for extraction of essential oil from Citrus peels: microwave hydrodiffusion and gravity. J. Food Eng. 90, 409–413. , 1999. Handbook of Citrus By-Products and Processing Technology. Wiley, New York.
However, dehydro-ascorbic acid is rapidly destroyed by heat, even in the absence of oxygen. Therefore, the combined effect of heat and oxygen does bring about rapid and irreversible loss of vitamin C activity. As we shall see in the chapter on processing, protection of the vitamin C in citrus juices is achieved by avoiding excessive contact of the product with air and metals such as copper, thermal inactivation of oxydases, deaeration, use of packaging materials with low permeability to oxygen, and storage at low temperature.