Neuware - 1 Introduction.- Unit 1 Citrus Juice Characteristics.- 2 Brix and Soluble Solids.- 3 Acids in Citrus Juices.- 4 The Brix/Acid Ratio.- 5 Testing of Fruit Samples.- 6 Citrus Oils, Aromas, and Essences.- 7 Citrus Juice Pulp.- 8 Juice Cloud.- 9 Color of Citrus Juices.- 10 Bitterness in Citrus Juices.- 11 Nutritional Content of Citrus Juices.- 12 Citrus Rheology.- 13 Citrus Processing Varieties.- Unit 2 Citrus Juice Sanitation.- 14 Inspections.- 15 Citrus Microbiology.- 16 Insects, Rodents, and Birds.- 17 Physical and Chemical Contamination.- 18 Processing Contamination.- 19 Juice Adulteration.- Unit 3 Citrus Juice By-Products.- 20 Food-Grade Nonjuice Products.- 21 Animal Feed and Fuel By-Products.- 22 Wastes from Citrus Plants.- Unit 4 Citrus Juice Management.- 23 Quality Control Statistics.- 24 Quality Control Management.- 25 Inventory Management.- Appendix A Acid Corrections to the Brix.- Appendix B GWBASIC and RPG Programs.- Appendix C HP-41C Programmable Calculator Programs.- Appendix D Answers to Select Questions and Problems.

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Bibliographic Details

Title: Citrus Processing
Publisher: Springer Nature Dez 1995
Publication Date: 1995
Language: English
ISBN 10: 0442006152
ISBN 13: 9780442006150
Binding: Buch
Condition: Neu
Dimensions: 235 millimeters width by 157 millimeters height by 32 millimeters depth
Weight: 848 grams

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Synopsis

Thorough coverage of laboratory procedures, computer programs for quality control data, and techniques for the management of people, supplies, and product inventory. Also addresses legal requirements, citrus varieties, lemon processing quality control, computerized blend equations and drink base processing, statistical relationships between juice characteristics and processing. Annotation copyright Book News, Inc. Portland, Or.

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