Citrus Fruit Processing offers a thorough examination of citrus-from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.

A thorough examination of citrus, from its physiology and production to its processing, this comprehensive volume is organized in an easy-to-follow manner that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety

About the Author
Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.


Book Information
ISBN 9780128031339
Author Zeki Berk
Format Paperback
Page Count 330
Imprint Academic Press Inc
Publisher Elsevier Science Publishing Co Inc
Weight(grams) 680g