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Citrus Processing, Quality Control and Technology.

CITRUS PROCESSING, Quality Control and Technology

Dan Kimball is in charge of quality control, research and development at the California Citrus Producers Inc and is thus well versed in the subject. One of the points he makes in his Preface is that most books on this subject have been written by research workers with less knowledge of the day-to-day problems that are encountered on the factory floor. Having said that, the book is not to be regarded as the 'works manual' because each company will have different requirements.

The American fruit juice industry can certainly be traced back to 1869 when a Mr Welch started bottling unfermented grape juice in New Jersey but this was short shelf-life material. It was not until the third decade of this century that flash pasteurisation was developed and fruit juices became popular because of their vitamin C content. The second World War ushered in the concept of dehydrated and frozen fruit juices. Nowadays Brazil has the largest citrus juice processing plants in the world. The chapters in this book examine the main parameters of citrus juices and some of the main by-products. It would be wrong to assume the North American market is all about citrus juices because about 30 percent of their juice market is non citrus, being apple, grape and berry juices. In the case of these juices, clarification is usually carried out whereas most citrus products are opaque. Apart from this stage the techniques of juice production for all varieties follow similar paths.

Unusually, this text is divided into four Units to fit in with the main aims of the quality control department. In the first unit Citrus juice characteristics are described. Its thirteen chapters are entitled: Brix and soluble solids, Acids in citrus juices, The brix/acid ratio, Testing of fruit samples, Citrus oils, aromas and essences, Citrus juice pulp, Juice cloud, Bitterness in citrus juice, Nutritional content of citrus juices, Citrus rheology, and Citrus processing varieties. The second Unit is on citrus juice sanitation with six chapters entitled: Inspections, Citrus microbiology, Insects, rodents and birds, Physical and chemical contamination, Processing contamination, and Juice adulteration. Citrus byproducts are discussed in the next part and its chapters carry titles: Food-grade non juice products, Animal feed and feed by-products, and Wastes from citrus plants. The final part is on citrus juice management with its three chapters: Quality control statistics, Quality control management and Inventory management. There follow four useful appendices. The author recognises the importance of computers in quality control work and even sets out programs that can be used for your software.
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Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1991
Previous Article:Food Trends and the Changing Consumer.
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