Canned citrus processing : techniques, equipment, and food safety /

Canned citrus processing : techniques, equipment, and food safety /

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Bibliographic Details
Imprint:	Amsterdam : Academic Press, 2015.
Description:	1 online resource.
Language:	English
Subject:	Citrus fruit industry. Canned fruit industry. Citrus products. Canning and preserving. Canned fruit industry. Canning and preserving. Citrus fruit industry. Citrus products.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11252288

Hidden Bibliographic Details
Other authors / contributors:	Shan, Yang, editor.
ISBN:	9780128047026 012804702X
Notes:	Chapter 1 Overview of the Canned Citrus Industry >1.1 Industry Background>1.2 History of Development >1.3 Current Industrial Situation>Chapter 2 Canned Citrus Processing>2.1 Categories of Canned Foods>2.2 Preservation Principles of Canned Foods>2.3 Procedures and Techniques Used for Manufacturing Canned Citrus Products>2.4 Common Quality Issues and Controlling of Canned Foods>2.5 New Sterilization Techniques of Canned Foods>Chapter 3 Machinery and Equipment for Canned Citrus Product Processing>3.1 Material Handling Machinery and Equipment >3.2 Cleaning Machinery and Equipment>3.3 Machinery and Equipment for Processing Raw Citrus Materials and Semi-finished Products>3.4 Exhaust and Sterilization Machinery and Equipment>3.5 Packaging Machinery and Equipment >3.6 Typical Canned Citrus Processing Production Line>Chapter 4 Quality and Safety Control During Citrus Processing>4.1 Limits and Requirements for Pesticide Residues, Contaminants, and Additives in Citrus and Canned Products According to National Standards>4.2 Hazard Analysis and Critical Control Points (HACCP) for Canned Citrus Processing>4.3 Good Manufacturing Practice (GMP) Control during the Processing of Canned Citrus Products>4.4 Construction of the Traceability Management System for Canned Citrus Products>·iv· Canned Citrus Industry References>Appendix A Traceability Management Forms>Appendix B Examples of RFID Traceability Identification Tags>Appendix C Informative Appendix>Appendix D Standard Catalog of Canned Citrus and Codex Stan 254-2007 Owing to Legal Deposit regulations this resource may only be accessed from within National Library of Scotland. For more information contact enquiries@nls.uk. Description based on CIP data; resource not viewed.
Summary:	Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new "Kingdom of Canned Citrus. Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards.
Other form:	Print version: Shan, Yang Canned Citrus Processing : Techniques, Equipment, and Food Safety : Elsevier Science,c2015 9780128047019

Description
Summary:	Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new "Kingdom of Canned Citrus. Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards.- Presents an overview of the canned citrus industry.- Introduces advanced processing methods, machinery and equipment of canned citrus.- Discusses processing quality and safety control, corresponding domestic and international standards in the canned citrus industry.
Item Description:	Chapter 1 Overview of the Canned Citrus Industry >1.1 Industry Background>1.2 History of Development >1.3 Current Industrial Situation>Chapter 2 Canned Citrus Processing>2.1 Categories of Canned Foods>2.2 Preservation Principles of Canned Foods>2.3 Procedures and Techniques Used for Manufacturing Canned Citrus Products>2.4 Common Quality Issues and Controlling of Canned Foods>2.5 New Sterilization Techniques of Canned Foods>Chapter 3 Machinery and Equipment for Canned Citrus Product Processing>3.1 Material Handling Machinery and Equipment >3.2 Cleaning Machinery and Equipment>3.3 Machinery and Equipment for Processing Raw Citrus Materials and Semi-finished Products>3.4 Exhaust and Sterilization Machinery and Equipment>3.5 Packaging Machinery and Equipment >3.6 Typical Canned Citrus Processing Production Line>Chapter 4 Quality and Safety Control During Citrus Processing>4.1 Limits and Requirements for Pesticide Residues, Contaminants, and Additives in Citrus and Canned Products According to National Standards>4.2 Hazard Analysis and Critical Control Points (HACCP) for Canned Citrus Processing>4.3 Good Manufacturing Practice (GMP) Control during the Processing of Canned Citrus Products>4.4 Construction of the Traceability Management System for Canned Citrus Products>·iv· Canned Citrus Industry References>Appendix A Traceability Management Forms>Appendix B Examples of RFID Traceability Identification Tags>Appendix C Informative Appendix>Appendix D Standard Catalog of Canned Citrus and Codex Stan 254-2007
Physical Description:	1 online resource.
ISBN:	9780128047026 012804702X
Access:	Owing to Legal Deposit regulations this resource may only be accessed from within National Library of Scotland. For more information contact enquiries@nls.uk.