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|a 933596731
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|a 9780128047026
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|a 012804702X
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|a (OCoLC)935679490
|z (OCoLC)933596731
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|a MAIN
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|a TP441.C5
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|a Canned citrus processing :
|b techniques, equipment, and food safety /
|c editor-in-chief, Yang Shan.
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|a Amsterdam :
|b Academic Press,
|c 2015.
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|a 1 online resource.
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|a text
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|a online resource
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|a 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
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|a Owing to Legal Deposit regulations this resource may only be accessed from within National Library of Scotland. For more information contact enquiries@nls.uk.
|5 StEdNL
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|a Description based on CIP data; resource not viewed.
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|a Front Cover; Canned Citrus Processing; Copyright; Contents; Preface; One -- Overview of the Canned Citrus Industry; 1.1 INDUSTRY BACKGROUND; 1.2 HISTORY OF DEVELOPMENT; 1.2.1 Starting Stage (1959-1969); 1.2.2 Development Stage (1970s to the Mid-1980s); 1.2.3 Prosperous Stage (1990s to the Present Day); 1.3 CURRENT INDUSTRIAL SITUATION; Two -- Canned Citrus Processing; 2.1 BACKGROUND; 2.2 CATEGORIES OF CANNED FOODS; 2.3 PRESERVATION PRINCIPLES OF CANNED FOODS; 2.3.1 Effect of Exhausting on Preservation of Canned Products; 2.3.2 Effect of Sealing on the Preservation of Canned Products
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|a 2.3.3 Effect of Sterilization on the Preservation of Canned Foods2.4 PROCEDURES AND TECHNIQUES USED FOR MANUFACTURING CANNED CITRUS PRODUCTS; 2.4.1 Flowchart of the Process; 2.4.2 Key Points of the Procedure; 2.4.3 Presealing and Exhausting; 2.4.4 Sealing; 2.4.5 Sterilization; 2.4.6 Cooling; 2.5 COMMON QUALITY ISSUES AND CONTROLLING OF CANNED FOODS; 2.5.1 Swollen Cans; 2.5.2 Corrosion of the Can Walls; 2.5.3 Food Discoloration and Food Spoilage; 2.5.4 Turbidity and Precipitation in Cans; 2.6 NEW STERILIZATION TECHNIQUES OF CANNED FOODS
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|a 2.6.1 Microwave Technique for Food Sterilization and Preservation2.6.2 Ohmic Sterilization; 2.6.3 Pulsed Light Sterilization Technology; 2.6.4 Ozone Sterilization Technique; 2.6.5 High-Pressure Sterilization; 2.6.6 Pulsed Electric Field; 2.6.7 Electrostatic Sterilization; 2.6.8 Magnetic Sterilization; 2.6.9 Induction Electronic Sterilization; 2.6.10 Other Sterilization Techniques; Three -- Machinery and Equipment for Canned Citrus Product Processing; 3.1 MATERIAL HANDLING MACHINERY AND EQUIPMENT; 3.1.1 Belt-Driven Conveyors; 3.1.2 Bucket Elevator; 3.1.3 Spiral Conveyor
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|a 3.2 CLEANING MACHINERY AND EQUIPMENT3.2.1 Cleaning Machinery for Raw Citrus Materials; 3.2.2 Cleaning Machinery for Packaging Containers; 3.3 MACHINERY AND EQUIPMENT FOR PROCESSING RAW CITRUS MATERIALS AND SEMIFINISHED PRODUCTS; 3.3.1 Citrus-Sorting Machine; 3.3.2 Scraper-Style Continuous Citrus Peel-Heating Machine; 3.3.3 Orange Segment-Sorting Machine; 3.3.4 Pilot Equipment for Removing Citrus Sac Coating by Complex Enzyme; 3.4 EXHAUST AND STERILIZATION MACHINERY AND EQUIPMENT; 3.4.1 Exhaust Machinery and Equipment; 3.4.2 Sterilization Equipment; 3.5 PACKAGING MACHINERY AND EQUIPMENT
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|a 3.5.1 GT786 Automatic Vacuum Juice-Filling Machine3.5.2 Sealing Machinery for Canned Citrus Segment Products; 3.5.3 Spinning Capper; 3.5.4 Vacuum-Packaging Machine; 3.5.5 Labeling Machine; 3.5.6 Packing Machine; 3.5.7 Carton-Sealing Machine; 3.5.8 Strapping Machine; 3.6 TYPICAL CANNED CITRUS-PROCESSING PRODUCTION LINE; Four -- Quality and Safety Control during Citrus Processing; 4.1 LIMITS AND REQUIREMENTS FOR PESTICIDE RESIDUES, CONTAMINANTS, AND ADDITIVESIN CITRUS AND CANNED PRODUCTS ACCORDINGTO NATIONAL STANDARDS; 4.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS FOR CANNED CITRUS PROCESSING
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|a 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.
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| 650 |
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|a Citrus fruit industry.
|0 http://id.loc.gov/authorities/subjects/sh85026229
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| 650 |
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|a Canned fruit industry.
|0 http://id.loc.gov/authorities/subjects/sh86007266
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| 650 |
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|a Citrus products.
|0 http://id.loc.gov/authorities/subjects/sh96007296
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| 650 |
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|a Canning and preserving.
|0 http://id.loc.gov/authorities/subjects/sh85019620
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| 650 |
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|a Canned fruit industry.
|2 fast
|0 http://id.worldcat.org/fast/fst00845790
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| 650 |
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|a Canning and preserving.
|2 fast
|0 http://id.worldcat.org/fast/fst00845860
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| 650 |
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|a Citrus fruit industry.
|2 fast
|0 http://id.worldcat.org/fast/fst00861999
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| 650 |
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|a Citrus products.
|2 fast
|0 http://id.worldcat.org/fast/fst00862065
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| 655 |
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|a Electronic books.
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| 700 |
1 |
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|a Shan, Yang,
|e editor.
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| 776 |
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|i Print version:
|a Shan, Yang
|t Canned Citrus Processing : Techniques, Equipment, and Food Safety
|d : Elsevier Science,c2015
|z 9780128047019
|
| 903 |
|
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|a HeVa
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| 929 |
|
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| 999 |
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| 928 |
|
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|t Library of Congress classification
|a TP441.C5
|l Online
|c UC-FullText
|u https://www.sciencedirect.com/science/book/9780128047019
|z Elsevier
|g ebooks
|i 10978682
|
