• ISBN13: 9780128031339
• Binding: Paperback
• Subject: Food Science & Technology
• Publisher: Elsevier
• Publisher Imprint: Acad Pr
• Publication Date: January 1, 2016
• Pages: 330
• Original Price: USD 150.0
• Language: English
• Edition: N/A
• Item Weight: 572 grams
• BISAC Subject(s): Food Science / General

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.

Berk, Zeki: - 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.