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. INDICE: Chapter 1 Overview of the Canned Citrus Industry 1.1 Industry Background1.2 History of Development 1.3 Current Industrial SituationChapter 2 Canned Citrus Processing2.1 Categories of Canned Foods2.2 Preservation Principles of Canned Foods2.3 Procedures and Techniques Used for Manufacturing Canned Citrus Products2.4 Common Quality Issues and Controlling of Canned Foods2.5 New Sterilization Techniques of Canned FoodsChapter 3 Machinery and Equipment for Canned Citrus Product Processing3.1 Material Handling Machinery and Equipment 3.2 Cleaning Machinery and Equipment3.3 Machinery and Equipment for Processing Raw Citrus Materials and Semi-finished Products3.4 Exhaust and Sterilization Machinery and Equipment3.5 Packaging Machinery and Equipment 3.6 Typical Canned Citrus Processing Production LineChapter 4 Quality and Safety Control During Citrus Processing4.1 Limits and Requirements for Pesticide Residues, Contaminants, and Additives in Citrus and Canned Products According to National Standards4.2 Hazard Analysis and Critical Control Points (HACCP) for Canned Citrus Processing4.3 Good Manufacturing Practice (GMP) Control during the Processing of Canned Citrus Products4.4 Construction of the Traceability Management System for Canned Citrus Products·iv· Canned Citrus Industry ReferencesAppendix A Traceability Management FormsAppendix B Examples of RFID Traceability Identification TagsAppendix C Informative AppendixAppendix D Standard Catalog of Canned Citrus and Codex Stan 254-2007
- ISBN: 978-0-12-804701-9
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 190
- Fecha Publicación: 01/12/2015
- Nº Volúmenes: 1
- Idioma: Inglés