Fruit Processing

259 Pages·1996·4.367 MB·English

by  R. B. Taylor (auth.), D. Arthey, P. R. Ashurst (eds.)

Fruit Processing
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Fruit Processing
Edited by
D.ARTHEY
Deputy Director
Campden Food and Drink Research Association
Chipping Campden
Gloucester
UK
and
P.R. ASHURST
Dr P.R. Ashurst and Associates
Kingstone
Hereford
UK
SPRINGER-SCIENCE+BUSINESS MEDIA, B.V.
First edition 1996
Reprinted 1998
© 1996 Springer Science+Business Media Dordrecht
Originally published by Chapman & Hali in 1996
Softcover reprint ofthe hardcover lst edition 1996
Typeset in 10/12pt Times by Cambrian Typesetters, Frimley, Surrey
ISBN 978-1-4613-5875-6 ISBN 978-1-4615-2103-7 (eBook)
DOI 10.1007/978-1-4615-2103-7
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the accuracy of the information contained in this book and cannot accept any
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A catalogue record for this book is available from the British Library
Library of Congress Catalog Card Number: 95-80923
e
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Preface
Fruit and fruit products, in all their many varieties and variations, are
major world commodities and part of the economic life blood of many
countries, particularly in the developing world. The perception of the
healthy nature of fruit is a major reason for its increased consumption in
the developed world, and many consumers today find a wider selection of
fruit varieties, available at all times of the year, than ever before.
This volume, however, is not so much concerned with fresh fruit as those
principal areas of processing to which it may be subjected. Fruit processing
arose as a means of utilising a short-lived product and preserving its
essential nutritional qualities as far as possible. A chapter on the
nutritional aspects of fruit is included in this work to reflect the importance
of this topic to most consumers.
After a general introduction, the chapter on fruit storage is the only
contribution which deals with a process from which fruit emerges in
essentially the same physical condition. Beyond that the book sets out to
cover most of the major areas in which fruit may be processed into forms
which bear varying semblances to the original raw material.
A chapter on juices deals with the biggest product area associated with
fruit; there is hardly a country in the world that does not have a juice
manufacturing industry. Many fruit juice producers go on to a second stage
and ferment the juice to produce wine, cider and similar products. A
chapter on wine production from grapes has been deliberately omitted
because it is so large a subject and is already well documented. Despite
that omission there is an important contribution on cider making which
also covers the production of speciality fruit wines.
The subject of thermal processing of fruit, by both heating and freezing,
is still important as a method of preserving or preparing fruit for various
uses and is included, forming a comprehensive review of the preparation of
preserves, flavours and dried fruit.
All fruit processing leads to the generation of significant quantities of
unwanted material and an important industry has grown up around
developing valuable products from such waste. The chapter on this topic
covers some important materials including pectins and various citrus
extracts. Regardless of the efficiency of a fruit process, there will always be
an environmental impact and the final chapter deals with the subjects of
effluent treatment and water, which is vital to so many fruit processors.
This book has had an unusually long period of gestation resulting in an
VI PREFACE
authoritative contribution to a large world wide industry where companion
volumes are difficult to find. The editors take full responsibility for the
book, and any omissions and are particularly grateful to the authors who
have contributed their work. We are confident the book will be of wide
interest to technologists and those with commercial involvement
throughout the world of fruit processing.
D.A.
P.R.A.
Contributors
B. Beattie New South Wales Agriculture, Horticultural Research
and Advisory Station, PO Box 581, Gosford, New
South Wales 2250, Australia
R.W. Broomfield 78 Court Road, Malvern, Hereford and Worcester
WR143EG, UK
G. Burrows Hillsdown Holdings pic, Bridge Road, Long Sutton,
Spalding, Lincolnshire PE12 9EQ, UK
A.L. Cohn Ruth Cohn Rulek Ltd, Food Services, 33 Hanarkissim
Avenue, Ramat-Gan 57597, Israel
R. Cohn Ruth Cohn Rulek Ltd, Food Services, 33 Hanarkissim
Avenue, Ramat-Gan 57597, Israel
P.C. Fourie Stellenbosch Institute for Fruit Technology, Infruitec,
Private Bag X5013, Stellenbosch 7599, South Africa
B. Jarvis HP Bulmer Ltd, The Cider Mills, Plough Lane,
Hereford and Worcester HR4 OLE, UK
P. Rutledge CSIRO Food Research Laboratory, PO Box 52, North
Ryde, New South Wales 2113, Australia
R.B. Taylor Borthwicks Flavours Ltd, Denington Estate, Welling
borough, Northamptonshire NN8 2QJ, UK
N. Wade New South Wales Agriculture, Horticultural Research
and Advisory Station, PO Box 581, Gosford, New
South Wales 2250, Australia
M.J.V. Wayman First Effluent Ltd, 42a High Street, Sutton Coldfield,
West Midlands B72 1VJ, UK
Contents
1. Introduction to fruit processing 1
R.B. TAYLOR
1.1 Processing on a global scale 1
1.2 Factors influencing processing 2
1.3 Fruit types for processing 3
1.3.1 Pome fruits 3
1.3.2 Citrus fruits 5
1.3.3 Stone fruits 5
1.3.4 Soft fruits 6
1.4 Controlling factors in the ripening of fruit 7
1.4.1 Respiration climacteric 7
1.4.2 Ethylene production 8
1.5 Biosynthesis of flavours 10
1.5.1 Analytical data 10
1.5.2 Taste and aroma 10
1.5.3 Flavour formation 11
1.5.4 Physiological and biochemical aspects 13
1.6 Factors influencing fruit quality and crop yield 15
1.6.1 Fruit variety 15
1.6.2 External factors affecting fruit quality 16
1.7 Flavour characteristics 16
1.8 The global market: threats and opportunities 17
1.9 Fruit processing 18
2. Fruit and human nutrition 20
P.C. FOURIE
2.1 Introduction 20
2.2 Composition of fruits 20
2.3 The importance of fruit in the human diet 32
2.4 Changes in nutritive value during processing 35
3. Storage, ripening and handling of fruit 40
B. BEATTIE and N. WADE
3.1 Maturing and ripening 40
3.1.1 Climacteric behaviour 41
3.1.2 Ethylene 42
3.1.3 Maturity standards 44
3.2 Temperature and respiration 45
3.2.1 Field heat removal by pre-cooling 47
3.2.2 Cool storage of fruit 51
3.2.3 General requirements of a coolroom 53
3.2.4 Mixed storage 53
X CONTENTS
3.3 Storage atmospheres 54
3.3.1 Controlled atmosphere (CA) technology 55
3.3.2 Atmosphere regeneration 56
3.3.3 Modified atmosphere technology 59
3.4 Maintaining quality 60
3.4.1 Disease 61
3.4.2 Disorders 64
3.4.3 Injury 66
4. Production of non-fermented fruit products 70
P. RUTLEDGE
4.1 Introduction 70
4.2 Fruit quality 70
4.3 Temperate fruit juices 72
4.3.1 Orange juice 72
4.3.2 Citrus juices 76
4.3.3 Apple juice 76
4.3.4 Pear juice 79
4.3.5 Stone fruit juices 79
4.3.6 Berry juices 80
4.4 Tropical fruit juices 80
4.4.1 Pineapple juice 81
4.4.2 Papaya puree 81
4.4.3 Mango pulp 81
4.4.4 Passionfruit juice 83
4.4.5 Guava pulp 84
4.5 Clarification of fruit juices 84
4.6 Methods of preservation 86
4.6.1 Thermal treatment ofthe juice 86
4.6.2 Canning 87
4.6.3 Aseptic processing 87
4.6.4 Bottling 88
4.6.5 Chemical preservatives 89
4.6.6 Freezing 89
4.6.7 Filtration sterilisation 89
4.7 Concentration of frui t juice 89
4.7.1 Essence recovery 89
4.7.2 Concentration 91
4.8 Products derived from fruit juice 92
4.8.1 Fruit juice drink 93
4.8.2 Fruit nectars 93
4.8.3 Carbonated beverages 93
4.9 Adulteration of fruit juice 94
5. Cider, perry, fruit wines and other alcoholic fruit beverages 97
B. JARVIS
5.1 Introduction 97
5.2 Cider 98
5.2.1 A brief history 98
5.2.2 Cider and culinary apples 99
5.2.3 Fermentation of cider 103
5.2.4 Special types of cider 110
5.2.5 The microbiology of apple juice and cider 111
5.2.6 The chemistry of cider 118
5.3 Perry (poire) 120
CONTENTS Xl
5.4 Fruit wines 121
5.4.1 Fruits used in fruit wine manufacture 122
5.4.2 Processing of the fruit 123
5.4.3 Fermentation of fruit wines 123
5.4.4 Fruit pulp fermentations 126
5.4.5 Alcohol-fortified wines 127
5.4.6 Sparkling (carbonated) fruit wines 127
5.5 Fruit spirits and liqueurs 128
5.5.1 Fruit spirits (sic fruit brandies) 128
5.5.2 Aperitifs and liqueurs 129
5.6 Miscellany 131
6. Production of thermally processed and frozen fruit 135
G. BURROWS
6.1 Introduction 135
6.2 Raw materials 135
6.3 Canning of fruit 136
6.3.1 Cannery hygiene 136
6.3.2 Factory reception 137
6.3.3 Peeling 137
6.3.4 Blanching 138
6.3.5 Choice of cans 138
6.3.6 Filling 138
6.3.7 Syrup 139
6.3.8 Cut out 139
6.3.9 Closing 140
6.3.10 Exhausting 141
6.3.11 Can vacuum 142
6.3.12 Processing 142
6.3.13 Finished pack pH values 145
6.4 Varities of fruit 145
6.4.1 Apples 145
6.4.2 Apricots 148
6.4.3 Bilberries 148
6.4.4 Blackberries 148
6.4.5 Black currants 148
6.4.6 Cherries 149
6.4.7 Gooseberries 149
6.4.8 Grapefruit 150
6.4.9 Fruit salad 151
6.4.10 Fruit cocktail 151
6.4.11 Fruit pie fillings 152
6.4.12 Loganberries 152
6.4.13 Oranges 152
6.4.14 Peaches 153
6.4.15 Pears 154
6.4.16 Pineapple 154
6.4.17 Plums and damsons 155
6.4.18 Prunes 155
6.4.19 Raspberries 156
6.4.20 Rhubarb 156
6.4.21 Strawberries 157
6.5 Bottling 157
6.6 Freezing 158
6.6.1 Freezing methods 159
6.6.2 Storage 160