Processed Apple Products edited by Donald L. Downing.

The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processi...

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Bibliographic Details
Corporate Author:	SpringerLink (Online service)
Other Authors:	Downing, Donald L. (Editor)
Format:	eBook
Language:	English
Published:	New York, NY : Springer US : Imprint: Springer, 1989.
Edition:	1st ed. 1989.
Series:	Springer eBook Collection.
Subjects:	Food—Biotechnology. Electronic resources (E-books)
Online Access:	Click to view e-book
Holy Cross Note:	Loaded electronically. Electronic access restricted to members of the Holy Cross Community.

Table of Contents:

1. Apple Cultivars for Processing
Apple Production
Apple Cultivars
Utilization of Apples in the United States
Processing-Apple Cultivars and Growing Regions
Processing Characteristics
Agronomic Characteristics
2. Harvesting, Storing, and Handling Processing Apples
Development and Ripening of Apples
Disorders and Defects of Apples
Harvesting Apples
Storing Apples
Poststorage Handling of Apples
3. Apple Pressing and Juice Extraction
Types of Apple Juice
Selection of Fruit
Washing and Inspecting Fruit
Milling Apples
Pressing and Extracting Apples
Quality and Yield of Apple Juice
4. Clarification of Apple Juice
Substrates Contributing to Turbidity
Pectolytic Enzymes
Use of Pectinases for Juice Clarification
Defects in Clarified Juice
Nonenzymatic Clarification
5. Causes and Prevention of Turbidity in Apple Juice
Mechanism of Haze Formation
Types of Hazes
Testing Procedures
Fining Agents and Their Preparation
Fining Procedures
Ultrafiltration
Recovery of Stored Juice
6. Filtration of Apple Juice
Filter Aids
Preparing Juice for Filtration
Pressure Filters
Vacuum Filters
Membrane Filters (Ultrafiltration)
Handling Apple Juice After Processing
Design of Production Systems
7. Concentration of Apple Juice
Concentration by Evaporation
Concentration by Reverse Osmosis
Freeze Concentration
Economics of Concentration Processes
8. Apple Cider
Sweet Cider
Fermented (Hard) Cider
9. Aseptic Processing and Packaging of Apple Juice
Overview and Comparison with Conventional Processing
Product Sterilization
Preparation of Aseptic Packages
Quality Assurance
Design of APP Systems
Federal Regulations
10. Applesauce and Other Canned Apple Products
Cultiver Selection
Raw-Product Condition, Grades, and Tests
Initial Unit Operations in Apple Canning
Applesauce Processing
Apple Slice Processing
Baked and Glazed Apple Processing
Quality Control
Robotics in Food-Processing Operations
11. Refrigerated, Frozen, and Dehydrofrozen Apples
Cultivar Selection
Fruit Condition
Overview of Unit Operations
Antibrowning Treatments
Dehydrofreezing of Apple Slices
12. Dried Apple Products
Definitions
Cultivar Selection
Advantages of Dried Foods
Predrying Operations
Factors Affecting Drying
Drying Equipment and Methods
Postdrying Operations
13. Cider Vinegar
Production, Terminology, and Uses
Chemical and Microbiological Background
Raw Material and Alcoholic Fermentation
Acetification
Clarification and Packaging
Composition of Cider Vinegar
Specifications for Cider Vinegar
Defects
Color
14. Composition and Nutritive Value of Apple Products
Overall Composition
Carbohydrates
Fiber
Vitamins
Pectin
Amino Acids
Minerals
Organic Acids
15. Flavor Components and Quality Attributes
Sensory Physiology
Flavor Chemistry
Sensory Attributes
Sensory Properties of Apple Products
Future Uses of Apple Functional Components
16. Microbiology and Preservation
Types of Organisms
Measurement of Microbiological Quality
Preservation Methods
17. Treatment and Utilization of Apple-Processing Wastes
Apple-Processing Wastewaters
Apple Pomace
Appendix A: Analytical Methods
Determination of Sulfur Dioxide in Apple Products
Method for Checking Bisulfite Bath
Peroxidase Test for Adequacy of Blanching
Appendix B: Conversion Tables
Table B-1. Metric Units and U.S. Equivalents for Measures of Weight, Length, Area, and Capacity
Table B-2. Dry Measure and Liquid Measure Equivalents
Table B-3. Temperature Conversion Formulas
Table B-4. General Conversion Factors
Table B-5. Conversion of Apple Sizes to Various Units
Table B-6. Conversion Between Moisture Content on Wet-Weight Basis (W.W.B.) and Bone-Dry Basis (B.D.B.)
Appendix C: Properties of Sucrose, Sodium Chloride, and Alcohol Solutions
Table C-1. Relationship Between °Brix, Specific Gravity, Solids Content, and Water Content of Sucrose (Cane Sugar) Solutions
Table C-2. Relationship Between Specific Gravity and Concentration of Aqueous Alcohol Solutions
Table C-3. Properties of Sodium Chloride Brine at 60 °F
Appendix D: Miscellaneous Tables and Charts
Table D-1. Corrections to Refractometer Determination of Sucrose Concentration When Readings Made at Temperatures Other Than 20 °C
Table D-2. Amounts of Sulfur Dioxide Required per 1,000 Gallons of Juice or Cider
Table D-3. Approximate Heat Evolution Rates of Fresh Apples at Different Storage Temperatures
Fig. D-1. Filtration Porosity Comparisons
Fig. D-2. Psychometric Chart—Properties of Air and Vapor Mixtures from 32 to 60 °F
Appendix E: Information on USDA Grade Standards
Publications
Visual Aids
Appendix F: Information on Standards of Identity, Quantity, and Fill
Appendix G: Tables for Hard Cider and Apple Wine
Table G-1. Approximate Dilution of Extract in Wines from the Addition of High-Proof Brandy
Table G-2. Winery Hose Data
Table G-3. Flow Estimation from a Horizontal 2-Inch Hose
Table G-4. Legal U.S. Wine Bottle Sizes
Table G-5. Traditional U.S. Wine Bottle Sizes
Table G-6. Correction of Wine Spirits Volume to 60 °F
Table G-7. Estimation of Partially Filled Horizontal Tanks
Table G-8. Wine Tank Capacities
Table G-9. Vat Capacities
Table G-10. Example of English Measure Tank Chart for Straight-Sided Horizontal Tank
Table G-11. Example of Metric Measure Tank Chart for Straight-Sided Vertical Tank.

Processed Apple Products edited by Donald L. Downing.

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