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The Chemistry and Technology of Fruit and Vegetable Juice Production

Donald Kiteley TresslerMaynard Alexander Joslyn

出版	Avi Publishing Company, 1954
URL	http://books.google.com.hk/books?id=l-geAQAAMAAJ&hl=&source=gbs_api

註釋

Historical and economic aspects of the juice industry. Preparation of fruit and vegetables juices. Preservation by heat processing in hermetically sealed containers. Preservation by freezing. Preservation of fruit juices by sterilization filtration, chemical preservatives, etc...Deterioration in storage. Plant design and layout. Plant sanitation. Utilization and disposal of processing wastes. Pineapple juice. Grapefruit juice. Orange juice. Lemon and other citrus juices. Grape juice. Apple juice or cider. Cherry, berry and other fruit juices. Blended fruit juices and nectars. Fruit juice beverages. Tomato juice. Natural, acidified and fermented vegetable juices. Vacuum concentration of fruit and vegetable juices. Dehydration of juices. Fruit juice syrups. Fruit juices in jelly making. Volatile flavor recovery. The nutritive value of fruit and vegetable juices. Government standards and regulations. Quality control and laboratory examination. Blending formulae and strup algebra. Home and farm preparation and preservation of juices.