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…mehr
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.
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Autorenporträt
Pro. Yang Shan, an academician of the Chinese Academy of Engineering, has been engaged in the storage, processing and comprehensive utilization of fruits and vegetables more than 40 years. His main research interests include fruit and vegetable storage and processing, comprehensive utilization of agricultural products, food quality safety and risk assessment, and food biotechnology. He is serving as the National "10,000 people plan" scientific and technological innovation leading talents; "Outstanding Scientific Research Talents" of the Ministry of Agriculture and Rural Affairs; the chief expert of the innovation team in key areas (Fruit and Vegetable Processing and Quality Safety) of the Ministry of Science and Technology; the director of the Fruit Processing (Standard) Professional Committee of the Agricultural Products Processing Technology Research and Development System of the Ministry of Agriculture and Rural Affairs; the director of National and Local Joint EngineeringLaboratory for Comprehensive Utilization of Citrus Resources; the director of Agricultural Product Quality and Safety Risk Assessment Laboratory (Changsha); the director of Storage and Processing Sub-Technical Committee affiliated to National Fruit Standardization Committee (SAC/TC501/SC1).
Inhaltsangabe
Chapter 1 Overview of the Canned Citrus Industry 1.1 Industry Background 1.2 History of Development 1.3 Current Industrial Situation Chapter 2 Canned Citrus Processing 2.1 Categories of Canned Foods 2.2 Preservation Principles of Canned Foods 2.3 Procedures and Techniques Used for Manufacturing Canned Citrus Products 2.4 Common Quality Issues and Controlling of Canned Foods 2.5 New Sterilization Techniques of Canned Foods Chapter 3 Machinery and Equipment for Canned Citrus Product Processing 3.1 Material Handling Machinery and Equipment 3.2 Cleaning Machinery and Equipment 3.3 Machinery and Equipment for Processing Raw Citrus Materials and Semi-finished Products 3.4 Exhaust and Sterilization Machinery and Equipment 3.5 Packaging Machinery and Equipment 3.6 Typical Canned Citrus Processing Production Line Chapter 4 Quality and Safety Control During Citrus Processing 4.1 Limits and Requirements for Pesticide Residues, Contaminants, and Additives in Citrus and Canned Products According to National Standards 4.2 Hazard Analysis and Critical Control Points (HACCP) for Canned Citrus Processing 4.3 Good Manufacturing Practice (GMP) Control during the Processing of Canned Citrus Products 4.4 Construction of the Traceability Management System for Canned Citrus Products ·iv· Canned Citrus Industry References Appendix A Traceability Management Forms Appendix B Examples of RFID Traceability Identification Tags Appendix C Informative Appendix Appendix D Standard Catalog of Canned Citrus and Codex Stan 254-2007
Chapter 1 Overview of the Canned Citrus Industry 1.1 Industry Background 1.2 History of Development 1.3 Current Industrial Situation Chapter 2 Canned Citrus Processing 2.1 Categories of Canned Foods 2.2 Preservation Principles of Canned Foods 2.3 Procedures and Techniques Used for Manufacturing Canned Citrus Products 2.4 Common Quality Issues and Controlling of Canned Foods 2.5 New Sterilization Techniques of Canned Foods Chapter 3 Machinery and Equipment for Canned Citrus Product Processing 3.1 Material Handling Machinery and Equipment 3.2 Cleaning Machinery and Equipment 3.3 Machinery and Equipment for Processing Raw Citrus Materials and Semi-finished Products 3.4 Exhaust and Sterilization Machinery and Equipment 3.5 Packaging Machinery and Equipment 3.6 Typical Canned Citrus Processing Production Line Chapter 4 Quality and Safety Control During Citrus Processing 4.1 Limits and Requirements for Pesticide Residues, Contaminants, and Additives in Citrus and Canned Products According to National Standards 4.2 Hazard Analysis and Critical Control Points (HACCP) for Canned Citrus Processing 4.3 Good Manufacturing Practice (GMP) Control during the Processing of Canned Citrus Products 4.4 Construction of the Traceability Management System for Canned Citrus Products ·iv· Canned Citrus Industry References Appendix A Traceability Management Forms Appendix B Examples of RFID Traceability Identification Tags Appendix C Informative Appendix Appendix D Standard Catalog of Canned Citrus and Codex Stan 254-2007
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