ISBN 9780074518519,Handbook Of Analysis And Quality Control For Fruit And Vegetable Products

Handbook Of Analysis And Quality Control For Fruit And Vegetable Products

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ISBN 9780074518519

Tata McGraw - Hill Education

Publication Year 1987

ISBN 9780074518519

ISBN-10 0074518518


Edition 2nd
Number of Pages 1152 Pages
Language (English)
The first handbook of its kind, giving in one volume, etailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements.Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products. The last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use. Sufficient theoretical information is included in each chapter before the methods are described. Each method is self-contained, easy to follow, time-tested and complete in all respects. Wherever needed, reference values or standards-PFA, ISI or FAO/WHO Codex Alimentarius are given. With its comprehensive coverage and up-to-date information, the book would be useful to public analysts, factory personnel, processors, research workers, and students of food science, food technology, agriculture and home science. TABLE OF CONTENTS 1. Proximate Constituents 2. Pectin 3. Polyphenols 4. Plant Pigments 5. Vitamins 6. Minerals 7. Maturity Indices and Quality Criteria 8. Sugar 9. Salt 10. Edible Oils and Fats 11. Flavouring Materials 12. Chemical Additives 13. Water-Standards and Analysis 14. Tin Containers 15. Glass Containers 16. Flexible Packaging Materials 17. Colour Measurement 18. Measurement of Viscosity, Consistency and Texture 19. Sensory Evaluation 20. General Instructions for Microbiological Examination 21. Bacteriological Examination of Water 22. Assessment of Surface Sanitation 23. Microbiological Examination of Spoilage 24. Micro-Analytical Examination for Extraneous Matter 25. Determination of Thermal Process Time 26. Examination of Canned Products 27. Frozen Fruits and Vegetables 28. Fruit Juices, Concentrates and Beverages 29. Jam, Jelly, Marmalade and Preserve 30. Tomato Products 31. Dehydrated Fruits and Vegetables 32. Pickles, Chutneys and Vinegar 33. Statistical Methods 34. Statistical Quality Control 35. Standard Solutions

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