Citrus Processing: Quality Control and Technology

474 Pages·1991·39.108 MB·English

by  Dan Kimball (auth.)

CITRUS PROCESSING
Quality Control and
Technology
Dan Kimball
Director of Qua/ity Control, Research and Development
CALIFORNIA CITRUS PRODUCERS, INC.
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SPRINGER SCIENCE+BUSINESS MEDIA, LLC
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Contents
Preface v
Chapter 1 Introduction
Unit 1 Citrus Juice Characteristics
Chapter 2 Brix and Soluble Solids 7
Chapter 3 Acids in Citrus Juices 34
Chapter 4 The Brixl Acid Ratio 55
Chapter 5 Testing of Fruit Samples 66
Chapter 6 Citrus Oils, Aromas, and Essences 73
Chapter 7 Citrus Juice Pulp 102
Chapter 8 Juice Cloud 117
Chapter 9 Color of Citrus Juices 126
Chapter 10 Bitterness in Citrus Juices 136
Chapter 11 Nutritional Content of Citrus Juices 162
Chapter 12 Citrus Rheology 175
Chapter 13 Citrus Processing Varieties 180
Unit 2 Citrus Juice Sanitation
Chapter 14 Inspections 213
Chapter 15 Citrus Microbiology 226
Chapter 16 Insects, Rodents, and Birds 244
Chapter 17 Physical and Chemical Contamination 254
Chapter 18 Processing Contamination 258
Chapter 19 Juice Adulteration 279
Unit 3 Citrus Juice By-Products
Chapter 20 Food-Grade Nonjuice Products 303
Chapter 21 Animal Feed and Fuel By-Products 337
Chapter 22 Wastes from Citrus Plants 353
iii
iv CONTENTS
Unit 4 Citrus Juice Management
Chapter 23 Quality Control Statistics 371
Chapter 24 Quality Control Management 388
Chapter 25 Inventory Management 397
Appendix A Acid Corrections to the Brix 412
Appendix B GWBASIC and RPG Programs 418
Appendix C HP-41C Programmable Calculator Programs 430
Appendix D Answers to Select Questions and Problems 444
Index 453
Preface
Citrus juices constitute the majority of the fruit juices consumed in the United
States and around the world. Along with the rest of the fruit juice industry, they
playa major role in the entire food industry as well. In spite of this prominence,
few texts have been written on quality control technology; and most of the texts
have been written by researchers who may possess great technical skill but
generally are less familiar with daily routine quality control problems and con
cerns than quality control technologists are. On the other hand, quality control
technologists and managers generally do not have the time and/or the talent to
write books or communicate through scientific literature.
The author recognized the need for an updated, comprehensive, and easily
understood text on citrus quality control. This text has been designed to be used
not only by processors, bottlers, canners, and others involved in the citrus in
dustry, but it can be of value to instructors and students of citrus technology.
Researchers also can find value in the foundations laid down by the text, es
pecially in regard to the needs and concerns of the processing industry. Also,
consultants and marketing personnel will be greatly helped by understanding
the concepts of this volume. Persons in related industries also will find many
applications that can be easily adapted to their needs.
It may be impossible to foresee all problems and situations that can occur in
various plants at various times. It has been said that the only thing that does
not change is change itself. Constant revision of procedures, policies, and tech
nical information should be an integral part of every quality control program.
All quality control personnel should be receiving constant training', and proce
dures should be under continued scrutiny and development. Each company
should have a quality control manual to supplement this text. The manual should
outline procedures and policies specific to the individual plant's operation and
facilities. Reference material should be orderly, readily available, and easy to
understand.
A great lack of uniformity plagues a portion of the citrus industry, stemming
v
vi PREFACE
from a general lack of understanding of basic technical and managerial princi
ples. The author hopes that this text will help unite the industry technologically,
in addition to functioning as a resource for persons who need up-to-date basic
information and techniques. The author welcomes comments and suggestions
about the text.
UNIT ONE
CITRUS JUICE CHARACTERISTICS
UNIT TWO
CITRUS JUICE SANITATION
UNIT THREE
CITRUS JUICE BY-PRODUCTS
UNIT FOUR
CITRUS JUICE MANAGEMENT