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.
- Presents an overview of the canned citrus industry.
- Introduces advanced processing methods, machinery and equipment of canned citrus.
- Discusses processing quality and safety control, corresponding domestic and international standards in the canned citrus industry.
Scientists, scholars, and students working or studying citrus; citrus processing enterprises; dietitians and nutritionists; farmers from cooperative organizations related to citrus processing.
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
- No. of pages:
- © Academic Press 2016
- 2nd December 2015
- Academic Press
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Yang Shan, professor, doctoral tutor of Central South University and Hunan University, Vice-president of Hunan Academy of Agricultural Sciences, national "ten thousand project" science and technology innovation talent, Director of State and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization, Director of Citrus Processing Industry Technology Innovation Strategic Alliance, Director of Key Lab of Agro-product Safety Risk Evaluation (Changsha),
Ministry of Agriculture. The author has been engaged in the citrus processing research for decades; he has invented plenty of patented technologies and obtained remarkable achievements in the field of citrus processing. One prominent achievement is the invention of method to remove the peel and sac coating of citrus fruits by using enzymatic hydrolysis, which contributes to dramatically improving the quality of Chinese canned citrus.
Professor and Vice-president, Hunan Academy of Agricultural Sciences, Beijing, China