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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.
- Published on: 2015-12-16
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .44" w x 6.00" l, .66 pounds
- Binding: Paperback
- 190 pages
About the Author
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.
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