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canned citrus industry(英文)
  • 书号：9787030420619
    作者：单杨 等
  • 外文书名：
  • 装帧：平脊精装
    开本：B5
  • 页数：196
    字数：300
    语种：
  • 出版社：
    出版时间：2015-11-30
  • 所属分类：
  • 定价： ￥88.00元
    售价： ￥69.52元
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Canned citrus, the major product in citrus processing industry, which accounts for 80%
of the processed citrus in China, and their exports account for 75% of the global citrus
market. As a global competitive industry, the quality of canned citrus has gained
international recognition and largely exported to Europe, America, and Japan. In
addition to Spain, China has become the new “Kingdom of Canned Citrus”.
Based on related literature in citrus industry at home and abroad, achievements and
experience were discussed. This book consists of 4 chapters, references, and 4
appendixes, including an overview of canned citrus industry, canned citrus processing
machinery and equipment, processing quality and safety control, and related standards
at home and abroad.
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目录

  • Preface
    Chapter 1 Overview of the Canned Citrus Industry .............................................. 1
    1.1 Industry Background ..................................................................................... 1
    1.2 History of Development ................................................................................ 2
    1.3 Current Industrial Situation ........................................................................... 5
    Chapter 2 Canned Citrus Processing....................................................................... 7
    2.1 Categories of Canned Foods........................................................................ 10
    2.2 Preservation Principles of Canned Foods.....................................................11
    2.3 Procedures and Techniques Used for Manufacturing Canned Citrus
    Products ....................................................................................................... 19
    2.4 Common Quality Issues and Controlling of Canned Foods ........................ 41
    2.5 New Sterilization Techniques of Canned Foods.......................................... 44
    Chapter 3 Machinery and Equipment for Canned Citrus Product
    Processing............................................................................................... 54
    3.1 Material Handling Machinery and Equipment ............................................ 54
    3.2 Cleaning Machinery and Equipment ........................................................... 58
    3.3 Machinery and Equipment for Processing Raw Citrus Materials and
    Semi-finished Products............................................................................... 66
    3.4 Exhaust and Sterilization Machinery and Equipment.................................. 84
    3.5 Packaging Machinery and Equipment ......................................................... 95
    3.6 Typical Canned Citrus Processing Production Line ...................................115
    Chapter 4 Quality and Safety Control During Citrus Processing......................116
    4.1 Limits and Requirements for Pesticide Residues, Contaminants, and Additives
    in Citrus and Canned Products According to National Standards ..............116
    4.2 Hazard Analysis and Critical Control Points (HACCP) for Canned Citrus
    Processing ................................................................................................ 120
    4.3 Good Manufacturing Practice (GMP) Control during the Processing of
    Canned Citrus Products............................................................................ 134
    4.4 Construction of the Traceability Management System for Canned Citrus
    Products.................................................................................................... 158
    References ................................................................................................................. 165
    Appendix A Traceability Management Forms.................................................... 169
    Appendix B Examples of RFID Traceability Identification Tags...................... 175
    Appendix C Informative Appendix...................................................................... 177
    Appendix D Standard Catalog of Canned Citrus and Codex Stan 254-2007 ....... 179
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