Textbook in PDF format

The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing.
No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisticated technical advances in the processing and packaging of apple products have also occurred.
This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing.
References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book successfully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased.
Contributors
Preface
Apple Cultivars for Processing. Roger D. Way and Mark R. McLellan
Apple Production
Apple Cultivars
Utilization of Apples in the United States
Processing-Apple Cultivars and Growing Regions
Processing Characteristics
Agronomic Characteristics
Bibliography
Harvesting, Storing, and Handling Processing Apples. Louis M. Massey, Jr.
Development and Ripening of Apples
Disorders and Defects of Apples
Harvesting Apples
Storing Apples
Poststorage Handling of Apples
Bibliography
Apple Pressing and Juice Extraction. Victor L. Bump
Types of Apple Juice
Selection of Fruit
Washing and Inspecting Fruit
Milling Apples
Pressing and Extracting Apples
Quality and Yield of Apple Juice
Bibliography
Clarification of Apple Juice. Arun Kilara and Jerome P. Van Buren
Substrates Contributing to Turbidity
Pectolytic Enzymes
Use of Pectinases for Juice Clarification
Defects in Clarified Juice
Nonenzymatic Clarification
Bibliography
Causes and Prevention of Turbidity in Apple Juice. Jerome P. Van Buren
Mechanism of Haze Formation
Types of Hazes
Testing Procedures
Fining Agents and Their Preparation
Fining Procedures
Ultrafiltration
Recovery of Stored Juice
Bibliography
Filtration of Apple Juice. Victor L. Bump
Filter Aids
Preparing Juice for Filtration
Pressure Filters
Vacuum Filters
Membrane Filters (Ultrafiltration)
Handling Apple Juice After Processing
Design of Production Systems
Bibliography
Concentration of Apple Juice. M. A. Roo
Concentration by Evaporation
Concentration by Reverse Osmosis
Freeze Concentration
Economics of Concentration Processes
Bibliography
Apple Cider. Donald L. Downing
Sweet Cider
Fermented (Hard) Cider
Bibliography
Aseptic Processing and Packaging of Apple Juice. Joseph H. Hotchkiss
Overview and Comparison with Conventional Processing
Product Sterilization
Preparation of Aseptic Packages
Quality Assurance
Design of APP Systems
Federal Regulations
Bibliography
Applesauce and Other Canned Apple Products. R. C. Wiley and C. R. Binkley
Cultivar Selection
Raw-Product Condition, Grades, and Tests
Initial Unit Operations in Apple Canning
Applesauce Processing
Apple Slice Processing
Baked and Glazed Apple Processing
Quality Control
Robotics in Food-Processing Operations
Bibliography
Refrigerated, Frozen, and Dehydrofrozen Apples. G. Caleb Hall
Cultivar Selection
Fruit Condition
Overview of Unit Operations
Antibrowning Treatments
Dehydrofreezing of Apple Slices
Bibliography
Dried Apple Products. G. Caleb Hall
Definitions
Cultivar Selection
Advantages of Dried Foods
Pre drying Operations
Factors Affecting Drying
Drying Equipment and Methods
Postdrying Operations
Bibliography
Cider Vinegar. AndrewG. H. Lea
Production, Terminology, and Uses
Chemical and Microbiological Background
Raw Material and Alcoholic Fermentation
Acetification
Clarification and Packaging
Composition of Cider Vinegar
Specifications for Cider Vinegar
Defects
Color
Bibliography
Composition and Nutritive Value of Apple Products. Chang Y. Lee and Leonard R. Mattick
Overall Composition
Carbohydrates
Fiber
Vitamins
Pectin
Amino Acids
Minerals
Organic Acids
Bibliography
Flavor Components and Quality Attributes. T. E. Acree and M. R. McLellan
Sensory Physiology
Flavor Chemistry
Sensory Attributes
Sensory Properties of Apple Products
Future Uses of Apple Functional Components
Bibliography
Microbiology and Preservation. Katherine M. J. Swanson
Types of Organisms
Measurement of Microbiological Quality
Preservation Methods
Bibliography
Treatment and Utilization of Apple-Processing Wastes. Yang D. Hang and Reginald H. Walter
Apple-Processing Wastewaters
Apple Pomace
Bibliography
Appendix A: Analytical Methods
Determination of Sulfur Dioxide in Apple Products
Method for Checking Bisulfite Bath
Peroxidase Test for Adequacy of Blanching
Appendix B: Conversion Tables
Metric Units and U.S. Equivalents for Measures of Weight, Length, Area, and Capacity
Dry Measure and Liquid Measure Equivalents
Temperature Conversion Formulas
General Conversion Factors
Conversion of Apple Sizes to Various Units
Conversion Between Moisture Content on Wet-Weight
Basis (W. W.B.) and Bone-Dry Basis (B.D.B.)
Appendix C: Properties of Sucrose, Sodium Chloride, and Alcohol Solutions
Table C-1. Relationship Between °Brix, Specific Gravity, Solids Content, and Water Content of Sucrose (Cane Sugar) Solutions
Table C-2. Relationship Between Specific Gravity and Concentration of Aqueous Alcohol Solutions
Table C-3. Properties of Sodium Chloride Brine at 60 °F
Appendix D: Miscellaneous Tables and Charts
Corrections to Refractometer Determination of Sucrose Concentration When Readings Made at Temperatures Other Than 20°C
Amounts of Sulfur Dioxide Required per 1,000 Gallons of Juice or Cider
Approximate Heat Evolution Rates of Fresh Apples at Different Storage Temperatures
Filtration Porosity Comparisons
Psychometric Chart-Properties of Air and Vapor Mixtures from 32 to 60 °F
Appendix E: Information on USDA Grade Standards
Publications
Visual Aids
Appendix F: Information on Standards of Identity, Quantity, and Fill
Appendix G: Tables for Hard Cider and Apple Wine
Approximate Dilution of Extract in Wines from the Addition of High-Proof Brandy
Winery Hose Data
Flow Estimation from a Horizontal 2-Inch Hose
Legal U.S. Wine Bottle Sizes
Traditional U.S. Wine Bottle Sizes
Correction of Wine Spirits Volume to 60 °F
Estimation of Partially Filled Horizontal Tanks
Wine Tank Capacities
Vat Capacities
Example of English Measure Tank Chart for Straight-Sided Horizontal Tank
Example of Metric Measure Tank Chart for Straight-Sided Vertical Tank
Index