08959nam a22003131i 4500 PE-TmUNAS 20250310121245.0 a||||fr|||| 00| 0 ta 230807s1977 xu ado|frfn|| 00| 0 engsd 0-87055-228 Agencia ISBN EE.UU Biblioteca Central de la Universidad Nacional Agraria de la Selva. spa catalogación de la Universidad Nacional Agraria de la Selva, transcrita por la Universidad Nacional Agraria de la Selva, sin modificaciones posteriores. Biblioteca Central de la Universidad Nacional Agraria de la Selva. rda 664.804304 22 Citrus science and technology ; V.2 Fruit production, processing practices, derived products and personnel management / Nagy, Sandor . Estados Unidos de América : the avi publishing company, inc. 1977 ©1977 667 paginas ; figuras (blanco y negro) ; graficas (blanco y negro) ; fotografias (negro y blanco ) ; 24 cm . rdacontent texto impreso rdamedia sin mediación rdacarrier volumen incluye indice 1. FRUIT PRODUCTION-WITH SPECIAL EMPHASIS ON FRUIT FOR PROCESSING, William C. Cooper and Henri Chapot : -- 2. PACKINGHOUSE PROCEDURES RELATING TO CITRUS PROCESSING, William Grierson and Wilfred F. Wardowski : -- 3. PRODUCTION COSTS-FRUIT PRODUCTION, HAR-VESTING, PACKINGHOUSE, PROCESSING, Donald L. Brooke and Alvin H. Spurlock : -- 4. PROCESSING OF ORANGES, GRAPEFRUIT AND TANGERINES, Robert E. Berry and Matthew K. Veldhuis : -- 5. LEMON AND LIME JUICE PROCESSING, Horton E. Swisher and Laverra H. Swisher : -- 6. SPECIALTY CITRUS PRODUCTS, Horton E. Swisher and Laverra H. Swisher : -- 7. SQUASHES, CORDIALS AND COMMINUTED CITRUS BEVERAGES, J. F. Kefford and B. V. Chandler : -- 8. MANUFACTURE OF CITRUS PULP AND MOLASSES, H. M. Rebeck and R. W. Cook : -- 9. NEW CITRUS PRODUCTS INVESTIGATIONS, John A. Attaway, Cedric D. Atkins and Matthew D. Maraulja : -- 10. NUTRITIONAL LABELING OF CITRUS PRODUCTS, S. V. Ting : -- 11. MICROBIOLOGY OF CITRUS PRODUCTS, D. I. Murdock : -- 12. QUALITY CONTROL, ASSURANCE, AND EVALUA-TION IN THE CITRUS INDUSTRY, Charles M. Hendrix, Jr., Hector E. Viale, Joe D. Johnson and Robert J. Vilece : -- 13. CITRUS PROCESSING WASTE PREVENTION, HAND-LING AND TREATMENT, Morris W. Ratcliff : -- 14. PERSONNEL MANAGEMENT IN THE CITRUS IN-DUSTRY, Charles E. True : -- 15. CITRUS PROCESSING AROUND THE WORLD : -- PART 1. SPAIN, J. Royo Iranzo : -- PART 2. JAPAN, Saburo Itoo : -- PART 3. AUSTRALIA, J. F. Kefford and B. V. Chandler : -- PART 4. ISRAEL, Chaim H. Mannheim : -- PART 5. ITALY, Giuseppe Safina : -- PART 6. MEXICO, S. Lakshminarayana and Salvador Sánchez Colin : -- PART 7. BRAZIL, James B. Redd : -- INDEX . Citrus fruits were probably one of the most delectable fruits of primitive man living in the areas of Northeastern India and Burma (areas of origin of primitive citrus fruits). In an unrecorded part of history man carried these fruits from the Southern Himalaya mountain range eastward into China and southward into India and Malay-sia. The ancient dynasties of China regarded citrus fruits as highly prized tributes. In the earliest mention of citrus fruits in Chinese literature (reign of Ta Yu, ca. 2205-2197 B.C.), tributes of mandarins and pummelos, wrapped in woven ornamental silks, were sent to the imperial court of Ta Yu when specifically ordered. During most of early history the huge land masses of China, and to some extent India, remained landlocked and self-contained. It was during this isolated period that many citrus fruits developed their present form, notably the sweet and sour oranges. Westerners may have first become aware of citrus fruits during the conquests of Persia and Northern India by Alexander the Great. The naturalists who accompanied Alexander brought back descriptions of the citron fruit (ca. 330 B.C.), which was found under cultivation in Media (Iran). Many centuries passed after introduction of the citron by the Greeks before other species of citrus began being cultivated in Europe. Early Roman and Spanish history indicated that sweet oranges were being cultivated in Southern Italy before A.D. 300 and in Moorish gardens of Southern Spain around A.D. 900. Citrus fruits were brought to the Americas by Christopher Columbus during his second voyage (A.D. 1493). The first seeds planted on the mainland of the Americas were brought by the expeditions of Ponce de Leon (St. Augustine, Florida, A.D. 1513), Juan de Grijalva (Central America, A.D. 1518) and unidentified Portuguese seafarers (Brazil, A.D. 1550). During the 20th century world citrus fruit production increased steadily from about 4.3 million MT for the 1920-21 season to over 36.7 million MT for the 1974-75 season. This rapid increase in production was mainly due to expanded research on the horticultural sciences of citrus fruit by academic institutions, and State and Federal agricultural agencies. By the 1930s citrus fruit production had increased to the point where surpluses over fresh-fruit consumption had become a serious problem. This fruit oversupply was the impetus for developing processed citrus products. Unfortu. madiy during the period 1930-45 many processed products (e.g., canned, single-strength orange juice) were not good products. In the United States the market for processed citrus products never utilized more than 10% of the crop. It was inevitable that as fresh fruit surpluses continued to mount there would be an increased demand for more citrus processing research. In 1946 a combination of several technological breakthroughs and some foresight were mainly responsible for the development of one of the world's most successful juice products, i.e., frozen concentrated orange juice (FCOJ). This momentous development by Louis G. Mac Dowell, Edwin L. Moore, Cedric D. Atkins and Eunice W. Moore of the Florida Department of Citrus (formerly Florida Citrus Commission) and Matthew K. Veldhuis, Roger Patrick and A. Laurence Curl of the U.S. Citrus and Subtropical Products Lab. oratory (formerly U.S. Citrus Products Station). was the major stimulus for the development of more efficient juice extractors, finishers, evaporators and other important juice processing equip-ment. Worldwide orange production increased dramatically as the result of the development of FCOJ. Of all citrus processing indus-tries, the Florida processing industry was transformed the most through this development and now processes about 91% of the orange crop. Florida's production of FCOJ increased from 852 thousand liters in 1946 to over 674 million liters in 1975. Citrus Science and Technology consists of two volumes. The first volume is concerned with the nutritional aspects of citrus fruits and their products, fruit anatomy, qualitative and quantitative chemical compositions of fresh fruits and their products, and bio-regulation. The second volume is devoted to citrus varieties, packinghouse procedures, production costs, processing, new and specialty products, byproducts, nutritional labeling, microbiology and quality control, personnel management and processing around the world. The most extensive treatise ever undertaken on the processing science and technology of citrus fruits is included in Volume 2. Thirty-one experts collaborated with us in covering every aspect of processing, from the initial selection and handling of fruit to the final processing step. Chapters on citrus varieties and processing are extensively illustrated to help the reader to better evaluate the diverse anatomical forms of citrus fruit and the complexities of the various processing stages. Within this book are many subject areas which, heretofore, have not been treated adequately in the published literature; namely, new citrus products, waste preven-tion, handling and treatment, and personnel management within the citrus industry. Two chapters on microbiology and quality assurance describe in detail the practical aspects of quality control. They also include some important State and Federal regulations governing processing citrus juices. In a final chapter on citrus processing around the world, major processing techniques and products central to each major citrus-growing region are described, as well as some solutions to specific cultural and technical problems endemic to each region. Information contained in Volume 2 should be of considerable interest to students, technologists, nutritionists, processing plant personnel and third world countries considering developing a modern citriculture and processing industry. STEVEN NAGY PHILIP E. SHAW MATTHEW K. VELDHUIS Material bibliográfico para estudiantes universitarios, docentes e investigadores. Ingeniería Forestal Ingles . ddc BK bmsda /bmsda/dyms/egpb 183692 183692 0 0 ddc 0 0 Book BCUNAS BCUNAS BANKA 2023-08-07 664.804304 N152 V.2 1977 0010030 2023-08-07 00:00:00 2023-08-07 BK 'PRESTAMO EN SALA