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Canned Citrus Processing: Techniques, Equipment, and Food Safety

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159 pages3 hours

Summary

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.

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