Citrus is the largest fruit crop in the world. In 2011 , the citrus plantation area was 8.73 million hectares and produced a yield of 13l million tons worldwide. Citrus and its products are ranked third in the global agricultural commodity trade. China is the leading producer of citrus in the world. In 2011 , China's citrus plantation area was 2.28 million hectares and citrus production was 29.4 million tons. In China, the citrus industry employs 180 million citrus farmers.
Ca1111ed citrus is a major product in the citrus processing industry. Ca1111ed citrus products account for 80% of the processed citrus in China, and their exports account for 75% of the global market. The Chinese canned citrus industry is very competitive globally. Since the "9th 5-year" Plan ( 1996-2000), Chinese scientists resolved several issues that transpired with canned citrus products. The scientists eliminated the odor ofdimethyl sulfide caused by high-temperature sterilization, reduced the use of acidic or alkaline chemicals, improved the brittleness of the citrus segments, and decreased the precipitation of hesperidin. Furthermore, Chinese scientists used ethylene-vinyl alcohol (EVOH) plastic packages instead of fragile glass bottles or stiff metal cans, dealt with waste water generated by enzymatic hydrolysis, and removed the peel and sac coating of citrus fruits. At present, the quality of Chinese canned citrus has gained international recognition; thus, these products are in great demand in the European, American, and Japanese markets. In addition to Spain, China has become the new "Kingdom of Canned Citrus".
The canned citrus industry is one of the most important sectors in food industry. It has a long research history in the food science or food engineering field. However, there is rare monograph on the canned citms industry in China. To reflect the technical and developing trends in Chinese canned citrus industry, the author has written this book titled "Canned Citrus Industry". This book is based on a collection of literature and documents regarding research in the citru industiy as well as achievements and experiences at home and abroad.
The canned citrus industry is one of the most important sectors in food industry. It has a long research history in the food science or food engineering field. However, there is rare monograph on the canned citms industry in China. To reflect the technical and developing trends in Chinese canned citrus industry, the author has written this book titled "Canned Citrus Industry". This book is based on a collection of literature and documents regarding research in the citru industiy as well as achievements and experiences at home and abroad.appendixes. The appendixes contain a list of canned citrus products at home and abroad.This book contains an overview of canned citrus industry, canned citrus processing machinery and equipment, canned citrus processing quality and safety control, and corresponding standards at home and abroad. Moreover, this book has the characteristics of complete content,and it is a scientific and practical manual, which will provide the reference for the by-product utilization of citrus for scientists, scholars,and students from advanced institutes, universities, and citrus processing enterprises,

1 Overview of the Canned Citrus Industry 1

1.1 Industry Background 1

1.2 History of Development 2

1.3 Current lndustrial Situation 5

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 Manu facturing Canned Citrus Products 19

2.4 Common Quality Issues and Controlling of Canned Foods 41

2.5 New Steril ization Techniques of Canned Foods 44

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

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 ofRFID 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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