Describes the high-pressure processing techniques employed for
processing fruit and vegetable based beverages Discusses the safety
aspects of using various innovative non-thermal based technologies
for the fruits and vegetables processing industries. Explains ozone
application, cold plasma, ultrasound and UV irradiation for fruits
and vegetables with its advantages, disadvantages, process
operations, mechanism for microbes in activation etc. Presents the
commercially viable and economically feasible non-thermal
processing technologies for fruit and vegetable industry.
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