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Advances in Fruit Processing Technologies (Hardcover, New)
Loot Price: R7,619
Discovery Miles 76 190
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Advances in Fruit Processing Technologies (Hardcover, New)
Series: Contemporary Food Engineering
Expected to ship within 12 - 17 working days
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One of the main concerns of the food industry is the need for
high-quality fresh fruits and fruit products with good sensory
quality, long shelf life, and high nutritional value. To meet these
demands, new processing technologies are under investigation and
development. Advances in Fruit Processing Technologies incorporates
fundamentals in food processing as well as the advances made in
recent years to improve final product quality. With contributions
from a panel of international researchers who present a blend of
classical and emerging technologies, the book explores: Ozone,
ultrasound, irradiation, pulsed electric field, vacuum frying, and
high-pressure processing Ultraviolet and membrane processing
Enzymatic maceration, freeze concentration, and refrigeration The
effect of processing on sensory characteristics and nutritional
value New trends in modified atmosphere packaging The use of fruit
juices as a vehicle for probiotic microorganisms Prebiotic
oligosaccharides as an alternative for dairy products Incorporating
a series of case studies on the application of various
technologies, the book reviews their advantages, limitations,
successes, and failures. The contributors also examine the
implications of food processing technologies on waste production,
energy use, and resource requirements. This comprehensive survey of
methods for optimizing fruit quality is an ideal resource for those
in the fruit and vegetable industry looking for innovations that
can improve efficiency, reduce waste, and cut costs.
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