Rodrigues / Fernandes Advances in Fruit Processing Technologies

1. Auflage 2012
ISBN: 978-1-4398-5153-1
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 472 Seiten

Reihe: Contemporary Food Engineering

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.

Zielgruppe

Fruit and vegetable researchers in post-harvest handling and engineering, and those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.

Autoren/Hrsg.

Rodrigues, Sueli

Fernandes, Fabiano Andre Narciso

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Ultraviolet Light for Processing Fruits and Fruit Products; T. Koutchma and M. Orlowska
High-Pressure Processing; F. A. N. Fernandes
Ultrasound Applications in Fruit Processing; F. A. N. Fernandes and S. Rodrigues
Membrane Applications in Fruit Processing Technologies; S. DasGupta and B.Sarkar
High-Intensity Pulsed Electric Field Applications in Fruit Processing; I. Aguiló-Aguayo, P. Elez-Martínez, R. Soliva-Fortuny, and O. Martín-Belloso
Applications of Ozone in Fruit Processing; P. J. Cullen and B. K. Tiwari
Irradiation Applications in Fruit and Other Fresh Produce Processing; R. G. Moreira and E. M. Castell-Perez
Minimal Processing; E. de Oliveira Silva, M. do Socorro Rocha Bastos,
N. Jair Wurlitz, Z. de Jesus Barros, and F. Mangan
Enzyme Maceration; S. Rodrigues
Fruit and Fruit Juices as Vehicle for Probiotic Microorganisms and Prebiotic Oligosaccharides; S. Rodrigues
Freeze Concentration Applications in Fruit Processing; M. Raventós, E. Hernández, and J.M. Auleda
Refrigeration and Cold Chain Effect on Fruit Shelf Life; J. M. C. da Costa and E. Clemente
Vacuum Frying of Fruits Applications in Fruit Processing; R. G. Moreira
Edible Coatings; H. M. C. de Azeredo
Thermal Treatment Effects in Fruit Juices; F. A. Miller and C. L.M. Silva
Effect of Fruit Processing on Product Aroma; N. Narain and J. de Jesus da Silveira Moreira
Sensory Evaluation in Fruit Product Development; D. dos Santos Garruti, H. Virginia de Vasconcelos Facundo, J. R. Lima, and A. Cardoso de Aquino
Index

Über Autor(innen)

Sueli Rodrigues is currently a professor of food engineering at the Federal University of Ceará, Fortaleza, Brazil, where she teaches and does research on process and product development. She received her degree in chemical engineering from the State University of Campinas in São Paulo, Brazil, and received her PhD in chemical engineering in 2003 from the same university. Dr. Rodrigues has published more than 65 papers in scientific journals. Her research interests include bioprocess, ultrasound, and drying technology, especially with fruit and functional food processing.
Fabiano André Narciso Fernandes is currently a professor of chemical engineering at the Federal University of Ceará, Fortaleza, Brazil, where he teaches and does research on process and product development. He received his degree in chemical engineering from the Federal University of São Carlos in São Paulo, Brazil. He received his PhD in chemical engineering in 2002 from the State University of Campinas, in São Paulo, Brazil. Dr. Fernandes has published more than 90 papers in scientific journals. His research interests include drying technology, ultrasound technology, and the field of reaction engineering.