Rosenthal / Deliza / Welti-Chanes Fruit Preservation

Novel and Conventional Technologies
1. Auflage 2018
ISBN: 978-1-4939-3311-2
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 532 Seiten, eBook

Reihe: Food Engineering Series

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant andtimely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits MicrowavesOhmic HeatingUV-C lightIrradiationHigh PressurePulsed Electric FieldsUltrasoundVacuum ImpregnationMembranesOzoneHurdle Technology Topics Associated with Fruit Preservation SafetyNutrition and HealthConsumer PerceptionSensoryMinimal ProcessingPackaging Unit Operations for Fruit Processing Cooling and FreezingDehydrationFrying

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Rosenthal, Amauri

Deliza, Rosires

Welti-Chanes, Jorge

Barbosa-Cánovas, Gustavo V.

Inhaltsverzeichnis

Consumer Perception of Novel Technologies.- Safety Issues on Preservation of Fruits and Vegetables.- Health Aspects: Nutritional and Functional Qualities.- Post-harvest Technology: Minimal Processing of Fruits.- Thermal Processes Applied to Fruit Products.- Cooling and Freezing.- Thermal Drying of Food Materials.- Extrusion and Texturization of Fruits.- Toward Decision Aid Tools for Modified Atmosphere Packaging of Fruits.- Vacuum Frying of Foods.- Power Ultrasound Application to Fruit Products.- Vacuum Impregnation Applied to Fruit Preservation and Design of Functional Fruits.- High Pressure Processing of Fruit Products.- Safety and Quality of Irradiated Fruits and Vegetables.- Microwave Processing.- Fruit Preservation by Ohmic Heating and Pulsed Electric Fields.- UV Light for Fruits and Fruit Products.- Ozone Antimicrobial Effects on Fruits and Fruit Juices.- Membrane Technologies for Fruit Juice Processing.- The Hurdle Concept in Fruit Processing.