Fruit Preservation

Novel and Conventional Technologies

Amauri Rosenthal, Rosires Deliza, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas (Herausgeber)

Buch | Softcover

532 Seiten

2019 | Softcover reprint of the original 1st ed. 2018
Springer-Verlag New York Inc.
978-1-4939-9244-7 (ISBN)

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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

Microwaves
Ohmic Heating
UV-C light
Irradiation
High Pressure
Pulsed Electric Fields
Ultrasound
Vacuum Impregnation
Membranes
Ozone
Hurdle Technology

Topics Associated with Fruit Preservation

Safety
Nutrition and Health
Consumer Perception
Sensory
Minimal Processing
Packaging

Unit Operations for Fruit Processing

Cooling and Freezing
Dehydration
Frying

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.

Erscheinungsdatum	13.12.2019
Reihe/Serie	Food Engineering Series
Zusatzinfo	36 Illustrations, color; 43 Illustrations, black and white; XV, 532 p. 79 illus., 36 illus. in color.
Verlagsort	New York
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Naturwissenschaften ► Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	Fresh cut fruits • Fruit preservation • Fruit safety • Preservation technology
ISBN-10	1-4939-9244-9 / 1493992449
ISBN-13	978-1-4939-9244-7 / 9781493992447
Zustand	Neuware