Advances in fruit processing technologies.
- Boca Raton Taylor & Francis 2012
- xvii, 454 páginas; Ilustraciones, Gráficos; 24 cm;
- Contemporany food engineering .
Incluye bibliografía
Chapter 1. Ultraviolet Light for Processing Fruits and Fruit Products; T. Koutchma and M. Orlowska
Chapter 2. High-Pressure Processing; F. A. N. Fernandes
Chapter 3. Ultrasound Applications in Fruit Processing; F. A. N. Fernandes and S. Rodrigues
Chapter 4. Membrane Applications in Fruit Processing Technologies; S. DasGupta and B.Sarkar Chapter 5. High-Intensity Pulsed Electric Field Applications in Fruit Processing; I. Aguiló-Aguayo, P. Elez-Martínez, R. Soliva-Fortuny, and O. Martín-Belloso Chapter 6. Applications of Ozone in Fruit Processing; P. J. Cullen and B. K. Tiwari Chapter 7. Irradiation Applications in Fruit and Other Fresh Produce Processing; R. G. Moreira and E. M. Castell-Perez Chapter 8. Minimal Processing; E. de Oliveira Silva, M. do Socorro Rocha Bastos, N. Jair Wurlitz, Z. de Jesus Barros, and F. Mangan
Chapter 9. Enzyme Maceration; S. Rodrigues
Chapter 10. Fruit and Fruit Juices as Vehicle for Probiotic Microorganisms and Prebiotic Oligosaccharides; S. Rodrigues
Chapter 11. Freeze Concentration Applications in Fruit Processing; M. Raventós, E. Hernández, and J.M. Auleda
Chapter 12. Refrigeration and Cold Chain Effect on Fruit Shelf Life; J. M. C. da Costa and E. Clemente
Chapter 13. Vacuum Frying of Fruits Applications in Fruit Processing; R. G. Moreira
Chapter 14. Edible Coatings; H. M. C. de Azeredo
Chapter 15. Thermal Treatment Effects in Fruit Juices; F. A. Miller and C. L.M. Silva
Chapter 16. Effect of Fruit Processing on Product Aroma; N. Narain and J. de Jesus da Silveira Moreira
Chapter 17. Sensory Evaluation in Fruit Product Development; D. dos Santos Garruti, H. Virginia de Vasconcelos Facundo, J. R. Lima, and A. Cardoso de Aquino Index
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.