Advances in Fruit Processing Technologies

AvSueli Rodrigues,Fabiano Andre Narciso Fernandes

Häftad, Engelska, 2016

Del i serien Contemporary Food Engineering

1 430 kr

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Beskrivning

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 processingUltraviolet and membrane processingEnzymatic maceration, freeze concentration, and refrigerationThe effect of processing on sensory characteristics and nutritional valueNew trends in modified atmosphere packagingThe use of fruit juices as a vehicle for probiotic microorganismsPrebiotic oligosaccharides as an alternative for dairy productsIncorporating 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.

Produktinformation

Utgivningsdatum:2016-11-16
Mått:156 x 234 x 25 mm
Vikt:703 g
Format:Häftad
Språk:Engelska
Serie:Contemporary Food Engineering
Antal sidor:472
Förlag:Taylor & Francis Ltd
ISBN:9781138199453

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

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.

Innehållsförteckning

Ultraviolet Light for Processing Fruits and Fruit Products. High-Pressure Processing. Ultrasound Applications in Fruit Processing. Membrane Applications in Fruit Processing Technologies. High-Intensity Pulsed Electric Field Applications in Fruit Processing. Applications of Ozone in Fruit Processing. Irradiation Applications in Fruit and Other Fresh Produce Processing. Minimal Processing. Enzyme Maceration. Fruit and Fruit Juices as Vehicle for Probiotic Microorganisms and Prebiotic Oligosaccharides. Freeze Concentration Applications in Fruit Processing. Refrigeration and Cold Chain Effect on Fruit Shelf Life. Vacuum Frying of Fruits Applications in Fruit Processing. Edible Coatings. Thermal Treatment Effects in Fruit Juices. Effect of Fruit Processing on Product Aroma. Sensory Evaluation in Fruit Product Development. Index.