Description
Springer-Verlag New York Inc. FRUIT PRESERVATION NOVEL AND CONVENTIONAL TECHNOLOGIES (PB 2019) by Amauri Rosenthal Rosires Deliza Jorge Welti-Chanes Gustavo V. Barbosa-Canovas
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 and timely topics on fruit preservation such as safety consumer perception sensory and health aspects.FEATURES:Traditional and Novel Technologies to Process FruitsMicrowavesOhmic HeatingUV-C lightIrradiationHigh PressurePulsed Electric FieldsUltrasoundVacuum ImpregnationMembranesOzoneHurdle TechnologyTopics Associated with Fruit PreservationSafetyNutrition and HealthConsumer PerceptionSensoryMinimal ProcessingPackagingUnit Operations for Fruit ProcessingCooling and FreezingDehydrationFrying