Description
Taylor and Francis Ltd Non-Thermal Processing Technologies for the Fruit and Vegetable Industry 1st Edition 2022 Hardbound by Selvamuthukumaran, M.
Describes the high-pressure processing techniques employed for processing fruit and vegetable based beveragesDiscusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries.Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with its advantages, disadvantages, process operations, mechanism for microbes in activation etc.Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry. 1. Introduction to Non- thermal Processing Application in Fruits and Vegetable Processing Industry 2. High pressure processing for fruit and vegetable-based beverages 3. Application of Cold Plasma Techniques for Fruits & Vegetable Processing Industries 4. Irradiation: A non-thermal processing approach for fruit and vegetable industry5. Effect of Ozone Processing on Quality Characteristic of Fruit Juice Processing Industries6. Supercritical CO2 extraction of phytoconstituents from fruits and vegetables 7. Ultrasound application for fruits and vegetables processing industries8. Pulsed Light Technology for Fruits and Vegetable Processing Industry9. Commercial Feasibility and Viability of Non- Thermal Processing Technologies for Fruits & Vegetable Processing Industries10. Packaging criteria for non-thermally processed fruits and vegetable products 11. Safety Aspects of Non-thermal Processing Applications for Fruits and Vegetables Processing