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Advances in Fruit Processing Technologies: Contemporary Food Engineering

Editat de Sueli Rodrigues, Fabiano Andre Narciso Fernandes
en Limba Engleză Paperback – 16 noi 2016
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.

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Specificații

ISBN-13: 9781138199453
ISBN-10: 1138199451
Pagini: 472
Ilustrații: 83
Dimensiuni: 156 x 234 mm
Greutate: 0.7 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering

Locul publicării:Boca Raton, United States

Cuprins

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.

Notă biografică

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.

Descriere

To meet the demands for high-quality, long-shelf-life fruits and fruit products, new processing technologies are under investigation and development. Presenting a blend of classical and emerging technologies, this volume explores a range of processing methods. Using a series of case studies, it discusses the effect of processing on sensory characteristics and nutritional value and explores new trends in modified atmosphere packaging. It also examines the use of fruit juices as a vehicle for probiotic microorganisms and prebiotic oligosaccharides as an alternative for dairy products.