Non-Thermal Processing Technologies for the Fruit and Vegetable Industry

Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect the food quality by diminishing the nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumer's safety and health point of view. To combat this problem, various current non-thermal food processing techniques can be employed in fruits and vegetables processing industries to enhance the consumer demand and satisfaction for delivering a wholesome food products to the market.

Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability.

Key Features:

Describes the high-pressure processing techniques employed for processing fruit and vegetable based beverages

Discusses 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.

This book addresses professors, scientist, food engineers, research scholars, students and industrial personnel's for stability enhancement of fruits and vegetables based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruits and vegetables based food processing industries.