Among the main issues of the food market is the requirement for premium fresh fruits and fruit items with excellent sensory quality, long shelf life, and high nutritional worth. To satisfy these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies integrates fundamentals in food processing in addition to the advances made over the last few years to enhance end product quality. With contributions from a panel of international scientists who present a mix 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 result of processing on sensory characteristics and nutritional value New trends in customized atmosphere packaging The use of fruit juices as a lorry for probiotic microbes Prebiotic oligosaccharides as an option for dairy products Incorporating a series of case studies on the application of different innovations, the book reviews their advantages, limitations, successes, and failures. The factors likewise analyze the implications of food processing innovations on waste production, energy usage, and resource requirements. This extensive survey of approaches for optimizing fruit quality is a perfect resource for those in the fruit and vegetable market trying to find developments that can improve effectiveness, minimize waste, and cut costs.
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