Fruit Preservation: Novel and Conventional Technologies

Description

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 Fruits MicrowavesOhmic HeatingUV-C lightIrradiationHigh PressurePulsed Electric FieldsUltrasoundVacuum ImpregnationMembranesOzoneHurdle TechnologyTopics Associated with Fruit Preservation SafetyNutrition and HealthConsumer PerceptionSensoryMinimal ProcessingPackagingUnit Operations for Fruit Processing Cooling and FreezingDehydrationFrying Front Matter ....Pages i-xv Consumer Perception of Novel Technologies (Rosires Deliza, Gastón Ares)....Pages 1-20 Safety Issues on the Preservation of Fruits and Vegetables (Antonio Martínez, Dolores Rodrigo, Surama F. Zanini)....Pages 21-43 Nutritional and Functional Attributes of Fruit Products (Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan)....Pages 45-66 Minimal Processing of Fruits (Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes)....Pages 67-92 The Hurdle Concept in Fruit Processing (Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, María Soledad Tapia)....Pages 93-126 Cooling and Freezing of Fruits and Fruit Products (Alicia Chaves, Noemí Zaritzky)....Pages 127-180 Thermal Drying of Foods (Henry T. Sabarez)....Pages 181-210 Membrane Technologies for Fruit Juice Processing (Manuel Dornier, Marie-Pierre Belleville, Fabrice Vaillant)....Pages 211-248 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging (Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, Nathalie Gontard)....Pages 249-274 Frying of Foods (Pedro Bouchon, Verónica Dueik)....Pages 275-309 Power Ultrasound Treatment of Fruits and Fruit Products (Hyoungill Lee, Bin Zhou, Hao Feng)....Pages 311-333 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation (Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, Jorge Welti-Chanes)....Pages 335-349 High Pressure Processing of Fruit Products (Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes)....Pages 351-398 Safety and Quality of Irradiated Fruits and Vegetables (Brendan A. Niemira)....Pages 399-416 Microwave Processing of Fruits (Katia Nicolau Matsui, Cynthia Ditchfield, Carmen Cecilia Tadini)....Pages 417-440 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields (Olga Martín-Belloso, Mariana Morales-de la Peña)....Pages 441-456 Fruits and Fruit Products Treated by UV Light (Tatiana Koutchma, Marta Orlowska, Yan Zhu)....Pages 457-504 Ozone Antimicrobial Effects on Fruits and Fruit Juices (David R. Kasler, Ahmed E. Yousef)....Pages 505-522 Back Matter ....Pages 523-532