High Pressure Processing of Fruit and Vegetable Products

Description

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters. Content: ""Cover"" ""Half Title"" ""Title Page"" ""Copyright Page"" ""Table of Contents"" ""Series Preface "" ""CONTEMPORARY FOOD ENGINEERING "" ""Series Editor "" ""Editors "" ""Contributors "" ""Chapter 1: Introduction to High-Pressure Processing of Fruit and Vegetable Products "" ""References "" ""Chapter 2: High-Pressure Processing Effect on Microorganisms in Fruit and Vegetable Products "" ""2.1 Introduction "" ""2.2 Spoilage Microorganisms in Fruit and Vegetable Products "" ""2.2.1 Microbial Spores "" ""2.2.2 Undesirable Microorganisms in Fruit Products "" ""2.2.3 Undesirable Microorganisms in Vegetable Products """"2.3 Pasteurization "" ""2.3.1 HPP Background "" ""2.3.2 Mechanisms of Microbial Inactivation during HPP and HPTP "" ""2.3.3 Models for Describing Log Microbial Survivors after HPP and HPTP "" ""2.3.3.1 Simple First-Order Linear Model "" ""2.3.3.2 Nonlinear Weibull Model "" ""2.4 HPP and HPTP Inactivation of Microorganisms in Fruit Products "" ""2.4.1 Spore-Formers "" ""2.4.1.1 Bacterial Spores "" ""2.4.1.2 Mold and Yeast Spores "" ""2.4.1.3 Modeling the Microbial Spore Inactivation "" ""2.4.2 Vegetative Cells "" ""2.4.2.1 Log Reductions """"2.4.2.2 Modeling the Microbial Inactivation "" ""2.5 HPP and HPP-Thermal Inactivation of Microorganisms in Vegetable Products "" ""2.5.1 Spore-Formers "" ""2.5.2 Vegetative Cells "" ""2.5.3 Modeling the Microbial Inactivation "" ""2.6 Design of HPP and HPTP Pasteurization Processes for Fruit and Vegetable Products "" ""2.6.1 HPP or HPTP Pasteurization Requirements for New Foods "" ""2.6.2 Fruit Products "" ""2.6.3 Vegetable Products and Low-Acid Foods "" ""References "" ""Chapter 3: High-Pressure Processing Effects on Endogenous Enzymes in Fruits and Vegetables """"3.1 Introduction "" ""3.2 Effects of Enzymes on Fruit and Vegetable Products Quality "" ""3.2.1 Cloud Stability "" ""3.2.2 Color Stability "" ""3.2.3 Flavor Stability "" ""3.3 Effects of HPP on Endogenous Enzymes in Fruit and Vegetables "" ""3.3.1 Apple and Pear "" ""3.3.2 Citrus Fruits "" ""3.3.3 Berry Fruits "" ""3.3.4 Other Fruits "" ""3.3.5 Vegetables "" ""3.4 Implications of High Pressureâ#x80 #x93 Induced Changes on Enzyme Activity on Product Quality and Stability "" ""3.5 Conclusions """"References "" ""Chapter 4: Packaging System for High-Pressure Processing "" ""4.1 Introduction "" ""4.2 General Food Package Requirements for HPP "" ""4.3 Examples of Packages Used for HPP "" ""4.4 Influence of HPP on Functional Properties of Polymer Packages "" ""4.4.1 Thermal Resistance "" ""4.4.2 Mechanical Properties and Film Delamination "" ""4.4.3 Barrier Properties "" ""4.4.4 Migration Parameters "" ""4.4.5 Aroma Scalping "" ""4.5 Main Conclusions "" ""References "" ""Chapter 5: Current Status of Industrial HPP Equipment for Food Processing ""