Advances in Fruit Processing Technologies

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  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2012-05-18
  • Publisher: CRC Press

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Covering classical and emerging technologies in fruit processing, this book assembles the recent advances in fruit processing technology used to enhance shelf life and improve final product quality. This book incorporates case studies on the application of thermal treatments, refrigeration, modified atmosphere, and emerging technologies such as the use of UV light, high pressure, ozone, vacuum frying, ultrasound, and others. Advantages, limitations, successes, and failures of emerging technologies along with the effect of fruit processing on aroma and nutritional and sensory quality is also covered in each chapter. The implications of food processing techniques on energy use and waste production are covered as well.

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