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 their 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, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-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 fruit- and vegetable-based food processing industries.
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