Advances in Fruit Processing Technologies

To meet the demands for high-quality, long-shelf-life fruits and fruit products, new processing technologies are under investigation and development. Presenting a blend of classical and emerging technologies, this volume explores a range of processing methods. Using a series of case studies, it discusses the effect of processing on sensory characteristics and nutritional value and explores new trends in modified atmosphere packaging. It also examines the use of fruit juices as a vehicle for probiotic microorganisms and prebiotic oligosaccharides as an alternative for dairy products.

Sueli Rodrigues is currently a professor of food engineering at the Federal University of Ceará, Fortaleza, Brazil, where she teaches and does research on process and product development. She received her degree in chemical engineering from the State University of Campinas in São Paulo, Brazil, and received her PhD in chemical engineering in 2003 from the same university. Dr. Rodrigues has published more than 65 papers in scientific journals. Her research interests include bioprocess, ultrasound, and drying technology, especially with fruit and functional food processing. Fabiano André Narciso Fernandes is currently a professor of chemical engineering at the Federal University of Ceará, Fortaleza, Brazil, where he teaches and does research on process and product development. He received his degree in chemical engineering from the Federal University of São Carlos in São Paulo, Brazil. He received his PhD in chemical engineering in 2002 from the State University of Campinas, in São Paulo, Brazil. Dr. Fernandes has published more than 90 papers in scientific journals. His research interests include drying technology, ultrasound technology, and the field of reaction engineering.

Ultraviolet Light for Processing Fruits and Fruit Products. High-Pressure Processing. Ultrasound Applications in Fruit Processing. Membrane Applications in Fruit Processing Technologies. High-Intensity Pulsed Electric Field Applications in Fruit Processing. Applications of Ozone in Fruit Processing. Irradiation Applications in Fruit and Other Fresh Produce Processing. Minimal Processing. Enzyme Maceration. Fruit and Fruit Juices as Vehicle for Probiotic Microorganisms and Prebiotic Oligosaccharides. Freeze Concentration Applications in Fruit Processing. Refrigeration and Cold Chain Effect on Fruit Shelf Life. Vacuum Frying of Fruits Applications in Fruit Processing. Edible Coatings. Thermal Treatment Effects in Fruit Juices. Effect of Fruit Processing on Product Aroma. Sensory Evaluation in Fruit Product Development. Index.