By Sueli Rodrigues, Fabiano Andre Narciso Fernandes
One of many major issues of the meals is the necessity for top of the range clean end result and fruit items with strong sensory caliber, lengthy shelf lifestyles, and excessive dietary price. to satisfy those calls for, new processing applied sciences are lower than research and improvement. Advances in Fruit Processing applied sciences contains basics in nutrition processing in addition to the advances made in recent times to enhance ultimate product caliber. With contributions from a panel of foreign researchers who current a mix of classical and rising applied sciences, the publication explores: Ozone, ultrasound, irra. learn more... content material: entrance hide; Contents; sequence Preface; sequence Editor; Preface; Editors; individuals; bankruptcy 1 -- Ultraviolet mild for Processing culmination and Fruit items; bankruptcy 2 -- High-Pressure Processing; bankruptcy three -- Ultrasound purposes in Fruit Processing; bankruptcy four -- Membrane functions in Fruit Processing applied sciences; bankruptcy five -- High-Intensity Pulsed electrical box functions in Fruit Processing; bankruptcy 6 -- purposes of Ozone in Fruit Processing; bankruptcy 7 -- Irradiation functions in Fruit and different clean Produce Processing; bankruptcy eight -- minimum Processing: vegetables and fruit. bankruptcy nine -- Enzyme MacerationChapter 10 -- Fruit and Fruit Juices as automobiles for Probiotic Microorganisms and Prebiotic Oligosaccharides: Advances and views; bankruptcy eleven -- Freeze focus functions in Fruit Processing; bankruptcy 12 -- Refrigeration and chilly Chain influence on Fruit Shelf existence; bankruptcy thirteen -- Vacuum Frying of culmination purposes in Fruit Processing; bankruptcy 14 -- suitable for eating Coatings; bankruptcy 15 -- Thermal remedy results in Fruit Juices; bankruptcy sixteen -- influence of Fruit Processing on Product Aroma; bankruptcy 17 -- Sensory overview in Fruit Product improvement; again conceal. summary: one of many major matters of the nutrition is the necessity for high quality clean end result and fruit items with sturdy sensory caliber, lengthy shelf existence, and excessive dietary price. to fulfill those calls for, new processing applied sciences are less than research and improvement. Advances in Fruit Processing applied sciences accommodates basics in nutrition processing in addition to the advances made lately to enhance ultimate product caliber. With contributions from a panel of overseas researchers who current a mix of classical and rising applied sciences, the e-book explores: Ozone, ultrasound, irra
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Extra resources for Advances in fruit processing technologies
2005). The authors found that irradiation of the stem ends of the fruits resulted in lower decay during subsequent storage in comparison with the fruits exposing only one or two different sides to UV-C light. Several studies have shown that UV processing of fresh produce is effective in the reduction of pathogenic bacterial population. For instance, Yaun et al. (2004) inoculated the surface of Red Delicious apples, leaf lettuce, and tomatoes with cultures of Salmonella spp. or Escherichia coli O157:H7.
Peroxidases protect plant cells against oxidation. , 2005; Beaulieu, 2007). Significant increase in antioxidative compounds, such as phenolics and flavonoids, was also observed by Alothman et al. (2009) in UV-treated fresh-cut banana, pineapple, and guava fruits. However, decrease in vitamin C was observed in all fruits. In terms of UV effects on fruits’ flavor, Beaulieu (2007) and Lamikanra et al. (2005) reported that fruits processed with UV light preserved their aroma to the same extent as nontreated control samples.
Geveke (2005) processed apple cider with a single lamp UV system surrounded by a coil of UV transparent Chemfluor tubing. Forney et al. (2004) used dynamic mixer Taylor–Coutte design to improve UV inactivation efficiency in apple juice. 6 summarizes results of several reports on inactivation of pathogenic and nonpathogenic bacteria in fruit juices using continuous UV light sources. These data were obtained using static (collimated beam device) and continuous flow UV systems. The approaches to determine UV fluence also differed, so reported results are not directly comparable.
Advances in fruit processing technologies by Sueli Rodrigues, Fabiano Andre Narciso Fernandes