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Fruit Preservation

Novel and Conventional Technologies

  • Book
  • © 2018

Overview

Editors:
  1. Amauri Rosenthal

    1. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil

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  2. Rosires Deliza

    1. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil

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  3. Jorge Welti-Chanes

    1. Tecnológico de Monterrey, Monterrey, Mexico

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  4. Gustavo V. Barbosa-Cánovas

    1. Washington State University, Pullman, USA

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  • In-depth discussion of present and potential trends in fruit preservation technology
  • Highlights the benefits of emerging technologies as compared to conventional technologies
  • Includes consumer perspectives on fruit preservation from around the world

Part of the book series: Food Engineering Series (FSES)

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Table of contents (18 chapters)

  1. Front Matter

    Pages i-xv
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  2. Consumer Perception of Novel Technologies

    • Rosires Deliza, Gastón Ares
    Pages 1-20

  3. Safety Issues on the Preservation of Fruits and Vegetables

    • Antonio Martínez, Dolores Rodrigo, Surama F. Zanini
    Pages 21-43

  4. Nutritional and Functional Attributes of Fruit Products

    • Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan
    Pages 45-66

  5. Minimal Processing of Fruits

    • Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes
    Pages 67-92

  6. The Hurdle Concept in Fruit Processing

    • Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, María Soledad Tapia
    Pages 93-126

  7. Cooling and Freezing of Fruits and Fruit Products

    • Alicia Chaves, Noemí Zaritzky
    Pages 127-180

  8. Thermal Drying of Foods

    • Henry T. Sabarez
    Pages 181-210

  9. Membrane Technologies for Fruit Juice Processing

    • Manuel Dornier, Marie-Pierre Belleville, Fabrice Vaillant
    Pages 211-248

  10. Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging

    • Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, Nathalie Gontard
    Pages 249-274

  11. Frying of Foods

    • Pedro Bouchon, Verónica Dueik
    Pages 275-309

  12. Power Ultrasound Treatment of Fruits and Fruit Products

    • Hyoungill Lee, Bin Zhou, Hao Feng
    Pages 311-333

  13. Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation

    • Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, Jorge Welti-Chanes
    Pages 335-349

  14. High Pressure Processing of Fruit Products

    • Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes
    Pages 351-398

  15. Safety and Quality of Irradiated Fruits and Vegetables

    • Brendan A. Niemira
    Pages 399-416

  16. Microwave Processing of Fruits

    • Katia Nicolau Matsui, Cynthia Ditchfield, Carmen Cecilia Tadini
    Pages 417-440

  17. Fruit Preservation by Ohmic Heating and Pulsed Electric Fields

    • Olga Martín-Belloso, Mariana Morales-de la Peña
    Pages 441-456

  18. Fruits and Fruit Products Treated by UV Light

    • Tatiana Koutchma, Marta Orlowska, Yan Zhu
    Pages 457-504

  19. Ozone Antimicrobial Effects on Fruits and Fruit Juices

    • David R. Kasler, Ahmed E. Yousef
    Pages 505-522

  20. Back Matter

    Pages 523-532
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Keywords

About this book

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.



Even though processing took center stage in this book, ample space was dedicated to other relevant andtimely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.


FEATURES:

Traditional and Novel Technologies to Process Fruits
  • Microwaves
  • Ohmic Heating
  • UV-C light
  • Irradiation
  • High Pressure
  • Pulsed Electric Fields
  • Ultrasound
  • Vacuum Impregnation
  • Membranes
  • Ozone
  • Hurdle Technology
Topics Associated with Fruit Preservation



  • Safety
  • Nutrition and Health
  • Consumer Perception
  • Sensory
  • Minimal Processing
  • Packaging
Unit Operations for Fruit Processing


  • Cooling and Freezing
  • Dehydration
  • Frying

Reviews

                                                                                                  

Editors and Affiliations

  • Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil

    Amauri Rosenthal, Rosires Deliza

  • Tecnológico de Monterrey, Monterrey, Mexico

    Jorge Welti-Chanes

  • Washington State University, Pullman, USA

    Gustavo V. Barbosa-Cánovas

About the editors

                                                                                                                               

Bibliographic Information

  • Book Title: Fruit Preservation

  • Book Subtitle: Novel and Conventional Technologies

  • Editors: Amauri Rosenthal, Rosires Deliza, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-1-4939-3311-2

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media, LLC, part of Springer Nature 2018

  • Hardcover ISBN: 978-1-4939-3309-9Published: 05 November 2018

  • Softcover ISBN: 978-1-4939-9244-7Published: 10 December 2019

  • eBook ISBN: 978-1-4939-3311-2Published: 05 November 2018

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 1

  • Number of Pages: XV, 532

  • Number of Illustrations: 43 b/w illustrations, 36 illustrations in colour

  • Topics: Chemistry/Food Science, general

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