High Pressure Processing Of Fruit And Vegetable Products

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High Pressure Processing of Fruit and Vegetable Products

Milan Houška,Filipa Vinagre Marques da Silva
High Pressure Processing of Fruit and Vegetable Products Book PDF

Author : Milan Houška,Filipa Vinagre Marques da Silva
Publisher : CRC Press
Page : 194 pages
File Size : 53,6 Mb
Release : 2017-10-24
Category : Technology & Engineering
ISBN : 9781498739030

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High Pressure Processing of Fruit and Vegetable Products by Milan Houška,Filipa Vinagre Marques da Silva Pdf

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters.

High Pressure Processing of Food

V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub Lelieveld
High Pressure Processing of Food Book PDF

Author : V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub Lelieveld
Publisher : Springer
Page : 762 pages
File Size : 43,6 Mb
Release : 2016-01-28
Category : Technology & Engineering
ISBN : 9781493932344

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High Pressure Processing of Food by V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub Lelieveld Pdf

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

High Pressure Processing of Fruit and Vegetable Juices

Milan Houška,Filipa Vinagre Marques da Silva
High Pressure Processing of Fruit and Vegetable Juices Book PDF

Author : Milan Houška,Filipa Vinagre Marques da Silva
Publisher : Unknown
Page : 128 pages
File Size : 51,6 Mb
Release : 2017
Category : Fruit juices
ISBN : 1351637932

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High Pressure Processing of Fruit and Vegetable Juices by Milan Houška,Filipa Vinagre Marques da Silva Pdf

Introduction to high pressure processing of fruit and vegetable products -- High pressure processing effect on microorganisms in fruit and vegetable products -- High pressure processing effects on endogenous enzymes in fruits and vegetables -- Packaging system for high pressure processing -- Current status of industrial HPP equipment for food processing -- High pressure processing effect on nutrients and their stability -- Health active components in fruit/vegetable juices treated by high pressure -- Sensory properties of high pressure treated fruit and vegetable juices -- High pressure processing combined with heat for fruit and vegetable preservation -- Examples of commercial fruit and vegetable juices and smoothies cold pasteurized by high pressure -- Regulatory aspects of high pressure processed foods in North America, Europe, Asia, New Zealand and Australia -- Conclusions and final remarks

Recent Developments in High Pressure Processing of Foods

Navin K Rastogi
Recent Developments in High Pressure Processing of Foods Book PDF

Author : Navin K Rastogi
Publisher : Springer Science & Business Media
Page : 130 pages
File Size : 51,6 Mb
Release : 2013-07-16
Category : Technology & Engineering
ISBN : 9781461470557

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Recent Developments in High Pressure Processing of Foods by Navin K Rastogi Pdf

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.

Fruit and Vegetable Processing

Wim Jongen
Fruit and Vegetable Processing Book PDF

Author : Wim Jongen
Publisher : Elsevier
Page : 408 pages
File Size : 49,5 Mb
Release : 2002-08-13
Category : Technology & Engineering
ISBN : 9781855736641

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Fruit and Vegetable Processing by Wim Jongen Pdf

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology

High Pressure Thermal Processing

Kai Knoerzer,Robert Sevenich
High Pressure Thermal Processing Book PDF

Author : Kai Knoerzer,Robert Sevenich
Publisher : Academic Press
Page : 308 pages
File Size : 51,8 Mb
Release : 2023-07-10
Category : Technology & Engineering
ISBN : 9780128238738

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High Pressure Thermal Processing by Kai Knoerzer,Robert Sevenich Pdf

High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely. Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers. Provides a comprehensive overview on the technology, including food safety aspects, new product developments and regulations Thoroughly explores HPTP for microbial spore inactivation, the sterilization of ambient stable low-acid food products Covers HPTP and its effect on the production of food processing contaminants

Fruit Preservation

Amauri Rosenthal,Rosires Deliza,Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas
Fruit Preservation Book PDF

Author : Amauri Rosenthal,Rosires Deliza,Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas
Publisher : Springer
Page : 532 pages
File Size : 50,7 Mb
Release : 2018-11-05
Category : Science
ISBN : 9781493933112

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Fruit Preservation by Amauri Rosenthal,Rosires Deliza,Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas Pdf

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 and timely 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

Quantitative Microbiology in Food Processing

Anderson de Souza Sant'Ana
Quantitative Microbiology in Food Processing Book PDF

Author : Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
Page : 611 pages
File Size : 46,6 Mb
Release : 2017-02-06
Category : Technology & Engineering
ISBN : 9781118756423

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Quantitative Microbiology in Food Processing by Anderson de Souza Sant'Ana Pdf

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Present and Future of High Pressure Processing

Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
Present and Future of High Pressure Processing Book PDF

Author : Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
Publisher : Elsevier
Page : 428 pages
File Size : 55,7 Mb
Release : 2020-08-22
Category : Health & Fitness
ISBN : 9780128172667

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Present and Future of High Pressure Processing by Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla Pdf

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. Explores the use of high-pressure processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure processing Illustrates potential applications and future trends of high-pressure processing Explains the mechanisms that influence the impact of high-pressure processing Highlights the optimal conditions for high-pressure processing to develop certain food products Defines the challenges and future perspectives in the use of high-pressure processing for food product development

Technological Interventions in the Processing of Fruits and Vegetables

Rachna Sehrawat,Khursheed A. Khan,Megh R. Goyal,Prodyut K. Paul
Technological Interventions in the Processing of Fruits and Vegetables Book PDF

Author : Rachna Sehrawat,Khursheed A. Khan,Megh R. Goyal,Prodyut K. Paul
Publisher : CRC Press
Page : 468 pages
File Size : 53,9 Mb
Release : 2018-04-17
Category : Science
ISBN : 9781351795005

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Technological Interventions in the Processing of Fruits and Vegetables by Rachna Sehrawat,Khursheed A. Khan,Megh R. Goyal,Prodyut K. Paul Pdf

Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods. There is an urgent need to explore and investigate waste in the processing of fruits and vegetables and how different processing technologies can be used most effectively. This volume, in short, conveys the key concepts and role of different technology in processing of fruits and vegetables, keeping mind the special processing requirements of fruits and vegetables, waste issues, nutritional value, and consumer concerns. This volume offers a wealth of information on today’s technology for fruit and vegetable processing and will be a valuable resource for industry professionals, agricultural/food processing researchers, faculty and upper-level students, and others.

Advances in Food Applications for High Pressure Processing Technology

Hafiz Muhammad Shahbaz,Farah Javed,Jiyong Park
Advances in Food Applications for High Pressure Processing Technology Book PDF

Author : Hafiz Muhammad Shahbaz,Farah Javed,Jiyong Park
Publisher : Springer
Page : 0 pages
File Size : 49,7 Mb
Release : 2023-08-04
Category : Technology & Engineering
ISBN : 3031336429

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Advances in Food Applications for High Pressure Processing Technology by Hafiz Muhammad Shahbaz,Farah Javed,Jiyong Park Pdf

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation. Advances in Food Applications for High Pressure Processing Technology offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods.

Advances in Fruit Processing Technologies

Sueli Rodrigues,Fabiano Andre Narciso Fernandes
Advances in Fruit Processing Technologies Book PDF

Author : Sueli Rodrigues,Fabiano Andre Narciso Fernandes
Publisher : CRC Press
Page : 475 pages
File Size : 45,7 Mb
Release : 2012-05-18
Category : Technology & Engineering
ISBN : 9781439851524

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Advances in Fruit Processing Technologies by Sueli Rodrigues,Fabiano Andre Narciso Fernandes Pdf

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.

Advances in Food Applications for High Pressure Processing Technology

Hafiz Muhammad Shahbaz
Advances in Food Applications for High Pressure Processing Technology Book PDF

Author : Hafiz Muhammad Shahbaz
Publisher : Springer Nature
Page : 82 pages
File Size : 42,5 Mb
Release : 2024-06-30
Category : Food industry and trade
ISBN : 9783031336430

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Advances in Food Applications for High Pressure Processing Technology by Hafiz Muhammad Shahbaz Pdf

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products which meet modern demands from health-conscious consumers. HPP products are now commercially available in many countries, and more than 400 HPP industrial equipment installations are currently in operation. Advances in Food Applications for High Pressure Processing Technology offers an in-depth discussion of recent applications of HPP for different food commodities, including fruit juices, vegetable and fruit products, meat products, ready-to-eat meals, avocado products, dairy products, dips and condiments, wet salads and sandwich fillings, fermented products and baby and infant foods.

Progress in Food Preservation

Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Progress in Food Preservation Book PDF

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 43,5 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856

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Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

High Pressure Processing of Foods

Christopher J. Doona,Florence E. Feeherry
High Pressure Processing of Foods Book PDF

Author : Christopher J. Doona,Florence E. Feeherry
Publisher : John Wiley & Sons
Page : 274 pages
File Size : 45,9 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470376317

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High Pressure Processing of Foods by Christopher J. Doona,Florence E. Feeherry Pdf

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.