Technological Interventions in the Processing of Fruits and Vegetables Innovations in Agricultural & Biological Engineering Series
Coordonnateurs : Sehrawat Rachna, Khan Khursheed A., Goyal Megh R., Paul Prodyut K.
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.
Worldwide Status and Scope of Processing of Fruits and Vegetables. Nutritional Values of Fruits and Vegetables: Macronutrients, Micronutrients and Composition. Health Promoting Compounds: Fruits and Vegetables. Ohmic Heating: Thermal Processing of Fruits and Vegetables. Microwave Dielectric Technology: Thermal Processing of Fruits and Vegetables. Recent Trends in Drying of Fruits and Vegetables. Applications of Freezing Technology in Fruits and Vegetables. High Pressure Processing of Fruits and Vegetables Processing. Use of Ultrasound Technology in Processing of Fruits and Vegetables. Irradiation Technology: Processing of Fruits and Vegetables. Role of Canning Technology in Preservation of Fruits and Vegetables. Extrusion Technology for Fruits and Vegetables: Principle, Methods, and Applications. Use of Food Additives in Processing/Preservation of Fruits and Vegetables. Extraction and Concentration Methods for Bio-Actives Components in Fruits and Vegetables. Processing Technology for Production of Fruits Based Alcoholic Beverage. An Approach in Designing the Processing Plant for Fruits and Vegetables. Innovative Approach in Waste Management: Fruits and Vegetables. Attitude of Consumers toward Fruits and Vegetables.
Date de parution : 03-2021
15.6x23.4 cm
Date de parution : 05-2018
15.6x23.4 cm
Thèmes de Technological Interventions in the Processing of Fruits... :
Mots-clés :
Heat Pump Drying; Fluidized Bed Freezer; Moisture Content; Ohmic Heating; Radio Frequency Heating; High Pressure Processing Equipment; Frozen Fruits; HPP Treatment; Microwave Heating; Dielectric Heating; Polyphenol Oxidase; Swell Drying; HPP; Super Critical; Air Blast Freezer; Bioactive Compound Isolation; Fresh FAV; Hot Air Drying; Food Irradiation; Microwave Hot Air Drying; Extruded Snack; ASE Technique; Ultrasonic Velocity; Vegetable Processing Plants; Vegetables Processing Industry