Advances in Fruit Processing Technologies

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.

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; T. Koutchma and M. OrlowskaHigh-Pressure Processing; F. A. N. FernandesUltrasound Applications in Fruit Processing; F. A. N. Fernandes and S. RodriguesMembrane Applications in Fruit Processing Technologies; S. DasGupta and B.SarkarHigh-Intensity Pulsed Electric Field Applications in Fruit Processing; I. Aguiló-Aguayo, P. Elez-Martínez, R. Soliva-Fortuny, and O. Martín-BellosoApplications of Ozone in Fruit Processing; P. J. Cullen and B. K. TiwariIrradiation Applications in Fruit and Other Fresh Produce Processing; R. G. Moreira and E. M. Castell-PerezMinimal Processing; E. de Oliveira Silva, M. do Socorro Rocha Bastos,N. Jair Wurlitz, Z. de Jesus Barros, and F. ManganEnzyme Maceration; S. RodriguesFruit and Fruit Juices as Vehicle for Probiotic Microorganisms and Prebiotic Oligosaccharides; S. RodriguesFreeze Concentration Applications in Fruit Processing; M. Raventós, E. Hernández, and J.M. AuledaRefrigeration and Cold Chain Effect on Fruit Shelf Life; J. M. C. da Costa and E. ClementeVacuum Frying of Fruits Applications in Fruit Processing; R. G. MoreiraEdible Coatings; H. M. C. de AzeredoThermal Treatment Effects in Fruit Juices; F. A. Miller and C. L.M. SilvaEffect of Fruit Processing on Product Aroma; N. Narain and J. de Jesus da Silveira MoreiraSensory Evaluation in Fruit Product Development; D. dos Santos Garruti, H. Virginia de Vasconcelos Facundo, J. R. Lima, and A. Cardoso de AquinoIndex