Technological Interventions in the Processing of Fruits and Vegetables 1st Edition Goyal

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Product details:

• ISBN-10 ‏ : ‎ 177463645X
• ISBN-13 ‏ : ‎ 978-1774636459
• Author: Rachna Sehrawat (Editor), Khursheed A. Khan (Editor), Megh R. Goyal (Editor), Prodyut K. Paul (Editor)

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.

Table of contents:

PART I: SCOPE AND HEALTH BENEFITS OF FRUITS AND VEGETABLES

1. Worldwide Status and Scope of Processing of Fruits and Vegetables

2. Nutritional Values of Fruits and Vegetables: Macronutrients, Micronutrients and Composition

3. Health Promoting Compounds: Fruits and Vegetables

PART II: THERMAL TECHNOLOGIES: METHODS AND APPLICATIONS

4. Ohmic Heating: Thermal Processing of Fruits and Vegetables

5. Microwave Dielectric Technology: Thermal Processing of Fruits and Vegetables

6. Recent Trends in Drying of Fruits and Vegetables

7. Applications of Freezing Technology in Fruits and Vegetables

PART III: NON-THERMAL TECHNOLOGIES METHODS AND APPLICATIONS

8. High Pressure Processing of Fruits and Vegetables

9. Use of Ultrasound Technology in Processing of Fruits and Vegetables

10. Irradiation Technology: Processing of Fruits and Vegetables

PART IV: PROCESSING METHODS AND APPLICATIONS

11. Role of Canning Technology in Preservation of Fruits and Vegetables

12. Extrusion Technology for Processing of Fruits and Vegetables: Principle, Methods and Applications

13. Use of Food Additives in Processing/Preservation of Fruits and Vegetables

14. Extraction and Concentration Methods for Bio-Actives Components in Fruits and Vegetables

15. Processing Technology for Production of Fruits-Based Alcoholic Beverage

PART V: CHALLENGES AND SOLUTIONS: THE INDUSTRY PERSPECTIVE

16. An Approach in Designing the Proccessing Plant for Fruits and Vegetables

17. Innovative Approach in Waste Management: Fruits and Vegetables

18. Attitude of Consumers Toward Fruits and Vegetables

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