Download Advances in fruit processing technologies by Sueli Rodrigues, Fabiano Andre Narciso Fernandes PDF
By Sueli Rodrigues, Fabiano Andre Narciso Fernandes
One of many major issues of the nutrients is the necessity for top of the range clean culmination and fruit items with solid sensory caliber, lengthy shelf existence, and excessive dietary worth. to satisfy those calls for, new processing applied sciences are lower than research and improvement. Advances in Fruit Processing applied sciences comprises basics in nutrients processing in addition to the advances made lately to enhance ultimate product caliber. With contributions from a panel of foreign researchers who current a mix of classical and rising applied sciences, the publication explores: Ozone, ultrasound, irra. learn more... content material: entrance conceal; Contents; sequence Preface; sequence Editor; Preface; Editors; participants; bankruptcy 1 -- Ultraviolet mild for Processing culmination and Fruit items; bankruptcy 2 -- High-Pressure Processing; bankruptcy three -- Ultrasound purposes in Fruit Processing; bankruptcy four -- Membrane functions in Fruit Processing applied sciences; bankruptcy five -- High-Intensity Pulsed electrical box functions in Fruit Processing; bankruptcy 6 -- purposes of Ozone in Fruit Processing; bankruptcy 7 -- Irradiation functions in Fruit and different clean Produce Processing; bankruptcy eight -- minimum Processing: fruit and veggies. bankruptcy nine -- Enzyme MacerationChapter 10 -- Fruit and Fruit Juices as autos for Probiotic Microorganisms and Prebiotic Oligosaccharides: Advances and views; bankruptcy eleven -- Freeze focus functions in Fruit Processing; bankruptcy 12 -- Refrigeration and chilly Chain influence on Fruit Shelf existence; bankruptcy thirteen -- Vacuum Frying of end result functions in Fruit Processing; bankruptcy 14 -- safe to eat Coatings; bankruptcy 15 -- Thermal remedy results in Fruit Juices; bankruptcy sixteen -- impression of Fruit Processing on Product Aroma; bankruptcy 17 -- Sensory overview in Fruit Product improvement; again hide. summary: one of many major issues of the meals is the necessity for top quality clean end result and fruit items with solid sensory caliber, lengthy shelf lifestyles, and excessive dietary price. to fulfill those calls for, new processing applied sciences are lower than research and improvement. Advances in Fruit Processing applied sciences accommodates basics in foodstuff processing in addition to the advances made in recent times to enhance ultimate product caliber. With contributions from a panel of overseas researchers who current a mix of classical and rising applied sciences, the publication explores: Ozone, ultrasound, irra
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Extra info for Advances in fruit processing technologies
Cutting of cantaloupe melon under the UV-C light was as effective as postcut treatment in reduction of yeast, molds, and Pseudomonas spp. populations. , mesophilic aerobes, lactic acid bacteria L. innocua ATCC 33090; E. coli ATCC 11229 and Saccharomyces cerevisiae KE 162 L. innocua ATCC 33090, Listeria monocytogenes ATCC 19114 D, E. coli ATCC 11229, and Zygosaccharomyces bailii NRRL 7256 Enterobacter cloacae, Enterobacter asburiae, Erwinia carotovora ECC71, E. 0118 kJ/m2 Artés-Hernández et al. (2010) Lamikanra et al.
It was concluded that when properly used, UV-C light is the only method tested that could be potentially used for sanitizing fresh-cut watermelon. Similarly, exposure of sliced apples to UV-C resulted in higher (∼1 log) reduction of Listeria innocua ATCC 33090, E. 1% w/v calcium chloride). , 2010). Other studies have shown that UV-C treatment applied alone was efficient in the reduction of the number of microbiological organisms present on the surface of fresh-cut crops. 5. Similarly to raw crops, the effectiveness of UV treatment on reduction of microbial deterioration and quality retention was defined by the delivered UV dose and overall characteristics of the surface exposed to the UV light.
Hormetic UV treatment is 14 Advances in Fruit Processing Technologies distinguished from conventional UV treatment. In conventional treatment, the UV is directed toward microorganisms that are present on the surfaces of an object, whereas in the case of hormetic UV treatment, the object itself is exposed to the incident UV. The purpose of the treatment is to elicit an antimicrobial response in the fruit tissue. Both types of UV treatment employ the same wavelengths; however, for hormetic treatments only low UV doses are applied (Shama and Alderson, 2005).