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This book introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability.
List of contents
1. Introduction to Non- thermal Processing Application in Fruits and Vegetable Processing Industry
2. High pressure processing for fruit and vegetable-based beverages
3. Application of Cold Plasma Techniques for Fruits & Vegetable Processing Industries
4. Irradiation: A non-thermal processing approach for fruit and vegetable industry
5. Effect of Ozone Processing on Quality Characteristic of Fruit Juice Processing Industries
6. Supercritical CO2 extraction of phytoconstituents from fruits and vegetables
7. Ultrasound application for fruits and vegetables processing industries
8. Pulsed Light Technology for Fruits and Vegetable Processing Industry
9. Commercial Feasibility and Viability of Non- Thermal Processing Technologies for Fruits & Vegetable Processing Industries
10. Packaging criteria for non-thermally processed fruits and vegetable products
11. Safety Aspects of Non-thermal Processing Applications for Fruits and Vegetables Processing
About the author
Dr. M. Selvamuthukumaran is presently Professor, Department of Food Science & Technology, Hamelmalo Agricultural College, Eritrea. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.
Summary
This book introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability.
