{"product_id":"non-thermal-processing-technologies-for-the-m-selvamuthukumaran-9781032080291","title":"Non-Thermal Processing Technologies for the Fruit and Vegetable Industry","description":"\u003cp\u003eFruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering wholesome food products to the market, thus increasing demand.\u003c\/p\u003e\u003cp\u003eNon-Thermal Processing Technologies for the Fruit and Vegetable Industry 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. \u003c\/p\u003e\u003cp\u003eKey Features: \u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eDescribes the high-pressure processing techniques employed for processing fruit and vegetable based beverages\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eDiscusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries.\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eExplains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc.\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003ePresents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry.\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThis book addresses professors, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruit- and vegetable-based food processing industries.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e M. Selvamuthukumaran\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1032080299\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781032080291\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/02\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 270\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.57lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 7.00w x 0.69d","brand":"M. Selvamuthukumaran","offers":[{"title":"Hardcover","offer_id":48087487185151,"sku":"9781032080291","price":220.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_8620b020-19b7-4251-b16a-16e17cb8aa17.jpg?v=1769100347","url":"https:\/\/www.whiterainbookhouse.com\/products\/non-thermal-processing-technologies-for-the-m-selvamuthukumaran-9781032080291","provider":"WR Book House","version":"1.0","type":"link"}