دانلود کتاب فن آوری های پردازش غیر حرارتی برای صنعت میوه و سبزیجات

Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involve 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.

Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the vari­ous non-thermal food processing techniques especially employed in the fruit and vegetable processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruit and vegetable products and keeping quality and consumer acceptability.