Non-Thermal Processing Technologies for the Fruit and Vegetable Industry

High-pressure processing is a safe and effective method for processing fruit and vegetable-based beverages. Non-thermal technologies such as ozone, cold plasma, ultrasound, and UV irradiation offer advantages such as increased shelf life, reduced nutrient loss, and enhanced flavor. These technologies are commercially viable and economically feasible for the fruit and vegetable industry.

Format: Hardback
Length: 270 pages
Publication date: 02 November 2022
Publisher: Taylor & Francis Ltd

Fruits and vegetables are essential components of a healthy diet, and their processing plays a crucial role in ensuring their safety, shelf life, and nutritional value. In recent years, there has been a growing interest in developing innovative non-thermal based technologies for processing fruits and vegetables. These technologies offer several advantages over traditional thermal processing methods, including reduced energy consumption, improved product quality, and reduced environmental impact.

One of the most promising non-thermal technologies for fruit and vegetable processing is high-pressure processing (HPP). HPP involves subjecting fruits and vegetables to high pressures, typically in the range of 100 to 1,000 bars, for short periods of time. This process can kill bacteria, viruses, and other harmful microorganisms, while also preserving the nutritional content of the produce. HPP has been used extensively in the food industry to process a wide range of products, including fruits, vegetables, meats, and seafood.

Another innovative non-thermal technology is pulsed electric field (PEF). PEF is a non-thermal processing method that uses electric fields to inactivate microorganisms and enzymes in fruits and vegetables. This process is highly effective in killing bacteria and viruses, while also preserving the flavor and texture of the produce. PEF has been used in the food industry to process a variety of products, including fruits, vegetables, meats, and seafood.

In addition to HPP and PEF, other innovative non-thermal technologies for fruit and vegetable processing include ozone application, cold plasma, ultrasound, and UV irradiation. Ozone application involves exposing fruits and vegetables to ozone gas, which is a powerful oxidant that can kill bacteria and viruses. Cold plasma is a non-thermal processing method that uses cold plasma to inactivate microorganisms and enzymes in fruits and vegetables. Ultrasound is a non-thermal processing method that uses high-frequency sound waves to inactivate microorganisms and enzymes in fruits and vegetables. UV irradiation is a non-thermal processing method that uses UV light to inactivate microorganisms and enzymes in fruits and vegetables.

Each of these non-thermal technologies has its advantages and disadvantages. For example, HPP is effective in killing bacteria and viruses, but it can also damage the nutritional content of the produce. PEF is effective in killing bacteria and viruses, but it can also affect the flavor and texture of the produce. Ozone application is effective in killing bacteria and viruses, but it can also produce harmful byproducts. Cold plasma is effective in killing bacteria and viruses, but it can be expensive to implement. Ultrasound and UV irradiation are effective in killing bacteria and viruses, but they can also be harmful to the environment.

Despite these challenges, several commercially viable and economically feasible non-thermal processing technologies for the fruit and vegetable industry have been developed. For example, HPP has been used to process a wide range of fruits and vegetables, including apples, pears, tomatoes, and strawberries. PEF has been used to process a wide range of fruits and vegetables, including apples, pears, tomatoes, and strawberries. Ozone application has been used to process a wide range of fruits and vegetables, including apples, pears, tomatoes, and strawberries. Cold plasma has been used to process a wide range of fruits and vegetables, including apples, pears, tomatoes, and strawberries. Ultrasound and UV irradiation have been used to process a wide range of fruits and vegetables, including apples, pears, tomatoes, and strawberries.

In conclusion, fruits and vegetables are essential components of a healthy diet, and their processing plays a crucial role in ensuring their safety, shelf life, and nutritional value. In recent years, there has been a growing interest in developing innovative non-thermal based technologies for processing fruits and vegetables. These technologies offer several advantages over traditional thermal processing methods, including reduced energy consumption, improved product quality, and reduced environmental impact. HPP, PEF, ozone application, cold plasma, ultrasound, and UV irradiation are just a few of the innovative non-thermal technologies that have been developed for fruit and vegetable processing. Each of these technologies has its advantages and disadvantages, and it is important to carefully consider the specific needs of the fruit and vegetable industry when selecting a non-thermal processing technology. By implementing these technologies, the fruit and vegetable industry can continue to produce safe, high-quality, and nutritious products for consumers.

Weight: 684g
Dimension: 254 x 178 (mm)
ISBN-13: 9781032080291