Table Of Content

Non-Thermal Processing Technologies for the Fruit and Vegetable Industry 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. Key Features: • Describes the high-pressure processing techniques employed for processing fruit- and vegetable-based beverages. • Discusses the safety aspects of using various innovative non-thermal-based technologies for the fruit and vegetable processing industries. • Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc. • Presents the commercially viable and economically feasible non-thermal processing technologies for the fruit and vegetable industry. This book addresses professors, scientists, food engineers, research scholars, students, and industrial personnel for the 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 their application in several fruit- and vegetable-based food processing industries. Non-Thermal Processing Technologies for the Fruit and Vegetable Industry Edited by M. Selvamuthukumaran First edition published 2023 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742 and by CRC Press 4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN CRC Press is an imprint of Taylor & Francis Group, LLC © 2022 selection and editorial matter, M. Selvamuthukumaran; individual chapters, the contributors Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilm- ing, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, access www .copyright .com or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. For works that are not available on CCC please contact mpkbookspermissions @tandf .co .uk Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identifica- tion and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Names: Selvamuthukumaran, M., editor. Title: Non-thermal processing technologies for the fruit and vegetable industry / edited by M. Selvamuthukumaran. Description: First edition. | Boca Raton, FL : CRC Press, 2022. | Includes bibliographical references and index. Identifiers: LCCN 2022020793 (print) | LCCN 2022020794 (ebook) | ISBN 9781032080291 (hbk) | ISBN 9781032119274 (pbk) | ISBN 9781003222170 (ebk) Subjects: LCSH: Fruit--Processing. | Vegetables--Processing. Classification: LCC TP440 .N66 2022 (print) | LCC TP440 (ebook) | DDC 664/.8--dc23/eng/20220725 LC record available at https://lccn.loc.gov/2022020793 LC ebook record available at https://lccn.loc.gov/2022020794 ISBN: 9781032080291 (hbk) ISBN: 9781032119274 (pbk) ISBN: 9781003222170 (ebk) DOI: 10.1201/9781003222170 Typeset in Kepler Std by Deanta Global Publishing Services, Chennai, India I profoundly thank the Almighty, my family, my friends, and everybody who have constantly encouraged and helped me to complete this book successfully M. Selvamuthukumaran Contents Preface ix About the Editor xi Contributors xiii 1 Introduction to Non-Thermal Processing Applications in the Fruit and Vegetable Processing Industry 1 M. Selvamuthukumaran 2 High-Pressure Processing for Fruit and Vegetable-Based Beverages 13 Luis Sabillón and Sergio I. Martínez-Monteagudo 3 Application of Cold Plasma Techniques for the Fruit and Vegetable Processing Industry 33 Kirty Pant, Mamta Thakur, and Vikas Nanda 4 Irradiation: A Non-Thermal Processing Approach for the Fruit and Vegetable Industry 57 Amanda Malik, Mamta Thakur, and Vikas Nanda 5 Effect of Ozone Processing on Quality Characteristics of the Fruit Juice Processing Industry 93 Celale Kirkin and Esra Dogu-Baykut 6 Supercritical CO Extraction of Phytoconstituents from Fruits and 2 Vegetables 117 M. Selvamuthukumaran 7 Ultrasound Application for the Fruit and Vegetable Processing Industry 125 M. Selvamuthukumaran 8 Pulsed Light Technology for the Fruit and Vegetable Processing Industry 131 Pervin Basaran and Ayşenur Betül Bilgin vii viii Contents 9 Commercial Feasibility and Viability of Non-Thermal Processing Technologies for the Fruit and Vegetable Processing Industry 189 M. Selvamuthukumaran 10 Packaging Criteria for Non-Thermally Processed Fruit and Vegetable Products 197 Gurbuz Gunes, Ayse Merve Cellat, and Feride Sonverdi 11 Safety Aspects of Non-Thermal Processing Applications for Fruit and Vegetable Processing 223 Dilara Devecioglu, Dilara Nur Dikmetas, Sebahat Oztekin, and Funda Karbancioglu-Guler Index 265 Preface Fruits and vegetables rapidly spoil due to the growth of microorganisms, which further renders them unsafe for human consumption. The traditional methods of food preservation—drying, canning, salting, curing, chemical preservation—which can significantly affect food quality by diminishing nutrients during heat processing, alter the texture of the products, and leave chemical residues in the final processed products, which in turn has a greater impact on consumer safety and health concerns. To combat this problem, nowadays various non-thermal food processing techniques can be employed in the fruit and vegetable processing industries to enhance consumers’ satisfaction for delivering wholesome food products to the market. The available non-thermal processing techniques to preserve such fruits and vegetables include high pressure processing, cold plasma, ozone processing, supercritical CO , and UV irradiation. 2 This book introduces the various non-thermal food processing techniques especially employed in the fruit and vegetable processing industries. It describes the high pressure processing techniques employed for processing fruit- and vegetable-based beverages, and their effect on keeping quality acceptable for the consumer. It deals with the effect of several non-thermal processing techniques on quality aspects of processed fruit and vegetable products. It deals with the safety aspects of using various innovative non-thermal-based technologies for the fruit and vegetable processing industries. It also explains ultrasound, ozone application, cold plasma, and UV irradiation for fruits and vegetables along with their advantages, disadvantages, process operations, mechanism for microbes in activation etc. It narrates the commercially viable and economically feasible non-thermal processing technologies for the fruit and vegetable industry. In a nutshell, this book will mostly benefit food scientists, food process engineers, academicians, students, and food industrial persons by providing in-depth knowledge of non-thermal processing of foods for fruit and vegetable quality retention and also for effectively providing consumer acceptability. I would like to express my sincere thanks to all the contributors, without whose continuous support this book would not have seen daylight. We would like also to express our gratitude to Mr. Steve Zollo and all other CRC Press personnel, who have made every cooperative effort to make this book a great standard publication at a global level. M. Selvamuthukumaran ix