5. Novel Processing Technologies for Fruits

  1. Muhammad Siddiq PhD
  1. Jasim Ahmed1 and
  2. Ferhan Ozadali2

Published Online: 20 NOV 2012

DOI: 10.1002/9781118324097.ch5

Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

How to Cite

Ahmed, J. and Ozadali, F. (2012) Novel Processing Technologies for Fruits, in Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging (ed M. Siddiq), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781118324097.ch5

Editor Information

  1. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA

Author Information

  1. 1

    Food and Nutrition Program, Kuwait Institute for Scientific Research, Safat, Kuwait

  2. 2

    Ocean Spray Cranberries Inc., Lakeville-Middleboro, Massachusetts, USA

Publication History

  1. Published Online: 20 NOV 2012
  2. Published Print: 17 AUG 2012

ISBN Information

Print ISBN: 9780813811420

Online ISBN: 9781118324097

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Keywords:

  • fruits;
  • novel food technologies;
  • HPP, PEF, OH, RF;
  • HPP units;
  • high pressure;
  • mango pulp;
  • hardness/firmness;
  • PEF/HIPEF;
  • OH/microwave;
  • ozone

Summary

This chapter contains sections titled:

  • Introduction

  • High-Pressure Processing (HPP)

  • Pulsed Electric Field Processing

  • Ohmic Heating

  • Microwave Heating

  • Radio Frequency Heating

  • Other Novel Technologies for Fruit Processing

  • Conclusion

  • References