The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of convertinghugequantitiesoffruitsintopulp, juice, dehydrated, frozen, refrigeratedproducts, etc. make possible the preservation of products for year-round consumption. The fruit processingandstorage, evenunderthemostindustriallyavailable''mildconditions, ''involves physical and chemical changes that negatively modify the quality....

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology,...

The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of convertinghugequantitiesoffruitsintopulp, juice, dehydrated, frozen, refrigeratedproducts, etc. make possible the preservation of products for year-round consumption. The fruit processingandstorage, evenunderthemostindustriallyavailable''mildconditions, ''involves physical and chemical changes that negatively modify the quality....