By Sueli Rodrigues, Fabiano Andre Narciso Fernandes
One of many major matters of the nutrition is the necessity for top quality clean end result and fruit items with stable sensory caliber, lengthy shelf existence, and excessive dietary worth. to satisfy those calls for, new processing applied sciences are lower than research and improvement. Advances in Fruit Processing applied sciences comprises basics in foodstuff processing in addition to the advances made lately to enhance ultimate product caliber. With contributions from a panel of foreign researchers who current a mix of classical and rising applied sciences, the ebook explores: Ozone, ultrasound, irra. learn more... content material: entrance hide; Contents; sequence Preface; sequence Editor; Preface; Editors; members; bankruptcy 1 -- Ultraviolet mild for Processing culmination and Fruit items; bankruptcy 2 -- High-Pressure Processing; bankruptcy three -- Ultrasound functions in Fruit Processing; bankruptcy four -- Membrane functions in Fruit Processing applied sciences; bankruptcy five -- High-Intensity Pulsed electrical box purposes in Fruit Processing; bankruptcy 6 -- purposes of Ozone in Fruit Processing; bankruptcy 7 -- Irradiation purposes in Fruit and different clean Produce Processing; bankruptcy eight -- minimum Processing: vegatables and fruits. bankruptcy nine -- Enzyme MacerationChapter 10 -- Fruit and Fruit Juices as cars for Probiotic Microorganisms and Prebiotic Oligosaccharides: Advances and views; bankruptcy eleven -- Freeze focus purposes in Fruit Processing; bankruptcy 12 -- Refrigeration and chilly Chain influence on Fruit Shelf lifestyles; bankruptcy thirteen -- Vacuum Frying of culmination functions in Fruit Processing; bankruptcy 14 -- fit for human consumption Coatings; bankruptcy 15 -- Thermal remedy results in Fruit Juices; bankruptcy sixteen -- impact of Fruit Processing on Product Aroma; bankruptcy 17 -- Sensory overview in Fruit Product improvement; again hide. summary: one of many major issues of the nutrients is the necessity for fine quality clean end result and fruit items with reliable sensory caliber, lengthy shelf lifestyles, and excessive dietary worth. to satisfy those calls for, new processing applied sciences are lower than research and improvement. Advances in Fruit Processing applied sciences comprises basics in foodstuff processing in addition to the advances made lately to enhance ultimate product caliber. With contributions from a panel of overseas researchers who current a mix of classical and rising applied sciences, the e-book explores: Ozone, ultrasound, irra
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Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments. Food Control, 20, 443–446. G. 2000. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry, 68, 471–474. Geveke D. 2005. UV inactivation of bacteria in apple cider. Journal of Food Protection, 68, 1739–1742. M. 2010. Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior.
However, on the basis of the available literature, the mechanism that underlies the hormetic response in fresh produce is still open to debate. In response to the exposure of UV light, plants activate different enzymes peroxidases, reductases, and chitinases, which differ in their chemical structure and absorptive properties in UV-A, UV-B, and UV-C ranges. Therefore, plant response varies depending on applied UV emission spectrum and UV dose. To improve the state of the existing knowledge on UV processing of fresh produce, further studies are necessary that will measure and report conditions and parameters of the UV treatment, such as lamp characteristics, emitted wavelength, and UV fluence levels.
6 summarizes results of several reports on inactivation of pathogenic and nonpathogenic bacteria in fruit juices using continuous UV light sources. These data were obtained using static (collimated beam device) and continuous flow UV systems. The approaches to determine UV fluence also differed, so reported results are not directly comparable. Bobe et al. (2007) studied the presence and concentrations of pathogenic and indicator microorganisms in apple cider processed in Michigan. Neither E. coli O157:H7 nor Salmonella were detected in any tested cider samples, suggesting a very low frequency of pathogens in apple cider.