Non-Thermal Processing Technologies for the Fruit and Vegetable Industry

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 fruits and vegetables processing industries.

Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with its advantages, disadvantages, process operations, mechanism for microbes in activation etc.

Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry.