Technology for Value Addition and Preservation of Horticultural Produce

  • R. K. GuptaEmail author
Part of the Food Engineering Series book series (FSES)


With the increasing health consciousness of consumers, there has been an increasing concern over the use of thermal processing methods like blanching, pasteurization, sterilization, etc., for enhancing the shelf-life of foods as these methods fail to preserve nutritional, therapeutical, and sensory qualities of the food. There is a tremendous demand of novel and innovative processing and value-added products of international standards. Scope of minimal processing is also increasing with the increasing consumer demand for fresh and fresh-like foods. Today, the trend is shifting from the traditional heat processing to those technologies that employ no or minimum heat application, thereby retaining the quality to a maximum level. One of the ways to accomplish this is via use of nonthermal processes. Trend has also shifted to replace the use of preservatives with advanced packaging technologies and safer and healthier extraction technologies. Minimal processing and MAP and CAP, extruded fruit-based items, high pressure processing, vacuum drying of fruits and vegetables, osmodehydration technology for making fruit bars, candies, ready to serve beverages, shift from loose to packaging/effective packaging of fruits and their products, health tonic/beverages. The gradual shift from traditional less healthier technologies to novel modern technologies used for product quality retention and efficient processing with their future potential have been discussed in this chapter.


Fresh Fruit Pulse Electric Field Fresh Produce Modify Atmosphere Packaging Ohmic Heating 
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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  1. 1.Central Institute of Post Harvest Engineering and TechnologyLudhianaIndia

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