High Pressure Processing of Fruit and Vegetable Products

Milan Houška, Filipa Vinagre Marques da Silva

October 24, 2017 by CRC Press
Reference - 178 Pages - 41 B/W Illustrations
ISBN 9781498739023 - CAT# K26619
Series: Contemporary Food Engineering


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  • Explains how to calculate the effectiveness of high pressure processing on typical microorganisms contained in raw fresh vegetable and fruit juices
  • Discusses the capability of high pressure treatment to prolong the shelf life of juices
  • Provides evidence of how the high pressure processing is a gentle process that retains nutrients


High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability.

The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life.

One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters.


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