Freezing Fruits

Production of concentrated kiwifruit juice by integrated membrane process

“…Furthermore, fruit juices concentrates, because of their low water activity, have a higher stability than single-strength juices. In addition, package, storage and shipping costs are remarkably reduced (Luh, Feinberg, Chung, & Woodroof, 1986). However, it is known that concentration of fruit juices by evaporation determines a loss of most volatile aroma compounds with a consequent remarkable qualitative decline (Maccarone, Campisi, Lupo, Fallico, & Asmundo, 1996).…”

Waste Cashew Apple (<i>Anacardium occidentale</i>) as Feedstock for Simultaneous Production of Two Main Ecofriendly Fuels

“…However, the major drawback of these processes is their high operating and capital cost [12]. Dehydration of fruit and vegetables is one of the oldest and easiest methods of food preservation techniques [13]. Dehydration, in general, is a process of removing moisture from solid or liquid food and brings about an extensive reduction in weight and volume that minimize packaging, storage, and transportation costs [14].…”