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Creating Safe Stabilized Fruits and Vegetables

BY: Melanie Zanoza Bartelme
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Selecting fresh vegetablesChallenges and Processing Advances Towards Making Safe, High Quality Stabilized Fruits and Vegetables
Session 107
Tuesday, July 19; 1:15–2:45 p.m.
Room S502

In this symposium, experts from around the world will present the latest information about thermal, pulsed electric fields (PEF), high pressure processing (HPP), and high pressure homogenization (HPH) applications to produce high-quality stabilized fruit and vegetable products, including a discussion of creating ready-to-eat products in China. In addition, Pablo Juliano, a senior research scientist at Commonwealth Scientific and Industrial Research Organisation, will talk about modified packaging concepts that can prevent nonenzymatic browning during the storage of clear products, and Sudarsan Mukhopadhyay, chemical engineer at the USDA’s Agricultural Research Service and Vasuhi Rasanayagam, researcher at Air Liquide Gas AB, will explain how the integrated application of nonthermal treatments can be used to create safe and stable foods with minimal quality changes.

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