To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.

Even though processing took center stage in this book, ample space was dedicated to other relevant andtimely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.

• Microwaves
• Ohmic Heating
• UV-C light
• Irradiation
• High Pressure
• Pulsed Electric Fields
• Ultrasound
• Vacuum Impregnation
• Membranes
• Ozone
• Hurdle Technology

Unit Operations for Fruit Processing