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Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.

Health & Biological Sciences --- Biomedical Engineering --- Food industry and trade. --- Food processing machinery. --- Food preparation industry --- Food processing industry --- Food trade --- Chemistry. --- Food --- Food Science. --- Biotechnology. --- Food industry and trade --- Food processing plants --- Machinery --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Equipment and supplies --- Processing --- Food science. --- Science --- Food—Biotechnology. --- High pressure (Science) --- Technological innovations.

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Membranes (Technology) --- Osmosis. --- Fluids --- Gases --- Separation (Technology) --- Absorption (Physiology) --- Permeability --- Solution (Chemistry) --- Artificial membranes --- Technology

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Current Trends and Future Developments on (Bio- ) Membranes: Reverse and Forward Osmosis: Principles, Applications, Advances covers the important aspects of RO, FO and their combination in integrated systems, along with their specific and well-established applications. The book offers an overview of recent developments in the field of forward and reverse osmosis and their applications in water desalination, wastewater treatment, power generation and food processing. General principles, membrane module developments, membrane fouling, modeling, simulation and optimization of both technologies are also covered. The book's ultimate goal is to support the scientific community, professionals and enterprises that aspire to develop new applications.