Modern methods of processing and preserving fruit and vegetable raw materials. Textbook for universities

An overview of existing modern technologies for processing food products, advantages and disadvantages of the most commonly used industrial methods of technological processing and deactivation of microorganisms. A brief analysis of thermal processing methods such as pasteurization, sterilization, drying, aseptic packaging is given, as well as modern processing methods based on physico-chemical processes such as ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure, cold plasma, and others.
The presented material can be used as a scientific publication for graduate students, master's students, and students studying technologies, processes, and equipment of food production, as well as specialists in the food industry when choosing and implementing technology for processing fruit and vegetable raw materials and preservation methods.