ABSTRACT
Consumer demand has increased for processed products that keep more of their original characteristics. In industrial terms, this requires the development of operations that minimize the adverse effects of processing. There is a high demand for high-quality fruit ingredients to be used in many food formulations such as pastry and confectionery products, ice cream, frozen desserts and sweets, fruit salads, cheese, and yogurt. Fruit pieces must preserve their natural flavor and color, they must preferably be free of preservatives, and their texture must be agreeable. Proper application of “combined processes” may fulfill these specific requirements. Despite the large number of theoretical and experimental studies, combined processes are hard to find in the food industry, although there are some “confidential” applications. The general criteria could be a first help in the choice and management of the proper technology. The first goal of the research was to obtain high-quality, high-moisture frozen kiwifruit slices for the preparation of frozen fruit salads.
