Berry fruits are processed to form value-added products such as juice, puree, concentrate and frozen berries which are widely used in preparation of beverages, dairy products, spreads and many other food products. The production of berries for food processing has been steadily growing, indicating a growing demand for value-added berry fruit products.
This paper reviews some of the major unit operations and processing parameters involved in the production of high quality juices, purees, concentrates and frozen berries
