Food Preservation In Developing Countries

Author : Mohammad U. H. Joardder,Mahadi Hasan Masud
Publisher : Springer
Page : 245 pages
File Size : 55,5 Mb
Release : 2019-04-23
Category : Technology & Engineering
ISBN : 9783030115302

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Food Preservation in Developing Countries: Challenges and Solutions by Mohammad U. H. Joardder,Mahadi Hasan Masud Pdf

This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

Author : Mahadi Hasan Masud,Azharul Karim,Anan Ashrabi Ananno,Asif Ahmed
Publisher : Springer Nature
Page : 189 pages
File Size : 44,7 Mb
Release : 2020-05-08
Category : Technology & Engineering
ISBN : 9783030424763

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Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges by Mahadi Hasan Masud,Azharul Karim,Anan Ashrabi Ananno,Asif Ahmed Pdf

This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of energy efficiency. The socio-economic condition of each developing country is unique; therefore, has specific technological requirements. As such, the book presents discussions on food waste scenario around the world, the socio-economic status of developing countries and their correlation with food. The book gives an overview of the quality aspects of drying, along with the required energy and time to retain these features. Additionally, a method of selecting drying techniques for developing countries, taking the cost and safety factor into consideration, has been discussed extensively Also, the renewable and non-renewable energy resources of low income, lower-middle income, middle income, and high-income developing countries have been analyzed and presented. The book also highlights the available drying techniques that are currently being practiced by the consumers and industries of developing countries. The book recommends ten sustainable drying technologies for the developing countries and describes their working principle. Discussion on potential challenges for sustainable drying technology adoption is also presented. The book presents up-to-date research on sustainable drying techniques and their impact on developing countries to reduce food waste. Food waste is not only a humanitarian concern but also a threat to environmental sustainability. Currently, one-third of all produced food is being wasted, when nearly 805 million people - including children remain undernourished on a daily basis. In an effort to solve this crisis, a number of food preservations techniques are being practiced in food supply chain. Drying is one such preservation technique that prevents microbial proliferation, slows enzymatic reaction and preserves the physio-chemical properties of food. Albeit, drying is an effective means of food preservation; it is also highly energy-intensive. Developing countries do not have sufficient energy and financial resources to adopt conventional (expensive and high energy) drying techniques. As such, this is the first reference work dedicated to discussing the prospects and challenges of sustainable (renewable energy based and inexpensive) drying techniques for developing countries in order to reduce food waste. Sustainable food drying techniques in developing countries: Prospects and Challenges is a singular work in the field of food preservation and affordable drying technology.

Author : Barbara M. Lund,Tony C. Baird-Parker,Grahame Warwick Gould
Publisher : Springer Science & Business Media
Page : 1080 pages
File Size : 53,8 Mb
Release : 2000
Category : Science
ISBN : 0834213230

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Microbiological Safety and Quality of Food by Barbara M. Lund,Tony C. Baird-Parker,Grahame Warwick Gould Pdf

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Author : G. W. Gould
Publisher : Springer Science & Business Media
Page : 343 pages
File Size : 42,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521051

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New Methods of Food Preservation by G. W. Gould Pdf

Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 1088 pages
File Size : 42,9 Mb
Release : 2007-07-16
Category : Technology & Engineering
ISBN : 9781420017373

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Handbook of Food Preservation by M. Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Author : Muhammad Issa Khan,Aysha Sameen
Publisher : CRC Press
Page : 317 pages
File Size : 51,7 Mb
Release : 2018-12-21
Category : Medical
ISBN : 9780429676512

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Animal Sourced Foods for Developing Economies by Muhammad Issa Khan,Aysha Sameen Pdf

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries. Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption. Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion. Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems. In this book, contributors critically analyze and describe different aspects of animal’s origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal’s origin foods are also addressed with possible solutions and strengthening approaches.

Author : Lothar Leistner,Grahame W. Gould
Publisher : Springer Science & Business Media
Page : 202 pages
File Size : 42,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461507437

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Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality by Lothar Leistner,Grahame W. Gould Pdf

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.

Author : Mohammad Jawaid,Anish Khan
Publisher : Springer Nature
Page : 343 pages
File Size : 53,9 Mb
Release : 2023-01-01
Category : Technology & Engineering
ISBN : 9789811941207

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Manure Technology and Sustainable Development by Mohammad Jawaid,Anish Khan Pdf

This book covers all technologies, developments, and innovations for the manure treatment to explore various strategies for nutrient recovery as well as energy production around the globe. The main task of the present book is to explain readers the environmental parameters effect livestock production and living standard of rural and urban communities and how green technologies are useful for manure recycling and management. The chapters in the book present an up-to-date information on alternate use of the technology by recycled agriculture bio-based livestock hence stimulating intensive agriculture and animal husbandry to sustain such growth. This book presents an overview on manure utilization through diverse industrial applications to support the ongoing research and development in green sustainable commercial products. The book can serve as a holistic reference source for university undergraduate/graduate students, researchers and scientists working in the area of farm management and green technology.

Author : V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld
Publisher : Academic Press
Page : 536 pages
File Size : 44,9 Mb
Release : 2015-11-25
Category : Technology & Engineering
ISBN : 9780128006207

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Regulating Safety of Traditional and Ethnic Foods by V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld Pdf

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Author : Seydi Yıkmış
Publisher : Engineering Science Reference
Page : 128 pages
File Size : 47,9 Mb
Release : 2019-12
Category : Food
ISBN : 1799819256

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Technological Developments in Food Preservation, Processing, and Storage by Seydi Yıkmış Pdf

"This book explores the latest technological developments in food preservation, processing, and storage"--

Author : Stuart Thorne
Publisher : Unknown
Page : 184 pages
File Size : 49,5 Mb
Release : 1983
Category : Food
ISBN : 0853342121

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Developments in Food Preservation by Stuart Thorne Pdf

Author : Anonim
Publisher : Unknown
Page : 202 pages
File Size : 40,7 Mb
Release : 1966
Category : Radiation preservation of food
ISBN : STANFORD:36105041657201

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Application of Food Irradiation in Developing Countries by Anonim Pdf

Author : Majeed Mohammed,Vijay Yadav Tokala
Publisher : CRC Press
Page : 190 pages
File Size : 53,8 Mb
Release : 2018-12-07
Category : Technology & Engineering
ISBN : 9781351631617

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Postharvest Extension and Capacity Building for the Developing World by Majeed Mohammed,Vijay Yadav Tokala Pdf

It is estimated that around 1.3 billion tons per year of food produced for human consumption, which is about one-third of all food produced, is either lost or wasted globally. Reduction of the postharvest losses is being considered as one of the sustainable ways to ensure world food security. Postharvest Extension and Capacity Building for the Developing World provides information on postharvest extension/outreach programs, capacity building, and practical methodologies for postharvest extension professionals and food science teachers, food processing trainers, and outreach specialists who work in the field. The book provides information on training of postharvest trainers, food loss assessment methods, capacity building in universities and agro-industry, distance education methods, models for cost effective postharvest/food processing extension work, success stories, and lessons learned from past projects and programs. The book is divided into four sections. Section I explains postharvest loss assessments methods, Section II is on capacity building, and Sections III and IV focus on training and postharvest extension models. Food loss assessment methodologies are highlighted from several high-profile institutions and it is envisioned that researchers and postharvest extension personnel will benefit from the development and field testing of a hybrid methodology, incorporating the strengths and utilizing the best practices from each of the methodologies in current use. Chapters cover postharvest extension work and capacity building in a wide range of regions.

Author : Jian Chen,Yang Zhu
Publisher : CRC Press
Page : 404 pages
File Size : 41,9 Mb
Release : 2013-11-23
Category : Science
ISBN : 9781439844977

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Solid State Fermentation for Foods and Beverages by Jian Chen,Yang Zhu Pdf

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Sol

Author : A. N. Rao
Publisher : Elsevier
Page : 258 pages
File Size : 46,9 Mb
Release : 2013-09-17
Category : Technology & Engineering
ISBN : 9781483161419

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Food, Agriculture and Education by A. N. Rao Pdf

Food, Agriculture and Education covers topics on the most significant for development, namely health; food and agriculture; energy; land, water and mineral resources; industry and technology; the environment; and information transfer. The book discusses agricultural science education for development; agriculture and biology education; and food production and general education. The text also describes the need for continuing education in food and agriculture; nutrition and science education; and food preservation and storage. The continuing education for rural women; nutrition and agricultural education based on biological principles; the aspects of education related to food and agriculture in developing countries; and UNESCO and nutrition education are also considered.