Innovative Preservation Technology For The Fresh Fruit And Vegetables

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Innovative Preservation Technology for the Fresh Fruit and Vegetables

Bernardo Pace,Maria Cefola
Innovative Preservation Technology for the Fresh Fruit and Vegetables Book PDF

Author : Bernardo Pace,Maria Cefola
Publisher : MDPI
Page : 132 pages
File Size : 40,9 Mb
Release : 2021-08-17
Category : Technology & Engineering
ISBN : 9783036513300

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Innovative Preservation Technology for the Fresh Fruit and Vegetables by Bernardo Pace,Maria Cefola Pdf

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.

Innovative Preservation Technology for the Fresh Fruit and Vegetables

Bernardo Pace,Maria Cefola
Innovative Preservation Technology for the Fresh Fruit and Vegetables Book PDF

Author : Bernardo Pace,Maria Cefola
Publisher : Unknown
Page : 132 pages
File Size : 52,6 Mb
Release : 2021
Category : Electronic
ISBN : 3036513299

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Innovative Preservation Technology for the Fresh Fruit and Vegetables by Bernardo Pace,Maria Cefola Pdf

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality.Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.

Latest Advances in Preservation Technology for Fresh Fruit and Vegetables

Peng Jin
Latest Advances in Preservation Technology for Fresh Fruit and Vegetables Book PDF

Author : Peng Jin
Publisher : Mdpi AG
Page : 0 pages
File Size : 55,9 Mb
Release : 2023-02-10
Category : Science
ISBN : 3036564756

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Latest Advances in Preservation Technology for Fresh Fruit and Vegetables by Peng Jin Pdf

Fresh fruit and vegetables are considered as essential components of a healthy human diet, due to their pleasant taste and rich nutrients. However, fruits and vegetables are characterized by production seasonality, regionality, and perishability, which greatly affect the acceptance of consumers and increase the challenges of their post-harvest storage and preservation. A plurality of preservation technologies, including chemical treatment (calcium chloride, 1-methylcyclopropene, salicylic acid, etc.), physical methods (low-temperature conditioning, controlled atmosphere storage, ultraviolet-C irradiation, etc.), and biotechnology (such as genetic engineering technology) have been applied to maintain storage quality and to extend the storage life of fresh fruit and vegetables in recent years. Developing advanced preservation techniques to prolong the storage life of fruit and vegetables is of importance for improving social and economic benefits. Therefore, we invited authors to contribute original research articles and review articles focused on the innovative preservation technology of fresh produce, addressing storage problems, such as post-harvest quality deterioration caused by senescence, physiological disorders, and disease, to extend the shelf-life of fresh produce and reduce post-harvest loss.

Fruit Preservation

Amauri Rosenthal,Rosires Deliza,Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas
Fruit Preservation Book PDF

Author : Amauri Rosenthal,Rosires Deliza,Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas
Publisher : Springer
Page : 532 pages
File Size : 41,9 Mb
Release : 2018-11-05
Category : Science
ISBN : 9781493933112

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Fruit Preservation by Amauri Rosenthal,Rosires Deliza,Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas Pdf

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying

Advances in Fresh-Cut Fruits and Vegetables Processing

Olga Martin-Belloso,Robert Soliva Fortuny
Advances in Fresh Cut Fruits and Vegetables Processing Book PDF

Author : Olga Martin-Belloso,Robert Soliva Fortuny
Publisher : CRC Press
Page : 424 pages
File Size : 50,5 Mb
Release : 2010-10-21
Category : Technology & Engineering
ISBN : 9781420071238

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Advances in Fresh-Cut Fruits and Vegetables Processing by Olga Martin-Belloso,Robert Soliva Fortuny Pdf

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

Innovative Packaging of Fruits and Vegetables: Strategies for Safety and Quality Maintenance

Mohammed Wasim Siddiqui,Mohammed Shafiur Rahman,Ali Abas Wani
Innovative Packaging of Fruits and Vegetables Strategies for Safety and Quality Maintenance Book PDF

Author : Mohammed Wasim Siddiqui,Mohammed Shafiur Rahman,Ali Abas Wani
Publisher : CRC Press
Page : 369 pages
File Size : 49,5 Mb
Release : 2018-05-23
Category : Technology & Engineering
ISBN : 9781351389792

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Innovative Packaging of Fruits and Vegetables: Strategies for Safety and Quality Maintenance by Mohammed Wasim Siddiqui,Mohammed Shafiur Rahman,Ali Abas Wani Pdf

This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment. Key features of the book: • Provides an informative overview of fruit and vegetable requirements and available packaging materials and systems • Provides an understanding of the fundamentals of the impact of packaging on the quality and safety of fruits and vegetables • Covers the fundamental aspects of packaging requirements, including mathematical modeling and mechanical and engineering properties of packaging materials • Presents an in-depth discussion of innovative packaging technologies, such as MA/CA packaging, active packaging, intelligent packaging, and eco-friendly materials applied to fruit and vegetables • Looks at packaging design for better environmental and economic performance

Advances in Fresh-Cut Fruits and Vegetables Processing

Olga Martin-Belloso,Robert Soliva Fortuny
Advances in Fresh Cut Fruits and Vegetables Processing Book PDF

Author : Olga Martin-Belloso,Robert Soliva Fortuny
Publisher : CRC Press
Page : 424 pages
File Size : 44,5 Mb
Release : 2010-10-21
Category : Technology & Engineering
ISBN : 1420071211

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Advances in Fresh-Cut Fruits and Vegetables Processing by Olga Martin-Belloso,Robert Soliva Fortuny Pdf

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping nutritional and sensory properties intact. With contributions from experts from industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations. Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. The book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products. Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological, microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on cutting-edge advances and the practical applications of these advances.

Emerging Postharvest Treatment of Fruits and Vegetables

Kalyan Barman,Swati Sharma,Mohammed Wasim Siddiqui
Emerging Postharvest Treatment of Fruits and Vegetables Book PDF

Author : Kalyan Barman,Swati Sharma,Mohammed Wasim Siddiqui
Publisher : CRC Press
Page : 242 pages
File Size : 52,6 Mb
Release : 2018-09-19
Category : Science
ISBN : 9781351046299

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Emerging Postharvest Treatment of Fruits and Vegetables by Kalyan Barman,Swati Sharma,Mohammed Wasim Siddiqui Pdf

With the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest research for maintenance of the quality and safety of fresh horticultural produce to enhance the postharvest life and to extend the availability of the produce in both time and space. This volume, Emerging Postharvest Treatment of Fruits and Vegetables, addresses the demand for the development and application of effective technologies for preservation of perishable food products, particularly fresh fruits and vegetables. It provides an abundance of up-to-date information about postharvest treatments. The chapters discuss a number of innovative technologies to prolong and enhance postharvest fruits and vegetables. This book will be valuable for those concerned with horticulture and postharvest technology. It provides essential information for students, teachers, professors, scientists, and entrepreneurs engaged in fresh horticultural produce handling related to this field.

Progress in Food Preservation

Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Progress in Food Preservation Book PDF

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 47,7 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856

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Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Innovative Technologies for Food Preservation

Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
Innovative Technologies for Food Preservation Book PDF

Author : Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
Publisher : Academic Press
Page : 326 pages
File Size : 55,8 Mb
Release : 2017-09-21
Category : Technology & Engineering
ISBN : 9780128110324

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Innovative Technologies for Food Preservation by Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa Pdf

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Innovations in Food Processing

Grahame W. Gould
Innovations in Food Processing Book PDF

Author : Grahame W. Gould
Publisher : CRC Press
Page : 282 pages
File Size : 40,8 Mb
Release : 2000-06-07
Category : Technology & Engineering
ISBN : 9781482278866

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Innovations in Food Processing by Grahame W. Gould Pdf

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives

Emerging Technologies in Food Preservation

Santosh Kumar,Avik Mukherjee,Atanu Mitra,Dipankar Halder
Emerging Technologies in Food Preservation Book PDF

Author : Santosh Kumar,Avik Mukherjee,Atanu Mitra,Dipankar Halder
Publisher : CRC Press
Page : 415 pages
File Size : 46,5 Mb
Release : 2023-03-14
Category : Technology & Engineering
ISBN : 9781000824919

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Emerging Technologies in Food Preservation by Santosh Kumar,Avik Mukherjee,Atanu Mitra,Dipankar Halder Pdf

Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers’ demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients. Key Features: Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations. Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide. Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservatives Mindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses.

Handbook of Research on Food Processing and Preservation Technologies

Megh R. Goyal,Preeti Birwal,Monika Sharma
Handbook of Research on Food Processing and Preservation Technologies Book PDF

Author : Megh R. Goyal,Preeti Birwal,Monika Sharma
Publisher : CRC Press
Page : 322 pages
File Size : 42,8 Mb
Release : 2021-11-25
Category : Technology & Engineering
ISBN : 9781000353648

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Handbook of Research on Food Processing and Preservation Technologies by Megh R. Goyal,Preeti Birwal,Monika Sharma Pdf

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Non-Thermal Processing Technologies for the Fruit and Vegetable Industry

M. Selvamuthukumaran
Non Thermal Processing Technologies for the Fruit and Vegetable Industry Book PDF

Author : M. Selvamuthukumaran
Publisher : CRC Press
Page : 285 pages
File Size : 42,9 Mb
Release : 2022-11-07
Category : Technology & Engineering
ISBN : 9781000773910

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Non-Thermal Processing Technologies for the Fruit and Vegetable Industry by M. Selvamuthukumaran Pdf

Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering wholesome food products to the market, thus increasing demand. Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability. Key Features: Describes the high-pressure processing techniques employed for processing fruit and vegetable based beverages Discusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries. Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc. Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry. This book addresses professors, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruit- and vegetable-based food processing industries.

Handbook of Research on Food Processing and Preservation Technologies

Megh R. Goyal,Preeti Birwal,Monika Sharma
Handbook of Research on Food Processing and Preservation Technologies Book PDF

Author : Megh R. Goyal,Preeti Birwal,Monika Sharma
Publisher : CRC Press
Page : 258 pages
File Size : 55,6 Mb
Release : 2021-11-25
Category : Technology & Engineering
ISBN : 9781000353662

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Handbook of Research on Food Processing and Preservation Technologies by Megh R. Goyal,Preeti Birwal,Monika Sharma Pdf

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.