Modified Atmosphere Packaging For Fresh Cut Fruits And Vegetables

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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Aaron L. Brody,Hong Zhuang,Jung H. Han
Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables Book PDF

Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 52,9 Mb
Release : 2010-12-30
Category : Technology & Engineering
ISBN : 9780470959107

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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables by Aaron L. Brody,Hong Zhuang,Jung H. Han Pdf

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Aaron L. Brody,Hong Zhuang,Jung H. Han
Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables Book PDF

Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
Publisher : Wiley-Blackwell
Page : 0 pages
File Size : 47,9 Mb
Release : 2011-03-01
Category : Technology & Engineering
ISBN : 0813812747

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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables by Aaron L. Brody,Hong Zhuang,Jung H. Han Pdf

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

Maria Isabel Gil,Randolph M. Beaudry
Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce Book PDF

Author : Maria Isabel Gil,Randolph M. Beaudry
Publisher : Academic Press
Page : 684 pages
File Size : 51,5 Mb
Release : 2020-02-12
Category : Technology & Engineering
ISBN : 9780128046210

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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce by Maria Isabel Gil,Randolph M. Beaudry Pdf

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. Provides guidelines and recommendations of CA/MAP for the fresh produce industry Illustrates the benefits and defects caused by CA/MA in full color Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables

Principles and Applications of Modified Atmosphere Packaging of Foods

B. Blakistone
Principles and Applications of Modified Atmosphere Packaging of Foods Book PDF

Author : B. Blakistone
Publisher : Springer Science & Business Media
Page : 306 pages
File Size : 44,6 Mb
Release : 2013-12-14
Category : Technology & Engineering
ISBN : 9781475762525

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Principles and Applications of Modified Atmosphere Packaging of Foods by B. Blakistone Pdf

Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very popular means of food preservation in the latter part of the 20th century. Modified atmosphere packaging (MAP) is practised extensively in Europe, Canada and the USo Both vacuum packaging (rem oval of air from the package) and addition of gases within the package are considered MAP.

Fresh-Cut Fruits and Vegetables

Mohammed Wasim Siddiqui
Fresh Cut Fruits and Vegetables Book PDF

Author : Mohammed Wasim Siddiqui
Publisher : Academic Press
Page : 396 pages
File Size : 40,7 Mb
Release : 2019-11-10
Category : Medical
ISBN : 9780128165393

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Fresh-Cut Fruits and Vegetables by Mohammed Wasim Siddiqui Pdf

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management

Modified Atmosphere Packaging of Foods

Dong Sun Lee
Modified Atmosphere Packaging of Foods Book PDF

Author : Dong Sun Lee
Publisher : John Wiley & Sons
Page : 448 pages
File Size : 53,7 Mb
Release : 2021-02-16
Category : Technology & Engineering
ISBN : 9781119530763

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Modified Atmosphere Packaging of Foods by Dong Sun Lee Pdf

A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply. With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes: Detailed guidance on all aspects of MAP – from its scientific background to its practical application Information on how specific MAP products may be developed according to their particular engineering principles Coverage of the related active and intelligent packaging techniques Discussion of relevant food safety issues and regulations Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

Postharvest Handling

Ibrahim Kahramanoglu
Postharvest Handling Book PDF

Author : Ibrahim Kahramanoglu
Publisher : BoD – Books on Demand
Page : 208 pages
File Size : 47,9 Mb
Release : 2017-09-13
Category : Gardening
ISBN : 9789535135333

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Postharvest Handling by Ibrahim Kahramanoglu Pdf

The world population has been increasing day by day, and demand for food is rising. Despite that, the natural resources are decreasing, and production of food is getting difficult. At the same time, about one-quarter of what is produced never reaches the consumers due to the postharvest losses. Therefore, it is of utmost importance to efficiently handle, store, and utilize produce to be able to feed the world, reduce the use of natural resources, and help to ensure sustainability. At this point, postharvest handling is becoming more important, which is the main determinant of the postharvest losses. Hence, the present book is intended to provide useful and scientific information about postharvest handling of different produce.

Packaging for Nonthermal Processing of Food

Melvin A. Pascall,Jung H. Han
Packaging for Nonthermal Processing of Food Book PDF

Author : Melvin A. Pascall,Jung H. Han
Publisher : John Wiley & Sons
Page : 320 pages
File Size : 42,8 Mb
Release : 2018-02-20
Category : Technology & Engineering
ISBN : 9781119126874

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Packaging for Nonthermal Processing of Food by Melvin A. Pascall,Jung H. Han Pdf

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.

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 : 53,5 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

Principles and Applications of Modified Atmosphere Packaging of Foods

R. T. Parry
Principles and Applications of Modified Atmosphere Packaging of Foods Book PDF

Author : R. T. Parry
Publisher : Springer Science & Business Media
Page : 317 pages
File Size : 44,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521372

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Principles and Applications of Modified Atmosphere Packaging of Foods by R. T. Parry Pdf

Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades. Bulk modified atmosphere packs have been an accepted form of packaging for meat and poultry in the USA since the early 1970s, but MAP is only now of being widely adopted. Today there is a substantial wholesale on the verge market for bulk packaged fresh vegetables and fruit, and the most significant retail MAP products are fresh pasta, pre-cooked poultry and sausage, and biscuits (a unique American product). The United Kingdom is the biggest single market for the modified atmosphere packaging of fresh chilled food products, accounting for about half of the total European market. A further quarter is represented by France. The success of MAP in both the British and French markets can be attributed to the large, highly sophisticated food retailing multiples and dense populations existing in both countries.

Minimally Processed Refrigerated Fruits & Vegetables

R.C. Wiley
Minimally Processed Refrigerated Fruits Vegetables Book PDF

Author : R.C. Wiley
Publisher : Springer Science & Business Media
Page : 392 pages
File Size : 53,5 Mb
Release : 1994-04-30
Category : Science
ISBN : 0412055716

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Minimally Processed Refrigerated Fruits & Vegetables by R.C. Wiley Pdf

Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.

Fresh-Cut Fruits and Vegetables

Olusola Lamikanra
Fresh Cut Fruits and Vegetables Book PDF

Author : Olusola Lamikanra
Publisher : CRC Press
Page : 480 pages
File Size : 43,7 Mb
Release : 2002-02-14
Category : Technology & Engineering
ISBN : 9781420031874

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Fresh-Cut Fruits and Vegetables by Olusola Lamikanra Pdf

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

Modified Atmosphere and Active Packaging Technologies

Ioannis Arvanitoyannis
Modified Atmosphere and Active Packaging Technologies Book PDF

Author : Ioannis Arvanitoyannis
Publisher : CRC Press
Page : 826 pages
File Size : 53,6 Mb
Release : 2012-06-12
Category : Technology & Engineering
ISBN : 9781439800454

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Modified Atmosphere and Active Packaging Technologies by Ioannis Arvanitoyannis Pdf

Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables

Achilleas Bouletis,Ioannis Arvanitoyannis,Dimitrios Ntionias
Application of Modified Atmosphere Packaging on Quality of Selected Vegetables Book PDF

Author : Achilleas Bouletis,Ioannis Arvanitoyannis,Dimitrios Ntionias
Publisher : Springer
Page : 88 pages
File Size : 44,8 Mb
Release : 2014-11-19
Category : Technology & Engineering
ISBN : 9783319102320

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Application of Modified Atmosphere Packaging on Quality of Selected Vegetables by Achilleas Bouletis,Ioannis Arvanitoyannis,Dimitrios Ntionias Pdf

This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduction chemical and microbiological parameters that affect shelf life are mentioned, followed by a definition of modified atmosphere packaging. The referred vegetables are categorized into 10 categories: roots, tubers, leafy vegetables, fruits-vegetables, bulbs, stems and shoots, flowers, seeds, fungi and other. The effect of selected MAP applications on the shelf life of the vegetables is also highlighted. Along with atmosphere modification, several storage parameters such as temperature, several pretreatments, film permeability or light and dark storage conditions are studied and their interaction on the quality of the product is also taken under consideration. The increasing demand for healthier and “safer” foods has led the food industry in pursuit of storage technologies that will serve the primary role of storage life prolongation but with no sacrifice on nutritional value and without the presence of additives. MAP is a storage technique that has already proven to be effective in extending the shelf life of the product by reducing respiration rate and preserving all its quality characteristics. Due to many physiological factors that affect the shelf life of minimally processed vegetables (respiration rate, ethylene production, maturation and ripening) the selection of the ideal storage parameters (gas mixture, storage temperature, packaging film, and treatments prior to packaging) of MAP is a challenging procedure and must be planned carefully.

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 : 50,6 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.