Quality Assurance In Tropical Fruit Processing

Author : Ahmed Askar,Hans Treptow
Publisher : Springer Science & Business Media
Page : 245 pages
File Size : 46,5 Mb
Release : 2013-03-07
Category : Technology & Engineering
ISBN : 9783642776878

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Quality Assurance in Tropical Fruit Processing by Ahmed Askar,Hans Treptow Pdf

Tropical and subtropical countries have become well aware of the fact, that they must make better use of their fruits. In spite of the favourable climatic conditions for the production of varieties of delicious fruits in such countries, continuously high tempemtures shorten the shelf-life of most fruits and fruit products. A tropical climate provides ideal conditions for mpid growth of spoilage microorganisms and for chemical reactions. Most of such reactions in fruits and fruit products are deteriomtive in nature causing high respiration rates, texture softening and spoilage of fruit. This causes loss of colour, flavour and vitamins, and browning of fruit products. Even though a fruit product has been rendered microbiolo gically stable, these chemical reactions continue to occur in storage, and they occur much more mpidly in a tropical climate. The processing of fruits and soft drinks is a predominate food industry in tropical and subtropical countries. Some of the large companies in such industries are partly foreign owned. They seem to be efficiently operated with adequate capital, good management, and technological competence, all of which are usually imported from the parent company. However, most of small and medium companies are locally owned, and are deficient in technology and management ability. The products are generally fair. It is rare to find a trained quality assurance manager in these companies. Processing of good fruit products, especially for export, requires sound fruit processing lines as well as good managementthat achieves internationally accept ed standards of quality.

Author : Ahmed Askar,Hans Treptow
Publisher : Unknown
Page : 256 pages
File Size : 47,8 Mb
Release : 1993-04-29
Category : Electronic
ISBN : 3642776884

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Quality Assurance in Tropical Fruit Processing by Ahmed Askar,Hans Treptow Pdf

The processing of fruits and their juices is an important internationally branch of the food industry. Many fruit pro- cessing plants are situated in the tropics or subtropics or they process fruit or fruit products from theseareas. Tropical and subtropical climates provide ideal conditions for the rapid growth of microorganisms and for chemical reactions. Most of thesereactions are detrimental to the overall quality of fruits and fruit products. This laboratory manual presents both the classical laborious methods of chemical, physical, microbiological and organo- leptical methods of analysis and the modern, sophisticated but rapid procedures of testing and analysing. Special at- tention is given to economical, rapid methods which are rea- dily available and easy to use in tropical climates.

Author : Jethro Jagtian
Publisher : Elsevier
Page : 196 pages
File Size : 46,9 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323141000

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Tropical Fruit Processing by Jethro Jagtian Pdf

Tropical Fruit Processing focuses on the improved food preservations methods of tropical fruits for lesser developed and developed countries. This book covers four tropical fruits, namely, guava, mango, papaya, and passion fruit. These fruits have the greatest growth potential based on the knowledge and technology acquired in their cultivation, processing, and preservation. Each chapter in this book discusses the botany, cultivars, horticulture, harvesting, handling, storage, composition, packing, and processing of the fruit. A variety of processed products from these fruits, such as jellies, jams, preserves, purees, sauces, and juices, are also covered. Furthermore, this book describes various food preservation methods including dehydration, concentration, and canning. This book is an invaluable resource for scientists, technologists, manufacturers, students, and others concerned with cultivating, processing, manufacturing, research, development, or marketing of foods.

Author : Jethro Jagtiani
Publisher : Unknown
Page : 184 pages
File Size : 47,9 Mb
Release : 1988
Category : Electronic
ISBN : 9351072398

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Tropical fruit processing by Jethro Jagtiani Pdf

Author : S. Rajarathnam
Publisher : New India Publishing
Page : 762 pages
File Size : 43,5 Mb
Release : 2011-01-15
Category : Technology & Engineering
ISBN : 9380235526

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Advances in Preservation and Processing Technologies of Fruits and Vegetables by S. Rajarathnam Pdf

The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last

Author : Sak Onkvisit,John J. Shaw
Publisher : John Wiley & Sons
Page : 692 pages
File Size : 44,5 Mb
Release : 2004
Category : Business & Economics
ISBN : 0415311330

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International Marketing by Sak Onkvisit,John J. Shaw Pdf

The main aim of International Marketing, is to provide solid foundations that are useful for explanation, prediction and control of international business activities.

Author : Norman N. Potter,Joseph H. Hotchkiss
Publisher : Springer Science & Business Media
Page : 620 pages
File Size : 52,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461549857

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Food Science by Norman N. Potter,Joseph H. Hotchkiss Pdf

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Author : Philip R. Ashurst,David Arthey
Publisher : Springer
Page : 375 pages
File Size : 48,8 Mb
Release : 2000-11-30
Category : Technology & Engineering
ISBN : 0834217333

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Fruit Processing: Nutrition, Products, and Quality Management by Philip R. Ashurst,David Arthey Pdf

Consumption of food products based on or containing fruit is increasing as consumers in the developed world seek a diet which they perceive to be healthy. At the same time, developing countries are increasing their volumes of value-added fruit processing in order to earn important foreign currency. This book provides a concise, thorough and authoritative coverage of the technology of fruit processing from a worldwide perspective. Detailed coverage of the use of fruit by-products, environmental issues, quality assurance and hygiene reflect the importance of these topics. New chapters cover biochemistry and implications for processing, packaging, and quality management systems and HACCP. Food technologists, production managers and technical staff in the fruit processing industry and its equipment suppliers will find the book an important information source, while those in academic and research establishments will use it as a key reference.

Author : Amit Kumar,Stefan Mozar
Publisher : Springer Nature
Page : 1561 pages
File Size : 42,5 Mb
Release : 2020-10-11
Category : Technology & Engineering
ISBN : 9789811579615

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ICCCE 2020 by Amit Kumar,Stefan Mozar Pdf

This book is a collection of research papers and articles presented at the 3rd International Conference on Communications and Cyber-Physical Engineering (ICCCE 2020), held on 1-2 February 2020 at CMR Engineering College, Hyderabad, Telangana, India. Discussing the latest developments in voice and data communication engineering, cyber-physical systems, network science, communication software, image and multimedia processing research and applications, as well as communication technologies and other related technologies, it includes contributions from both academia and industry. This book is a valuable resource for scientists, research scholars and PG students working to formulate their research ideas and find the future directions in these areas. Further, it may serve as a reference work to understand the latest engineering and technologies used by practicing engineers in the field of communication engineering.

Author : Megh R. Goyal,Faizan Ahmad
Publisher : CRC Press
Page : 388 pages
File Size : 50,9 Mb
Release : 2023-02-24
Category : Technology & Engineering
ISBN : 9781000613780

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Quality Control in Fruit and Vegetable Processing by Megh R. Goyal,Faizan Ahmad Pdf

Quality Control in Fruit and Vegetable Processing: Methods and Strategies illustrates the applications of various nonthermal technologies for improving the quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, and hurdle technology. The volume also looks at various strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, and engineered nanomaterials) for the preservation of fresh produce. It emphasizes various nondestructive techniques that have been widely used for the quality assessment of fruits and vegetables during storage, including image analysis, x-ray tomography, magnetic resonance imaging (MRI), nonmagnetic resonance imaging (NMR), color vision system, near-infrared spectroscopy (NIRS), and computerized tomography (CT). Applications of other nondestructive mechanical (such as electronic tongue and nose technology) and dynamic methods (acoustic) for food quality and safety evaluation have also been included. The book concludes with an overview of the potential use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of wastewater. Key features: Promotes the utilization of new and novel nonthermal technologies for the preservation of fruits and vegetables Provide up-to-date information on the applications of nonthermal technologies for the quality and safety of fresh produce during storage Highlights different preservation strategies for improving the quality of fresh produce Explores the use of nondestructive quality assessment methods such as X-ray, MRI, NMR, etc. Discusses the potential industrial use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of industrial wastewater This volume will provide food for thought for those in the food industry on new methods and technology for effective quality control in fruit and vegetable processing.

Author : Jameel M Al-Khayri,Shri Mohan Jain,Dennis V. Johnson,Robert R. Krueger
Publisher : CABI
Page : 658 pages
File Size : 52,8 Mb
Release : 2023-06-14
Category : Science
ISBN : 9781800620186

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Date Palm by Jameel M Al-Khayri,Shri Mohan Jain,Dennis V. Johnson,Robert R. Krueger Pdf

Date palm (Phoenix dactylifera L.) is a tree belonging to the palm family (Arecaceae) and is cultivated for its sweet edible fruits. Over the past century, it has become a major commercial fruit crop and a key component of agricultural production in the world's subtropical arid and semiarid regions. A crop suited both to the low-input small-farmer and the modern high-input commercial plantation, the date palm provides a livelihood for millions of people living in marginal land areas where farming options are restricted. Date palm is mainly grown for its fruits, but the whole tree is utilized. Research into date palm improvement for fruit production in recent decades has brought about improved elite cultivars, stress and pathogen resistance, and enhanced postharvest technologies. These developments have led to revised recommendations for date palm producers, and increased opportunity to promote novel fruit products. With contributions from leading international experts, this is a valuable resource for researchers and students in horticulture, as well as date palm growers and processors.

Author : Jennifer S. Raj
Publisher : Springer Nature
Page : 845 pages
File Size : 50,8 Mb
Release : 2020-11-30
Category : Technology & Engineering
ISBN : 9783030497958

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International Conference on Mobile Computing and Sustainable Informatics by Jennifer S. Raj Pdf

Sustainability and mobile computing embraces a wide range of Information and Communication Technologies [ICT] in recent times. This book focuses more on the recent research and development works in almost all the facets of sustainable, ubiquitous computing and communication paradigm. The recent research efforts on this evolving paradigm help to advance the technologies for next-generation, where socio-economic growth and sustainability poses significant challenges to the computing and communication infrastructures. The main purpose of this book is to promote the technical advances and impacts of sustainability and mobile computing to the informatics research. The key strands of this book include green computing, predictive models, mobility, data analytics, mobile computing, optimization, Quality of Service [QoS], new communicating and computing frameworks, human computer interaction, Artificial Intelligence [AI], communication networks, risk management, Ubiquitous computing, robotics, smart city and applications. The book has also addressed myriad of sustainability challenges in various computing and information processing infrastructures.

Author : Jasim Ahmed,Mohammad Shafiur Rahman
Publisher : John Wiley & Sons
Page : 1543 pages
File Size : 42,5 Mb
Release : 2012-05-21
Category : Technology & Engineering
ISBN : 9781444330113

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Handbook of Food Process Design, 2 Volume Set by Jasim Ahmed,Mohammad Shafiur Rahman Pdf

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Author : Laszlo Somogyi,Hosahalli S. Ramaswamy,Y. H. Hui
Publisher : CRC Press
Page : 526 pages
File Size : 44,5 Mb
Release : 1996-05-16
Category : Technology & Engineering
ISBN : 1566763622

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Processing Fruits by Laszlo Somogyi,Hosahalli S. Ramaswamy,Y. H. Hui Pdf

This Publication presents information about the latest developments in fruit processing . In Volume 1, starting with the postharvest handling of fruits, we discuss all food processing technologies that are applied to fruit preservation. Also included in this volume are other essential features of fruit processing operations, such as: the food additives used, microbiology, quality assurance, packaging, grades and standards of fruits, and waste management.

Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
Page : 410 pages
File Size : 41,5 Mb
Release : 2021-11-26
Category : Technology & Engineering
ISBN : 9780128197042

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Postharvest and Postmortem Processing of Raw Food Materials by Seid Mahdi Jafari Pdf

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications. Thoroughly explores novel applications of postharvest/postmortem operations in processing food products Brings perspectives about the postharvest processing of different agricultural crops and postmortem processing of different animal meats Helps to improve the quality and safety of food products with postharvest/postmortem operations