Quality Control In Fruit And Vegetable Processing

Author : Megh R. Goyal,Faizan Ahmad
Publisher : CRC Press
Page : 388 pages
File Size : 55,8 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 : P. W. Board
Publisher : Food & Agriculture Organization of the UN (FAO)
Page : 72 pages
File Size : 49,9 Mb
Release : 1988
Category : Food industry and trade
ISBN : 9251024219

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Quality Control in Fruit and Vegetable Processing by P. W. Board Pdf

Handleiding voor kwaliteitsbewaking bij de conservering van groenten en vruchten op de volgende procesonderdelen: inblikken, dehydratatie, invriezen, zuren, sirooptoevoeging, kristallisering en chemische bewaring

Author : P. W. Board
Publisher : Food & Agriculture Org.
Page : 72 pages
File Size : 52,9 Mb
Release : 1988
Category : Business & Economics
ISBN : 9251024219

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Quality Control in Fruit and Vegetable Processing by P. W. Board Pdf

Handleiding voor kwaliteitsbewaking bij de conservering van groenten en vruchten op de volgende procesonderdelen: inblikken, dehydratatie, invriezen, zuren, sirooptoevoeging, kristallisering en chemische bewaring

Author : Megh R. Goyal,Faizan Ahmad (Professor of agricultural engineering)
Publisher : Unknown
Page : 0 pages
File Size : 49,5 Mb
Release : 2022-11
Category : Fruit
ISBN : 1774911191

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Quality Control in Fruit and Vegetable Processing by Megh R. Goyal,Faizan Ahmad (Professor of agricultural engineering) 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 : Wim Jongen
Publisher : Elsevier
Page : 408 pages
File Size : 52,9 Mb
Release : 2002-08-13
Category : Technology & Engineering
ISBN : 9781855736641

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Fruit and Vegetable Processing by Wim Jongen Pdf

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology

Author : Axtell, B,Fellows, P.
Publisher : CTA
Page : 212 pages
File Size : 46,8 Mb
Release : 2008
Category : Business & Economics
ISBN : 9789290813767

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Setting up and running a small fruit or vegetable processing enterprise by Axtell, B,Fellows, P. Pdf

If you are interested in starting up a business, food processing offers an excellent opportunity to generate income using locally available resources. Focusing on the establishment of such a business using fruits and vegetables, this detailed and informative manual covers topics such as: products and processes (bottling, drying and picking), potential markets, equipment, facilities and quality assurance. Issues involved in the mangagement of your business – health and safety, staffing issues, finances and business strategy – are also addressed in an easy-to-follow, practical way.

Author : Wim (Ed.) Jongen
Publisher : Unknown
Page : 388 pages
File Size : 46,9 Mb
Release : 2005
Category : Electronic
ISBN : OCLC:770241388

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Fruit And Vegetable Processing - Improving Quality by Wim (Ed.) Jongen Pdf

Author : Robert L. Shewfelt,Bernhard Bruckner
Publisher : CRC Press
Page : 354 pages
File Size : 42,7 Mb
Release : 2000-04-18
Category : Technology & Engineering
ISBN : 1566767857

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Fruit and Vegetable Quality by Robert L. Shewfelt,Bernhard Bruckner Pdf

Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more integrated approach to postharvest handling and fruit and vegetable research. Designed for anyone involved in the management, production, handling, distribution, or processing of fruits and vegetables, it provides concise descriptions of important issues, roadmaps to the literature in specific fields, assessments of current knowledge and research needs, and specific examples of product-based research. Your guide to the dynamic developments in integrating fruit and vegetable quality projects, Fruit and Vegetable Quality: An Integrated View also presents a range of options for achieving better coordination of research across scientific disciplines.

Author : Ahmed Askar,Hans Treptow
Publisher : Springer Science & Business Media
Page : 245 pages
File Size : 40,9 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 : Peter Fellows,Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 214 pages
File Size : 46,5 Mb
Release : 1997
Category : Business & Economics
ISBN : 9251040419

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Guidelines for Small-scale Fruit and Vegetable Processors by Peter Fellows,Food and Agriculture Organization of the United Nations Pdf

Author : Olga Martin-Belloso,Robert Soliva Fortuny
Publisher : CRC Press
Page : 424 pages
File Size : 48,8 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

Author : S. Ranganna
Publisher : McGraw-Hill Incorporated
Page : 0 pages
File Size : 43,7 Mb
Release : 1986
Category : Food
ISBN : 0074518518

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Handbook of Analysis and Quality Control for Fruit and Vegetable Products by S. Ranganna Pdf

The first handbook of its kind, giving in one volume, etailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements.Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products. The last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use.

Author : Philip R. Ashurst,David Arthey
Publisher : Springer
Page : 375 pages
File Size : 47,5 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 : David Arthey,Colin Dennis
Publisher : John Wiley & Sons
Page : 302 pages
File Size : 44,9 Mb
Release : 1991-01-15
Category : Science
ISBN : 0471198595

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Vegetable Processing by David Arthey,Colin Dennis Pdf

This comprehensive book addresses the import and fast-moving issues of processing technologies as they apply to vegetable processing today. It is an up-to-date account of just how much the different techniques have developed over recent years to bring vegetables to the consumer not only in different forms and styles but also with a high degree of safety and nutritional quality. Vegetable Processing is written and edited by experts with wide research and industrial experience in the field. This unique review of the different aspects of vegetable processing updates existing technologies and deals in detail with more recent developments, such as aseptic packaging, the technology of chilling and the increasingly important areas of plant, equipment and cleaning.

Author : Laszlo Somogyi,Hosahalli S. Ramaswamy,Y. H. Hui
Publisher : CRC Press
Page : 526 pages
File Size : 45,7 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.