Packaging and Storage of Fruits and Vegetables
Packaging and Storage of Fruits and Vegetables

Author: Tanweer Alam

Publisher: CRC Press

Published: 2021-12-16

Total Pages: 348

ISBN-13: 1000369455

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This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables. This book, with chapters from eminent researchers in the field, covers several essential aspects of packaging and storage methods and techniques generally used in fruit and vegetables. Important considerations on selection and characteristics of packaging materials, new packaging methods, storage hygiene and sanitation issues along with recent trends in storage technology are discussed in this volume. Key features: Provides an inclusive overview of fruit and vegetable requirements and available packaging materials and storage systems Imparts an understanding of the fundamentals of the impact of packaging on the evolution of quality and safety of fruits and vegetables Includes examples of mathematical modeling and mechanical and engineering properties of packaging materials Provides an in-depth discussion of innovative packaging and storage technologies, such as MA/CA packaging, active packaging, intelligent packaging, eco-friendly materials, etc., applied to fruit and vegetables Packaging and Storage of Fruits and Vegetables: Emerging Trends will be useful for graduate and postgraduate students and teaching professionals of horticultural science, food science and technology, packaging technology etc. It will also provide valuable scientific information to the academic scientific research community as well as to the packaging and storage industries for preservation of quality characteristics of fruits and vegetables. The professional community involved in handling processing and commercialization of horticultural crops will benefit as well.

Engineering for Storage of Fruits and Vegetables
Engineering for Storage of Fruits and Vegetables

Author: Chandra Gopala Rao

Publisher: Academic Press

Published: 2015-08-04

Total Pages: 890

ISBN-13: 0128033665

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Engineering for Storage of Fruits and Vegetables is a comprehensive reference that provides an understanding of the basic principles of cold storage load estimation, refrigeration capacity calculations for various types of cold storages, and other topics of evaporative cooling, thus demonstrating the important principles for designing low cost precooling chambers. The book is written in an accessible manner to provide a solid understanding of different environments and their considerations to give readers the confidence they need to design suitable packaging materials by understanding parameters, including reaction rates, deteriorative reactions, Arrhenius equations, Q10, K, D, Z parameters, and their influence on reaction rates. Covers a wide variety of related topics, from post-harvest physiology of fruits and vegetables, to the various aspects of controlled atmosphere storages Explains the application of water activities and enzyme kinetics for predicting shelf life of foods and design of packaging materials Includes solved problems and exercises which guide students and assist with comprehension

Packaging & Distribution of Fresh Fruits & Vegetables
Packaging & Distribution of Fresh Fruits & Vegetables

Author: Vanee Chonhenchob

Publisher:

Published: 2017

Total Pages: 0

ISBN-13: 9781605953274

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This book provides technical explanations of the materials, structure and design of containers, packages and coatings used to protect, ship and sell fruits and vegetables throughout the entire supply chain. Based on extensive research, as well as input from growers, graders, packers, shippers and retailers, the book offers detailed information about applying and designing packaging for post-harvest treatment, cold chain storage, shipping containment and merchandising. These include methods for calculating materials and costs, as well as discussions of modified atmosphere packaging, edible coatings and other advanced approaches. Packaging & Distribution of Fresh Fruits & Vegetables clarifies how fruits and vegetables must be packaged at each stage of post-harvest processing to ensure an appealing product with requisite shelf-life. The authors demonstrate the critical relation between fruit and vegetable quality control and packaging. More importantly, they explain the chemistry and materials technology needed to create packaging that can offset microbial contamination and reduce bruising, spoilage and waste in a wide range of produce. The book includes dozens of case studies and addresses international variations in packaging strategies and regulations.

Controlled Atmosphere Storage of Fruits and Vegetables
Controlled Atmosphere Storage of Fruits and Vegetables

Author: A. Keith Thompson

Publisher: Oxford University Press, USA

Published: 1998

Total Pages: 296

ISBN-13:

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The transportation and storage of fresh fruit and vegetables is an international operation for which the available technology must be used to ensure that produce reaches the consumer in the best possible condition. The use of controlled atmospheric conditions, as a way of reducing the use of chemical preservatives and pesticides, has great potential for the reduction of postharvest losses and the maintenance of nutritive value and organoleptic characteristics. The proper application of controlled atmosphere storage is likely to have as great an impact as the introduction of refrigeration technology a century earlier, yet its potential is only just becoming appreciated, despite its use for apples for many years. In this book, the author reviews and condenses the large amount of research on controlled atmosphere storage, going back more than 80 years, in order to provide the most comprehensive reference source on this topic. It traces the history of the technique and the range of conditions currently in use for different fruit and vegetables, and their effect on flavor, quality and physiology. The influence of pests and diseases, environmental factors such as mixtures of gases, and packaging are then described and the recommended controlled atmosphere conditions for a wide range of crops is provided. This book is essential reading for horticultural researchers and food industry staff concerned with transportation, storage and quality. In addition, it is a valuable reference source for students of horticulture, agriculture, engineering, food science and technology, and food marketing, as well as regulatory bodies and consumer groups.

Fruit and Vegetables
Fruit and Vegetables

Author: Anthony Keith Thompson

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 489

ISBN-13: 1405147806

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The second edition of this very well-received book, which in itsfirst edition was entitled Postharvest Technology of Fruits andVegetables, has been welcomed by the community of postharvestphysiologists and technologists who found the first edition of suchgreat use. The book covers, in comprehensive detail, postharvestphysiology as it applies to postharvest quality, technologyrelating to maturity determination, harvesting, packaging,postharvest treatments, controlled atmosphere storage, ripening andtransportation on a very wide international range of fruits andvegetables. The new edition of this definitive work, which contains manyfull colour photographs, provides key practical andcommercially-oriented information of great use in helping to ensurethat fruit and vegetables reach the retailer in optimum condition,with the minimum of loss and spoilage. Fruits and vegetables, 2nd edition is essential readingforfruit and vegetable technologists, food scientists and foodtechnologists, agricultural scientists, commercial growers,shippers and warehousing operatives and personnel within packagingcompanies. Researchers and upper level students in food science,food technology, plant and agricultural sciences will find a greatdeal of use within this landmark book. All libraries in researchestablishments and universities where these subjects are studiedand taught should have copies readily available for users. A. K. Thompson was formerly Professor and head of PostharvestTechnology, Silsoe College, UK.

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

Author: Mohammed Wasim Siddiqui

Publisher: CRC Press

Published: 2018-05-23

Total Pages: 356

ISBN-13: 1351389807

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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

The Zero-Waste Chef
The Zero-Waste Chef

Author: Anne-Marie Bonneau

Publisher: Penguin

Published: 2021-04-13

Total Pages: 0

ISBN-13: 0735239789

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*SILVER WINNER for the 2022 Taste Canada Award for Single-Subject Cookbooks* *SHORTLISTED for the 2021 Gourmand World Cookbook Award* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.

Eco-Friendly Technology for Postharvest Produce Quality
Eco-Friendly Technology for Postharvest Produce Quality

Author: Mohammed Wasim Siddiqui

Publisher: Academic Press

Published: 2016-04-12

Total Pages: 326

ISBN-13: 0128043849

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Eco-Friendly Technology for Postharvest Produce Quality presents the scope of emerging eco-friendly technologies to maintain the postharvest quality of fresh produce in terms of safety and nutrition. The book covers an analysis of the alternative and traditional methodologies pointing out the significant advantage and limitations of each technique. It provides a standard reference work for the fresh produce industry in postharvest management to extend shelf life by ensuring safety first and then nutritional or sensory quality retention. Fruits and vegetables are a huge portion of the food supply chain and are depended on globally for good health and nutrition. The supply of good food, however, greatly depends on good postharvest handling practices. Although substantial research has been carried out to preserve the quality of fresh horticultural produce, further research—especially on safety—is still required. This book provides foundational insights into current practices yielding best results for produce handling. - Includes appropriate approaches, technologies, and control parameters necessary to achieve shelf-life extension without compromising produce quality - Presents successful food safety methods between the time produce is harvested to consumption - Includes the latest information on preservation technologies using novel chemical methods, active packaging, and monitoring the effect of environmental stresses on quality and shelf life of agricultural produce

Handbook of Vegetables and Vegetable Processing
Handbook of Vegetables and Vegetable Processing

Author: Muhammad Siddiq

Publisher: John Wiley & Sons

Published: 2018-02-23

Total Pages: 1104

ISBN-13: 1119098947

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Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.