Technological Interventions in the Processing of Fruits and Vegetables
Technological Interventions in the Processing of Fruits and Vegetables

Author: Rachna Sehrawat

Publisher: CRC Press

Published: 2018-04-17

Total Pages: 468

ISBN-13: 1351795007

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Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods. There is an urgent need to explore and investigate waste in the processing of fruits and vegetables and how different processing technologies can be used most effectively. This volume, in short, conveys the key concepts and role of different technology in processing of fruits and vegetables, keeping mind the special processing requirements of fruits and vegetables, waste issues, nutritional value, and consumer concerns. This volume offers a wealth of information on today’s technology for fruit and vegetable processing and will be a valuable resource for industry professionals, agricultural/food processing researchers, faculty and upper-level students, and others.

Advances in Preservation and Processing Technologies of Fruits and Vegetables
Advances in Preservation and Processing Technologies of Fruits and Vegetables

Author: S. Rajarathnam

Publisher: New India Publishing

Published: 2011-01-15

Total Pages: 762

ISBN-13: 9789380235523

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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

Advanced Research Methods in Food Processing Technologies
Advanced Research Methods in Food Processing Technologies

Author: Junaid Ahmad Malik

Publisher: CRC Press

Published: 2024-02-06

Total Pages: 464

ISBN-13: 100084062X

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This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges. The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.

Food Processing and Preservation Technology
Food Processing and Preservation Technology

Author: Megh R. Goyal

Publisher: CRC Press

Published: 2022-04-27

Total Pages: 314

ISBN-13: 1000353427

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Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.

Technological Interventions in Dairy Science
Technological Interventions in Dairy Science

Author: Rupesh S. Chavan

Publisher: CRC Press

Published: 2018-02-02

Total Pages: 309

ISBN-13: 1351688847

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This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk. Milk is a perishable commodity, and being rich in nutrients, it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used. Thermal treatments are common techniques used for extending the shelf life of milk, such as, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Nonthermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored in the processing of milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume. Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques.

Handbook of Research on Food Processing and Preservation Technologies
Handbook of Research on Food Processing and Preservation Technologies

Author: Preeti Birwal

Publisher: CRC Press

Published: 2021-11-25

Total Pages: 324

ISBN-13: 1000369625

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In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.

Handbook of Research on Food Processing and Preservation Technologies
Handbook of Research on Food Processing and Preservation Technologies

Author: Megh R. Goyal

Publisher: CRC Press

Published: 2022-02-28

Total Pages: 1702

ISBN-13: 1000405117

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The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.

Technology of fruits and vegetable processing
Technology of fruits and vegetable processing

Author: Kai Peters &

Publisher: Scientific e-Resources

Published: 2019-12-03

Total Pages: 347

ISBN-13: 1839472626

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Fruits and vegetables are both real nourishment items in their own particular right and key fixings in many handled foods. There has been developing examination on their significance to wellbeing and procedures to protect the healthful and tangible qualities wanted by buyers. This real gathering outlines a portion of the key topics in this current research. Adopting a multidisciplinary strategy, this work examines the fundamentals and late developments in fresh-cut foods grown from the ground handling. It tends to logical advance in the fresh-cut range and talks about the business and the market for these products. They likewise inspect advancements in making sound and alluring items. Utilization of inventive bundling innovation that could enhance item quality and timeframe of realistic usability, new natural product blends with more assortment, consolidation of flavors, or the utilization of steamer sacks for vegetables are only a couple of contemplations that could grow the business sectors of fresh-cut items. With its attention on science, including biochemical, physiological, microbiological, and quality angles, and in addition heath contemplations and customer science, this book gives an account of front line propels and the down to earth utilizations of these advances.

Food Technology
Food Technology

Author: Murlidhar Meghwal

Publisher: CRC Press

Published: 2017-08-22

Total Pages: 357

ISBN-13: 1315341468

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In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations in Agricultural and Biological Engineering book series, looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies. Features: provides information on relevant technology makes suggestions for equipment and devices looks at standardization in food technology explores new and innovative packaging technology studies antimicrobial activities in food considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.

Nonthermal Processing Technologies for Food
Nonthermal Processing Technologies for Food

Author: Howard Q. Zhang

Publisher: John Wiley & Sons

Published: 2011-02-04

Total Pages: 685

ISBN-13: 0470958480

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Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.