Postharvest Handling
Postharvest Handling

Author: Nigel H. Banks

Publisher: Academic Press

Published: 2009-02-21

Total Pages: 637

ISBN-13: 0080920780

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Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables

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.

Postharvest
Postharvest

Author: R. B. H. Wills

Publisher: Cabi

Published: 2016

Total Pages: 304

ISBN-13: 9781786391483

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This book contains 12 chapters focusing on the basic tenets of postharvest technology of fruits and vegetables and how this influences their postharvest behaviour. Key information about their composition, biochemistry, respiration and physiology are presented. The importance of the management of temperature and humidity for maintaining fresh quality is discussed. The susceptibility of fresh produce to various pathogenic diseases and physiological disorders and their identification and control by environmentally friendly methods are pointed out and technologies that are adjuncts to temperature management, i.e. atmosphere control, controlled ripening, packaging and transport, are highlighted. The principles underlying the food safety based quality assurance systems that also meet environmental requirements are outlined. The influence of consumers on the marketing and storage of fruit and vegetables are also examined.

Cutting and Packing in Production and Distribution
Cutting and Packing in Production and Distribution

Author: Harald Dyckhoff

Publisher: Springer Science & Business Media

Published: 1992

Total Pages: 268

ISBN-13: 9783790806304

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1 Introduction.- 1.1. Purpose of the Investigation.- 1.2. Methodology Used.- 1.3. Structure of the Book.- 2 Cutting and Packing Problems as Geometric-Combinatoric Problems.- 2.1. Basic Logical Structure.- 2.2. Phenomena of Cutting and Packing.- 2.2.1. Cutting and Packing in Spatial Dimensions.- 2.2.2. Cutting and Packing in Abstract Dimensions.- 2.2.3. Related Problems.- 2.3. Delimitation in Investigation.- 3 The Treatment of Cutting and Packing Problems in the Literature.- 3.1. Models as Idealized Images of Actual Phenomena.- 3.2. Sources on Cutting and Packing Problems.- 3.2.1. Differentiation According to Thematic Criteria.- 3.2.2. Differentiation According to Bibliographical Criteria.- 3.3. Delimitation of Investigated Literature.- 4 Systematic Catalogue of Properties for the Characterization of Cutting and Packing Problems.- 4.1. Basis for Characteristic Properties.- 4.2. Design of the Catalogue.- 4.3. Characteristics Based on the Logical Structure.- 4.3.1. Dimensionality.- 4.3.2. Type of Assignment.- 4.3.3. Characteristics of Large Objects and Small Items.- 4.3.4. Pattern Restrictions.- 4.3.5. Objectives.- 4.3.6. Status of Information and Variability of Data.- 4.3.7. Solution Methods.- 4.4. Reality-Based Characteristics.- 4.4.1. Kind of Objects and Items, and Branch of Industry.- 4.4.2. Planning Context.- 4.4.3. Software.- 4.5. Overview.- 5 Types of Cutting and Packing Problems in the Literature.- 5.1. Principles of Type Definition.- 5.2. Hierarchical Catalogue of Types.- 5.2.1. General Types.- 5.2.2. Special Types.- 5.2.3. Summarized Description of the Hierarchy of Types.- 5.3. Properties of the Derived Problem Types.- 6 Bin Packing Types (BP).- 6.1. One-dimensional Bin Packing Type (BP1).- 6.2. Two-dimensional Bin Packing Types (BP2).- 6.2.1. BP2-Type with a Heterogeneous Assortment of Large Objects.- 6.2.2. BP2-Type with a Homogeneous Assortment of Large Objects.- 6.3. Actual Bin Packing Problems.- 7 Cutting Stock Types (CS).- 7.1. One-dimensional Cutting Stock Types (CS1).- 7.1.1. CS1-Type with Continuous Quantity Measurement of Large Objects.- 7.1.2. CS1-Types with Discrete Quantity Measurement of Large Objects.- 7.1.2.1. Discrete CSl-Type with a Homogeneous Assortment of Large Objects.- 7.1.2.2. Discrete CSl-Type with a Heterogeneous Assortment of Large Objects.- 7.2. Two-dimensional Cutting Stock Types (CS2).- 7.2.1. CS2-Type with Non-rectangular Small Items.- 7.2.2. CS2-Types with Rectangular Small Items.- 7.2.2.1. Rectangular CS2-Types with Only One Large Object per Figure.- 7.2.2.2. Rectangular CS2-Types with Guillotine Patterns.- 7.2.2.3. Rectangular CS2-Type with Nested Patterns.- 7.3. Three-dimensional Cutting Stock Type (CS3).- 7.4. Actual Cutting Stock Problems.- 8 Knapsack Types (KS).- 8.1. One-dimensional Knapsack Type (KS1).- 8.2. Two-dimensional Knapsack Type (KS2).- 8.3. Three-dimensional Knapsack Type (KS3).- 8.4. Actual Knapsack Problems.- 9 Pallet Loading Types (PL).- 9.1. Two-dimensional Pallet Loading Type (PL2).- 9.2. Three-dimensional Pallet Loading Type (PL3).- 9.3. Actual Pallet Loading Problems.- 10 Conclusions.- I. A Bibliography of Further C&P-Problems.- A. Published Surveys.- B. Literary References not Closely Analysed.- C. Most Recent Sources.- II. Brief Description of the Characteristics.- III. LARS Data Base System.- List of Abbreviations for the Journals.- I. General Literature.- II. C&P-Literature.

Minimally Processed Refrigerated Fruits & Vegetables
Minimally Processed Refrigerated Fruits & Vegetables

Author: R.C. Wiley

Publisher: Springer Science & Business Media

Published: 1994-04-30

Total Pages: 392

ISBN-13: 9780412055713

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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.

Food Hygiene and Toxicology in Ready-to-Eat Foods
Food Hygiene and Toxicology in Ready-to-Eat Foods

Author: Parthena Kotzekidou

Publisher: Academic Press

Published: 2016-04-27

Total Pages: 480

ISBN-13: 0128020083

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Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. - Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry - Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods - Describes potential harmful agents that may arise in foods during processing and packaging - Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more

Food Packaging Technology
Food Packaging Technology

Author: Richard Coles

Publisher: CRC Press

Published: 2003-08-15

Total Pages: 370

ISBN-13: 9780849397882

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The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.

Case Studies in Food Safety and Authenticity
Case Studies in Food Safety and Authenticity

Author: Jeffrey Hoorfar

Publisher: Elsevier

Published: 2012-06-25

Total Pages: 407

ISBN-13: 0857096931

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The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety. - Delivers a vital insight into the practical application of strategies for control and prevention of food contaminants - Provides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chain - Chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification

Advances in Postharvest Management of Horticultural Produce
Advances in Postharvest Management of Horticultural Produce

Author: Chris Watkins

Publisher: Burleigh Dodds Series in Agric

Published: 2019-10-25

Total Pages: 320

ISBN-13: 9781786762887

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Postharvest losses remain a serious problem in the fresh produce sector. This collection reviews advances in preservation and disinfection, monitoring and management techniques to optimise safety and quality of fresh fruit and vegetables.