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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce
A Book

by Maria Isabel Gil,Randolph M. Beaudry

  • Publisher : Academic Press
  • Release : 2020-02-12
  • Pages : 684
  • ISBN : 012804621X
  • Language : En, Es, Fr & De
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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. Provides guidelines and recommendations of CA/MAP for the fresh produce industry Illustrates the benefits and defects caused by CA/MA in full color Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables
A Book

by Aaron L. Brody,Hong Zhuang,Jung H. Han

  • Publisher : John Wiley & Sons
  • Release : 2010-12-30
  • Pages : 352
  • ISBN : 047095910X
  • Language : En, Es, Fr & De
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Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

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

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

by Mohammed Wasim Siddiqui,Mohammed Shafiur Rahman,Ali Abas Wani

  • Publisher : CRC Press
  • Release : 2018-05-23
  • Pages : 356
  • ISBN : 1351389793
  • Language : En, Es, Fr & De
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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

Chemistry of Spices

Chemistry of Spices
A Book

by V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah

  • Publisher : CABI
  • Release : 2008
  • Pages : 445
  • ISBN : 1845934202
  • Language : En, Es, Fr & De
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Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.

Food Quality and Shelf Life

Food Quality and Shelf Life
A Book

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2019-06-08
  • Pages : 420
  • ISBN : 012817191X
  • Language : En, Es, Fr & De
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Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing
A Book

by Nirmal Sinha

  • Publisher : John Wiley & Sons
  • Release : 2007-04-23
  • Pages : 850
  • ISBN : 0470113545
  • Language : En, Es, Fr & De
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The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities

Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities
A Book

by Elhadi M. Yahia

  • Publisher : CRC Press
  • Release : 2009-03-11
  • Pages : 608
  • ISBN : 9781420069587
  • Language : En, Es, Fr & De
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Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wide range of applications. The increasingly global nature of food production and the increased emphasis on reducing chemical preservatives and pesticides have put the spotlight on these centuries-old technologies. Yet until now, there have been very few current resources available, and none have covered all aspects. Provides extensive background on the theory and application of modified and controlled atmospheres Written by top international experts in research and industry, Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities explores the science and application of the modified atmosphere (MA) and the controlled atmosphere (CA). It covers all technological applications, including storage, transport, and packaging for all fruits, vegetables, and ornamentals of temperate, subtropical, and tropical origin. Tracing the historical developments of these technologies, it provides information on the ideal conditions to be used for many horticultural commodities. It also outlines the effects of MA and CA on the physiology and biochemistry of these commodities as well as on their flavor and quality. Providing the most comprehensive resource on all basic and applied aspects of these technologies, the text also reviews the vast amount of literature already written on this topic. This extensive work captures, for the first time, the entire subject of MA and CA, presenting a complete review of the technological aspects of this important development in food safety and preservation.

Ready-to-Eat Foods

Ready-to-Eat Foods
Microbial Concerns and Control Measures

by Andy Hwang,Lihan Huang

  • Publisher : CRC Press
  • Release : 2010-03-03
  • Pages : 271
  • ISBN : 1420068636
  • Language : En, Es, Fr & De
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With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are normally consumed directly without cooking — a step that kills pathogenic microorganisms that may be present in the food products — concerns exist with regard to their safety. Several severe and high-profile outbreaks of food-borne illness linked to the consumption of RTE foods have prompted the USDA and FDA to issue stringent rules and regulations governing the manufacturing of RTE foods. Ready-to-Eat Foods: Microbial Concerns and Control Measures comprehensively reviews individual common RTE food and their specific safety-related aspects. This text explores the extensive research conducted by the food industry, academia, and research institutes that examines the potential health risk of contaminated RTE foods, investigates the growth behavior of common contaminating foodborne pathogens, and develops intervention technologies and control measures. The book supplies an overview of food safety of RTE foods and various categories into which they fall. It also addresses the microorganisms of concern, the effect of processing on the survival of pathogenic and spoilage microorganisms, food safety, practical control measures, and intervention strategies. Ready-to-Eat Foods: Microbial Concerns and Control Measures is a critical reference for scientists and professionals working on the forefront of food safety and RTE food manufacturing.

Non-thermal Food Engineering Operations

Non-thermal Food Engineering Operations
A Book

by Enrique Ortega-Rivas

  • Publisher : Springer Science & Business Media
  • Release : 2012-02-25
  • Pages : 362
  • ISBN : 1461420385
  • Language : En, Es, Fr & De
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A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.

Processing Effects on Safety and Quality of Foods

Processing Effects on Safety and Quality of Foods
A Book

by Enrique Ortega-Rivas

  • Publisher : CRC Press
  • Release : 2009-10-08
  • Pages : 594
  • ISBN : 9781420061154
  • Language : En, Es, Fr & De
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Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A sampling of the techniques covered: Hermetically sealed containers Acrylamide formation Dried foods Irradiated foods Pressure-assisted thermal processing Pulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.

Handbook of Food Processing

Handbook of Food Processing
Food Safety, Quality, and Manufacturing Processes

by Theodoros Varzakas,Constantina Tzia

  • Publisher : CRC Press
  • Release : 2015-10-22
  • Pages : 679
  • ISBN : 1498721788
  • Language : En, Es, Fr & De
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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Handbook of Food Processing, Two Volume Set

Handbook of Food Processing, Two Volume Set
A Book

by Theodoros Varzakas,Constantina Tzia

  • Publisher : CRC Press
  • Release : 2015-11-04
  • Pages : 1420
  • ISBN : 1466582316
  • Language : En, Es, Fr & De
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Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Nanotechnology in Edible Food Packaging

Nanotechnology in Edible Food Packaging
Food Preservation Practices for a Sustainable Future

by Vimal Katiyar,Tabli Ghosh

  • Publisher : Springer Nature
  • Release : 2021-03-27
  • Pages : 452
  • ISBN : 9813361697
  • Language : En, Es, Fr & De
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p="" This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products. It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^

Edible Films and Coatings

Edible Films and Coatings
Fundamentals and Applications

by Maria Pilar Montero Garcia,M. Carmen Gómez-Guillén,M. Elvira López-Caballero,Gustavo V. Barbosa-Cánovas

  • Publisher : CRC Press
  • Release : 2016-09-19
  • Pages : 598
  • ISBN : 1315356244
  • Language : En, Es, Fr & De
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The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.

Food Preservation and Biodeterioration

Food Preservation and Biodeterioration
A Book

by Gary S. Tucker

  • Publisher : John Wiley & Sons
  • Release : 2016-01-22
  • Pages : 280
  • ISBN : 111890463X
  • Language : En, Es, Fr & De
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Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.

Food Preservation in Developing Countries: Challenges and Solutions

Food Preservation in Developing Countries: Challenges and Solutions
A Book

by Mohammad U. H. Joardder,Mahadi Hasan Masud

  • Publisher : Springer
  • Release : 2019-04-23
  • Pages : 245
  • ISBN : 3030115305
  • Language : En, Es, Fr & De
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This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

Cellulose Nanocrystals

Cellulose Nanocrystals
An Emerging Nanocellulose for Numerous Chemical Processes

by Vimal Katiyar,Prodyut Dhar

  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 2020-10-12
  • Pages : 372
  • ISBN : 3110644622
  • Language : En, Es, Fr & De
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Cellulose nanocrystals are being used more frequently as processing and nanofabrication techniques have advanced considerably. Cellulose Nanocrystals includes topics including Extraction and Fabrication Methodologies, Scale-Up Strategies and Life Cycle Assessment, Surface Modification Strategies, Nanocomposites, and Characterization and Testing Protocols. This book will appeal to physical, chemical and biological scientists as well as engineers.

Food Safety Engineering

Food Safety Engineering
A Book

by Ali Demirci,Hao Feng,Kathiravan Krishnamurthy

  • Publisher : Springer Nature
  • Release : 2020-05-28
  • Pages : 760
  • ISBN : 3030426602
  • Language : En, Es, Fr & De
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Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Food Processing Technology

Food Processing Technology
Principles and Practice

by P J Fellows

  • Publisher : Woodhead Publishing
  • Release : 2016-10-04
  • Pages : 1152
  • ISBN : 0081005237
  • Language : En, Es, Fr & De
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Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables
A Book

by Achilleas Bouletis,Ioannis Arvanitoyannis,Dimitrios Ntionias

  • Publisher : Springer
  • Release : 2014-11-19
  • Pages : 88
  • ISBN : 331910232X
  • Language : En, Es, Fr & De
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This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduction chemical and microbiological parameters that affect shelf life are mentioned, followed by a definition of modified atmosphere packaging. The referred vegetables are categorized into 10 categories: roots, tubers, leafy vegetables, fruits-vegetables, bulbs, stems and shoots, flowers, seeds, fungi and other. The effect of selected MAP applications on the shelf life of the vegetables is also highlighted. Along with atmosphere modification, several storage parameters such as temperature, several pretreatments, film permeability or light and dark storage conditions are studied and their interaction on the quality of the product is also taken under consideration. The increasing demand for healthier and “safer” foods has led the food industry in pursuit of storage technologies that will serve the primary role of storage life prolongation but with no sacrifice on nutritional value and without the presence of additives. MAP is a storage technique that has already proven to be effective in extending the shelf life of the product by reducing respiration rate and preserving all its quality characteristics. Due to many physiological factors that affect the shelf life of minimally processed vegetables (respiration rate, ethylene production, maturation and ripening) the selection of the ideal storage parameters (gas mixture, storage temperature, packaging film, and treatments prior to packaging) of MAP is a challenging procedure and must be planned carefully.