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Hypobaric Storage in Food Industry

Hypobaric Storage in Food Industry
Advances in Application and Theory

by Stanley Burg

  • Publisher : Elsevier
  • Release : 2014-04-17
  • Pages : 124
  • ISBN : 012419978X
  • Language : En, Es, Fr & De
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Hypobaric Storage in Food Industry: Advances in Application and Theory presents recent examples of hypobaric storage implementation. The book covers examples including hypobaric warehouses in the United States and China; the results from extensive Chinese publications, some addressing military use; improved design of an intermodal container to reduce cost, weight, and power consumption; and a proposal to fabricate a container in China for shipping mangoes and other difficult-to-export plant commodities. In1979 the Food Technology Industrial Achievement Award was given by the Institute of Food Technologists to the Grumman Corporation and the Armour & Company-Research Center for their creation of a hypobaric transportation and storage system that extended the storage life of fresh meats and plant commodities six times greater than average. Since then, cost, experimental errors by academics, and other concerns have prevented hypobaric storage from achieving more widespread adoption. However, recent advances — particularly since 2004 — have brought hypobaric storage back into active research and development. With specific focus on issues such as condensation; insect, fungi, and bacterial contamination; and materials and methods, this work lays out hypobaric technology for readers including students of postharvest physiology, agricultural engineers, and producers and exporters of food products. Presents recent examples of implementation of hypobaric storage including construction of hypobaric warehouses in United States and China Features an improved design of intermodal container to reduce cost, weight, and power consumption Proposes fabricating hypobaric containers in China for exporting mangoes and other plant commodities that presently can only be transported at much greater expense by air

Fruit and Vegetable Storage

Fruit and Vegetable Storage
Hypobaric, Hyperbaric and Controlled Atmosphere

by Anthony Keith Thompson

  • Publisher : Springer
  • Release : 2015-09-21
  • Pages : 126
  • ISBN : 3319235915
  • Language : En, Es, Fr & De
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This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these techniques have the potential to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers. As consumer demand for high quality product increases, proper postharvest storage will continue to gain in importance. The environmental conditions used in storage have a vital influence on the quality, safety and health benefits of fruit and vegetables.

Engineering Practices for Agricultural Production and Water Conservation

Engineering Practices for Agricultural Production and Water Conservation
An Interdisciplinary Approach

by Megh R. Goyal,R. K. Sivanappan

  • Publisher : CRC Press
  • Release : 2017-03-16
  • Pages : 400
  • ISBN : 1315341735
  • Language : En, Es, Fr & De
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This informative new book takes an interdisciplinary look at agricultural and food production and how new engineering practices can be used to enhance production. With contributions from international experts from India, Russia, China, Serbia, and USA, this book presents a selection of chapters on some of these emerging practices, focusing on soil and water conservation and management; agricultural processing engineering; water quality and management; emerging agricultural crops; renewable energy use in agriculture; and applications of nanotechnology in agriculture.

Controlled Atmosphere Storage of Fruit and Vegetables, 3rd Edition

Controlled Atmosphere Storage of Fruit and Vegetables, 3rd Edition
A Book

by A Keith Thompson,Robert K Prange,Roger Bancroft,Tongchai Puttongsiri

  • Publisher : CABI
  • Release : 2018-11-28
  • Pages : 445
  • ISBN : 1786393735
  • Language : En, Es, Fr & De
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This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for extended periods at reasonable costs. The efficacy and shortcomings of various CA storage techniques and their potential as alternatives to the application of preservation and pesticide chemicals are also discussed.

Banana Ripening

Banana Ripening
Science and Technology

by Anthony Keith Thompson,Suriyan Supapvanich,Jiraporn Sirison

  • Publisher : Springer Nature
  • Release : 2019-09-04
  • Pages : 143
  • ISBN : 3030277399
  • Language : En, Es, Fr & De
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The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled. Various post harvest treatments applied to fruit can also impact ripening. While many textbooks have been dedicated to Musa (bananas and plantains), none have focused exclusively on the ripening process. The commercial ripening of bananas and the chemical changes that occur thereby are considered here in detail. In developed, temperate countries where bananas are imported, successful ripening technologies have evolved. Most bananas, however, are marketed locally in the country where they are grown, and often the ripening technologies used have economic and health implications. This brief offers an in-depth discussion of not only the implications of these technologies, but also of alternative ripening methods and their commercial applications. For an understanding of both the chemical basis by which bananas ripen and the technologies used to control the process, look no further than this essential text.

Postharvest Physiology and Hypobaric Storage of Fresh Produce

Postharvest Physiology and Hypobaric Storage of Fresh Produce
A Book

by Stanley P. Burg

  • Publisher : CABI
  • Release : 2004-06-28
  • Pages : 672
  • ISBN : 9780851999692
  • Language : En, Es, Fr & De
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Hypobaric (low-pressure) storage offers considerable potential as a method to prevent postharvest loss of horticultural and other perishable commodities, such as fruit, vegetables, cut flowers and meat. Yet hitherto there has been no comprehensive evaluation and documentation of this method and its scientific basis.Written by the world's leading authority on hypobaric storage Postharvest Physiology and Hypobaric Storage of Fresh Produce fills this gap in the existing literature. The first part of the book provides a detailed account of the metabolic functions of gases, and the mechanisms of postharvest gas exchange, heat transfer and water loss in fresh produce. The effect of hypobaric conditions on each process is then considered, before a critical review of all available information on hypobaric storage. This includes horticultural commodity requirements, laboratory research, and the design of hypobaric warehouses and transportation containers.

Postharvest Management of Horticultural Crops

Postharvest Management of Horticultural Crops
Practices for Quality Preservation

by Mohammed Wasim Siddiqui,Asgar Ali

  • Publisher : CRC Press
  • Release : 2017-03-03
  • Pages : 368
  • ISBN : 1315342170
  • Language : En, Es, Fr & De
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This book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life. The book also discusses the best technologies that positively influence quality attributes of the produce, including senescenal changes and, afterwards, the consumers’ decision to purchase the product in the marketplace. With contributions from experts with experience in both developed and developing regions, the book includes chapters covering thorough discussions on postharvest management strategies of fresh horticultural commodities.

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
A Book

by Anonim

  • Publisher : Elsevier
  • Release : 2018-11-22
  • Pages : 2194
  • ISBN : 0128140453
  • Language : En, Es, Fr & De
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Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

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.

Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies

Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies
A Book

by Gaspar, Pedro Dinis

  • Publisher : IGI Global
  • Release : 2015-08-28
  • Pages : 468
  • ISBN : 1466683996
  • Language : En, Es, Fr & De
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In recent years, the sustainability and safety of perishable foods has become a major consumer concern, and refrigeration systems play an important role in the processing, distribution, and storage of such foods. To improve the efficiency of food preservation technologies, it is necessary to explore new technological and scientific advances both in materials and processes. The Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies gathers state-of-the-art research related to thermal performance and energy-efficiency. Covering a diverse array of subjects—from the challenges of surface-area frost-formation on evaporators to the carbon footprint of refrigerant chemicals—this publication provides a broad insight into the optimization of cold-supply chains and serves as an essential reference text for undergraduate students, practicing engineers, researchers, educators, and policymakers.

Innovative Technologies in Seafood Processing

Innovative Technologies in Seafood Processing
A Book

by Yesim Ozogul

  • Publisher : CRC Press
  • Release : 2019-09-04
  • Pages : 376
  • ISBN : 1000557014
  • Language : En, Es, Fr & De
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While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features  Reviews novel process technologies applied in the seafood industry  Highlights processing effects on product quality and safety of treated seafood  Focuses on the development of safe and effective natural antimicrobials and additives  Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
A Book

by Benjamin K. Simpson

  • Publisher : John Wiley & Sons
  • Release : 2012-04-11
  • Pages : 912
  • ISBN : 1118308050
  • Language : En, Es, Fr & De
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The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA

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.

Sustainable Production in Food and Agriculture Engineering

Sustainable Production in Food and Agriculture Engineering
A Book

by Jolanta B. Królczyk,Pawel Sobczak,Wioletta Żukiewicz-Sobczak

  • Publisher : MDPI
  • Release : 2020-12-28
  • Pages : 412
  • ISBN : 3039437631
  • Language : En, Es, Fr & De
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This book is a collection of original research and review papers that report on the state of the art and recent advancements in food and agriculture engineering, such as sustainable production and food technology. Encompassed within are applications in food and agriculture engineering, biosystem engineering, plant and animal production engineering, food and agricultural processing engineering, storing industry, economics and production management and agricultural farms management, agricultural machines and devices, and IT for agricultural engineering and ergonomics in agriculture.

Agricultural Research for Sustainable Food Systems in Sri Lanka

Agricultural Research for Sustainable Food Systems in Sri Lanka
Volume 2: A Pursuit for Advancements

by Ranjith Premalal De Silva,Gamini Pushpakumara,Pahan Prasada,Jeevika Weerahewa

  • Publisher : Springer Nature
  • Release : 2020-10-06
  • Pages : 528
  • ISBN : 9811536732
  • Language : En, Es, Fr & De
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Food systems involve a range of activities concerning food production, processing, distribution, marketing and trade, preparation, consumption and disposal. They encompass the path of food from the farm to the dinner table, meeting the food and nutritional needs of a nation. When such systems do so without sacrificing the needs of future generations, they are referred to as “Sustainable Food Systems.” The natural and physical environment, infrastructure, institutions, society and culture, and policies and regulations within which they operate, as well as the technologies they adopt, shape these systems’ outcomes. Making food systems more sustainable is a key priority for all nations, and Sri Lanka is no exception. Food systems deliver optimal performance when the policy and regulatory environment is conducive, institutions are supportive, and a combination of agricultural research investments and an efficient extension system generates the technologies and scientific evidence required for sound policymaking and agenda setting. Further, agricultural research can generate essential findings, technologies and policies for sustainable agricultural development – across disciplines, sectors and stakeholder groups. This book shares valuable insights into research conducted in the broad food and agriculture sectors in Sri Lanka. It also discusses the status quo in related disciplines, and outlines future research directions. Accordingly, it offers a valuable source of reference material for researchers, students, and stakeholders in the food and agriculture sectors, while also highlighting the types of support that policymakers and other decision-makers can provide.

Quantitative Microbiology in Food Processing

Quantitative Microbiology in Food Processing
Modeling the Microbial Ecology

by Anderson de Souza Sant'Ana

  • Publisher : John Wiley & Sons
  • Release : 2017-02-06
  • Pages : 696
  • ISBN : 1118756428
  • Language : En, Es, Fr & De
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14.5.3 Modified atmosphere packaging (MAP)

Postharvest Technology of Fruits and Vegetables: General concepts and principles

Postharvest Technology of Fruits and Vegetables: General concepts and principles
A Book

by L. R. Verma

  • Publisher : Indus Publishing
  • Release : 2000
  • Pages : 1222
  • ISBN : 9788173871085
  • Language : En, Es, Fr & De
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Process-Induced Chemical Changes in Food

Process-Induced Chemical Changes in Food
A Book

by Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen

  • Publisher : Springer Science & Business Media
  • Release : 2013-11-11
  • Pages : 362
  • ISBN : 1489919252
  • Language : En, Es, Fr & De
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Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation ally-recognized lead scientists.

Principles and Applications of Modified Atmosphere Packaging of Foods

Principles and Applications of Modified Atmosphere Packaging of Foods
A Book

by B. Blakistone

  • Publisher : Springer Science & Business Media
  • Release : 2013-12-14
  • Pages : 293
  • ISBN : 1475762526
  • Language : En, Es, Fr & De
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Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very popular means of food preservation in the latter part of the 20th century. Modified atmosphere packaging (MAP) is practised extensively in Europe, Canada and the USo Both vacuum packaging (rem oval of air from the package) and addition of gases within the package are considered MAP.

Controlled Atmosphere Storage of Fruits and Vegetables

Controlled Atmosphere Storage of Fruits and Vegetables
A Book

by A. Keith Thompson

  • Publisher : CABI
  • Release : 2010-08-01
  • Pages : 288
  • ISBN : 1845936477
  • Language : En, Es, Fr & De
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This book covers the history and current technology reported and used in controlled atmosphere (CA) storage and modified atmosphere (MA) packaging, and its applicability and restrictions for use in a variety of crops in different situations. An introduction to the history of CA storage (chapter 1) is provided. Other subjects discussed are presented under the following headings: effects and interactions of CA storage (chapter 2); CA technology (chapter 3); harvest and preharvest factors (chapter 4); pre-storage treatments (chapter 5); flavour, quality and physiology (chapter 6); pests and diseases (chapter 7); modified atmosphere packaging (chapter 8); recommended CA storage conditions for selected crops (chapter 9); and CA transport technology (chapter 10). This book provides an easily accessible reference source for those studying agriculture, horticulture, food science and technology, and food marketing. It will also be useful to researchers in this area, giving an overview of our present knowledge of CA storage, which will indicate areas where there is a need for further research.