Processing of Fruits and Vegetables
From Farm to Fork
Series: Innovations in Agricultural & Biological Engineering;
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Product details:
- Edition number 1
- Publisher Apple Academic Press
- Date of Publication 14 May 2019
- ISBN 9781771887083
- Binding Hardback
- No. of pages366 pages
- Size 234x156 mm
- Weight 870 g
- Language English
- Illustrations 37 Illustrations, black & white; 30 Illustrations, color; 46 Tables, black & white 12
Categories
Short description:
Looks at new and established technology for processing, physical and biochemical properties of fruits and vegetables and their products, challenges of the processing industry, and other related aspects, such as effect of processing on nutritional content, bioavailability, economic utilization of bio-wastes, and processing byproducts.
MoreLong description:
This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more.
Divided into several sections, the volume covers:
- processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables)
- novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties)
- the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables
?Contains information on the latest developments in the field. The authors have discussed in detail methods to preserve quality of food during processing operations, specifically during the newer food processing methods. The book also covers the application of pulsed light, UV radiations, and vacuum technology, among other food processing applications. Also the desirable and negative effects of different food processing methods have been discussed, which will be of interest to practitioners.?
- Sanjaya K Dash, PhD, Professor and Head, Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Odisha, India
MoreTable of Contents:
PART I: PROCESSING, ANTIOXIDANT/ ENZYME PROFILES OF FRUITS AND VEGETABLES
Monica Premi and Khursheed Alam Khan
Effects of Enzymes in Processing of Fruits and Vegetables
Sivashankari Manickam and Akash Pare
Use of Solar Energy in Processing of Fruits and Vegetables
Mahendrabhai Babulal Patel, Kamalchandra R. Trivedi, and Khursheed Alam Khan
Manufacturing of Jams, Jellies and Marmalades from Fruits and Vegetables
Tanya Luva Swer, Savita Rani, and Khalid Bashir
Ultravoilet Light Treatment of Fresh Fruits and Vegetables
Bazilla Gayas, Beena Munaza, and Gagandeep Kaur Sidhu
Application of Pulsed Light Technology in Processing of Fruits and Vegetables
Umesh C. Lohani, Khan Chand, Navin C. Shahi, and Anupama Singh
Use of Hurdle Technology in Processing of Fruits and Vegetables
Kiran Dabas and Khursheed Alam Khan
Use of Vacuum Technology in Processing of Fruits and Vegetables
Chandrakala Ravichandran and Ashutosh Upadhyay
Extraction Techniques of Color Pigments from Fruits and Vegetables
Debabandya Mohapatra and Adinath Kate
Non-Destructive Methods for Size Determination of Fruits and Vegetables
Ajita Tiwari
Role of Artificial Sensors for Measurement of Physical, Biochemical Properties of Fruits and Vegetables
Anwesa Sarkar, Khursheed Alam Khan, Anupama Singh, and Navin Chandra Shahi
Waste Reduction Techniques in Fresh Produce
Kumari S. Banga, Sunil Kumar, and Khursheed Alam Khan
Negative Effects of Processing on Fruits and Vegetables
Tanya Luva Swer, Savita Rani, and Khalid Bashir
Effects of Processing on Vitamins in Fruits and Vegetables
Singathirulan Balasubramanian, Abhimannyu Arun Kalne, and Khursheed Alam Khan
More
