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Summary
Summary
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.
Author Notes
Rachna Sehrawat is affiliated with the Food Engineering Department at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. She has in-plant training experience at Britannia Biscuits Pvt. Ltd. and Nestle India, and has worked as a Quality Assurance Executive at Food Coast International, in Jalandhar, India. She has taught at Doon Valley Institute of Engineering Technology, Haryana, india, and at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India.
Khursheed A. Khan is an Assistant Professor in the Department of Agricultural Engineering at the College of Horticulture, Mandsaur, of Rajmata Vijayaraje Scindia Agriculture University (RVSKVV), Gwalior, India. He has acquired proficiency in the field of postharvest processing through his experience in food industry research, and teaching by working at the national and international level for more than 13 years. He has been awarded a certificate in "Essential HAACP Practices" from The Royal Society for the Promotion of Health, UK.
Wlegh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department In the College of Engineering at University of Puerto Rico-Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. In 2005, he was proclaimed as "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 50 books.
Prodyut K. Paul, PhD, is an Associate Professor and Head, Pomology and Postharvest Technology, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Cooch Behar, West Bengal, india. Previously, he served as Associate Professor at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India. He has received many academic distinctions and has been nominated by the Indian Council of Agricultural Research, New Delhi, for international training on non-c hemical/non-thermal processing and membrane technology at Washington State University, Pullman.
Table of Contents
List of Contributors | p. ix |
List of Abbreviations | p. xi |
List of Symbols | p. xv |
Foreword 1 p. xvii | |
Foreword 2 p. xix | |
Foreword 3 p. xx | |
Foreword | p. xxi |
Preface 1 p. xxiii | |
Preface 2 p. xiv | |
Preface 3 p. xxvii | |
Preface 4 p. xxix | |
Warning/Disclaimer | p. xxxi |
About the Lead Editor | p. xxxiii |
About the Editors | p. xxxv |
Other Books from Apple Academic Press, Inc | p. xxxix |
Editorial | p. xli |
Part I Scope And Health Benefits Of Fruits And Vegetables | p. 1 |
1 Worldwide Status and Scope of Processing of Fruits and Vegetables | p. 3 |
2 Nutritional Values of Fruits and Vegetables: Macronutrients, Micronutrients and Composition | p. 15 |
3 Health Promoting Compounds: Fruits and Vegetables | p. 31 |
Part II Thermal Technologies: Methods And Applications | p. 73 |
4 Ohmic Heating: Thermal Processing of Fruits and Vegetables | p. 75 |
5 Microwave Dielectric Technology: Thermal Processing of Fruits and Vegetables | p. 93 |
6 Recent Trends in Drying of Fruits and Vegetables | p. 109 |
7 Applications of Freezing Technology in Fruits and Vegetables | p. 133 |
Part III Non-Thermal Technologies Methods And Applications | p. 163 |
8 High Pressure Processing of Fruits and Vegetables | p. 165 |
9 Use of Ultrasound Technology in Processing of Fruits and Vegetables | p. 185 |
10 Irradiation Technology: Processing of Fruits and Vegetables | p. 209 |
Part IV Processing Methods And Applications | p. 227 |
11 Role of Canning Technology in Preservation of Fruits and Vegetables | p. 229 |
12 Extrusion Technology for Processing of Fruits and Vegetables: Principle, Methods and Applications | p. 255 |
13 Use of Food Additives in Processing/Preservation of Fruits and Vegetables | p. 275 |
14 Extraction and Concentration Methods for Bio-Actives Components in Fruits and Vegetables | p. 301 |
15 Processing Technology for Production of Fruits-Based Alcoholic Beverage | p. 323 |
Part V Challenges And Solutions: The Industry Perspective | p. 353 |
16 An Approach in Designing the Proccessing Plant for Fruits and Vegetables | p. 355 |
17 Innovative Approach in Waste Management: Fruits and Vegetables | p. 371 |
18 Attitude of Consumers Toward Fruits and Vegetables | p. 405 |
Glossary of Technical Terms | p. 421 |
Index | p. 451 |