Cover image for TECHNOLOGICAL INTERVENTIONS IN THE PROCESSING OF FRUITS AND VEGETABLES
Title:
TECHNOLOGICAL INTERVENTIONS IN THE PROCESSING OF FRUITS AND VEGETABLES
Series:
Innovations in agricultural & biological engineering
Physical Description:
xlvi, 468 pages : illustrations ; 25 cm.
ISBN:
9781771885867
Abstract:
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.

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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

Pitam ChandraMurlidhar MeghwalD. C. SaxenaP. K. NemaRachna SehrawatKhursheedAlam KhanMegh R. GoyalP. K. PaulKhursheed A. Khan and Abhimannyu A. KalneMonica Premi and Khursheed A. KhanProdyut Kumar PaulM. Sivashankari and Akash PareMonica Premi and Khursheed A. KhanRachna Sehrawat and Onkar A. Babar and Anit Kumar and Prabhat K. NemaTanya L. Swer and C. Mukhim and Rachna Sehrawat and Sandip T. GaikwadAnit Kumar and Rachna Sehrawat and Tanya L. Swer and Ashutosh UpadhyayAbhimannyu A. Kalne and Khursheed A. Khan and Chirag GadiMonica Premi and Khursheed A. KhanMonica Premi and Khursheed A. KhanSandip T. Gaikwad and Shardul Dabir and Vinti Singla and Tanya L. SwerOnkar A. Babar and Nilesh B. Kardile and Rachna Sehrawat and Sandip T. GaikwadSomnath Mandal and Prodyut K. Paul and Nandita SahanaM. B. Patel and S. R. Vyas and K. R. TrivediMd. Neshat Iqbal and Kfrursheed A. KhanKiran Dabas and Khursheed A. KhanSandip T. Gaikwad and Aniit Kumar and Tanya L. Swer and Onkar A. Babar
List of Contributorsp. ix
List of Abbreviationsp. xi
List of Symbolsp. xv
Foreword 1

p. xvii

Foreword 2

p. xix

Foreword 3

p. xx

Forewordp. xxi
Preface 1

p. xxiii

Preface 2

p. xiv

Preface 3

p. xxvii

Preface 4

p. xxix

Warning/Disclaimerp. xxxi
About the Lead Editorp. xxxiii
About the Editorsp. xxxv
Other Books from Apple Academic Press, Incp. xxxix
Editorialp. xli
Part I Scope And Health Benefits Of Fruits And Vegetablesp. 1
1 Worldwide Status and Scope of Processing of Fruits and Vegetablesp. 3
2 Nutritional Values of Fruits and Vegetables: Macronutrients, Micronutrients and Compositionp. 15
3 Health Promoting Compounds: Fruits and Vegetablesp. 31
Part II Thermal Technologies: Methods And Applicationsp. 73
4 Ohmic Heating: Thermal Processing of Fruits and Vegetablesp. 75
5 Microwave Dielectric Technology: Thermal Processing of Fruits and Vegetablesp. 93
6 Recent Trends in Drying of Fruits and Vegetablesp. 109
7 Applications of Freezing Technology in Fruits and Vegetablesp. 133
Part III Non-Thermal Technologies Methods And Applicationsp. 163
8 High Pressure Processing of Fruits and Vegetablesp. 165
9 Use of Ultrasound Technology in Processing of Fruits and Vegetablesp. 185
10 Irradiation Technology: Processing of Fruits and Vegetablesp. 209
Part IV Processing Methods And Applicationsp. 227
11 Role of Canning Technology in Preservation of Fruits and Vegetablesp. 229
12 Extrusion Technology for Processing of Fruits and Vegetables: Principle, Methods and Applicationsp. 255
13 Use of Food Additives in Processing/Preservation of Fruits and Vegetablesp. 275
14 Extraction and Concentration Methods for Bio-Actives Components in Fruits and Vegetablesp. 301
15 Processing Technology for Production of Fruits-Based Alcoholic Beveragep. 323
Part V Challenges And Solutions: The Industry Perspectivep. 353
16 An Approach in Designing the Proccessing Plant for Fruits and Vegetablesp. 355
17 Innovative Approach in Waste Management: Fruits and Vegetablesp. 371
18 Attitude of Consumers Toward Fruits and Vegetablesp. 405
Glossary of Technical Termsp. 421
Indexp. 451