Controlled And Modified Atmospheres For Fresh And Fresh Cut Produce
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Controlled And Modified Atmospheres For Fresh And Fresh Cut Produce
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Author : Maria Isabel Gil
language : en
Publisher: Academic Press
Release Date : 2020-02-12
Controlled And Modified Atmospheres For Fresh And Fresh Cut Produce written by Maria Isabel Gil and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-12 with Technology & Engineering categories.
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
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Author : Aaron L. Brody
language : en
Publisher: John Wiley & Sons
Release Date : 2010-12-30
Modified Atmosphere Packaging For Fresh Cut Fruits And Vegetables written by Aaron L. Brody and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-30 with Technology & Engineering categories.
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.
Modified And Controlled Atmospheres For The Storage Transportation And Packaging Of Horticultural Commodities
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Author : Elhadi M. Yahia
language : en
Publisher: CRC Press
Release Date : 2009-03-11
Modified And Controlled Atmospheres For The Storage Transportation And Packaging Of Horticultural Commodities written by Elhadi M. Yahia and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-11 with Technology & Engineering categories.
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
Minimally Processed Refrigerated Fruits Vegetables
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Author : R.C. Wiley
language : en
Publisher: Springer Science & Business Media
Release Date : 1994-04-30
Minimally Processed Refrigerated Fruits Vegetables written by R.C. Wiley and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-04-30 with Cooking categories.
Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.
Sustainable Postharvest Technologies For Fruits And Vegetables
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Author : Sajid Ali
language : en
Publisher: CRC Press
Release Date : 2024-08-30
Sustainable Postharvest Technologies For Fruits And Vegetables written by Sajid Ali and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-08-30 with Science categories.
Fruits and vegetables, commonly termed as "fresh produce" are an important component of the human diet, as these provide various beneficial and essential health-related compounds. Nevertheless, fresh produce is susceptible to postharvest deterioration and decay along with loss of certain nutrients due to innapropriate storage conditions and lack of standard postharvest technologies. In addition, the short shelf life is considered another major constraint that must be extended after harvest to ensure a wider availability window of the fresh produce for consumers. From this perspective, the use of postharvest approaches is considered imperative to reduce the deterioration of harvested fresh produce in order to extend their storage and shelf life potential on a sustainable basis. Sustainable Postharvest Technologies for Fruits and Vegetables covers various aspects of postharvest technologies with major developments over the recent past and provides a way forward for the future. The sustainable use of various technologies and elicitors could be adapted from farm to fork in order to conserve the eating quality of fresh produce. Therefore, this book covers various sustainable postharvest treatments and technologies that could be considered highly effective for the delay of postharvest senescence and deterioration. Among the various technologies, the use of preharvest treatments, controlled atmosphere, dynamic control atmosphere, modified atmosphere and hypobaric conditions has tremendous potential for the fresh fruits and vegetables industry. In the same way, cold plasma, pulsed light, ultraviolet light, ultrasound technology, nanoemulsions, nano-packaging, electrolyzed water, high pressure processing, ozone gas, irradiations, edible coatings, vacuum packaging and active packaging with slow releasing compounds along with nanotechnology are highly practicable and possesses tremendous potential to be used in the maintenance of overall eating quality and storage life extension of the fresh produce. Key Features: Overviews the major factors affecting postharvest physiology and shelf life potential of fresh produce. Focuses on major sustainable technologies having the potential to maintain postharvest quality and extend shelf life of fruits and vegetables. Describes practical and recent advances of various approaches indispensable for the maintenance of overall eating quality and food safety attainment for fresh produce on a sustainable basis. Covers how quality maintenance and shelf life rely on preharvest practices, nonthermal treatments, storage atmospheres, packaging materials, active packaging, edible packaging, coating application techniques, nanotechnology and ecofriendly plant extracts and natural antagonists.
Innovative Packaging Of Fruits And Vegetables Strategies For Safety And Quality Maintenance
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Author : Mohammed Wasim Siddiqui
language : en
Publisher: CRC Press
Release Date : 2018-05-23
Innovative Packaging Of Fruits And Vegetables Strategies For Safety And Quality Maintenance written by Mohammed Wasim Siddiqui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-23 with Technology & Engineering categories.
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
Principles And Applications Of Modified Atmosphere Packaging Of Foods
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Author : B. Blakistone
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-12-14
Principles And Applications Of Modified Atmosphere Packaging Of Foods written by B. Blakistone and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-14 with Technology & Engineering categories.
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.
The Stability And Shelf Life Of Food
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Author : Persis Subramaniam
language : en
Publisher: Woodhead Publishing
Release Date : 2016-05-24
The Stability And Shelf Life Of Food written by Persis Subramaniam and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-24 with Technology & Engineering categories.
The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. - Thoroughly revised and updated edition of a very popular and well regarded book - Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry - Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry
Postharvest Technology Of Horticultural Crops Atmospheric Environment
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Author : Elizabeth J. Mitcham
language : en
Publisher: UCANR Publications
Release Date : 2023-12-21
Postharvest Technology Of Horticultural Crops Atmospheric Environment written by Elizabeth J. Mitcham and has been published by UCANR Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-21 with Technology & Engineering categories.
Drawing on the expertise of the University of California's Postharvest Technology Center, this publication discusses commercial uses of modified- or controlled-atmosphere technology which can be used during transport, temporary storage, or long-term storage of horticultural commodities destined for the fresh market or processing. In modified atmospheres and controlled atmospheres, gases are removed or added to create an atmospheric composition around a commodity that is different from that of air. Modified- or controlled-atmosphere technology can be used during transport, temporary storage, or long-term storage of horticultural commodities destined for the fresh market or processing. Chapter 1 discusses how modified- or controlled-atmosphere technology can be used during transport, temporary storage, or long-term storage of horticultural commodities destined for the fresh market or processing. Chapter 2 discusses the ways biologically important gases are sampled, analyzed, and mixed. Since the rate of respiration of plant tissue is tightly coupled to its overall metabolic rate-and often inversely proportional to shelf life-the measurement and control of respiration are of vital interest in devising strategies to maintain quality after harvest. Chapter 3 discusses the role of Ethylene in the postharvest life of many horticultural crops. Sometimes this role is beneficial (promoting faster and more uniform ripening before retail distribution) and sometimes it is deleterious (speeding senescence and reducing shelf life). This chapter addresses the properties of this gas and ways to both harness its beneficial effects and avoid undesirable results during the postharvest handling of perishable commodities.