Processing of Fruits and Vegetables
From Farm to Fork
1st Edition
Published on 14. May 2019
Book
Hardback
324 pages
978-1-77188-708-3 (ISBN)
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
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
Reviews / Votes
"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
More details
Series
Language
English
Place of publication
Oakville
Canada
Target group
College/higher education
Professional and scholarly
Academic and Postgraduate
Illustrations
37 s/w Abbildungen, 30 farbige Abbildungen, 46 s/w Tabellen
46 Tables, black and white; 30 Illustrations, color; 37 Illustrations, black and white
Dimensions
Height: 234 mm
Width: 156 mm
Weight
870 gr
ISBN-13
978-1-77188-708-3 (9781771887083)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Khursheed Alam Khan | Megh R. Goyal | Abhimannyu A. Kalne
Processing of Fruits and Vegetables
From Farm to Fork
Book
03/2021
1st Edition
Apple Academic Press Inc.
€123.29
Shipment within 3-4 weeks
Khursheed Alam Khan | Megh R. Goyal | Abhimannyu A. Kalne
Processing of Fruits and Vegetables
From Farm to Fork
E-Book
05/2019
1st Edition
Apple Academic Press Inc.
€164.99
Available for download
Khursheed Alam Khan | Megh R. Goyal | Abhimannyu A. Kalne
Processing of Fruits and Vegetables
From Farm to Fork
E-Book
05/2019
1st Edition
Apple Academic Press Inc.
€164.99
Available for download
Persons
Khursheed Alam Khan, MTech, is an Assistant Professor in the Department of Agricultural Engineering at the College of Horticulture, Mandsaur, of Rajmata Vijayaraje Scindia Agriculture University (RVSKVV), Madhya Pradesh, India. He has published more than 25 research papers in national and international journals as well as many conference papers. In addition to his research and teaching experience, he has worked at the national and international level for more than 13 years, with particular experience in the production and quality control of processed food products such as tomato ketchup, sauces, salad dressings, and mayonnaise.
Megh 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. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 60 books.
Abhimannyu A. Kalne, MTech, is an Assistant Professor at Swami Vivekanand College of Agricultural Engineering and Technology & Research Station, Indira Gandhi Agricultural University, Raipur, India. Formerly he worked on the Technology Mission on Citrus project of the Government of India at the National Research Centre for Citrus, Nagpur, India, and on the World Bank-aided National Agricultural Innovation Project (Component 4: Basic and Strategic Research in the Frontier Areas of Agricultural Science) at the Central Institute of Agricultural Engineering, Bhopal, India.
Megh 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. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 60 books.
Abhimannyu A. Kalne, MTech, is an Assistant Professor at Swami Vivekanand College of Agricultural Engineering and Technology & Research Station, Indira Gandhi Agricultural University, Raipur, India. Formerly he worked on the Technology Mission on Citrus project of the Government of India at the National Research Centre for Citrus, Nagpur, India, and on the World Bank-aided National Agricultural Innovation Project (Component 4: Basic and Strategic Research in the Frontier Areas of Agricultural Science) at the Central Institute of Agricultural Engineering, Bhopal, India.
Content
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
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