Quality Control in Fruit and Vegetable Processing: Methods and Strategies

ISBN-13: 9781774911181 / Angielski / Twarda / 2023 / 360 str.

Goyal, Megh R.

Opis

Shows the use of nonthermal technologies for improving quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, hurdle technology. Also looks at preservation strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, engineered nanomaterials).

Spis treści

PART I: NONTHERMAL METHODS FOR QUALITY AND SAFETY OF FRUITS AND VEGETABLES 1. Quality and Safety of Fresh Produce During Storage: Hurdle Technology 2. Microwave Technology: Preservation of Fruits and Vegetables 3. Role of Gamma Irradiation in the Preservation of Fruits and Vegetables 4. Scope of Novel Pulsed Light Technology: Safety and Shelf-Life of Minimally Processed Fruits and Vegetables 5. Sanitizers for Decontamination of Fresh Produce: Alternative to Chlorine PART II: PRESERVATION STRATEGIES FOR FRESH PRODUCE 6. Preservation Strategies for Fruits and Vegetables: Past, Present, and Future Scope 7. Osmotic Dehydration Technology for Preservation of Fruits and Vegetables 8. Scope of Ultrasound Technology for Preservation of Fruits and Vegetables 9. Scope of Nanoemulsions for Quality and Safety of Fruits and Vegetables: Nanotechnology and Essential Oils 10. Engineered Nanomaterials for Food Preservation and Packaging: Focus on Antimicrobial and Antibiofilm Activities PART III: ASSESSMENT OF QUALITY OF FRUITS AND VEGETABLES 11. Nondestructive Methods for Quality Assessment of Fruits and Vegetables during Storage12. Mechanical, Optical, and Acoustic Methods: Noninvasive Quality Assessment of Fruits and Vegetables PART IV: POTENTIAL USE OF FRUIT AND VEGETABLE WASTE 13. Fruit and Vegetable Waste: A Viable Feedstock for Bioenergy 14. Potential of Fruit and Vegetable Waste: Treatment of Wastewater