Preservation of Fruits and Vegetables
by Kotecha, P M & U D Chavan
ISBN: 9789354617805
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Imprint : Daya Publishing House
Year : 2024
Price : Rs. 26895.00
Biblio : x+768p., tbles., figs., ind 25 cm
Author Profile
Dr. P.M. Kotecha has obtained his B.Sc. (Agriculture) degree from Mahatma Phule Krishi Vidyapeeth, Rahuri in 1982. He has received his M.Sc. and Ph.D. degrees in Food Science and Technology from Mahatma Phule Krishi Vidyapeeth, Rahuri in 1984 and 2002, respectively. Dr. Kotecha is working as Associate Professor. He has successfully guided 52 students for M.Sc. (Agri.) in the discipline of Food Science and Technology. Dr. Kotecha has written 100 research papers and 166 popular articles. He has also authored 17 books and delivered 6 TV talks and 40 radio talks.
Dr. U.D. Chavan obtained his B.Sc. and M.Sc. (Agri. in Biochemistry) degrees from Mahatma Phule Krishi Vidyapeeth Rahuri in 1985 and 1987 respectively. He received his Ph.D. degree in Food Science from Memorial University of Newfoundland St. John's Canada in 1999. He has done International training on "Global Nutrition 2002" at Uppsala University Uppsala, Sweden in 2002. He also attended follow-up International workshop on "Global Nutrition 2002" at Hanoi, Vietnam in 2002. Dr. Chavan visited Denmark, Finland, Ireland, France, Switzerland, Poland, Spain, Vietnam, Thailand, England, and U.S.A. under "Global Nutrition 2002" Programme sponsored by Swedish International Development Agency (SIDA). During this programme he worked on human nutritional diet and disorders as well as on genetically modified organisms (GMO). Currently Dr. Chavan is working as a Head, Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra, India.
About The Book
This invaluable book furnishes exhaustive, single coverage on Industrial Preservation of Fruits and Vegetables and much more. Food preservation is an action or a method of maintaining foods at a desired level of properties or nature for their maximum benefits. In general, each step of handling, processing, storage, and distribution affects the characteristics of food, which may be desirable or undesirable. Thus, understanding the effects of each preservation method and handling procedure on foods is critical in food processing. The processing of food is no longer as simple or straightforward as in the past. It is now moving from an art to a highly interdisciplinary science. A number of new preservation techniques are being developed to satisfy current demands of economic preservation and consumer satisfaction in nutritional and sensory aspects, convenience, absence of preservatives, low demand of energy, and environmental safety. Better understanding and manipulation of these conventional and sophisticated preservation methods could help to develop high-quality, safe products by better control of the processes and efficient selection of ingredients. Food processing needs to use preservation techniques ranging from simple to sophisticated; thus, any food process must acquire requisite knowledge about the methods, the technology, and the science of mode of action. Keeping this in mind, this book has been developed to discuss the fundamental and practical aspects of most of the food preservation methods important to practicing industrial and academic food scientists, technologists, and engineers. Innovative technology in preservation is being developed in the food industry that can extend shelf life; minimize risk; is environment friendly; or can improve functional, sensory, and nutritional properties. The large and ever-increasing number of food products and new preservation techniques available today creates a great demand for an up-to-date Industrial Preservation of Fruits and Vegetables. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and dissects the exact mode or mechanisms involved in each preservation method by highlighting the effect of preservation methods on food properties. This book will be an invaluable resource for practicing and research food technologists, engineers, and scientists, and a valuable text for upper-level undergraduate and graduate students in food, agriculture/biological science, and engineering. Written by experts related resource person, the Industrial Preservation of Fruits and Vegetables is an indispensable resource for agricultural, food scientists and technologists, postharvest technologists, and upper-level undergraduate and graduate students in these disciplines.
Table of Contents
Preface v
1. Processing of Fruits and Vegetables: Present Scenario
and Future Prospectus 1
2. Importance of Fruits and Vegetables in Human Nutrition 15
3. General Considerations for Preservation of Fruits and Vegetables 37
4. Maturity Indices and Harvesting Methods for Fruits and Vegetables 53
5. Postharvest Physiological and Biochemical Changes in Fruits 63
6. Biotechnology of Fruit Ripening 85
7. Fruits and Vegetables: Selection of Raw Materials for Processing 95
8. Technology of Storage and Packaging of Fresh Fruits and
Vegetables for Extension of Shelf Life 105
9. Causes of Spoilage of Fruits and Vegetables 121
10. Methods of Reducing Deterioration in Fruits and Vegetables 133
11. General Procedures for Fruit and Vegetable Preservation 137
12. Drying and Dehydration of Fruits and Vegetables 195
13. Biocatalysts in Fruit Juice Processing 203
14. Aseptic Processing and Packaging of Fruit Juices 213
viii
15. Carbonation of Fruit Juices 223
16. Technology of Preparation of Sugar Based Value Added Products 229
17. Preparation of Ready-to-Serve Beverage from Fruits 235
18. Technology of Production of Wine from Fruit Juices 251
19. Possibilities of Exploitation of Other Fruits for Wine Making 267
20. Development of Fruit Based Whey Beverage 273
21. Development of Fruit Based Yoghurt 277
22. Advanced Methods of Fruit Processing 281
23. Sensory Evaluation of Food Products 295
24. Food Poisoning 303
25. Plant Design, Layout and Machinery Requirement of
Fruit Processing Industry 317
26. Equipment Cleaning and Sanitation in Fruit Processing and
Handling Operations 323
27. Pack House Facilities Requirements for Fruits 337
28. Government Policies and Programmes for Development of
Food Processing Industries 351
29. Food Adulteration, Quality Control and Regulations 365
30. Sanitary Phytosanitary and Quarantine Requirements and Measures 403
31. Food Additives Used in Processed Food Products 407
32. Mango 419
33. Banana 433
34. Grapes 447
35. Pomegranate 455
36. Guava 471
37. Papaya 479
38. Sapota 491
39. Anola 501
40. Ber 507
41. Jamun 517
ix
42. Fig 523
43. Woodapple 533
44. Pineapple 541
45. Apple Ber 545
46. Custard Apple 549
47. Tamarind 553
48. Non-conventional Fruits 563
49. Potato 573
50. Tomato 581
51. Onion and Garlic 591
52. Sweet Potato 595
53. Peas and Beans 601
54. Green Leafy Vegetables 605
55. Recent Trends in Packaging of Food Products 615
56. Fruit and Vegetable Waste: Bioactive Compounds, their Extraction,
and Possible Utilization 627
Glossary in Fruit and Vegetable Processing 655
References 671
Index 761