Processing of Fruits and Vegetables : From Farm to Fork book cover
1st Edition

Processing of Fruits and Vegetables
From Farm to Fork

ISBN 9781774634035
Published March 31, 2021 by Apple Academic Press
382 Pages 30 Color & 37 B/W Illustrations

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Book 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

Table of Contents


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

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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.


“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