Quality Control in Fruit and Vegetable Processing: Methods and Strategies illustrates the applications of various nonthermal technologies for improving the quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, and hurdle technology. The volume also looks at various strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, and engineered nanomaterials) for the preservation of fresh produce. It emphasizes various nondestructive techniques that have been widely used for the quality assessment of fruits and vegetables during storage, including image analysis, x-ray tomography, magnetic resonance imaging (MRI), nonmagnetic resonance imaging (NMR), color vision system, near-infrared spectroscopy (NIRS), and computerized tomography (CT). Applications of other nondestructive mechanical (such as electronic tongue and nose technology) and dynamic methods (acoustic) for food quality and safety evaluation have also been included. The book concludes with an overview of the potential use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of wastewater.
- Promotes the utilization of new and novel nonthermal technologies for the preservation of fruits and vegetables
- Provide up-to-date information on the applications of nonthermal technologies for the quality and safety of fresh produce during storage
- Highlights different preservation strategies for improving the quality of fresh produce
- Explores the use of nondestructive quality assessment methods such as X-ray, MRI, NMR, etc.
- Discusses the potential industrial use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of industrial wastewater
This volume will provide food for thought for those in the food industry on new methods and technology for effective quality control in fruit and vegetable processing.
PART I: NONTHERMAL METHODS FOR QUALITY AND SAFETY OF FRUITS AND VEGETABLES
1. Quality and Safety of Fresh Produce During Storage: Hurdle Technology
Zahra H. Mohammad, Faizan Ahmad, and Salam A. Ibrahim
2. Microwave Technology: Preservation of Fruits and Vegetables
Bisma Jan et al.
3. Role of Gamma Irradiation in the Preservation of Fruits and Vegetables
Rafeeya Shams et al.
4. Scope of Novel Pulsed Light Technology: Safety and Shelf-Life of Minimally Processed Fruits and Vegetables
Junaid Ahmad Pandith et al.
5. Sanitizers for Decontamination of Fresh Produce: Alternative to Chlorine
Zahra H. Mohammad, Salam A. Ibrahim, and Faizan Ahmad
PART II: PRESERVATION STRATEGIES FOR FRESH PRODUCE
6. Preservation Strategies for Fruits and Vegetables: Past, Present, and Future Scope
Pir Mohammad Junaid et al.
7. Osmotic Dehydration Technology for Preservation of Fruits and Vegetables
Arshied Manzoor et al.
8. Scope of Ultrasound Technology for Preservation of Fruits and Vegetables
Gazia Nasir, Sadaf Zaidi, and Faizan Ahmad
9. Scope of Nanoemulsions for Quality and Safety of Fruits and Vegetables: Nanotechnology and Essential Oils
Farah Naqash et al.
10. Engineered Nanomaterials for Food Preservation and Packaging: Focus on Antimicrobial and Antibiofilm Activities
Shaibi Saleem and Shams Tabrez Khan
PART III: ASSESSMENT OF QUALITY OF FRUITS AND VEGETABLES
11. Nondestructive Methods for Quality Assessment of Fruits and Vegetables during Storage
Mohit Sharma and Kirty Pant
12. Mechanical, Optical, and Acoustic Methods: Noninvasive Quality Assessment of Fruits and Vegetables
Tejaswi Boyapati, Payel Ghosh, and Sandeep Singh Rana
PART IV: POTENTIAL USE OF FRUIT AND VEGETABLE WASTE
13. Fruit and Vegetable Waste: A Viable Feedstock for Bioenergy
Ogechukwu Bose Chukwuma et al.
14. Potential of Fruit and Vegetable Waste: Treatment of Wastewater
Asima Shafi, Faizan Ahmad, and Sadaf Zaidi