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Technological Interventions in the Processing of Fruits and Vegetables de Rachna Sehrawat

Technological Interventions in the Processing of Fruits and Vegetables: Innovations in Agricultural & Biological Engineering

Editat de Rachna Sehrawat, Khursheed A. Khan, Megh R. Goyal, Prodyut K. Paul
en Limba Engleză Paperback – 31 mar 2021
Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods.




There is an urgent need to explore and investigate waste in the processing of fruits and vegetables and how different processing technologies can be used most effectively. This volume, in short, conveys the key concepts and role of different technology in processing of fruits and vegetables, keeping mind the special processing requirements of fruits and vegetables, waste issues, nutritional value, and consumer concerns.




This volume offers a wealth of information on today’s technology for fruit and vegetable processing and will be a valuable resource for industry professionals, agricultural/food processing researchers, faculty and upper-level students, and others.
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Specificații

ISBN-13: 9781774636459
ISBN-10: 177463645X
Pagini: 514
Ilustrații: 118
Dimensiuni: 156 x 234 mm
Greutate: 0.95 kg
Ediția:1
Editura: Apple Academic Press Inc.
Colecția Apple Academic Press
Seria Innovations in Agricultural & Biological Engineering

Public țintă

Academic and Postgraduate

Cuprins

Worldwide Status and Scope of Processing of Fruits and Vegetables. Nutritional Values of Fruits and Vegetables: Macronutrients, Micronutrients and Composition. Health Promoting Compounds: Fruits and Vegetables. Ohmic Heating: Thermal Processing of Fruits and Vegetables. Microwave Dielectric Technology: Thermal Processing of Fruits and Vegetables. Recent Trends in Drying of Fruits and Vegetables. Applications of Freezing Technology in Fruits and Vegetables. High Pressure Processing of Fruits and Vegetables Processing. Use of Ultrasound Technology in Processing of Fruits and Vegetables. Irradiation Technology: Processing of Fruits and Vegetables. Role of Canning Technology in Preservation of Fruits and Vegetables. Extrusion Technology for Fruits and Vegetables: Principle, Methods, and Applications. Use of Food Additives in Processing/Preservation of Fruits and Vegetables. Extraction and Concentration Methods for Bio-Actives Components in Fruits and Vegetables. Processing Technology for Production of Fruits Based Alcoholic Beverage. An Approach in Designing the Processing Plant for Fruits and Vegetables. Innovative Approach in Waste Management: Fruits and Vegetables. Attitude of Consumers toward Fruits and Vegetables.

Notă biografică

Rachna Sehrawat, Khursheed A. Khan, Megh R. Goyal, Prodyut K. Paul

Recenzii

"Food processing of fruits and vegetables (FPFV) is becoming challenging nowadays, and transforming from its nascent stage to maturity. Various technology inputs in this sector are also going through transformations. Traditional methods of processing are being mechanized, and thus innovative research is gaining importance. . . . Food processors, being a major part of the food industry, must possess processing skills and continuously upgrade their knowledge, which is essential in a cutthroat competitive market. . . . This is an excellent effort by the authors and editors involved in this book. It is a great pleasure for me to recommend this book for knowledge seekers. It is compiled in very righteous manner for students, academicians, research and industrial personnel."
—Prabhat K. Nema, PhD, Associate Professor, Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Ministry of Food Processing Industries (Govt. of India), Haryana, India
"Presents the latest concepts in processing of fruits and vegetables (FAV). . . . Fills a critical knowledge gap created by fast-changing technological developments in the food processing sector. The book presents a complete solution for fruit and vegetable processing . . . I compliment the editors for bringing out this book."
—Pitam Chandra, PhD, Professor (Food Engineering), National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Ministry of Food Processing Industries (Government of India); Former Director at Central Institute of Agricultural Engineering (ICAR)
"Covers all facets of fruits and vegetables processing, from traditional practices to innovative techniques. It provides current status, thermal as well as non-thermal techniques, processing techniques, waste management and consumer concern for fruits and vegetables. It will be of great help to the young researcher to identify the emerging challenges and will motivate them to eradicate the hurdles in this sector."
—Debasis Mazumdar, PhD, Vice Chancellor, Uttar Banga Krishi Vishavidyaaya,
West Bengal, India
"This book covers technical aspects of processing of fruits and vegetables. The authors have put their sincere efforts into collecting and compiling recent technological interventions used in the field of processing of fruits and vegetables. It is a pleasure for me to recommend this book to all concerned in this field. It will be a great source of knowledge to students, researchers, academicians and industry personnel. It is my hope that this book would certainly help in shaping the future development of the postharvest sector of the region."
—D. C. Saxena, PhD, Professor (Food Process Engineering); Former Head, Department of Food Engineering & Technology; Former Dean (Planning & Development), Sant Longowal Institute of Eng. & Technology, (Punjab), India

Descriere

This new volume presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods.