1st Edition
Technological Interventions in the Processing of Fruits and Vegetables
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.
Worldwide Status and Scope of Processing of Fruits and Vegetables
Khursheed A. Khan and Abhimannyu A. Kalne
Nutritional Values of Fruits and Vegetables: Macronutrients, Micronutrients, and Composition
Monica Premi and Khursheed A. Khan
Health Promoting Compounds: Fruits and Vegetables
Prodyut K. Paul
Ohmic Heating: Thermal Processing of Fruits and Vegetables
M. Sivashankari and Akash Pare
Microwave Dielectric Technology: Thermal Processing of Fruits and Vegetables
Monica Premi and Khursheed A. Khan
Recent Trends in Drying of Fruits and Vegetables
Rachna Sehrawat, Onkar A. Babar, Anit Kumar, and Prabhat K. Nema
Applications of Freezing Technology in Fruits and Vegetables
Tanya L. Swer, C. Mukhim, Rachna Sehrawat, and Sandip T. Gaikwad
High Pressure Processing of Fruits and Vegetables Processing
Anit Kumar, Rachna Sehrawat, Tanya L. Swer, and Ashutosh Upadhyay
Use of Ultrasound Technology in Processing of Fruits and Vegetables
Abhimannyu A. Kalne, Khursheed A. Khan, and Chirag Gadi
Irradiation Technology: Processing of Fruits and Vegetables
Monica Premi and Khursheed A. Khan
Role of Canning Technology in Preservation of Fruits and Vegetables
Monica Premi and Khursheed A. Khan
Extrusion Technology for Fruits and Vegetables: Principle, Methods, and Applications
Sandip T. Gaikwad, Shardul Dabir, Vinti Singla, and Tanya L. Swer
Use of Food Additives in Processing/Preservation of Fruits and Vegetables
Onkar A. Babar, Nilesh B. Kardile, Rachna Sehrawat, and Sandip T. Gaikwad
Extraction and Concentration Methods for Bio-Actives Components in Fruits and Vegetables
Somnath Mandal, Prodyut K. Paul, and Nandita Sahana
Processing Technology for Production of Fruits Based Alcoholic Beverage
M. B. Patel, S. R. Vyas, and K. R. Trivedi
An Approach in Designing the Processing Plant for Fruits and Vegetables
Mohammad N. Iqbal and Khursheed A. Khan
Innovative Approach in Waste Management: Fruits and Vegetables
Kiran Dabas and Khursheed A. Khan
Attitude of Consumers toward Fruits and Vegetables
Sandip T. Gaikwad, Anit Kumar, Tanya L. Swer, and Onkar A. Babar
Biography
Rachna Sehrawat, Khursheed A. Khan, Megh R. Goyal, Prodyut K. Paul
"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