Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering wholesome food products to the market, thus increasing demand.
Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability.
Key Features:
- Describes the high-pressure processing techniques employed for processing fruit and vegetable based beverages
- Discusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries.
- Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc.
- Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry.
This book addresses professors, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruit- and vegetable-based food processing industries.
Author(s): M. Selvamuthukumaran
Publisher: CRC Press
Year: 2022
Language: English
Pages: 283
City: Boca Raton
Cover
Half Title
Title Page
Copyright Page
Dedication
Table of Contents
Preface
About the Editor
Contributors
Chapter 1 Introduction to Non-Thermal Processing Applications in the Fruit and Vegetable Processing Industry
1.1 Introduction
1.2 Non-Thermal Processing Techniques
1.2.1 Cold Plasma
1.2.2 Supercritical Fluid Processing
1.2.3 High Hydrostatic Pressure (HHP)
1.2.4 Pulsed Ultraviolet Technology
1.2.5 Ozone
1.2.6 Ultrasonication
1.2.7 Pulse Electric Field
1.3 Conclusion
References
Chapter 2 High-Pressure Processing for Fruit and Vegetable-Based Beverages
2.1 Introduction
2.2 Principles of High-Pressure Processing
2.2.1 Pressure and Hydrostatic Principle
2.3 Pressure-Volume-Temperature Relations
2.3.1 Le Chatelier’s Principle and Transition State Theory
2.4 Process Description
2.5 Applications of High-Pressure Processing
2.5.1 Pasteurization
2.5.2 Sterilization
2.5.3 Pressure-Assisted Freezing
2.5.4 Pressure-Assisted Thawing
2.5.5 Pressure-Assisted Extraction
2.6 Impact of High-Pressure Processing on Quality Parameters
2.6.1 Texture
2.6.2 Color
2.6.3 Composition
2.7 Conclusions
References
Chapter 3 Application of Cold Plasma Techniques for the Fruit and Vegetable Processing Industry
3.1 Introduction
3.2 Cold Plasma Technology – An Overview
3.3 Plasma Applications in Fruit and Vegetable Processing
3.3.1 Destruction of Microorganisms
3.3.2 Destruction of Mycotoxins
3.3.3 Degradation of Agrochemical Residues
3.3.4 Inactivation Endogenous Enzymes
3.3.5 Effect on Antioxidant and Pigments
3.3.6 Effects on Quality Attributes and Shelf-Life Extension
3.4 Current Status of Cold Plasma Application in Fruit and Vegetable Processing
3.5 Safety Regulations
3.6 Future Perspectives, Challenges, and Limitations
3.7 Conclusion
References
Chapter 4 Irradiation: A Non-Thermal Processing Approach for the Fruit and Vegetable Industry
4.1 Introduction
4.2 Mechanism of Irradiation
4.3 Sources of Irradiation Used in Food Preservation
4.3.1 Electron Beams as Radiation Source in Food Processing
4.3.2 X-Ray Irradiation for Food Processing and Preservation
4.3.3 γ-Rays for Food Processing and Preservation
4.4 Irradiation: Effects on Vegetables and Fruits
4.4.1 Effects of Irradiation on Physical Properties of Fruits and Vegetables
4.4.1.1 Effect of Irradiation on Texture of Fruits and Vegetables
4.4.1.2 Effect of Irradiation on Weight Loss of Fruits and Vegetables
4.4.1.3 Effect of Irradiation on Overall Acceptability (Aroma, Flavor, and Color)
4.4.2 Effect of Irradiation on Changes in Chemical Properties
4.4.2.1 Effects of Ionizing Radiation on Protein Characteristics
4.4.2.2 Effects of Ionizing Radiation on Enzymatic Changes
4.4.2.3 Effects of Ionizing Radiation on Properties of Carbohydrates
4.4.2.4 Effects of Ionizing Radiation on Properties of Lipids
4.4.2.5 Effects of Ionizing Radiations on Properties of Vitamins
4.4.2.6 Effects of Ionizing Radiations on Properties of Phytonutrients
4.5 Application of Ionizing Radiation for the Treatment of Fruits and Vegetables
4.5.1 Effects of Ionizing Radiations for Controlling Sprouting of Vegetables
4.5.2 Effects of Ionizing Radiations for Controlling Ripening in Fruits
4.5.3 Effects of Ionizing Radiations for Shelf-Life Extension of Fruits and Vegetables
4.5.4 Effects of Ionizing Radiations against Phytosanitary and Sanitary Control Measures
4.5.5 Effect of Irradiation on Food Safety and Stability Enhancement
4.6 Economics: Radiation Processing and Related Facility
4.6.1 Commercial Viability of Radiation Processing Plants
4.6.2 Plant Utilization for Irradiation of Foods
4.6.3 Capital Cost or Project Cost for Running of Irradiation Unit
4.6.3.1 Operating Costs
4.7 Advantages and Disadvantages Related to Irradiation of Fruit and Vegetable Processing
4.7.1 Advantages of Irradiation of Fruits and Vegetables
4.7.1.1 Using Irradiation against Insect Disinfestation of Dried Spices, Vegetables, and Fruits
4.7.1.2 Using Irradiation against Insect Disinfestation of Fresh Fruit
4.7.1.3 Using Irradiation against Inhibition of Sprouting in Tubers and Bulbs
4.7.1.4 Using Irradiation against Controlling Postharvest Ripening and Senescence in Fruits
4.7.2 Disadvantages of Irradiated Fruits and Vegetables
4.7.2.1 Disadvantages of Textural, Organoleptic, and Storage Characteristics of Fruits
4.7.2.2 Disadvantages Regarding Infrastructure and Economics of a New Process
4.7.2.3 Disadvantages with Regards to Consumer Concerns about Irradiated Products
4.8 Future Prospects of Irradiation of Fruits and Vegetables
4.8.1 Prospects of Irradiating Tropical Fruits and Vegetables
4.8.1.1 Prospects of Irradiating Papaya
4.8.1.2 Prospects of Irradiating Bananas
4.8.1.3 Prospects of Irradiating other Tropical Fruits and Vegetables
4.8.2 Importance of Radiation Sources in Irradiation Process and Facilities
4.8.3 Importance of Wholesomeness Aspects of the Irradiated Products
4.8.4 Importance of Toxicological Aspects of the Irradiated Products
4.8.5 Importance of Using Irradiation with Mixed Processing for More Efficiency
4.8.6 Importance of Public Information about Irradiation or Irradiated Products
4.9 Conclusion
References
Chapter 5 Effect of Ozone Processing on Quality Characteristics of the Fruit Juice Processing Industry
5.1 Introduction
5.2 Generation of Ozone
5.3 Control Parameters and Effectiveness of Ozone
5.3.1 pH
5.3.2 Organic Matters in Food Matrix
5.3.3 Temperature
5.3.4 Concentration
5.3.5 Humidity
5.3.6 Microbial Load/Characteristics
5.4 Effects of Ozone on Microbial Safety
5.4.1 Microbial Inactivation Mechanism
5.4.2 Mycotoxin Degradation
5.5 Effects of Ozone on Nutritional Components and Food Quality
5.5.1 Color
5.5.2 Changes in Nutrients and Bioactive Compounds
5.5.3 Rheological Properties
5.5.4 Sensory Properties
5.6 Enzyme Inactivation by Ozone
5.7 Pesticide Degradation by Ozone
5.8 Combination of Ozone Treatment with Other Nonthermal Methods
5.9 Commercialization of Ozone
5.10 Conclusions
References
Chapter 6 Supercritical CO2 Extraction of Phytoconstituents from Fruits and Vegetables
6.1 Introduction
6.2 About the Supercritical Fluid Extraction (SFE)
6.3 Extraction of Phytoconstituents from Fruit By-Products
6.4 Extraction of Phytoconstituents from Vegetable By-Products
6.5 Conclusion
References
Chapter 7 Ultrasound Application for the Fruit and Vegetable Processing Industry
7.1 Introduction
7.2 Working Mechanism of the Ultrasound Processing Technique
7.3 Pros and Cons of Ultrasound
7.3.1 Pros
7.3.2 Cons
7.4 Application of Ultrasound in Fruit and Vegetable Processing
7.5 Conclusion
References
Chapter 8 Pulsed Light Technology for the Fruit and Vegetable Processing Industry
8.1 Introduction
8.2 Light Applications Forms and Types of Light Processing Equipment
8.3 Application of Pulsed Light
8.3.1 Single PL Applications for Whole or Fresh-cut Fruits and Vegetables and Juices
8.3.2 Combined Hurdle Applications for Fruits and Vegetables
8.4 Other Applications with PL
8.4.1 Drying of Fresh Produce
8.4.2 Plant Material Extraction
8.5 Quality Effects of Post-Light Treatment on Fruit and Vegetable Products
8.5.1 Firmness and Texture Attributes
8.5.2 Color
8.5.3 Dietary/Nutritional Properties
8.5.4 Endogenous Enzymes
8.5.5 Photosynthetic Activity During Storage
8.5.6 The Detoxification Mycotoxin and Agrochemical Contamination
8.5.7 Microbial Inactivation on Inorganic Contact Surfaces and Food Packaging
8.5.8 Microbial Inactivation During Indirect/In-Package Treatment
8.6 Mathematical Modelings
8.7 Commercialization Aspects
8.8 Conclusion and Future Perspectives
References
Chapter 9 Commercial Feasibility and Viability of Non-Thermal Processing Technologies for the Fruit and Vegetable Processing Industry
9.1 Introduction
9.2 Pros of the Scaling Up of Non-Thermal Processing Technologies
9.2.1 Pulsed Light Technology
9.2.2 Ultrasound Technology
9.2.3 Ultraviolet Radiation
9.2.4 High-Pressure Processing
9.2.5 Cold Plasma
9.3 Cons of the Scaling Up of Non-Thermal Processing Technologies
9.3.1 Pulsed Light Technology
9.3.2 Ultrasound Technology
9.3.3 Ultraviolet Radiation
9.3.4 High-Pressure Processing
9.3.5 Cold Plasma
9.4 Conclusions
References
Chapter 10 Packaging Criteria for Non-Thermally Processed Fruit and Vegetable Products
10.1 Introduction
10.2 Packaging Requirements for Non-Thermally Processed Foods
10.3 High-Pressure Processing
10.4 Pulsed Electric Field
10.5 Irradiation
10.6 Ultraviolet Light
10.7 Pulsed Light
10.8 Cold Plasma
10.9 Ultrasound Technology
10.10 Dense Phase Carbon Dioxide
10.11 Magnetic Field
10.12 Modified Atmosphere
10.13 Conclusions
References
Chapter 11 Safety Aspects of Non-Thermal Processing Applications for Fruit and Vegetable Processing
11.1 Introduction
11.2 Application of Cold Plasma
11.3 Application of Irradiation
11.4 Application of the High Pressure Process
11.5 Application of Ozone
11.6 Application of Pulsed Electric Fields
11.7 Application of Pulsed Light
11.8 Application of Supercritical Carbon Dioxide
11.9 Application of Ultrasound
11.10 Conclusion
References
Index
