Preservation of Fruits and Vegetables / P M Kotecha, U D Chavan

Preface v 1. Processing of Fruits and Vegetables: Present Scenario and Future Prospectus 1 2. Importance of Fruits and Vegetables in Human Nutrition 15 3. General Considerations for Preservation of Fruits and Vegetables 37 4. Maturity Indices and Harvesting Methods for Fruits and Vegetables 53 5. Postharvest Physiological and Biochemical Changes in Fruits 63 6. Biotechnology of Fruit Ripening 85 7. Fruits and Vegetables: Selection of Raw Materials for Processing 95 8. Technology of Storage and Packaging of Fresh Fruits and Vegetables for Extension of Shelf Life 105 9. Causes of Spoilage of Fruits and Vegetables 121 10. Methods of Reducing Deterioration in Fruits and Vegetables 133 11. General Procedures for Fruit and Vegetable Preservation 137 12. Drying and Dehydration of Fruits and Vegetables 195 13. Biocatalysts in Fruit Juice Processing 203 14. Aseptic Processing and Packaging
of Fruit Juices 213 viii 15. Carbonation of Fruit Juices 223 16. Technology of Preparation of Sugar Based Value Added Products 229 17. Preparation of Ready-to-Serve Beverage from Fruits 235 18. Technology of Production of Wine from Fruit Juices 251 19. Possibilities of Exploitation of Other Fruits for Wine Making 267 20. Development of Fruit Based Whey Beverage 273 21. Development of Fruit Based Yoghurt 277 22. Advanced Methods of Fruit Processing 281 23. Sensory Evaluation of Food Products 295 24. Food Poisoning 303 25. Plant Design, Layout and Machinery Requirement of Fruit Processing Industry 317 26. Equipment Cleaning and Sanitation in Fruit Processing and Handling Operations 323 27. Pack House Facilities Requirements for Fruits 337 28. Government Policies and Programmes for Development of Food Processing Industries 351 29. Food Adulteration, Quality Control and Regulations 365 30. Sanitary Phytosanitary and Quarantine Requirements and Measures 403 31. Food Additives Used in Processed Food Products 407 32. Mango 419 33. Banana 433 34. Grapes 447 35. Pomegranate 455 36. Guava 471 37. Papaya 479 38. Sapota 491 39. Anola 501 40. Ber 507 41. Jamun 517 ix 42. Fig 523 43. Woodapple 533 44. Pineapple 541 45. Apple Ber 545 46. Custard Apple 549 47. Tamarind 553 48. Non-conventional Fruits 563 49. Potato 573 50. Tomato 581 51. Onion and Garlic 591 52. Sweet Potato 595 53. Peas and Beans 601 54. Green Leafy Vegetables 605 55. Recent Trends in Packaging of Food Products 615 56. Fruit and Vegetable Waste: Bioactive Compounds, their Extraction, and Possible Utilization 627 Glossary in Fruit and Vegetable Processing 655 References 671 Index 761

'This invaluable book furnishes exhaustive, single coverage on Industrial Preservation of Fruits and Vegetables and much more. Food preservation is an action or a method of maintaining foods at a desired level of properties or nature for their maximum benefits. In general, each step of handling, processing, storage, and distribution affects the characteristics of food, which may be desirable or undesirable. Thus, understanding the effects of each preservation method and handling procedure on foods is critical in food processing. The processing of food is no longer as simple or straightforward as in the past. It is now moving from an art to a highly interdisciplinary science. A number of new preservation techniques are being developed to satisfy current demands of economic preservation and consumer satisfaction in nutritional and sensory aspects, convenience, absence of preservatives,
low demand of energy, and environmental safety. Better understanding and manipulation of these conventional and sophisticated preservation methods could help to develop high-quality, safe products by better control of the processes and efficient selection of ingredients. Food processing needs to use preservation techniques ranging from simple to sophisticated; thus, any food process must acquire requisite knowledge about the methods, the technology, and the science of mode of action. Keeping this in mind, this book has been developed to discuss the fundamental and practical aspects of most of the food preservation methods important to practicing industrial and academic food scientists, technologists, and engineers. Innovative technology in preservation is being developed in the food industry that can extend shelf life; minimize risk; is environment friendly; or can improve functional, sensory, and nutritional properties. The large and ever-increasing number of food products and new preservation techniques available today creates a great demand for an up-to-date Industrial Preservation of Fruits and Vegetables. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and dissects the exact mode or mechanisms involved in each preservation method by highlighting the effect of preservation methods on food properties. This book will be an invaluable resource for practicing and research food technologists, engineers, and scientists, and a valuable text for upper-level undergraduate and graduate students in food, agriculture/biological science, and engineering. Written by experts related resource person, the Industrial Preservation of Fruits and Vegetables is an indispensable resource for agricultural, food scientists and technologists, postharvest technologists, and upper-level undergraduate and graduate students in these disciplines.'