Agriculture & Allied Sciences

Postharvest Biology and Technology

Innovative Packaging of Fruits and Vegetables
Strategies for Safety and Quality Maintenance

Editors: Mohammed Wasim Siddiqui, PhD
Mohammad Shafiur Rahman, PhD
Ali Abas Wani, PhD

Innovative Packaging of Fruits and Vegetables

Premarketing
Pub Date: to be set
Hardback Price:
Hard ISBN: 9781771885973
Pages: 
Binding Type: hardback
Series: Postharvest Biology and Technology

This forthcoming volume, Innovative Packaging of Fruits and Vegetables: Strategies for Safety and Quality Maintenance, addresses the challenges of the short shelf-life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. The book will provide a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment.

Many new packaging technologies were developed to maintain the quality and freshness of the products, thus extending the shelf-life, reducing the food losses, and facilitating commercialization and export. Extending the shelf life by just three to four days by using an innovative packaging prevents large amounts of these perishables from spoiling during transportation and handling. When stored in an optimal atmosphere, their metabolism slows down, thus the produce remains fresh and crunchy.

Innovative packaging solutions include gas controllers that can be incorporated in the packaging materials to delay senescence. Intelligent packaging, such as freshness or time-temperature indicators, monitors product quality and safety and enhances the marketing of the packaged fruits and vegetables. These new technologies require specific knowledge and appropriate training/understanding for rational in selecting the most suitable packaging for each product and intended use.

Key features of the book
• Features an inclusive overview of fruit and vegetable requirements and available packaging materials and systems
• Provides an understanding of the fundamentals of the impact of packaging on the evolution of quality and safety of fruits and vegetables
• Covers the fundamental aspects of packaging requirements including mathematical modelling, mechanical and engineering properties of packaging materials
• Presents an in-depth discussion of innovative packaging technologies such as MA/CA packaging, active packaging, intelligent packaging, eco-friendly materials, etc. applied to fruit and vegetables
• Provides competence in packaging design for a better environmental and economic performance

CONTENTS:
Preface
Introduction
1. Bio-Based Packaging for Fresh Fruits and Vegetables
2. Modified and Controlled Atmosphere Packaging of Fruits and Vegetables
3. Active Packaging for Fruits and Vegetables
4. Intelligent Packaging Applications for Fruits and Vegetables
5. Shrink Packaging of Fruits and Vegetables
6. Antimicrobial Packaging: Basic Concepts and Applications in Fresh and Fresh-Cut Fruits and Vegetables
7. Edible Coatings and Their Effect on Postharvest Fruit Quality
8. Packaging of Fresh-Cut Fruits and Vegetables
9. Mechanical and Engineering Properties of Packaging Films
10. Predictive Modelling for Packaged Fruits and Vegetables
11. Mathematical Modelling for Micro-Perforated Films of Fruits and Vegetables Used In Packaging


About the Authors / Editors:
Editors: Mohammed Wasim Siddiqui, PhD
Assistant Professor and Scientist. Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, India
Dr. Mohammed Wasim Siddiqui is an Assistant Professor and Scientist in the Department of Food Science and Post-Harvest Technology at Bihar Agricultural University in Sabour, India, and is the author or co-author of 30 peer-reviewed journal articles, 18 book chapters, and 18 conference papers. He has three edited and one authored books to his credit, published by CRC Press, USA; Springer, USA; and Apple Academic Press, USA. Recently, Dr. Siddiqui has established an international peer-reviewed journal, Journal of Postharvest Technology. He has been honored to accept the position of Editor-in-Chief of a book series entitled Postharvest Biology and Technology, being published by Apple Academic Press. Dr. Siddiqui is also an Acquisitions Editor for Horticultural Science for AAP. He is editorial board member of several journals. Recently, Dr. Siddiqui has received the Achiever Award 2014 for outstanding research work by the Society for Advancement of Human and Nature (SADHNA), Nauni, Himachal Pradesh, India, where he is also an Honorary Board Member. He has been an active member of the organizing committees of several national and international seminars, conferences, and summits. Dr. Siddiqui acquired a BSc (Agriculture) degree from Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, India, and received MSc. (Horticulture) and PhD (Horticulture) degrees from Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, India, with specialization in postharvest technology. He was awarded a Maulana Azad National Fellowship Award from the University Grants Commission, New Delhi, India. He is a member of the Core Research Group at Bihar Agricultural University (BAU), where he helps with providing appropriate direction and assisting with prioritizing the research. He has received several grants from various funding agencies to carry out his research projects. Dr. Siddiqui has been associated with postharvest technology and processing aspects of horticultural crops, and he is dynamically involved in teaching (graduate and doctorate students) and research. He has proved himself as an active scientist in the area of postharvest technology.

Mohammad Shafiur Rahman, PhD
Professor, Department of Food Science and Nutrition, Sultan Qaboos University, Sultanate of Oman
Mohammad Shafiur Rahman, PhD, is a Professor at the Sultan Qaboos University, Sultanate of Oman, and the author or co-author of over 250 technical articles, including 90 refereed journal papers, 87 conference papers, 58 book chapters, 34 reports, 12 popular articles, and seven books. He is the author of the internationally acclaimed and award-winning Food Properties Handbook (published by CRC Press), now in its second edition, as well as author of Food Preservation. He also served an Associate Editor for the Handbook of Food Science, Engineering and Technology, and for the Handbook of Food and Bioprocess Modeling Techniques. Professor Rahman is the founding Editor of International Journal of Food Properties and has served on the editorial boards of several international journals. He is a Section Editor for the Sultan Qaboos University journal Agricultural Sciences. Professor Rahman is a professional member of the New Zealand Institute of Food Science and Technology and the Institute of Food Technologists, a member of the American Society of Agricultural Engineers and the American Institute of Chemical Engineers, and Member of Executive Committee for International Society of Food Engineering, ISFE. He was involved in many professional activities, such as organizing international conferences, training workshops, and other extension activities. He was invited as a keynote/plenary speaker to many international conferences. Professor Rahman has received numerous awards and fellowships in recognition of his research/teaching achievements, including the HortResearch Chairman’s Award, the Bilateral Research Activities Program (BRAP) Award, CAMS Outstanding Researcher Award 2003, SQU Distinction in Research Award 2008, and the British Council Fellowship. His total SCOPUS citation is more than 1000 and h-index is 19, which indicates the high impact of his research in the international scientific community. Mohammad Shafiur Rahman, PhD, is a Professor at the Sultan Qaboos University, Sultanate of Oman, and the author or co-author of over 250 technical articles, including 90 refereed journal papers, 87 conference papers, 58 book chapters, 34 reports, 12 popular articles, and seven books. He is the author of the internationally acclaimed and award-winning Food Properties Handbook (published by CRC Press), now in its second edition, as well as author of Food Preservation. He also served an Associate Editor for the Handbook of Food Science, Engineering and Technology, and for the Handbook of Food and Bioprocess Modeling Techniques. Professor Rahman is the founding Editor of International Journal of Food Properties and has served on the editorial boards of several international journals. He is a Section Editor for the Sultan Qaboos University journal Agricultural Sciences. Professor Rahman is a professional member of the New Zealand Institute of Food Science and Technology and the Institute of Food Technologists, a member of the American Society of Agricultural Engineers and the American Institute of Chemical Engineers, and Member of Executive Committee for International Society of Food Engineering, ISFE. He was involved in many professional activities, such as organizing international conferences, training workshops, and other extension activities. He was invited as a keynote/plenary speaker to many international conferences. Professor Rahman has received numerous awards and fellowships in recognition of his research/teaching achievements, including the HortResearch Chairman’s Award, the Bilateral Research Activities Program (BRAP) Award, CAMS Outstanding Researcher Award 2003, SQU Distinction in Research Award 2008, and the British Council Fellowship. His total SCOPUS citation is more than 1000 and h-index is 19, which indicates the high impact of his research in the international scientific community.

Ali Abas Wani, PhD
Process Development for Plant Raw Materials, Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
Ali Abas Wani, PhD, is senior researcher at the Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany. He received an MSc (Food Technology) and PhD (Food Technology) from leading Indian universities. Since 2006, he has been a senior assistant professor at the Islamic University of Science & Technology, J&K, India. He was responsible for the establishment of Department of Food Technology and also initiated several key food science programs in the region. Additionally, he is establishing a food-testing center at the Islamic University of Science & Technology Awantipora. Dr. Wani is also a Co-chair for European Hygienic Engineering Design Group (EHEDG), representing regional sections of India. He is the co-founder and editor-in-chief of Food Packaging & Shelf Life, published by Elsevier Science UK. Dr. Wani has published numerous international papers, book chapters, co-edited books, and conference papers. His research focus is on the development of functional ingredients and measurement of food quality. In addition to close association with many scientific organizations in the area of food science and technology, he is an active reviewer for the journals Carbohydrate Polymers, Food Chemistry, LWT- Food Science & Technology, Journal of Agricultural Food Chemistry, and many other scientific journals of repute.




Follow us for the latest from Apple Academic Press:
Copyright © 2017 Apple Academic Press Inc. All Rights Reserved.