Agriculture & Allied Sciences

Innovations in Agricultural and Biological Engineering

Processing of Fruits and Vegetables
From Farm to Fork

Editors: Khursheed A. Khan, MTech
Megh R. Goyal, PhD, PE
Abhimannyu A. Kalne, MTech

Processing of Fruits and Vegetables

In production
Pub Date: Oct 2018
Hardback Price: $159.95 US
Hard ISBN: 9781771887083
Pages: Approx 384p w/Index
Binding Type: hardback
Series: Innovations in Agricultural and Biological Engineering
Notes: 26 color and 18 b/w illustrations

This volume, Processing of Fruits and Vegetables: From Farm to Fork, describes in detail various aspects of fruits and vegetable processing. It looks at new and established technology for processing, physical and biochemical properties of fruits and vegetables and their products, challenges of the fruits and vegetables processing industry, and a few other related aspects, such as effect of processing on nutritional content, bioavailability, economic utilization of bio-wastes, and processing byproducts.

This book is divided in to several sections, namely covering:

  • processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables)
  • novel processing technologies (ultraviolet light, pulsed light technology, hurdle technology, and vacuum technology)
  • engineering interventions (nondestructive size determination methods and sensors for physical and biochemical properties) in fruits and vegetables
  • the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables
Some chapters look at easy-to-use processing methods while some chapters cover advanced techniques in fruits and vegetable processing.

The volume highlights novel processing technologies, enzyme profiles of fruits and vegetables, engineering interventions, and challenges faced by this sector along with solutions. It will be a very addition to the libraries faculty and food industry professionals and a useful resource for students as well.

CONTENTS:
Preface

PART I: PROCESSING, ANTIOXIDANT/ ENZYME PROFILES OF FRUITS AND VEGETABLES
1. Antioxidants in Fruits and Vegetables: Role in the Prevention of Degenerative Diseases
Monica Premi and Khursheed Alam Khan

2. Effects of Enzymes in Processing of Fruits and Vegetables
Sivashankari Manickam and Akash Pare

3. Use of Solar Energy in Processing of Fruits and Vegetables
Mahendrabhai Babulal Patel, Kamalchandra R. Trivedi, and Khursheed Alam Khan

4. Manufacturing of Jams, Jellies and Marmalades from Fruits and Vegetables
Tanya Luva Swer, Savita Rani, and Khalid Bashir

PART II: NOVEL PROCESSING TECHNOLOGIES: METHODS AND APPLICATIONS
5. Ultravoilet Light Treatment of Fresh Fruits and Vegetables
Bazilla Gayas, Beena Munaza, and Gagandeep Kaur Sidhu

6. Application of Pulsed Light Technology in Processing of Fruits and Vegetables
Umesh C. Lohani, Khan Chand, Navin C. Shahi, and Anupama Singh

7. Use of Hurdle Technology in Processing of Fruits and Vegetables
Kiran Dabas and Khursheed Alam Khan

8. Use of Vacuum Technology in Processing of Fruits and Vegetables
Chandrakala Ravichandran and Ashutosh Upadhyay

9. Extraction Techniques of Color Pigments from Fruits and Vegetables
Debabandya Mohapatra and Adinath Kate

PART III: ENGINEERING INTERVENTIONS IN FRUITS AND VEGETABLES
10. Non-Destructive Methods for Size Determination of Fruits and Vegetables
Ajita Tiwari

11. Role of Artificial Sensors for Measurement of Physical, Biochemical Properties of Fruits and Vegetables
Anwesa Sarkar, Khursheed Alam Khan, Anupama Singh, and Navin Chandra Shahi

PART IV: CHALLENGES AND SOLUTIONS: THE FOOD-INDUSTRY OUTLOOK
12. Waste Reduction Techniques in Fresh Produce
Kumari S. Banga, Sunil Kumar, and Khursheed Alam Khan

13. Negative Effects of Processing on Fruits and Vegetables
Tanya Luva Swer, Savita Rani, and Khalid Bashir

14. Effects of Processing on Vitamins in Fruits and Vegetables
Singathirulan Balasubramanian, Abhimannyu Arun Kalne, and
Khursheed Alam Khanh


Index


About the Authors / Editors:
Editors: Khursheed A. Khan, MTech
Assistant Professor, Department of Agricultural Engineering, College of Horticulture, Mandsaur of Rajmata Vijayaraje Scindia Agriculture University (RVSKVV), Madhya Pradesh, India

Khursheed A. Khan is an Assistant Professor in the Department of Agricultural Engineering at the College of Horticulture, Mandsaur, of Rajmata Vijayaraje Scindia Agriculture University (RVSKVV), Madhya Pradesh, India. He has acquired proficiency in the field of postharvest processing through his experience in food industry, research, and teaching by working at the national and international level for more than 13 years, with particular experience in the production and quality control of processed food products such as tomato ketchup, sauces, salad dressings, and mayonnaise. He has been awarded a certificate in “Essential HAACP Practices” from The Royal Society for the Promotion of Health, UK. He has taught several courses at the Awassa College of Agriculture at Debub University of Ministry of Education, Ethiopia. He prepared a “Training Manual on Food Processing” for the Technical and Vocational Program in food processing, run by the Ministry of Education, Federal Democratic Republic of Ethiopia, during his service in Ethiopia under UNDP Capacity Building Program. He has published more than 25 research papers in national and international journals as well as many conference papers. Professor Khan acquired his bachelor degree in Agricultural Engineering from Allahabad Agricultural Institute, University of Allahabad, and his master’s degree in Postharvest Engineering and Technology from Aligarh Muslim University, Aligarh, India.

Megh R. Goyal, PhD, PE
Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus Senior Acquisitions Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc.

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico–Mayaguez Campus; and Senior Acquisitions Editor and Senior Technical Editor-in-Chief in Agriculture and Biomedical Engineering for Apple Academic Press Inc. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering in 1986 from the College of Engineers and Surveyors of Puerto Rico. On September 16, 2005, he was proclaimed as “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of 45 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 25 books. He received his BSc degree in engineering from Punjab Agricultural University, Ludhiana, India; his MSc and PhD degrees from Ohio State University, Columbus; and his Master of Divinity degree from Puerto Rico Evangelical Seminary, Hato Rey, Puerto Rico, USA.

Abhimannyu A. Kalne, MTech
Assistant Professor, Swami Vivekanand College of Agricultural Engineering and Technology and Research Station, Indira Gandhi Agricultural University, Raipur, India

Abhimannyu A. Kalne, MTech, is presently working as an Assistant Professor at Swami Vivekanand College of Agricultural Engineering and Technology & Research Station, Indira Gandhi Agricultural University, Raipur, India. Formerly he worked on the Technology Mission on Citrus project of the Government of India at the National Research Centre for Citrus (NRCC), Nagpur, India, and on the World Bank-aided National Agricultural Innovation Project (Component 4: Basic and Strategic Research in the Frontier Areas of Agricultural Science) at the Central Institute of Agricultural Engineering (CIAE), Bhopal, as a Senior Research Fellow and Research Associate. He has gained expertise in postharvest management and processing of citrus fruits and nondestructive quality evaluation techniques for fruits and vegetables. He has also worked on a research project on the application of machine vision for distinguishing crop varieties, funded by the National Fund for Basic, Strategic and Frontier Application Research in Agriculture (ICAR), India. He is presently engaged in teaching of undergraduate- and postgraduate-level courses on Agricultural Processing and Food Engineering. On the research side, he is involved in processing and value addition of medicinal and aromatic plants and non-timber forest produce at the Centre of Excellence on Medicinal, Aromatic Plants and NonTimber Forest Produce.

He was awarded a state-level Young Scientist Award in science and engineering for the postgraduate thesis work on banana chips quality, a national-level poster presentation award on dehydration technique for preparation of aloe vera gel powder, and national-level best conference paper award for value addition of aloe vera gel. He has published more than seven research papers in national and international journals and three book chapters.




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