Agriculture & Allied Sciences

Innovations in Agricultural and Biological Engineering

Technological Interventions in the Processing of Fruits and Vegetables
Editors: Rachna Sehrawat
Khursheed A. Khan
Megh R. Goyal, PhD
Prodyut K. Paul, PhD

Technological Interventions in the Processing of Fruits and Vegetables

In production
Pub Date: October 2017
Hardback Price: $169.95 US | £131.00
Hard ISBN: 9781771885867
E-Book ISBN: 9781315205762
Pages: Approx 450p w/Index
Binding Type: hardback
Series: Innovations in Agricultural and Biological Engineering
Notes: 28 color and 90 b/w illustrations


Reviews
“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

Technological Interventions in the 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.

Key features:

  • provides an overview on the worldwide status and scope of the processing of fruits and vegetables
  • looks at the nutritional values of fruits and vegetables: macronutrients, micronutrients, and compositionexplores various specialized processing techniques, such as thermal processing, microwave dielectric technology, drying techniques, freezing applications
  • discusses nonthermal techniques, such as high-pressure processing, ultrasound technology, and irradiation technology
  • considers other processing technologies, such as canning technology, extrusion technology
  • examines the use of food additives in the processing and preservation of fruits and vegetables
  • looks at extraction and concentration methods
  • presents the challenges and solutions in processing of fruits and vegetables, including waste management, consumer perspectives, and more.

CONTENTS:
Preface
PART I: SCOPE, HEALTH BENEFITS OF FRUITS AND VEGETABLES
1. Worldwide Status and Scope of Processing of Fruits and Vegetables
Khursheed A. Khan and Abhimannyu A. Kalne

2. Nutritional Values of Fruits and Vegetables: Macronutrients, Micronutrients, and Composition
Monica Premi and Khursheed A. Khan

3. Health Promoting Compounds: Fruits and Vegetables
Prodyut K. Paul

PART II: THERMAL TECHNOLOGIES: METHODS AND APPLICATIONS
4. Ohmic Heating: Thermal Processing of Fruits and Vegetables
M. Sivashankari and Akash Pare

5. Microwave Dielectric Technology: Thermal Processing of Fruits and Vegetables
Monica Premi and Khursheed A. Khan

6. Recent Trends in Drying of Fruits and Vegetables
Rachna Sehrawat, Onkar A. Babar, Anit Kumar, and Prabhat K. Nema

7. Applications of Freezing Technology in Fruits and Vegetables
Tanya L. Swer, C. Mukhim, Rachna Sehrawat, and Sandip T. Gaikwad

PART III: NONTHERMAL TECHNOLOGIES METHODS AND APPLICATIONS
8. High Pressure Processing of Fruits and Vegetables Processing
Anit Kumar, Rachna Sehrawat, Tanya L. Swer, and Ashutosh Upadhyay

9. Use of Ultrasound Technology in Processing of Fruits and Vegetables
Abhimannyu A. Kalne, Khursheed A. Khan, and Chirag Gadi

10. Irradiation Technology: Processing of Fruits and Vegetables
Monica Premi and Khursheed A. Khan

PART IV: PROCESSING METHODS AND APPLICATIONS
11. Role of Canning Technology in Preservation of Fruits and Vegetables
Monica Premi and Khursheed A. Khan

12. Extrusion Technology for Fruits and Vegetables: Principle, Methods, and Applications
Sandip T. Gaikwad, Shardul Dabir, Vinti Singla, and Tanya L .Swer

13. Use of Food Additives in Processing/Preservation of Fruits and Vegetables
Onkar A. Babar, Nilesh B. Kardile, Rachna Sehrawat, and Sandip T. Gaikwad

14. Extraction and Concentration Methods for Bio-Actives Components in Fruits and Vegetables
Somnath Mandal, Prodyut K. Paul, and Nandita Sahana

15. Processing Technology for Production of Fruits Based Alcoholic Beverage
M. B. Patel, S. R. Vyas, and K. R. Trivedi

PART V: CHALLENGES AND SOLUTIONS: THE INDUSTRY PERSPECTIVE
16. An Approach in Designing the Processing Plant for Fruits and Vegetables
Mohammad N. Iqbal and Khursheed A. Khan

17. Innovative Approach in Waste Management: Fruits and Vegetables
Kiran Dabas and Khursheed A. Khan

18. Attitude of Consumers toward Fruits and Vegetables
Sandip T. Gaikwad, Anit Kumar, Tanya L. Swer, and Onkar A. Babar

Index


About the Authors / Editors:
Editors: Rachna Sehrawat
PhD Research Scholar, Food Engineering Department, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India

Rachna Sehrawat is currently affiliated with the Food Engineering Department at National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. She has in-plant training experience at Britannia Biscuits Pvt. Ltd. and Nestle India. She also has worked as a Quality Assurance Executive at Food Coast International, in Jalandhar, India. She has taught at Doon Valley Institute of Engineering & Technology, Haryana, India, and at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India. She has published technical papers and review articles in different international and national journals and has written several book chapters. She is a member of several professional societies at national levels. Her research interests include fruits and vegetables processing; drying; dairy technology, and fermentation. She holds BTech in Food Technology from Chaudhary Devi Lal Memorial Engineering College (CDLMEC), Haryana, India; and a Master of Technology (Food Engineering and Technology) from Sant Longowal Institute of Engineering & Technology (SLIET,) Punjab, India. She is presently pursuing her PhD at the Food Engineering Department at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India.

Khursheed A. Khan
Department of Agricultural Engineering, College of Horticulture, Mandsaur of Rajmata Vijayaraje Scindia Agriculture University (RVSKVV), Gwalior, 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), Gwalior, India. He has acquired proficiency in the field of postharvest processing through his experience in food industry, research, and teaching by working at 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. Khursheed Alam 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.

Megh R. Goyal, PhD
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.

Prodyut K. Paul, PhD
Associate Professor and Head, Pomology and Postharvest Technology, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Cooch Behar, West Bengal, India

Prodyut Kumar Paul, PhD, is presently working as Associate Professor and Head, Pomology and Postharvest Technology, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Cooch Behar, West Bengal, India. Dr. Paul is a food technologist with special interest in fruits and vegetables technology. Previously, he served as Associate Professor at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India. Dr. Paul has published about 30 research papers in different international and national journals and has written several book chapters, practical manuals, popular articles, and monographs. He has received many academic distinctions in his 15-year teaching career. He has been nominated by the Indian Council of Agricultural Research, New Delhi, for international training on Non-chemical/Non-thermal Processing and Membrane Technology at Washington State University, Pullman, USA. His research interests include extraction, characterization, and stabilization of bioactive phytochemicals in different food matrix as well as their loss prevention through non-thermal processing. He has guided several students for their master and doctoral degree programs. He is member of many professional societies and has been reviewer of many journals. Dr. Paul obtained his Master of Science in Food Technology from the Central Food Technological Research Institute, Mysore, India, and PhD degree from Uttar Banga Krishi Viswavidyalaya, Cooch Behar, West Bengal, India.




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