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Quality Control in Fruit and Vegetable Processing: Methods and Strategies

Quality Control in Fruit and Vegetable Processing: Methods and Strategies

Hardcover

Series: Innovations in Agricultural & Biological Engineering

Technology & EngineeringGeneral Science

ISBN10: 1774911183
ISBN13: 9781774911181
Publisher: Apple Academic Pr
Published: Feb 24 2023
Pages: 360
Weight: 1.58
Height: 0.88 Width: 6.14 Depth: 9.21
Language: English

Quality Control in Fruit and Vegetable Processing: Methods and Strategies illustrates the applications of various nonthermal technologies for improving the quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, and hurdle technology. The volume also looks at various strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, and engineered nanomaterials) for the preservation of fresh produce. It emphasizes various nondestructive techniques that have been widely used for the quality assessment of fruits and vegetables during storage, including image analysis, x-ray tomography, magnetic resonance imaging (MRI), nonmagnetic resonance imaging (NMR), color vision system, near-infrared spectroscopy (NIRS), and computerized tomography (CT). Applications of other nondestructive mechanical (such as electronic tongue and nose technology) and dynamic methods (acoustic) for food quality and safety evaluation have also been included. The book concludes with an overview of the potential use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of wastewater.

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Goyal, Megh R.

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Technology & Engineering