Quality Control in Fruit and Vegetable Processing: Methods and Strategies

Quality Control in Fruit and Vegetable Processing: Methods and Strategies discusses the applications of nonthermal technologies for improving the quality and safety of fruits and vegetables, as well as strategies for preservation. It also highlights the use of nondestructive quality assessment methods and the potential industrial use of fruit and vegetable waste.

Format: Hardback
Length: 360 pages
Publication date: 24 February 2023
Publisher: Apple Academic Press Inc.

Quality Control in Fruit and Vegetable Processing: Methods and Strategies delves into the comprehensive applications of various nonthermal technologies in enhancing the quality and safety of fruits and vegetables. The book showcases the utilization of microwave, ultrasound, gamma irradiation, pulsed light, and hurdle technology to improve the shelf life and maintain the nutritional value of fresh produce. Additionally, it explores diverse strategies, including osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, and engineered nanomaterials, for preserving the freshness of fruits and vegetables.

The volume emphasizes the importance of nondestructive techniques for quality assessment during storage, encompassing image analysis, X-ray tomography, magnetic resonance imaging (MRI), nonmagnetic resonance imaging (NMR), color vision system, near-infrared spectroscopy (NIRS), and computerized tomography (CT). Furthermore, it discusses the integration of other nondestructive mechanical methods, such as electronic tongue and nose technology, and dynamic methods, such as acoustic, for the evaluation of food quality and safety.

The book concludes with an insightful overview of the potential use of fruit and vegetable waste as a sustainable feedstock for bioenergy production and wastewater treatment. It serves as a valuable resource for researchers, scientists, and industry professionals seeking to explore innovative solutions in the field of fruit and vegetable processing.

In summary, Quality Control in Fruit and Vegetable Processing: Methods and Strategies is a comprehensive guide that highlights the latest advancements in nonthermal technologies and preservation strategies for enhancing the quality and safety of fruits and vegetables. By providing detailed insights into these methods, the book empowers professionals to optimize the preservation process and contribute to a more sustainable and food-secure future.

Weight: 875g
Dimension: 234 x 156 (mm)
ISBN-13: 9781774911181