Handbook of food preservation / / edited by Mohammad Shafiur Rahman

• Pubblicazione: Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2020]
• Edizione: Third edition.
• Descrizione fisica: 1 online resource (xx, 1,082 pages) : illustrations
• Disciplina: 664.028
• Soggetto topico: Food - Preservation
• Persona (resp. second.): RahmanShafiur
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Acknowledgments -- Editor -- List of Contributors -- Part I Preservation of Fresh Food Products -- Chapter 1 Types of Foods and Food Products -- 1.1 What Are Foods? -- 1.2 Types of Foods -- 1.2.1 Fresh Foods -- 1.2.2 Processed Foods -- 1.2.2.1 Maintaining Original Structural Integrity -- 1.2.2.2 Severity of Processing or Restructuring -- 1.3 Conclusion -- References -- Chapter 2 Food Preservation: An Overview -- 2.1 Introduction -- 2.2 Causes of Deterioration -- 2.3 Purpose of Food Preservation -- 2.3.1 Purpose of Food Preservation -- 2.3.2 Period of Preservation -- 2.3.3 Consumers of Food Products -- 2.4 Food Preservation Methods -- 2.4.1 Gould's Classification -- 2.4.2 Rahman's Classification -- 2.4.2.1 Use of Chemicals and Microbes -- 2.4.2.2 Control of Water, Structure, and Atmosphere -- 2.4.3 Use of Heat and Energy -- 2.4.4 Food Preservation Enhanced by Indirect Approaches -- 2.5 Conclusion -- References -- Chapter 3 Methods of Peeling Fruits and Vegetables -- 3.1 Introduction -- 3.2 Peeling Methods: Conventional -- 3.2.1 Mechanical Peeling -- 3.2.2 Lye Peeling -- 3.2.3 Steam Peeling -- 3.2.4 Flame Peeling -- 3.3 Emerging Peeling Techniques -- 3.3.1 Infrared Peeling -- 3.3.2 Enzymatic Peeling -- 3.3.3 Ohmic Peeling -- 3.3.4 Ultrasonic Peeling -- 3.3.5 Others -- 3.4 Peeling Fundamentals -- 3.5 Peeling Performance and Product Quality -- 3.6 Peeling Sustainability -- 3.7 Final Remarks -- References -- Chapter 4 Postharvest Physiology of Fruits and Vegetables -- 4.1 Postharvest Quality -- 4.2 Factors Affecting Quality -- 4.2.1 Preharvest Factors -- 4.2.1.1 Genetic -- 4.2.1.2 Climatic -- 4.2.1.3 Cultural Practices -- 4.3 Harvesting Factors -- 4.3.1 Maturity at Harvest -- 4.3.2 Harvesting Methods -- 4.4 Postharvest Factors -- 4.4.1 Humidity. ; 4.4.2 Temperature -- 4.4.3 Atmospheric Gas Composition -- 4.4.4 Light -- 4.4.5 Mechanical Injury -- 4.4.6 Postharvest Diseases or Infections -- 4.5 Postharvest Physiological Processes -- 4.5.1 Respiration -- 4.5.2 Transpiration and Water Stress -- 4.5.3 Ripening and Senescence -- 4.5.4 Phytohormones Effects -- 4.5.5 Physiological Disorders and Breakdowns -- 4.5.5.1 Disorders Due to Mineral Deficiencies -- 4.5.5.2 Disorders Due to Environmental Factors -- 4.5.6 Other Biochemical Changes -- 4.6 Conclusion -- References -- Chapter 5 Postharvest Handling and Treatments of Fruits and Vegetables -- 5.1 Introduction -- 5.2 Postharvest Handling Operations -- 5.2.1 Sorting and Grading -- 5.2.2 Packaging -- 5.2.2.1 Types of Damage -- 5.2.2.2 Cushioning and Other Protections -- 5.2.3 Transportation -- 5.2.4 Precooling -- 5.2.4.1 Methods of Precooling -- 5.2.5 Storage and Distribution -- 5.3 Postharvest Treatments -- 5.3.1 Physical Treatments -- 5.3.1.1 Cleaning and Washing -- 5.3.1.2 Coating and Waxing -- 5.3.1.3 Heat Treatment -- 5.3.1.4 Irradiation -- 5.3.2 Chemical Treatments -- 5.3.2.1 Disinfestation and Decay Control -- 5.3.2.2 Ethylene Removal -- 5.3.2.3 Controlled Ripening and Color Development -- 5.3.2.4 Delaying Ripening, Senescence, and Sprouting -- 5.3.2.5 Treatment with Divalent Cations -- 5.3.2.6 Treatment with Antioxidants -- 5.4 Conclusion -- References -- Chapter 6 Structure, Composition, and Harvesting of Grains and Pulses -- 6.1 Structure of Cereal Grains and Legumes -- 6.1.1 Cereal Grains -- 6.1.1.1 Rice (Oryza sativa L.) -- 6.1.1.2 Sorghum (Sorghum bicolor L. Moench) -- 6.1.1.3 Barley (Hordeum vulgare L.) -- 6.1.1.4 Wheat (Triticum aestivum) -- 6.1.1.5 Corn (Zea mays L.) -- 6.1.1.6 Oat -- 6.1.1.7 Rye (Secale cereale L.) -- 6.1.1.8 Pearl Millet (Pennisetum glaucum) -- 6.1.2 Pulses -- 6.2 Chemical Composition -- 6.3 Grain-Grading Systems. ; 6.3.1 Recent Progress in Grain-Grading Technology -- 6.3.2 Grading Systems -- 6.3.3 Computer Vision Technology -- 6.4 Harvesting and Threshing -- 6.4.1 Combine Harvester -- 6.4.1.1 Function of Combine Harvester -- 6.4.1.2 Performance of a Combine Harvester -- 6.4.2 Whole-Crop Harvesting System -- 6.4.3 Windrow/Combine -- 6.4.4 Straight Cut -- 6.4.5 Stripper Header -- 6.4.6 The McLeod System -- 6.4.7 Whole-Crop Baling -- 6.4.8 Stripper Harvester -- References -- Chapter 7 Postharvest Handling of Grains and Pulses -- 7.1 Storage of Grains and Pulses -- 7.1.1 Grain Storage: Perspectives and Problems -- 7.1.1.1 Environmental Factors Influencing Grain Quality -- 7.1.1.2 Types of Storage Facilities -- 7.1.1.3 Insects -- 7.1.1.4 Aeration -- 7.1.1.5 Grain Inspection -- 7.1.1.6 Chemical Methods -- 7.1.1.7 Rodents -- 7.1.2 Structural Considerations: Warehouse and Silo -- 7.1.2.1 Warehouses -- 7.1.2.2 Grain Bulk -- 7.1.2.3 Storage Structure Design -- 7.2 Grain Handling -- 7.2.1 Conveyors -- 7.2.1.1 En-Masse and Shrouded Conveyors -- 7.2.1.2 U-Troughs and Tube Augers -- 7.2.1.3 Pneumatic Conveyors -- 7.2.1.4 Bucket Elevators -- 7.2.2 Controlled Atmospheric Storage of Grain -- 7.3 Milling -- 7.3.1 Grain Milling Operations -- 7.3.2 Specialty Milling -- 7.3.3 Rice Milling and Processing -- 7.3.4 Dehulling and Splitting of Pulses -- 7.3.4.1 Wet Milling of Pulses -- 7.3.4.2 Dry Milling of Pulses -- 7.3.5 Milling of Pulses -- 7.3.5.1 Milling Technologies -- 7.3.5.2 Unit Operations -- 7.3.5.3 Pulse Flour Milling -- 7.3.5.4 Fractionation -- 7.3.5.5 Milling Machinery -- 7.3.5.6 Pulse Milling -- References -- Chapter 8 Postharvest Handling and Preservation of Fresh Fish and Seafood -- 8.1 Introduction -- 8.1.1 Fish and Fish Products -- 8.1.2 Problem of Postharvest Losses in Fish and Seafood -- 8.2 Mechanisms and Manifestations of Spoilage in Fish and Seafood. ; 8.2.1 Biochemical Aspects of Fresh Fish and Seafood Spoilage -- 8.2.2 Characterization and Quantification of Fish Spoilage -- 8.2.3 Abiotic, Biotic, and Physiological Causes of Fish and Seafood Spoilage -- 8.2.3.1 Mechanical Handling Damage -- 8.2.3.2 Environmental Factors -- 8.2.3.3 Biotic (Bacterial) Factors -- 8.2.3.4 Physiological (Internal) Factors: Lipid Oxidation and Hydrolysis -- 8.2.4 Physicochemical Manifestations of Spoilage in Fish and Seafood -- 8.2.4.1 Color Changes -- 8.2.4.2 Texture Changes -- 8.2.4.3 Odor Changes -- 8.2.4.4 Protein Changes -- 8.3 Postharvest Treatments and Preservation of Fish and Seafood -- 8.3.1 Improvement of Harvesting and Postharvest Handling Systems -- 8.3.2 Pre-Storage Treatments -- 8.3.3 Cold/Cool Chain Technology -- 8.3.4 Chemical Treatments and Use of Bio-Preservatives -- 8.3.4.1 Chlorine and Chlorine Dioxide -- 8.3.4.2 Hydrogen Peroxide -- 8.3.4.3 Lactic Acid Bacteria -- 8.3.5 Enzyme Inhibitors -- 8.3.6 Super Chilling -- 8.3.7 Irradiation Treatment -- 8.3.8 High-Pressure Treatment -- 8.3.9 Edible Coating -- 8.3.10 Role of Packaging Technology -- 8.4 Conclusion -- References -- Chapter 9 Postharvest Storage and Safety of Meat -- 9.1 Introduction -- 9.2 Muscle Structure -- 9.3 Contamination of Harvested Meat -- 9.3.1 Fresh Meat Processing -- 9.3.2 Control Contamination -- 9.3.3 Decontamination -- 9.3.4 Organic Antimicrobial -- 9.3.5 Inorganic Antimicrobial -- 9.3.6 High Hydrostatic Pressure -- 9.3.7 Ionizing Radiation -- 9.4 Pre-Rigor Changes -- 9.4.1 Cold Shortening -- 9.4.2 Acceleration of Postmortem Glycolysis -- 9.5 Postmortem Changes -- 9.5.1 Meat Color -- 9.5.2 Lipid Oxidation -- 9.6 Meat Storage and Safety -- 9.6.1 Refrigeration -- 9.6.2 Aging and Meat Quality -- 9.6.3 Packaging -- 9.6.4 Freezing -- 9.7 Conclusion -- References -- Chapter 10 Broiler Meat Production and Postharvest Quality Parameters. ; 10.1 Introduction -- 10.2 Broiler Chicken Production -- 10.2.1 Populations -- 10.2.2 Meat Production -- 10.2.3 Meat Consumption -- 10.2.4 Meat Improvement -- 10.2.5 Changes in Meat Consumption Patterns -- 10.3 Broilers' Skeletal Muscles -- 10.3.1 Muscle Structure -- 10.3.2 Muscle Fiber Type -- 10.3.3 Muscle Protein -- 10.3.4 Rigor Mortis -- 10.4 Meat Quality Characteristics -- 10.4.1 Meat Tenderness -- 10.4.2 Electrical Stunning and Electrical Stimulation -- 10.4.3 Meat Flavor -- 10.4.4 Meat Color -- 10.4.5 Sensory Analysis -- 10.5 Meat Composition -- 10.5.1 Comparing Broiler Meat with Other Species -- 10.6 Postharvest Portions and Deboning -- 10.7 Conclusion -- References -- Chapter 11 Postharvest Handling of Milk -- 11.1 Introduction -- 11.2 Composition and Structure -- 11.3 Quality Criteria for Milk -- 11.4 Microflora of Raw Milk -- 11.5 Control of Microorganisms in Raw Milk -- 11.5.1 Cleaning and Sanitizing -- 11.5.2 Cooling of Milk -- 11.5.3 Antimicrobial Constituents -- 11.5.3.1 The Lactoperoxidase System -- 11.5.3.2 Hydrogen Peroxide -- 11.5.4 Thermization (Thermalization) -- 11.5.5 Clarification -- References -- Chapter 12 Quality Assessment Methods and Postharvest Handling of Fresh Poultry Eggs -- 12.1 Introduction -- 12.2 Quality Assessment Methods for Fresh Poultry Eggs -- 12.2.1 Overview -- 12.2.2 Mechanical Techniques -- 12.2.3 Spectroscopic Techniques -- 12.2.4 Imaging Techniques -- 12.3 Postharvest Handling of Fresh Poultry Eggs -- 12.3.1 Transport and Shipment -- 12.3.2 Coating -- 12.3.3 Storage Temperature -- 12.3.4 Washing Process -- 12.3.5 Packaging -- 12.4 Conclusion -- References -- Part II Preservation of Minimally Processed Foods -- Chapter 13 Minimal Processing of Fruit and Vegetables -- 13.1 Introduction -- 13.2 Physiological Responses and Biochemical Changes -- 13.2.1 Ethylene -- 13.2.2 Respiration. ; 13.2.3 Oxidative Browning.
• Sommario/riassunto: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers' understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of theHandbook of Food Preservationprovides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, theHandbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
• Titolo autorizzato: Handbook of food preservation
• ISBN: 1-4987-4049-9; 0-429-09148-6; 0-429-53135-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910860826703321
• Lo trovi qui: Univ. Federico II