Format:
1 Online-Ressource (778 pages)
Edition:
Online-Ausg.
ISBN:
9781493970186
Series Statement:
Food Engineering Series
Content:
Dedication -- Preface to the Second Edition -- Preface to the First Edition -- Contents -- About the Editors -- Contributors -- Part I: Fundamentals -- Chapter 1: Introduction to Minimally Processed Refrigerated (MPR) Fruits and Vegetables -- 1.1 Introduction -- 1.2 Definitions of MPR Fruits and Vegetables -- 1.3 Quality of Minimally Processed Fresh Produce and Other Plant Foods -- 1.4 Approach to Studying MPR Fruits and Vegetables -- References -- Chapter 2: Aspects of the Biology and Physics Underlying Modified Atmosphere Packaging -- 2.1 Introduction -- 2.2 Biological Responses of Plant Tissue to Low O2 or High CO2 -- 2.2.1 Effects of Low O2 on Senescence of Detached Plant Tissues -- 2.2.2 Effects of CO2 on Senescence of Detached Plant Tissues -- 2.2.3 Effects of Slicing on Tissue Metabolism -- 2.3 Determination of Gas Diffusivities in Plant Tissues -- 2.3.1 General Considerations -- 2.3.2 Measurements of Intercellular Gases -- 2.3.3 Experimental Determination of CO2 Diffusivity in Apples and Potatoes -- 2.3.3.1 Apples -- 2.3.3.2 Potato Tubers -- 2.4 Modeling for Appropriate Gas Environment in MAP -- 2.4.1 General Considerations -- 2.4.2 Rate of Respiration -- 2.4.3 Steady-State Modeling -- 2.4.4 Dynamic Modeling -- 2.4.4.1 Experimental Dynamic MAP Modeling -- 2.5 Effects of Hypoxia on Plant Tissues -- 2.6 Concluding Remarks -- References -- Chapter 3: Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables -- 3.1 Introduction -- 3.2 Raw Materials Characteristics and Classification for Food Purposes -- 3.3 Optimal System Analysis -- 3.4 Major Initial Unit Operation of MPR Fruits and Vegetables -- 3.4.1 Raw Material Handling Operations -- 3.4.2 Harvesting -- 3.4.3 Field Processing -- 3.4.4 Transportation -- 3.4.5 Receiving -- 3.4.6 Preparation Operations
Content:
3.4.7 Separation and Multiphase Contacting Operations -- 3.4.8 Sorting, Sizing, and Grading -- 3.4.9 Cleaning, Washing, and Disinfection -- 3.4.10 Peeling -- 3.4.11 Size Reduction Operation -- 3.4.12 Cutting -- 3.4.13 Mixing and Assembling -- 3.5 Distribution and Utilization of MPR Fruits and Vegetables -- 3.6 Production Center Operations -- 3.7 Storage and Control Operations -- 3.8 Central Processing Operations -- 3.8.1 Physical Distribution -- 3.9 Consumption Center Operations -- 3.9.1 Food Distribution Center Operations -- 3.9.2 Wholesaling -- 3.9.3 Retailing and Foodservice -- 3.10 Communication Network -- References -- Chapter 4: Enzymes in Minimally Processed Fruits and Vegetables -- 4.1 Introduction -- 4.2 Endogenous Enzymes in Fruits and Vegetables -- 4.2.1 Endogenous Enzymes Related to Physiology of Minimally Processed Fruits and Vegetables -- 4.2.1.1 Physiological Changes as Responses to Wounding -- Endogenous Enzymes Related to Membrane Lipid Degradation -- Endogenous Enzymes Related to Secondary Metabolites -- 4.2.1.2 Ethylene Production and Respiration -- 4.2.1.3 Senescence and Ripening -- 4.2.1.4 Defense Responses Against Pathogens and Insects -- Shikimate Intermediate Pathway Enzymes -- 4.2.2 Endogenous Enzymes Related to Quality of Minimally Processed Fruits and Vegetables Products -- 4.2.2.1 Endogenous Enzymes Related to Textural Degradation and Softening -- Texture and Consistency of Fruits and Vegetables -- Pectic Substances -- Changes in Cell Wall Structure and Composition -- Softening -- Enzymes Related to Texture and Consistency -- Pectic Enzymes (Pectinases) -- Pectin Methylesterase (PME) -- Polygalacturonase (PG) -- Pectin Lyases and Pectate Lyases -- Peroxidases (POD) -- Amylases -- Polyphenol Oxidases (PPO) -- 4.2.2.2 Endogenous Enzymes Related to Flavor Changes -- Aroma Volatile Compounds in Fruits and Vegetables
Content:
Lipoxygenase (LOX) and Hydroperoxide Lyase (HPL) -- Physiological Role of LOX Pathway (LOX and HPL Activities) -- Desirable Effects of LOX Pathway on the Quality of Fruits and Vegetables -- Detrimental Effects of LOX Pathway on the Quality of Fruits and Vegetables -- Peroxidase (POD) -- Alcohol Dehydrogenase (ADH) -- Pyruvate Decarboxylase (PDC) -- Alcohol Acetyl Transferase (AAT) -- Cystine Lyase and Alliinase -- Myrosinase -- Polyphenol Oxidases (PPO) -- β-Glucosidases -- Other Enzymes Related to Flavor -- 4.2.2.3 Endogenous Enzymes Related to Color Changes -- Polyphenol Oxidase (PPO) -- Other Effects of Browning Reactions over Discoloration -- Lipoxygenase (LOX) -- Peroxidase (POD) -- Phenylalanine Ammonia-Lyase (PAL) and Its Importance for PPO and POD Activities -- Anthocyanase (Anthocyanin-β-Glucosidase) -- Chlorophyllase -- Alliinase -- 4.2.2.4 Endogenous Enzymes Related to Nutritional Quality -- Polyphenol Oxidases (PPO) -- Anthocyanase (Anthocyanin-β-Glucosidase) -- Lipoxygenase (LOX) -- Ascorbic Acid Oxidase -- Myrosinase -- Thiaminase -- 4.3 Microbial Enzymes -- 4.3.1 Suitability of Minimally Processed Fruits and Vegetables Products for Microorganisms -- 4.3.2 Contamination Sources and Microbial Flora -- 4.3.3 Counts of Microorganisms -- 4.3.4 Common Microorganisms Found in Minimally Processed Fruits and Vegetables -- 4.3.5 Microbial Spoilage and Safety of Minimally Processed Fruits and Vegetables -- 4.3.6 Role and Function of Microbial Enzymes in Microbial Spoilages -- 4.3.6.1 Pectinases -- Bacteria Produce Pectic Enzymes -- Molds Produce Pectic Enzymes -- Yeasts Produce Pectic Enzymes -- 4.3.6.2 Cellulases and Hemicellulases -- 4.3.6.3 Proteases -- 4.3.6.4 Lipolytic Enzymes -- 4.3.6.5 Cutinases -- 4.3.6.6 Enzymes Related to Ethyl Alcohol Fermentation of Yeasts -- 4.3.6.7 Enzymes Related to Lactic Acid Fermentations
Content:
4.3.6.8 Enzymes Related to Starch Hydrolysis -- 4.3.6.9 Enzymes Related to Loss Nutritional Quality -- Riboflavin Hydrolase -- 4.3.7 Microbial Metabolites Affecting Fruit and Vegetable Quality -- 4.3.7.1 Microbial Flavor Metabolites Enhancing Product Quality -- 4.3.7.2 Microbial Metabolites Causing Vegetable and Fruit Spoilage -- 4.4 Increase Shelf Life of Minimally Processed Products -- 4.5 Conclusions -- References -- Chapter 5: Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables -- 5.1 Introduction -- 5.2 Mechanisms of Quality Deterioration -- 5.2.1 Physiological Disorders (Primarily Injury Stress) -- 5.2.2 Biochemical Reactions -- 5.2.3 Off-Flavor -- 5.2.4 Discoloration -- 5.2.5 Loss of Firmness -- 5.2.6 Microbial Spoilage -- 5.3 Effects of Processing and Marketing Techniques on Quality -- 5.3.1 Processing -- 5.3.2 Temperature -- 5.4 Effect of Temperature on Physiological Activity -- 5.4.1 Effect of Temperature on Biochemical Reactions -- 5.4.2 Effect of Temperature on Microorganism Growth -- 5.5 Modified Atmosphere Packaging -- 5.5.1 Effects of MA on the Physiology of MPR Fruits and Vegetables -- 5.5.2 Effects of MA on Biochemical Reactions in MPR Fruits and Vegetables -- 5.5.3 Effect of MA on Enzyme Activities -- 5.5.3.1 Effect of MA on the Microbiological Spoilage of MPR Fruits and Vegetables -- Spoilage of Grated Carrots -- Spoilage of Shredded Endives -- 5.6 Conclusions and Future Directions -- 5.6.1 Optimization of Processing of MPR Fruits and Vegetables -- 5.6.2 Matching of Raw Material and Processing Requirements -- 5.6.3 Matching of Raw Material and Processing Requirements -- 5.6.3.1 Injection of Various Gases at Packaging -- 5.6.3.2 Ionization -- 5.6.3.3 CA Atmosphere Packaging -- References -- Chapter 6: Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables
Content:
6.1 Introduction -- 6.2 Microbiological and Enzyme Considerations to Prevent Spoilage of MPR Fruits and Vegetables -- 6.3 Heat Preservation -- 6.3.1 Modes of Heat Transfer -- 6.3.1.1 Steam -- 6.3.1.2 Hot Water -- 6.3.1.3 Hot Air (Gases) -- 6.3.1.4 Ionizing Radiation (Warm) -- 6.3.2 Types of Heat Preservation -- 6.4 Chemical Preservation/Preservatives -- 6.4.1 Antimicrobials -- 6.4.1.1 Organic Acids and Related Compounds -- 6.4.2 Indirect Antimicrobials -- 6.4.2.1 Medium-Chain Fatty Acids -- 6.4.2.2 Fatty Acid Esters of Polyhydric Acids -- 6.4.2.3 Other Indirect Antimicrobials -- 6.4.2.4 Sugar and Salt -- 6.4.2.5 Antibiotics -- 6.4.2.6 Antioxidants -- 6.4.2.7 l-Ascorbic Acid -- 6.4.2.8 Erythorbic Acid -- 6.4.2.9 Sulfites -- 6.4.2.10 Chelating Agents -- 6.4.2.11 Citric Acid -- 6.4.2.12 EDTA -- 6.4.2.13 Miscellaneous Chemical Preservatives -- 6.4.2.14 Chlorine Compounds (Cl2) -- 6.4.2.15 Antifungal Agents for Fruits and Vegetables -- 6.4.3 Combinations of Chemical Preservatives -- 6.5 Gas and Controlled/Modified Atmosphere Preservation -- 6.5.1 Carbon Monoxide -- 6.5.2 Carbon Dioxide -- 6.5.3 Sulfur Dioxide -- 6.5.4 Ethylene Oxide -- 6.5.5 Propylene Oxide -- 6.5.6 Ozone -- 6.5.7 Other Vapors -- 6.6 Cold Preservation -- 6.7 Preservation Using Irradiation -- 6.7.1 Infrared Heating -- 6.7.2 Microwave -- 6.7.3 Ultraviolet Light -- 6.7.4 Ionizing Radiation -- 6.8 Reduction of Water Activity -- 6.9 Oxidation-Reduction Potential -- 6.10 Preservation by Combined Methods -- References -- Chapter 7: Packaging and Preservation Methods of Minimally Processed Produce -- 7.1 Introduction -- 7.2 Packaging Technologies and Materials -- 7.2.1 Packaging Technologies -- 7.2.1.1 Modified Atmosphere Packaging (MAP) -- 7.2.1.2 Active Packaging -- 7.2.1.3 Intelligent Packaging -- 7.2.2 New-Generation Packaging Materials -- 7.2.2.1 Biodegradable Materials
Content:
7.2.2.2 Microperforated Materials
Note:
Includes index
Additional Edition:
9781493970162
Additional Edition:
Erscheint auch als Druck-Ausgabe Yildiz, Fatih Minimally Processed Refrigerated Fruits and Vegetables Boston, MA : Springer US,c2017 9781493970162
Language:
English
URL:
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