Effects of Surface Coatings on Banana Ripening and Gas Diffusion PDF Download

Author: Rufino Perez
Publisher:
ISBN:
Category : Bananas
Languages : en
Pages : 258

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Author: Debbie Rees
Publisher: John Wiley & Sons
ISBN: 0632057254
Category : Technology & Engineering
Languages : en
Pages : 500

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Book Description
International trade in high value perishables has grown enormously in the past few decades. In the developed world consumers now expect to be able to eat perishable produce from all parts of the world, and in most cases throughout the year. Perishable plant products are, however, susceptible to physical damage and often have a potential storage life of only a few days. Given their key importance in the world economy, Crop Post-Harvest Science and Technology: Perishables devotes itself to perishable produce, providing current and comprehensive knowledge on all the key factors affecting post-harvest quality of fruits and vegetables. This volume focuses explicitly on the effects and causes of deterioration, as well as the many techniques and practices implemented to maintain quality though correct handling and storage. As highlighted throughout, regular losses caused by post-harvest spoilage of perishable products can be as much as 50%. A complete understanding, as provided by this excellent volume, is therefore vital in helping to reduce these losses by a significant percentage. Compiled by members of the world-renowned Natural Resources Institute at the United Kingdom's University of Greenwich, with contributions from experts around the world, this volume is an essential reference for all those working in the area. Researchers and upper-level students in food science, food technology, post-harvest science and technology, crop protection, applied biology and plant and agricultural sciences will benefit from this landmark publication. Libraries in all research establishments and universities where these subjects are studied and taught should ensure that they have several copies for their shelves.

Author: Elizabeth A. Baldwin
Publisher: CRC Press
ISBN: 1420059661
Category : Technology & Engineering
Languages : en
Pages : 460

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Book Description
Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include: The materials used in edible coatings and films The chemical and physical properties of coatings and how the coating or film ingredients affect these properties How coatings and films present barriers to gases and water vapors How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods How to apply coatings to various commodities How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings Regulation of coatings and coating ingredients by various governing bodies The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate—ultimately resulting in economical, heightened quality of food and pharmaceutical products.

Author: Michael Knee
Publisher: CRC Press
ISBN: 9780849397813
Category : Science
Languages : en
Pages : 310

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Book Description
Fruit technology draws on biology and engineering to maintain quality during storage, distribution, and marketing. This book focuses on the biological processes that determine appearance, texture, taste, nutritional value, and flavor of fleshy fruits. It also focuses on the ways by which these biological processes can be manipulated to maximize quality for the consumer. It discusses the advances in the understanding of these procedures at the molecular level and the mode of action and limitations of current technology for postharvest handling of fruits. A concluding chapter examines prospects for the genetic control of fruit development, composition, and quality.

Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1466582316
Category : Technology & Engineering
Languages : en
Pages : 1420

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Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Author: Stefan Kasapis
Publisher: Academic Press
ISBN: 9780080921143
Category : Technology & Engineering
Languages : en
Pages : 640

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Book Description
Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input. Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science. * Real-world utilisation of fundamental science to achieve breakthroughs in product development * Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals * Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry

Author: Anthony Keith Thompson
Publisher: John Wiley & Sons
ISBN: 1118654013
Category : Technology & Engineering
Languages : en
Pages : 1008

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Book Description
Completely revised, updated and enlarged, now encompassing two volumes, this third edition of Fruit and Vegetables reviews and evaluates, in comprehensive detail, postharvest aspects of a very wide international range of fresh fruit and vegetables as it applies to their physiology, quality, technology, harvest maturity determination, harvesting methods, packaging, postharvest treatments, controlled atmosphere storage, ripening and transportation. The new edition of this definitive work, which contains many full colour photographs, and details of species not covered in the previous editions, provides key practical and commercially-oriented information of great use in helping to ensure that fresh fruit and vegetables reach the retailer in optimum condition, with the minimum of deterioration and spoilage. With the constantly increasing experimental work throughout the world the book incorporates salient advances in the context of current work, as well as that dating back over a century, to give options to the reader to choose what is most relevant to their situation and needs. This is important because recommendations in the literature are often conflicting; part of the evaluation of the published results and reviews is to guide the reader to make suitable choices through discussion of the reasons for diverse recommendations. Also included is much more on the nutritional values of fruit and vegetables, and how these may vary and change postharvest. There is also additional information on the origin, domestication and taxonomy of fruit and vegetables, putting recommendations in context. Fruits and Vegetables 3e is essential reading for fruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers, packhouse operatives and personnel within packaging companies. Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of use within this popular book. All libraries in research establishments and universities where these subjects are studied and taught should have copies readily available for users.

Author: Navam S. Hettiarachchy
Publisher: CRC Press
ISBN: 9780824791971
Category : Technology & Engineering
Languages : en
Pages : 542

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Book Description
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

Author: Bernardo Pace
Publisher: MDPI
ISBN: 3036513302
Category : Technology & Engineering
Languages : en
Pages : 132

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Book Description
The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.

Author: Jules Janick
Publisher: John Wiley & Sons
ISBN: 0471437743
Category : Science
Languages : en
Pages : 367

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Book Description
"Horticultural Reviews" ist eine Fortsetzungsreihe zu Forschungsartikeln über kommerzielle Nutzpflanzen im Bereich Gartenbau, wie z.B. Obst, Gemüse, Nüsse und Zierpflanzen mit kommerzieller Bedeutung. Band 26 gibt einen Überblick über diese spezielle Thematik. Eine Vielzahl von Artikeln aus einschlägigen Fachzeitschriften wurde hier zusammengetragen, miteinander verglichen und einander gegenübergestellt. Darüber hinaus gibt es eine Fülle von Literaturverweisen, die einen einfachen, zeit- und geldsparenden Zugriff auf die aktuellste Information bieten. Dabei wird der spezialisierte Forscher ebenso angesprochen, wie die große Gemeinschaft der Gartenbauexperten.