Minimally Processed Fruits and Vegetables

By: Maria Soledad Tapia, Aurelio Lopez-Malo, Stella Alzamora

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Hardcover | 30 June 2000

At a Glance

Hardcover
380 Pages

Dimensions(cm)
25.4 x 17.78 x 2.24

Hardcover

$399.75

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An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.

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You Can Find This Book In

Non-Fiction Industry & Industrial Studies Manufacturing Industries Food Manufacturing & Related Industries Engineering & Technology Agriculture & Farming Agronomy & Crop Production Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Cooking, Food & Drink Recipes & Cookbooks

Sociology & Anthropology Anthropology Social & Cultural Anthropology, Ethnography

Contributors	p. xi
Preface	p. xv
Overview	p. 1
Microbiological Aspects	p. 11
Hurdle Technology in the Design of Minimally Processed Foods	p. 13
Introduction	p. 13
Hurdle Approach to Food Preservation	p. 13
Basic Aspects	p. 15
Examples for Minimally Processed Foods	p. 18
Design of Minimally Processed Foods	p. 23
Conclusions and Future Prospects	p. 24
Induced Tolerance of Microorganisms to Stress Factors	p. 29
Introduction	p. 29
Major Stress Factors in Minimal Processing	p. 30
Reactions to Stress	p. 30
Virulence of Stressed Microorganisms	p. 37
Conclusion	p. 37
Microbial Ecology of Spoilage and Pathogenic Flora Associated to Fruits and Vegetables	p. 43
Introduction	p. 43
Contamination and Spoilage	p. 43
Pathogenic Flora	p. 44
Conclusion	p. 57
Use of Sanitizers in Raw Fruit and Vegetable Processing	p. 63
Introduction	p. 63
Chlorine	p. 64
Bromine	p. 69
Iodine	p. 69
Trisodium Phosphate	p. 70
Quaternary Ammonium Compounds	p. 70
Acids	p. 71
Hydrogen Peroxide	p. 74
Ozone	p. 75
Tools for Safety Control: HACCP, Risk Assessment, Predictive Microbiology, and Challenge Tests	p. 79
Introduction	p. 79
HACCP and Risk Assessment	p. 80
Hazard Identification	p. 88
Predictive Microbiology	p. 89
Microbial Challenge Tests and Storage Tests	p. 92
Conclusion	p. 95
Physicochemical and Structural Aspects	p. 99
Chemical and Physicochemical Interactions between Components and Their Influence on Food Stability	p. 101
Introduction	p. 101
Ethylenediaminetetraacetic Acid--Sorbate Interaction	p. 101
Ascorbic Acid--Humectant Interaction	p. 104
Sugars--Amino Acids--Sorbates Interaction	p. 106
Conclusion	p. 108
Color of Minimally Processed Fruits and Vegetables as Affected by Some Chemical and Biochemical Changes	p. 111
Introduction	p. 111
Carotenoids	p. 112
Anthocyanins	p. 115
Chlorophylls	p. 116
Phenolic Compounds	p. 118
Conclusion	p. 124
Mathematical Modeling of Enzymatic Reactions as Related to Texture after Storage and Mild Preheat Treatments	p. 127
Introduction	p. 127
Texture and Texture-Generating Forces: A Verbal Model	p. 128
Mathematical Modeling of Enzymes and Texture	p. 131
Modeling Approach	p. 132
The Role of Tissue Microstructure in the Textural Characteristics of Minimally Processed Fruits	p. 153
Introduction	p. 153
Key Structure Factors Determinant of Texture	p. 154
Examination of Plant Tissue Structure	p. 158
Diversity Within and Between Fruits	p. 158
Textural Changes: A Microstructural View	p. 160
Conclusion	p. 169
Preservation Technologies	p. 173
Improved Drying Techniques and Microwave Food Processing	p. 175
Introduction	p. 175
Drying of Foodstuffs	p. 175
Microwave Food Processing	p. 181
Vacuum Impregnation of Plant Tissues	p. 189
Introduction	p. 189
Model of Vacuum Impregnation: Equilibrium and Kinetics	p. 189
Vacuum Impregnation in Fruit Processing	p. 192
Conclusion	p. 201
High Hydrostatic Pressure and Minimal Processing	p. 205
Introduction	p. 205
High Hydrostatic Pressure Treatment	p. 206
Microbial Response to High Hydrostatic Pressure Treatments	p. 207
High Hydrostatic Pressure and Food-Quality-Related Enzymes	p. 214
High Hydrostatic Pressure in Combination with Other Treatments	p. 217
Conclusion	p. 219
Processing Fruits and Vegetables by Pulsed Electric Field Technology	p. 223
Introduction	p. 223
PEF System	p. 224
Inactivation Mechanisms	p. 226
Microbial Inactivation by PEF	p. 226
Enzyme Inactivation by PEF	p. 229
Evaluation of PEF as a Pasteurization Technique	p. 231
Processing of Apple Juice	p. 231
Processing of Orange Juice	p. 232
Conclusion	p. 234
Natural Antimicrobials from Plants	p. 237
Introduction	p. 237
Sources of Natural Antimicrobials from Plants	p. 238
Methods for Testing the Efficacy of Antimicrobials	p. 243
Phenolic Compounds	p. 244
Other Antimicrobial Compounds from Plants	p. 249
Interaction with pH and Other Preservation Factors	p. 250
Application in Foods	p. 252
Toxicologic Aspects	p. 257
Conclusion	p. 258
Use of Biopreservation in Minimal Processing of Vegetables	p. 265
Introduction	p. 265
Use of Lactic Acid Bacteria for Biopreservation	p. 266
Bacteriocins Produced by Lactic Acid Bacteria	p. 267
Strategies for the Application of Bacteriocins from Lactic Acid Bacteria for Biopreservation	p. 269
Natural Occurrence of Bacteriocin-producing Lactic Acid Bacteria	p. 270
Application of Bacteriocins or Bacteriocin-producing Lactic Acid Bacteria to Minimally Processed Vegetables	p. 272
Legislation Aspects of Biopreservation	p. 273
Minimal Processing of Fresh Produce	p. 277
Introduction	p. 277
The Key Factors in the Minimal Processing of Fresh Produce	p. 277
Raw Material	p. 278
Peeling, Cutting, and Shredding	p. 279
Cleaning, Washing, and Drying	p. 281
Browning Inhibition	p. 283
Packaging	p. 285
The Future of Minimally Processed Fresh Produce	p. 286
Developments of Minimal Processing Technologies for Fruit Preservation in the Frame of Two Multinational Projects	p. 291
Minimally Processed Fruits Using Vacuum Impregnation, Natural Antimicrobial Addition, and/or High Pressure Techniques	p. 293
Introduction	p. 293
Technologies Using Vacuum Impregnation Technique	p. 298
Technologies Using Natural Antimicrobials	p. 300
Technologies Using High Hydrostatic Pressures	p. 301
Conclusion	p. 303
Preservation Techniques for Minimally Processed Fruits	p. 305
Legal Aspects of Minimally Processed Fruits and Vegetables	p. 317
Regulatory and Safety Aspects of Refrigerated Minimally Processed Fruits and Vegetables: A Review	p. 319
Introduction	p. 319
Definition	p. 320
Minimally Processed Foods in the Market, the Need for Product and Consumer Information	p. 321
Regulatory Aspects	p. 322
Responsibilities	p. 334
Present Status on Regulatory Issues for Minimally Processed Foods	p. 336
Conclusion	p. 339
List of Sources	p. 345
Index	p. 351
Table of Contents provided by Syndetics. All Rights Reserved.

Minimally Processed Fruits and Vegetables

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Hardcover

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