NonThermal Processing Technologies for the Fruit and Vegetable Industry

Cover
Half Title
Title Page
Copyright Page
Dedication
Table of Contents
Preface
About the Editor
Contributors
Chapter 1 Introduction to Non-Thermal Processing Applications in the Fruit and Vegetable Processing Industry
	1.1 Introduction
	1.2 Non-Thermal Processing Techniques
		1.2.1 Cold Plasma
		1.2.2 Supercritical Fluid Processing
		1.2.3 High Hydrostatic Pressure (HHP)
		1.2.4 Pulsed Ultraviolet Technology
		1.2.5 Ozone
		1.2.6 Ultrasonication
		1.2.7 Pulse Electric Field
	1.3 Conclusion
	References
Chapter 2 High-Pressure Processing for Fruit and Vegetable-Based Beverages
	2.1 Introduction
	2.2 Principles of High-Pressure Processing
		2.2.1 Pressure and Hydrostatic Principle
	2.3 Pressure-Volume-Temperature Relations
		2.3.1 Le Chatelier’s Principle and Transition State Theory
	2.4 Process Description
	2.5 Applications of High-Pressure Processing
		2.5.1 Pasteurization
		2.5.2 Sterilization
		2.5.3 Pressure-Assisted Freezing
		2.5.4 Pressure-Assisted Thawing
		2.5.5 Pressure-Assisted Extraction
	2.6 Impact of High-Pressure Processing on Quality Parameters
		2.6.1 Texture
		2.6.2 Color
		2.6.3 Composition
	2.7 Conclusions
	References
Chapter 3 Application of Cold Plasma Techniques for the Fruit and Vegetable Processing Industry
	3.1 Introduction
	3.2 Cold Plasma Technology – An Overview
	3.3 Plasma Applications in Fruit and Vegetable Processing
		3.3.1 Destruction of Microorganisms
		3.3.2 Destruction of Mycotoxins
		3.3.3 Degradation of Agrochemical Residues
		3.3.4 Inactivation Endogenous Enzymes
		3.3.5 Effect on Antioxidant and Pigments
		3.3.6 Effects on Quality Attributes and Shelf-Life Extension
	3.4 Current Status of Cold Plasma Application in Fruit and Vegetable Processing
	3.5 Safety Regulations
	3.6 Future Perspectives, Challenges, and Limitations
	3.7 Conclusion
	References
Chapter 4 Irradiation: A Non-Thermal Processing Approach for the Fruit and Vegetable Industry
	4.1 Introduction
	4.2 Mechanism of Irradiation
	4.3 Sources of Irradiation Used in Food Preservation
		4.3.1 Electron Beams as Radiation Source in Food Processing
		4.3.2 X-Ray Irradiation for Food Processing and Preservation
		4.3.3 γ-Rays for Food Processing and Preservation
	4.4 Irradiation: Effects on Vegetables and Fruits
		4.4.1 Effects of Irradiation on Physical Properties of Fruits and Vegetables
			4.4.1.1 Effect of Irradiation on Texture of Fruits and Vegetables
			4.4.1.2 Effect of Irradiation on Weight Loss of Fruits and Vegetables
			4.4.1.3 Effect of Irradiation on Overall Acceptability (Aroma, Flavor, and Color)
		4.4.2 Effect of Irradiation on Changes in Chemical Properties
			4.4.2.1 Effects of Ionizing Radiation on Protein Characteristics
			4.4.2.2 Effects of Ionizing Radiation on Enzymatic Changes
			4.4.2.3 Effects of Ionizing Radiation on Properties of Carbohydrates
			4.4.2.4 Effects of Ionizing Radiation on Properties of Lipids
			4.4.2.5 Effects of Ionizing Radiations on Properties of Vitamins
			4.4.2.6 Effects of Ionizing Radiations on Properties of Phytonutrients
	4.5 Application of Ionizing Radiation for the Treatment of Fruits and Vegetables
		4.5.1 Effects of Ionizing Radiations for Controlling Sprouting of Vegetables
		4.5.2 Effects of Ionizing Radiations for Controlling Ripening in Fruits
		4.5.3 Effects of Ionizing Radiations for Shelf-Life Extension of Fruits and Vegetables
		4.5.4 Effects of Ionizing Radiations against Phytosanitary and Sanitary Control Measures
		4.5.5 Effect of Irradiation on Food Safety and Stability Enhancement
	4.6 Economics: Radiation Processing and Related Facility
		4.6.1 Commercial Viability of Radiation Processing Plants
		4.6.2 Plant Utilization for Irradiation of Foods
		4.6.3 Capital Cost or Project Cost for Running of Irradiation Unit
			4.6.3.1 Operating Costs
	4.7 Advantages and Disadvantages Related to Irradiation of Fruit and Vegetable Processing
		4.7.1 Advantages of Irradiation of Fruits and Vegetables
			4.7.1.1 Using Irradiation against Insect Disinfestation of Dried Spices, Vegetables, and Fruits
			4.7.1.2 Using Irradiation against Insect Disinfestation of Fresh Fruit
			4.7.1.3 Using Irradiation against Inhibition of Sprouting in Tubers and Bulbs
			4.7.1.4 Using Irradiation against Controlling Postharvest Ripening and Senescence in Fruits
		4.7.2 Disadvantages of Irradiated Fruits and Vegetables
			4.7.2.1 Disadvantages of Textural, Organoleptic, and Storage Characteristics of Fruits
			4.7.2.2 Disadvantages Regarding Infrastructure and Economics of a New Process
			4.7.2.3 Disadvantages with Regards to Consumer Concerns about Irradiated Products
	4.8 Future Prospects of Irradiation of Fruits and Vegetables
		4.8.1 Prospects of Irradiating Tropical Fruits and Vegetables
			4.8.1.1 Prospects of Irradiating Papaya
			4.8.1.2 Prospects of Irradiating Bananas
			4.8.1.3 Prospects of Irradiating other Tropical Fruits and Vegetables
		4.8.2 Importance of Radiation Sources in Irradiation Process and Facilities
		4.8.3 Importance of Wholesomeness Aspects of the Irradiated Products
		4.8.4 Importance of Toxicological Aspects of the Irradiated Products
		4.8.5 Importance of Using Irradiation with Mixed Processing for More Efficiency
		4.8.6 Importance of Public Information about Irradiation or Irradiated Products
	4.9 Conclusion
	References
Chapter 5 Effect of Ozone Processing on Quality Characteristics of the Fruit Juice Processing Industry
	5.1 Introduction
	5.2 Generation of Ozone
	5.3 Control Parameters and Effectiveness of Ozone
		5.3.1 pH
		5.3.2 Organic Matters in Food Matrix
		5.3.3 Temperature
		5.3.4 Concentration
		5.3.5 Humidity
		5.3.6 Microbial Load/Characteristics
	5.4 Effects of Ozone on Microbial Safety
		5.4.1 Microbial Inactivation Mechanism
		5.4.2 Mycotoxin Degradation
	5.5 Effects of Ozone on Nutritional Components and Food Quality
		5.5.1 Color
		5.5.2 Changes in Nutrients and Bioactive Compounds
		5.5.3 Rheological Properties
		5.5.4 Sensory Properties
	5.6 Enzyme Inactivation by Ozone
	5.7 Pesticide Degradation by Ozone
	5.8 Combination of Ozone Treatment with Other Nonthermal Methods
	5.9 Commercialization of Ozone
	5.10 Conclusions
	References
Chapter 6 Supercritical CO2 Extraction of Phytoconstituents from Fruits and Vegetables
	6.1 Introduction
	6.2 About the Supercritical Fluid Extraction (SFE)
	6.3 Extraction of Phytoconstituents from Fruit By-Products
	6.4 Extraction of Phytoconstituents from Vegetable By-Products
	6.5 Conclusion
	References
Chapter 7 Ultrasound Application for the Fruit and Vegetable Processing Industry
	7.1 Introduction
	7.2 Working Mechanism of the Ultrasound Processing Technique
	7.3 Pros and Cons of Ultrasound
		7.3.1 Pros
		7.3.2 Cons
	7.4 Application of Ultrasound in Fruit and Vegetable Processing
	7.5 Conclusion
	References
Chapter 8 Pulsed Light Technology for the Fruit and Vegetable Processing Industry
	8.1 Introduction
	8.2 Light Applications Forms and Types of Light Processing Equipment
	8.3 Application of Pulsed Light
		8.3.1 Single PL Applications for Whole or Fresh-cut Fruits and Vegetables and Juices
		8.3.2 Combined Hurdle Applications for Fruits and Vegetables
	8.4 Other Applications with PL
		8.4.1 Drying of Fresh Produce
		8.4.2 Plant Material Extraction
	8.5 Quality Effects of Post-Light Treatment on Fruit and Vegetable Products
		8.5.1 Firmness and Texture Attributes
		8.5.2 Color
		8.5.3 Dietary/Nutritional Properties
		8.5.4 Endogenous Enzymes
		8.5.5 Photosynthetic Activity During Storage
		8.5.6 The Detoxification Mycotoxin and Agrochemical Contamination
		8.5.7 Microbial Inactivation on Inorganic Contact Surfaces and Food Packaging
		8.5.8 Microbial Inactivation During Indirect/In-Package Treatment
	8.6 Mathematical Modelings
	8.7 Commercialization Aspects
	8.8 Conclusion and Future Perspectives
	References
Chapter 9 Commercial Feasibility and Viability of Non-Thermal Processing Technologies for the Fruit and Vegetable Processing Industry
	9.1 Introduction
	9.2 Pros of the Scaling Up of Non-Thermal Processing Technologies
		9.2.1 Pulsed Light Technology
		9.2.2 Ultrasound Technology
		9.2.3 Ultraviolet Radiation
		9.2.4 High-Pressure Processing
		9.2.5 Cold Plasma
	9.3 Cons of the Scaling Up of Non-Thermal Processing Technologies
		9.3.1 Pulsed Light Technology
		9.3.2 Ultrasound Technology
		9.3.3 Ultraviolet Radiation
		9.3.4 High-Pressure Processing
		9.3.5 Cold Plasma
	9.4 Conclusions
	References
Chapter 10 Packaging Criteria for Non-Thermally Processed Fruit and Vegetable Products
	10.1 Introduction
	10.2 Packaging Requirements for Non-Thermally Processed Foods
	10.3 High-Pressure Processing
	10.4 Pulsed Electric Field
	10.5 Irradiation
	10.6 Ultraviolet Light
	10.7 Pulsed Light
	10.8 Cold Plasma
	10.9 Ultrasound Technology
	10.10 Dense Phase Carbon Dioxide
	10.11 Magnetic Field
	10.12 Modified Atmosphere
	10.13 Conclusions
	References
Chapter 11 Safety Aspects of Non-Thermal Processing Applications for Fruit and Vegetable Processing
	11.1 Introduction
	11.2 Application of Cold Plasma
	11.3 Application of Irradiation
	11.4 Application of the High Pressure Process
	11.5 Application of Ozone
	11.6 Application of Pulsed Electric Fields
	11.7 Application of Pulsed Light
	11.8 Application of Supercritical Carbon Dioxide
	11.9 Application of Ultrasound
	11.10 Conclusion
	References
Index