Recent Advances in Ready-to-Eat Food Technology

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
Editors’ Bio
List of Contributors
1 Ready-To-Eat Foods and Mechanization Novelties: Mechanization Upgradation in RTE Equipment
	1.1 Introduction
		1.1.1 Factors Driving the Growth of the RTE Food Sector
			1.1.1.1 Convenience and Rising Urbanization
			1.1.1.2 Increased Disposable Income and Busy Lifestyle
			1.1.1.3 Globalization, Culinary Diversity, Health, and Wellness Trends
		1.1.1.4 Technological Advancements and Packaging Innovations
	1.2 RTE Foods and Equipment Used in Production
		1.2.1 RTE Food Products
			1.2.1.1 Fruit-Based RTE Products
			1.2.1.2 Vegetable-Based RTE Products
			1.2.1.3 Cereal and Pulse-Based RTE Products
			1.2.1.4 Dairy-Based RTE Products
		1.2.2 Equipment Used for Ingredient Handling
			1.2.2.1 Conveyors
			1.2.2.2 Storage
		1.2.3 Processing Technology and Machinery
			1.2.3.1 Sorting and Grading Machinery
			1.2.3.2 Mixing and Blending Equipment
			1.2.3.3 Thermal Processing Equipment
			1.2.3.4 Freezing Systems
			1.2.3.5 Forming and Shaping Machinery
			1.2.3.6 Packaging Equipment
	1.3 Mechanization Novelties and Upgradation in RTE Food Production
		1.3.1 Continuous Production Line
		1.3.2 Automation and Process Control
		1.3.3 Digital Image Processing
	1.4 Food Safety and Quality Through MMechanization
		1.4.1 Continuous Monitoring of Critical Parameters
		1.4.2 In-Line Inspection and Detection Systems
		1.4.3 Automated Sampling and Analysis
		1.4.4 Traceability and Documentation
	1.5 Emerging Trends and Technologies in RTE Food Mechanization
		1.5.1 Robotics
		1.5.2 Integration of Artificial Intelligence and Machine Learning in RTE Food Processing and Quality Control
		1.5.3 Smart Sensors and Internet of Things (IoT) Devices for Real-Time Monitoring and Data Analysis
			1.5.3.1 Manufacturing Process
			1.5.3.2 Storage and Distribution
	1.6 Challenges and Opportunities
		1.6.1 Initial Capital Investment and Equipment Maintenance
		1.6.2 Skilled Personnel and Training
		1.6.3 Leveraging Automation, AI, and ML for Process Optimization, Predictive Maintenance, and Quality Control
	1.7 Conclusion
	References
2 Thermal Processing of RTE Foods: Process Design and Quality Aspect
	2.1 Introduction
	2.2 Principles of Thermal Processing
	2.3 Modes of Heat Transfer
		2.3.1 Conduction
		2.3.2 Convection
		2.3.3 Radiation
		2.3.4 F0 Concept
	2.4 Thermal Processing Methods
		2.4.1 Pasteurization
		2.4.2 Blanching
			2.4.2.1 Benefits of Blanching
			2.4.2.2 Drawbacks of Blanching
		2.4.3 Sterilization
	2.5 Thermal Preservation Processes for RTE Food Products
		2.5.1 Non-Thermal Processes for RTE Food Products and Their Preservation
	2.6 Process Design
		2.6.1 Spoilage Microorganism Destruction
		2.6.2 Safety Measures: Destruction of Pathogens
	2.7 RTE Foods: Quality Aspects
	2.8 Conclusion
	References
3 Ready-To-Eat Foods Development Through Composite Extrusion Technological Development
	3.1 Introduction
	3.2 Classification of Extruders
	3.3 Mechanism for the Development of Extruded Snacks
		3.3.1 Expansion Mechanism
		3.3.2 Bubble Growth and Bubble Collapse
	3.4 Major Components Required for Extruded RTE Food Product Development
		3.4.1 Moisture
		3.4.2 Starch
		3.4.3 Protein
		3.4.4 Fiber
	3.5 RTE Products Using Extrusion Technology
		3.5.1 Breakfast Cereals
		3.5.2 RTE Snacks
		3.5.3 Confectionary
		3.5.4 Pet Foods
		3.5.5 Texturized Vegetable Protein
	3.6 Recent Advances in RTE Food Products From Extrusion
		3.6.1 Valorization of Fruits and Vegetable Waste for Development to RTE Snacks
		3.6.2 Supercritical CO2-Based Extrusion
		3.6.3 Extrusion-Based 3D Printing
	3.7 Future Scope and Conclusion
	References
4 Ultrasound and High-Pressure Processing of RTE: Recent Trends
	4.1 Introduction
	4.2 Ultrasound Technology
		4.2.1 Working Principle
		4.2.2 US Equipment and Mode of Operation
		4.2.3 Effect On Food Quality Changes
		4.2.4 Critical Processing Parameters
		4.2.5 Application of US in Preparation of Ready-To-Eat Food Products
	4.3 High-Pressure Processing Technology
		4.3.1 Working Principle
		4.3.2 HPP Equipment and Mode of Operation
		4.3.3 Effect On Food Quality Changes
		4.3.4 Critical Processing Parameters
		4.3.5 Application of HPP in Preparation of Ready-To-Eat Food Products
	4.4 Conclusion
	References
5 Functional Approaches Among RTE Food and Their Stability: Recent Trending Adaptation
	5.1 Introduction
	5.2 Evolution in Processed Convenience Foods
	5.3 Contemporary Functional Approaches Involved in RTE-F Processing
		5.3.1 Preservation By Freezing Method
		5.3.2 Packaging in Retort Pouches
		5.3.3 Extrusion Process
		5.3.4 Microbial Safety of RTE Foods
	5.4 Other Additional Functional Approaches in RTE Foods
	5.5 Nutrition Intervention Potential
	5.6 Regulations for RTE Foods
	5.7 Functional Innovative Approaches
		5.7.1 3D Printing of Food
		5.7.2 Computer-Aided Food Engineering
	5.8 Conclusion
	References
6 RTE Production and Consumption: Statistics at a Glance
	6.1 Introduction
	6.2 Different Types of Foods
		6.2.1 High-Risk Foods
		6.2.2 Low-Risk Foods
		6.2.3 Acidic Foods
	6.3 Consumer Behavior Toward the Purchase of Ready-To-Eat Food
	6.4 Demand of RTE Food
	6.5 Ready-To-Eat Food Market: Key Trends
	6.6 Challenges for Ready to Eat Food
	6.7 Vendor Overview
	6.8 Ready-To-Eat Food Market Distribution Channel in India
	6.9 Segment of Ready-To-Eat Food Market in India
	6.10 Conclusion
	References
7 Consumer Behavior and RTE: Market Adaptability and Likeness Preference Terms
	7.1 Introduction
	7.2 How the Concept of Consumer Behavior Is Relevant in Reference to RTE Products
	7.3 Consumer Behavior and Consumption Behavior
	7.4 Steps Involved in the Buying Process of RTE Products
	7.5 Buying Behavior Models
	7.6 Important Factors in Shaping Consumer Choices
	7.7 Marketing and Advertising Strategies for RTE Products
	7.8 Market Adaptability of RTE Products
	7.9 Distribution Strategies for RTE Products
	7.10 Consumer Preferences and Likings for RTE Products
	7.11 Role of Packaging, Labeling, and Product Information On Consumer Behavior Toward RTE Products
	7.12 Consumer Disliking for RTE Products
	7.13 Conclusion
	References
8 RTE Fruits and Vegetables, Cereals and Pulses, Meat, Baked, Dairy, Fish, and Frozen Stuffs
	8.1 Fruits and Vegetables-Based RTE Products
		8.1.1 Fermented and Non-Fermented Fruits and Vegetables Juices, Ready-To-Serve Drinks
		8.1.2 Jam, Jelly, Preserve, Marmalade, and Cheese
		8.1.3 Dehydrated Horticultural Products
	8.2 Flower-Based RTE Products
	8.3 RTE Baked Foods
		8.3.1 Antioxidant-Rich Breads
		8.3.2 Gluten-Free Formulations
		8.3.3 Baked Chips
		8.3.4 Cookies
		8.3.5 Sourdough Bread
		8.3.6 Muffins
	8.4 Cocoa-Based RTE Foods
	8.5 RTE Pulse-Based Products
		8.5.1 Pusa Soya Nut
		8.5.2 Green Chickpea Flakes
		8.5.3 Extruded Puffed Snack
		8.5.4 Namkeen Variants
		8.5.5 Pulse-Based Sweets and Dairy Analogs
	8.6 RTE Plant-Based Meat
		8.6.1 Meat
		8.6.2 Fish
	8.7 Processing Technologies for RTE Meat
		8.7.1 Low Moisture Extrusion
		8.7.2 High Moisture Extrusion
		8.7.3 Fiber Spinning
		8.7.4 3D Printing
	8.8 Regulatory Framework for Plant-Based Meat
	8.9 Conclusion
	References
9 Gluten-Free Aspects of RTE Foods
	9.1 Introduction
	9.2 Ready-To-Eat Food
	9.3 Gluten-Free Diet and RTE Foods
		9.3.1 Nutritional Status
		9.3.2 The Glycemic Response of Gluten-Free Products
		9.3.3 Gluten-Free Diet: A Nutritional and Safety Perspective
		9.3.4 The Amount of Macro- and Micronutrients in Gluten-Free Foods
		9.3.5 Legislative Considerations and Food Labeling
		9.3.6 Guidelines for a Gluten-Free Diet
		9.3.7 Protein
		9.3.8 Micronutrients
		9.3.9 Dietary Fiber
		9.3.10 Lipids
		9.3.11 Vitamins
		9.3.12 Mineral Salts
		9.3.13 Phytochemicals
	9.4 Conclusion
	References
10 Ready-To-Eat Foods and Therapeutics: A Healthy Perception
	10.1 Introduction
	10.2 Ready-To-Eat Therapeutic Food for Treatment of Malnutrition
		10.2.1 Ready-To-Use Supplementary Food
		10.2.2 Ready-To-Use Complementary Food
		10.2.3 Alternative Sources of RUTF
	10.3 Ready-To-Eat Functional Food
		10.3.1 Ready-To-Drink Beverages
		10.3.2 Ready-To-Eat Grain-Based Food
		10.3.3 Plant-Based Dairy Products
		10.3.4 RTE Meat and Meat Analogue Products
		10.3.5 RTE-Based On Fruits and Vegetables
		10.3.6 Functional Foods Based On Food Industry By Products
		10.3.7 Utilization of Natural Compounds as Preservative and Flavoring Agent in RTE
	10.4 Conclusion
	References
11 Nutrition and Other Associated Benefits of Ready-To-Eat Foods
	11.1 Introduction
	11.2 Types of RTE Foods
	11.3 Why Is RTE Food Products’ Market Increasing?
		11.3.1 Change in Lifestyle
		11.3.2 Transition in Food Consumption Patterns
	11.4 Ready-To-Use Therapeutic Food (RUTF)
	11.5 RTE Foods in Different Countries
		11.5.1 Thailand
		11.5.2 Japan
		11.5.3 Africa
	11.6 Dairy-Based RTE Foods
		11.6.1 Acidophilus Milk
			11.6.1.1 Health Benefits
			11.6.1.2 Antioxidant
		11.6.2 Yogurt
			11.6.2.1 Health Benefits
		11.6.3 Ice Cream
			11.6.3.1 Health Benefits
		11.6.4 Sweets
			11.6.4.1 Vermicelli
			11.6.4.2 Instant Sweet Mixes
	11.7 Effect On Health
		11.7.1 Nutritional Benefits
		11.7.2 Adverse Health Effects
	11.8 Packaging and Safety of RTE Foods
	11.9 Precautionary Measures
	11.10 Future Studies
	11.11 Gap Between Development and Future Recommendations
	11.12 Conclusion
	References
12 Biogenic Amines in Ready-To-Eat Foods
	12.1 Introduction
	12.2 Types of BAs
	12.3 Characteristics of Common BAs
		12.3.1 Histamine (HIS)
		12.3.2 Tyramine (TYR), .-Phenylethylamine (PHE), and Tryptamine (TRP)
		12.3.3 Putrescine (PUT), Cadaverine (CAD), Spermine (SPM), and Spermidine (SPD)
	12.4 Factors Affecting BA Formation in RTE Foodstuffs
		12.4.1 Hygienic Condition of Raw Materials
		12.4.2 Microorganisms With BAs-Producing Ability
		12.4.3 Temperature and PH
	12.5 BAs Among Variably Categorized RTE Stuff
		12.5.1 BAs in Fermented Foods
		12.5.2 Alcoholic Beverages Or Fermented Beverages
		12.5.3 Milk and Milk Products
		12.5.4 Meat and Meat Products
		12.5.5 Fish and Fish Products
	12.6 BAs’ Impact On Human Health
	12.7 Significance of BAs in RTE Foods
	12.8 Conclusion
	References
13 Foodborne Pathogens Cum Contamination, Hygiene Practices, and Other Associated Issues in Ready-To-Eat Food
	13.1 Introduction
	13.2 Industry-Based Pathogenic Contamination and Spoilage of Ready-To-Eat Food Products
		13.2.1 Ready-To-Eat Fruit- and Vegetable-Based Products
		13.2.2 Ready-To-Eat Meat-Based Products
		13.2.3 Ready-To-Eat Dairy-Based Products
		13.2.4 Ready-To-Eat Fat and Oil-Based Products
		13.2.5 Ready-To-Drink Beverage Products
		13.2.6 Ready-To-Eat Cereal Products
		13.2.7 Ready-To-Eat Bakery Products
		13.2.8 Ready-To-Eat Sugar and Confectionary Products
		13.2.9 Ready-To-Eat Egg-Based Products
		13.2.10 Ready-To-Eat Fish and Seafood-Based Products
		13.2.11 Ready-To-Eat Frozen Foods
	13.3 Other Associated Issues in Ready-To-Eat Food Products
		13.3.1 Physical Hazards
		13.3.2 Chemical Hazards
		13.3.3 Other Biological Hazards
			13.3.3.1 Virus
			13.3.3.2 Parasites
			13.3.3.3 Prions
		13.3.4 Other Issues
			13.3.4.1 Food Adulteration
			13.3.4.2 Food Additives Misappropriation
			13.3.4.3 Genetically Modified Foods
			13.3.4.4 Mislabeling and Selling of Expired Foods
	13.4 Hygienic Practices for the Preservation of Ready-To-Eat Food Products
		13.4.1 Food Safety and Hygiene
			13.4.1.1 Pre-Request Programs (PRPs)
			13.4.1.2 Hazard Analysis and Critical Control Point (HACCP)
	13.5 Conclusion
	References
14 Sustainable Cum Innovative Packaging and Labeling Approach in Ready-To-Eat Food: A Global Perspective
	14.1 Introduction
		14.1.1 Overview of Ready-To-Eat Packaging and Labeling
		14.1.2 Current Global and Domestic (India) Market Status of Packaging
			14.1.2.1 Global Market Status
			14.1.2.2 Indian Market Status
		14.1.3 Packaging Requirements of RTE Food
		14.1.4 Labeling and Coding Units of Packaging During Production
	14.2 Factors Affecting the Choice of a Packaging Material
		14.2.1 Mechanical Damage
			14.2.1.1 Mechanical Properties of Packaging Materials
		14.2.2 Permeability Characteristics
		14.2.3 Grease Proofness
		14.2.4 Temperature
		14.2.5 Light and Other Packaging Materials
	14.3 Materials and Containers Used for Packaging Foods
		14.3.1 Papers, Paperboards, and Fiberboards
		14.3.2 Flexible Films
		14.3.3 Metallized Films
		14.3.4 Packaging in Flexible Films and Laminates
	14.4 Impact of Packaging On Food Quality, Shelf Life, and Safety
	14.5 Emerging Approaches in Food Packaging Systems
		14.5.1 Edible Packaging
		14.5.2 Active Packaging
		14.5.3 Intelligent Food Packaging
		14.5.4 Eco-Friendly Packaging
	14.6 Labeling and Coding
		14.6.1 Glued-On Labels
		14.6.2 Self-Adhesive Labels
		14.6.3 In-Mold Labels
		14.6.4 Holographic Labels
		14.6.5 Bar Codes
		14.6.6 Radio Frequency Identification
	14.7 Conclusion
	References
15 Nanotechnology and Other Novelties: Innovation Among Ready-To-Eat Foods
	15.1 Introduction
		15.1.1 Significance of Nanotechnology in the Ready-To-Eat Food Industry
		15.1.2 Overview of Nanotechnology in the RTE Food Industry
		15.1.3 Objectives of the Chapter
	15.2 Understanding Nanotechnology
		15.2.1 Definition and Principles of Nanotechnology
		15.2.2 Nanomaterials Used in RTE Food Innovation
			15.2.2.1 Nanoparticles for Enhanced Nutrient Delivery
			15.2.2.2 Nanoemulsions for Improved Sensory Attributes
			15.2.2.3 Nanocomposites for Enhanced Packaging and Shelf Life
	15.3 Application of Nanotechnology in RTE Foods
		15.3.1 Improved Nutrient Delivery
			15.3.1.1 Nanocarriers for Targeted Nutrient Delivery
			15.3.1.2 Nanoencapsulation for Increased Stability and Bioavailability
		15.3.2 Enhanced Sensory Attributes
			15.3.2.1 Nanosensors for Real-Time Quality Monitoring
			15.3.2.2 Nanoemulsions for Improved Taste and Texture
		15.3.3 Extended Shelf Life and Packaging
			15.3.3.1 Antimicrobial Nanomaterials for Food Preservation
			15.3.3.2 Active Nanocomposites for Intelligent Packaging
	15.4 Benefits and Challenges of Nanotechnology in RTE Foods
		15.4.1 Benefits
			15.4.1.1 Improved Product Quality and Nutritional Value
			15.4.1.2 Enhanced Safety and Extended Shelf Life
			15.4.1.3 Efficient Resource Utilization
		15.4.2 Challenges
			15.4.2.1 Regulatory Considerations and Safety Concerns
			15.4.2.2 Consumer Acceptance and Perception
	15.5 Future Trends and Outlook
		15.5.1 Emerging Nanotechnologies in RTE Foods
		15.5.2 Potential Impact On Food Industry and Consumer Experience
		15.5.3 Regulatory Landscape and Future Challenges
	15.6 Conclusion
		15.6.1 Summary of Key Points Covered in the Chapter
		15.6.2 Importance of Nanotechnology in Driving Innovation in RTE Foods
		15.6.3 Potential for Further Research and Development
	References
16 Ready-To-Eat Recipes and Research Formulations (Functional, Blended, and Herbal) for Special Needy Groups (Children, Elderly, and Athletes) Under Innovative Practices in Terms of Fortification, Supplementation, and Enrichment Means
	16.1 Introduction
	16.2 RTE Types
	16.3 RTE Recipes
	16.4 Different RTE Formulations
		16.4.1 Functional RTE
		16.4.2 Blended RTE
		16.4.3 Herbal RTE
	16.5 Health Benefits of RTE-Based Foods
	16.6 RTE Requirement for Various Age Groups
	16.7 RTE With Innovative Practices
	16.8 Concerns Related to RTE Foods
	16.9 Conclusion
	References
Index