1Preface
28319 Osmotic dehydration of Foods
21 An overview of Food Preservation
28420 Activity of Water relating to Preservation of Food
31.1 Introduction
28521 The Importance of Edible Coating in Food Preservation and Surface Treatment
41.2 Food Preservation
28621.1 Introduction
51.2.1 Importance of Food Preservation
28721.2 Permeability properties of the coating
61.2.2 Duration of Preservation
28821.3 Materials used in the formulation of an edible coating
71.3 Methods of food preservation
28921.3.1 Lipids
81.3.1 Inhibition
29021.3.2 Resins
91.3.2 Controlling the Water Activity and the Structure
29121.3.3 Carbohydrates
101.3.3 Inactivation
29221.4 Additives in the coating formulations
111.3.4 Preventing Re-contamination
29321.4.1 Plasticizers
121.4 Examples of food preservation techniques
29421.4.2 Emulsifiers and Surfactants
131.5 References
29521.4.3 Fungicides
142 Postharvest Physiology of Fruits and Vegetables
29621.4.4 Preservatives
152.1 Introduction
29721.4.5 Antioxidants
162.2 Harvesting: Determinants of Maintaining Quality
29821.5 The process of fumigation and treatment through gas
172.2.1 Maintaining Quality of Crops Before Harvesting
29921.6 Quarantine methods for fruits
182.2.2 Maintaining Quality of Crops During Harvesting
30021.7 Technique of coating and preparation of surface
192.2.3 Maintaining Quality of Crops After Harvesting
30121.8 How it is used in fruits
202.3 Post harvesting: Mechanism of its Physiology
30221.9 Consumer Behaviour
212.3.1 Process of Augmentation or Maturity
30321.10 References
222.3.2 Metabolism and Respiration
30422 Encapsulation
232.3.3 Activation and Stress of Water Molecules
30522.1 Introduction
242.3.4 Ripening and Senescence
30622.2 Basic principle of encapsulation
252.3.5 Cytokinin Effects
30722.3 Advantages and different types of Microcapsules
262.3.6 Physiological Disorder and Breakdown
30822.4 Encapsulation Matrix
272.4 Reference
30922.5 Techniques of Microencapsulation
283 Postharvest Treatment
31022.6 References
293.1 Introduction
31123 The Importance of Pasteurization in the Food Preservation
303.2 Post harvest handling Techniques
31223.1 Introduction
313.3 Transportation
31323.2 Types of pasteurization
323.4 Necessity of Pre cooling: 3.4.1 Various methods of Cooling
31423.3 The testing of pasteurization
333.5 Treatment given after post harvesting
31523.4 Instruments of pasteurization
343.6 Reference
31623.4.1 Post packaging pasteurization
354 Postharvest Handling of Grains
31723.4.2 Pasteurization of the Unpacked Liquids
364.1 Introduction
31823.5 Ways of achieving the desired pasteurization
374.2 Properties, Harvesting and Thrashing
31923.6 Quality of the pasteurized products
384.2.1 Structure and Composition of Cereal Grains and Pulses
32023.7 Pasteurized food packaging
394.2.2 Harvesting and Threshing
32123.7.1 Returnable Bottles
404.3 Drying
32223.7.2 Cartons
414.3.1 Equilibrium Moisture Content
32323.7.3 Glass Bottles
424.3.2 Grain Drying System
32423.7.4 Cans
434.4 Storage and Handling
32523.7.5 PET Bottle and Other Containers
444.4.1 Grain Storage
32623.8 References
454.4.2 Grain Handling
32724 Sterilization of Food and Procedures of Canning
464.5 Milling of the Grains
32824.1 Introduction
474.6 Summary
32924.2 Methods used for Sterilization
484.7 References
33024.3 Distribution of Temperature within a Retort System
495 Review on the Minimal Processing of the Fruits and Vegetables
33124.3.1 Retort A (Designed for Water Immersion)
505.1 Introduction
33224.3.2 Retort B (Water Spray)
515.2 Changes and responses to the minimally processed foods
33324.4 The Primary Principles of Canning
525.2.1 Ethylene
33424.5 References
535.2.2 Oxidative Browning
33525 Cooking
545.2.3 Water Loss
33625.1 Introductions
555.2.4 Respiration
33725.2 Cooking
565.2.5 Yellowing of leaves in the Vegetables
33825.2.1 Ingredients
575.2.6 Ascorbic Acid Oxidation
33925.2.2 Health and Safety
585.3 Ways to extend the shelf life
34025.3 Methods of cooking
595.3.1 Sanitation
34125.4 History of cooking
605.3.2 1-Methyl Chloropropene
34225.5 Modern cooking
615.4 Edible coating
34325.6 References
625.5 Results of minimal processing
34426 Food Preservation by Freezing
635.6 References
34526.1 Introduction
646 Techniques to Preserve Fish and Seafood
34626.2 Preservation Mode
656.1 Introduction
34726.3 Frozen Foods Quality
666.2 The importance of Fish production, its utilization and trade
34826.3.1 Quality and Rate of Freezing
676.2.1 Global Fish Marketing and Distribution
34926.3.2 Microbial Aspects
686.2.2 Utilization of Fish
35026.3.3 Physical Alteration and Quality
696.2.3 How Humans Get Benefited by Consumption of Fish
35126.4 References
706.2.4 Commercialization of Seafood and fish
35226.5 Introduction
716.3 Different kinds of spoilage in fish and seafood
35326.6 Art of Freezing-Melting Process
726.3.1 Spoilage due to the Biochemical Changes of Fresh Fish and Sea Food
35426.7 Historical Development
736.3.2 Characteristics of Fish Spoilage
35526.8 Classification of FM Process
746.3.3 Damage Done Due to Improper Mechanical Handling
35626.8.1 Direct Contact Freezing
756.3.4 Some of Biotic, Abiotic factors for Fish Spoilage
35726.8.2 Indirect Contact Freezing
766.3.5 Environmental Factors
35826.8.3 Comparison between Direct and Indirect FM Process
776.4 physiochemical changes of spoilage in fish and seafood
35926.8.4 Vacuum Freezing
786.5 Future prospects for fresh fish and seafood preservation
36026.9 Application of Freezing-Melting in Food Industry
796.6 References
36126.10 Reference
807 Management of Red Meat: Post Harvesting
36227 Sterilisation and Microwave Pasteurisation of Foods
817.1 Introduction
36327.1 Introduction
827.2 Anatomy of the Framework of Muscle
36427.2 Principles of Microwave Heating: 27.2.1 Microwave Generation
837.3 Infection of Carcass of Red Meat
36527.3 Benefits of Heating using Microwaves
847.4 Disinfection of Carcass of Red Meat
36627.4 Factors which Affect the Heating in Microwaves
857.5 Muscular Contraction
36727.4.1 Frequency
867.6 Post harvesting Storage System of Red Meat
36827.4.2 Dielectric Properties
877.7 Conclusion
36927.4.3 Content of Moisture
887.8 Reference
37027.4.4 Mass
898 Postharvest Handling of Milk
37127.4.5 Temperature
908.1 Introduction
37227.4.6 Location and the Geometry of Foods
918.2 Structure and composition of milk
37327.4.7 The Thermal Properties
928.3 Milk’s quality criteria
37427.4.8 Secondary Flow Inside a Curved Pipe
938.4 Raw milk’s microflora
37527.5 Microwave Heating’s Industrial Applications
948.5 How to control micro-organisms in raw milk?
37627.5.1 Tempering of Poultry, Meat and Fish
958.5.1 Sanitizing and Cleaning Process
37727.5.2 Bacon’s Pre - Cooking
968.5.2 Process to Cool Down Milk
37827.5.3 Cooking Sausages
978.5.3 Thermization (Thermalization)
37927.5.4 Baking
988.5.4 Anti-microbial Constituents
38027.6 References
998.6 Clarification
38128 Ohmic Heating in Food Preservation
1008.7 Reference
38228.1 Introduction
1019 Food Preservation Through Fermentation
38328.2 Advantages and disadvantages of the Ohmic heating
1029.1 Introduction
38428.3 Applications and cost of Ohmic heating
1039.2 Origin of Fermentation
38528.3.1 Application
1049.3 Utilization of Fermentation
38628.3.2 Cost
1059.4 Fermentation as a Preservation technique
38728.4 Ohmic Heating Process Modeling
1069.4.1 Infection of Food Due to the Various Microorganisms
38828.4.1 Basic Equations
1079.4.2 The Advantages of Fermented Foods
38928.4.2 Microbial Death Kinetics
1089.5 Microorganisms Used in the Fermentation Procedure
39028.4.3 Vitamin Degradation Kinetics
1099.5.1 Lactic Acid Bacteria:
39128.5 New Utility of Ohmic Heating
1109.5.2 Acetic Acid Bacteria
39228.5.1 Blanching
1119.5.3 Yeasts
39328.5.2 Evaporation
1129.6 Classification of fermented products
39428.5.3 Dehydration
1139.7 Microbial Food Preservatives
39528.5.4 Fermentation
1149.8 Reference
39628.5.5 Extraction
11510 Natural Antimicrobials for Food Preservation
39728.6 References
11610.1 Introduction
39829 Preservation of the Food Using the Light Energy
11710.2 Basic principle for the utilization of Natural Compounds as Antimicrobial
39929.1 Introduction
11810.3 Natural Antimicrobials (plant Origin)
40029.2 Food preservation by UV rays
11910.3.1 Phytoalexins
40129.2.1 Fruits and Vegetables
12010.3.2 Organic Acids
40229.2.2 Juices
12110.3.3 Phenolic Compounds
40329.2.3 Meat
12210.4 Natural Antimicrobials (Microbial origin)
40429.2.4 Fish and Seafood
12310.4.1 LAB a Protective Cultures
40529.3 Quality deterioration by the UV rays
12410.4.2 Bacteriocins Produced by LAB
40629.3.1 Oxidation
12510.4.3 Natural Formation of Bacteriocins Producers
40729.3.2 UV in Sanitation
12610.5 various aspects of legislation
40829.3.3 UV mode of Action
12710.6 Future prospective
40929.3.4 Effects on the Flavours
12810.7 Reference
41029.4 Photoreactivation
12911 Food Preservation and Anti-Oxidants
41129.5 Visible lights
13011.1 Rancidity and rancidification of food products
41229.6 References
13111.2 Classification of rancidity
41330 Food Preservation Using Magnetic Field
13211.3 Anti-oxidant and its importance
41430.1 Introduction
13311.3.1 Dietary Anti-Oxidants and their Disease Fighting Properties
41530.2 The principles of magnetic field and magnetism
13411.3.2 Synthetic and Natural Antioxidants used as Food Preservatives
41630.3 Generation of the Magnetic field
13511.4 Antioxidants and food preservation
41730.3.1 Field Generated by the electric current
13611.4.1 Preservation of Oils and Fats
41830.3.2 Technique of Utilizing the Static Magnetic Field (SMF)
13711.4.2 Anti-oxidants and Fat Emulsions
41930.3.3 Technique to use the Oscillation Magnetic Field
13811.5 Anti-oxidants and food packaging
42030.3.4 Ultra-High Magnetic Field
13911.6 References
42130.4 Preserving foods with the help of magnetic fields
14012 pH Levels of Food and Food Preservation
42230.4.1 Pasteurization
14112.1 Introduction
42330.4.2 Method to Inactivate Microbial
14212.2 pH level and micro organisms
42430.4.3 Sterilization by Magnetic Field
14312.3 Mode of pH activity
42530.5 Reference
14412.4 pH, heat stability and micro organisms
42631 Combined Techniques Involved in Food Preservation
14512.5 pH levels and preservatives
42731.1 Introduction
14612.6 Enzymes and pH
42831.2 Hurdle Effect and Hurdle Technology
14712.7 pH and food components
42931.2.1 The chief Hurdles Used in Food Preservation
14812.7.1 pH and Gel Formation
43031.2.2 Various Hurdles in Food Preservation
14912.7.2 pH Values and Protein.
43131.3 Basic Aspects of Food Preservation
15012.7.3 Procedures to Control pH Levels in Food.
43231.3.1 Homeostasis
15112.8 References
43331.3.2 Metabolic Exhaustion
15213 Nitrites in Food Preservation
43431.3.3 Stress Reaction
15313.1 Introduction
43531.3.4 Multi-target Preservation
15413.2 Antimicrobial Characteristics of Nitrites
43631.4 Applications of Hurdle Technology in Developed Countries
15513.3 Growth Stage
43731.4.1 Food Fermented Through Hurdle Technology
15613.4 Factors affecting the efficacy of nitrites
43831.4.2 Heating of the Foods Through Hurdle Technology
15713.4.1 pH Effect on Nitrites
43931.4.3 Chilling or Freezing of Foods Through Hurdle Technology
15813.4.2 Effect of Oxygen
44031.5 Applications of Hurdle Technology in Developing Countries
15913.4.3 Effects of Other Food Components
44131.5.1 Preservation of Fruits in Latin America
16013.4.4 Effect of Heating
44231.5.2 Preservation of Fruits in China
16113.5 Inhibition of the Phosphoroclastic System
44331.5.3 Indian Diary Products
16213.6 Inhibition of Enzyme systems
44431.6 Reference
16313.7 Nitrites interacting with Food components
44532 The Process of Hurdle Technology for Gentle and Fruitful Preservation of Foods
16413.8 Improving Functional and Sensory Properties
44632.1 Introduction
16513.9 Health Aspects
44732.2 Dynamics of Hurdle Technology
16613.10 References
44832.3 Mild Preservation
16714 Modified – Atmosphere Packaging of Produce
44932.4 Evolution of Hurdle Technology
16814.1 Introduction
45032.5 Importance of Maintaining Balance in Hurdle Technology
16914.2 Modified – Atmosphere packaging (MAP)
45132.6 Mechanism of Hurdle Technology for the Preservation of Food
17014.2.1 Advantages of Modified - Atmosphere Packaging Technology
45232.7 Principles of Hurdle Technology
17114.2.2 Disadvantage of Modified – Atmospheric Packaging Technology
45332.8 Hurdle Effect
17214.2.3 Different types of Gases Used in MAP
45432.9 Role of Hurdle Technology in Food Preservation
17314.3 Active Packaging
45532.10 Conclusion
17414.4 Packaging materials used for modified - Atmospheric packaging
45632.11 References
17514.4.1 Nature of the Products
45733 Incorporating Packaging as a Preservation Technique
17614.4.2 Disposition of Metabolic products
45833.1 Introduction
17714.4.3 Permeability of the Packaging Products
45933.2 Purpose of Packaging
17814.5 The working of Modified – Atmosphere Packaging
46033.2.1 Product Containment
17914.6 Conclusion
46133.2.2 Preservation by maintaining quality
18014.7 Reference
46233.2.3 Presentation
18115 Glass Transition and State Diagram of Floods
46333.2.4 Protection during processing
18215.1 Introduction
46433.3 Environmental Considerations
18315.1.1 Background
46533.3.1 Environmental Damage
18415.1.2 Glass Transition and Glassy state
46633.3.2 Reuse
18515.2 State Diagrams and its Components
46733.3.3 Recycle
18615.2.1 Equilibrium and Non-equilibrium State
46833.3.4 Reduce
18715.2.2 Metastable Equilibrium
46933.4 The Road Ahead
18815.3 Different States of Water in Foods
47033.5 Reference
18915.4 Theoretical Progression
47134 Materials Used for the Packaging of Food
19015.5 Conclusion
47234.1 Introduction
19115.6 Reference
47334.2 Variety of Materials which are used for Packaging
1921An overview of food preservation
47434.2.1 Usage of Plastic Materials
1932Postharvest Physiology of Fruits and Vegetables
47534.2.2 Usage of Metals
1943Postharvest treatment
47634.2.3 Usage of Glass for Food Preservation
1954Postharvest Handling of Grains
47734.2.4 Usage of Papers, Timbers, and Cardboards
1965Review on the minimal processing of the fruits and vegetables
47834.3 References
1976Techniques to Preserve Fish and Seafood
47935 Food Packaging Interaction
1987Management of Red Meat: Post harvesting
48035.1 Introduction
1998Postharvest handling of milk
48135.2 Safety and Interaction of Food Packaging
2009Food Preservation through Fermentation
48235.3 Migration of Components Present in Product Package
20110Natural Antimicrobials for Food Preservation
48335.3.1 Migrating Substances
20211Food preservation and anti-oxidants.
48435.3.2 Plasticizers
20312pH levels of food and food preservation.
48535.3.3 Thermal Stabilizers
20413Nitrites in Food Preservation
48635.3.4 Surface Modifying Property and Slip Additives
20514Modified – Atmosphere packaging of Produce
48735.3.5 Antiaging Additives
20615Glass Transition and State Diagram of Floods
48835.3.6 Optical Modifying Property
20716Membranes in Food Preservation and Processing
48935.3.7 Oligomers and Monomers
20816.1Introduction
49035.3.8 Contaminants
20916.2Principles that govern Membrane Separation
49135.4 Factors of Migration
21016.3Modules of Membranes
49235.4.1 Polymeric Temperature of Glass Transition
21116.4Membrane Separation System’s performance
49335.4.2 Migrants’ Solubility
21216.5Food Preservation and Processing Using Membranes in Food industry
49435.4.3 Dispersion into Bulk of Food
21316.5.1Application in Case of Fruit Juices
49535.5 Interaction between Food and Materials Used in Packaging
21416.5.2Selection of Membrane
49635.6 Interaction between Food and Paper
21516.5.3Concentration
49735.7 Interaction between Food and Plastic
21616.5.4Application in Dairy Industry and Quality of Ultra-Filtered Milk
49835.8 Packaging and Stickiness
21716.6References
49935.9 Reference
21817Stickiness and Caking in Food Preservation
50036 Hygienic and Sanitation in Food Industry
21917.1Introduction
50136.1 Introduction
22017.2Structure of Food Solids
50236.2 Hygienic Design
22117.2.1Crystalline Structure
50336.2.1 Improving Design
22217.2.2Amorphous Structure
50436.2.2 Factory
22317.2.3Mixed structure
50536.3 Sanitation
22417.3Adhesiveness of Food solids
50636.3.1 Need for Sanitation
22517.3.1Industries Producing Cereals
50736.3.2 Establishment of Sanitary Practices
22617.3.2Industries Dealing with Confectionaries
50836.4 References
22717.3.3Industries Dealing with Dairy Products
50937 Evaluation of Hazards: Food Preservation
22817.3.4Industries Dealing with Powder Products
51037.1 Introduction
22917.4Adhesiveness in Packaging Equipments
51137.2 Program of Evaluation of Hazards
23017.5Caking of Powders
51237.3 Scope of HACCP
23117.5.1Mechanisms Involved in Caking
51337.4 Principles of HACCP
23217.5.2Factors which are Responsible for Caking
51437.5 Types of Hazards
23317.6Anti-caking Agents
51537.5.1 Hazards of the Chemical Factors
23417.7Reference
51637.5.2 Hazards of the Biological Factors
23518Drying and Food Preservation
51737.5.3 Hazards of the Physical Factors
23618.1Introduction
51837.6 Sources and Measures of Hazards
23718.2Different Methods of Food Preservation
51937.7 Conclusion
23818.3Drying as a process of Food Preservation
52037.8 Reference
23918.4Dehydration as a Source of Drying
52138 Good Manufacturing Practices
24018.5Methods of Drying for Food Preservation
52238.1 Introduction
24118.6Osmotic Dehydration
52338.2 Activities compiled under GMP
24218.7References
52438.3 Some basic principles of goods and manufacturing process
24319Osmotic Dehydration of Foods
52538.4 Foundation of Good manufacturing Practices
24419.1Introduction
52638.5 Manufacturing procedures that renders a substantiate effect
24519.2Working Mechanism
52738.6 Procedures of food control that renders a substantiate effect
24619.3Treatment by Salt curing
52838.7 Fundamental steps required for proper implementation of GMP
24719.4Osmosis effects on cells, tissues and biological membranes
52938.8 Activities practiced under GMP
24819.5Application and Advantages of osmotic dehydration in Industrial sector
53038.8.1 Organisation and Personnel Management
24919.6Enrichment of nutrients and increased product shelf life
53138.8.2 Training and Personal Hygiene
25019.7Cost cutting in packaging and distribution segments
53238.8.3 Recruitment of the Personnel’s
25119.8Curbing the use of harmful chemicals
53338.8.4 Training of Hygiene Imparted to the Personnel’s
25219.9Enhancing the overall quality of the product in terms of colour, flavour and texture
53438.8.5 Construction of the Infrastructure and other Building Facilities
25319.10Energy efficient
53538.8.6 Equipment’s
25419.11The factors that are known to exert a good amount of effect on the osmotic dehydration process
53638.8.7 Choice and Control the Various Materials
25519.12Problems encountered while applying Osmotic Dehydration Process in Food Industry
53738.8.8 Operational Control and Production
25619.13References
53838.8.9 Controls Mandated to be Carried Out During Actual Operation
25720Activity of Water Relating to Preservation of Food
53938.8.10 Control and Monitoring Checks of the Final Product:
25820.1Introduction
54038.8.11 Packaging and Delivery of the Final Product
25920.2Measurement of Water Activity (aw)
54138.8.12 Appropriate Storing and Distribution of the Final Products
26020.3Prophecy of Food Spoilage
54238.9 Quality Control
26120.4Partially Moisturized Food
54338.10 Documentation
26220.5Tools for Calculation of Water Activity (aw)
54438.10.1 Documents Regarding the Instruction of the Various Process
26320.6Recent Advantages of Water Activity and its Quality Alternatives
54538.10.2 Programs
26420.7References
54638.10.3 Various Types of Reports and Records
2651 An overview of food preservation
54738.11 Cleanliness and sanitation
2662 Postharvest Physiology of Fruits and Vegetables
54838.12 Calibration and maintenance of the equipments
2673 Postharvest treatment
54938.13 Customer feedback redressal
2684 Postharvest Handling of Grains
55038.14 Audits, redressal and recalling procedure
2695 Review on the minimal processing of the fruits and vegetables
55138.15 Reference
2706 Techniques to Preserve Fish and Seafood
55239 Management of Profits and Quality
2717 Management of Red Meat: Post harvesting
55339.1 Introduction
2728 Postharvest handling of milk
55439.2 Commercial Requirements
2739 Food Preservation through Fermentation
55539.2.1 Revenue – Cost – Assets
27410 Natural Antimicrobials for Food Preservation
55639.2.2 Price, Margins and Costs
27511 Food preservation and anti-oxidants.
55739.2.3 Technical Impacts on the Business
27612 pH levels of food and food preservation.
55839.2.4 Technical Responsibilities
27713 Nitrites in Food Preservation
55939.3 Quality Management
27814 Modified – Atmosphere packaging of Produce
56039.3.1 Sources of the Quality Problem
27915 Glass Transition and State Diagram of Floods
56139.3.2 Quality Processes
28016 Membranes in Food Preservation and Processing
56239.4 References
28117 Stickiness and Caking in Food Preservation
563Index
28218 Drying and Food Preservation
