controlled and modified atmospheres for fresh and fresh cut produce

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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce
Author : Maria Isabel Gil,Randolph M. Beaudry
Publisher : Academic Press
Release Date : 2020-02-12
ISBN 10 : 012804621X
Pages : 684 pages
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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. Provides guidelines and recommendations of CA/MAP for the fresh produce industry Illustrates the benefits and defects caused by CA/MA in full color Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables
Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
Publisher : John Wiley & Sons
Release Date : 2010-12-30
ISBN 10 : 047095910X
Pages : 352 pages
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Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities
Author : Elhadi M. Yahia
Publisher : CRC Press
Release Date : 2009-03-11
ISBN 10 : 9781420069587
Pages : 608 pages
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Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wide range of applications. The increasingly global nature of food production and the increased emphasis on reducing chemical preservatives and pesticides have put the spotlight on these centuries-old technologies. Yet until now, there have been very few current resources available, and none have covered all aspects. Provides extensive background on the theory and application of modified and controlled atmospheres Written by top international experts in research and industry, Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities explores the science and application of the modified atmosphere (MA) and the controlled atmosphere (CA). It covers all technological applications, including storage, transport, and packaging for all fruits, vegetables, and ornamentals of temperate, subtropical, and tropical origin. Tracing the historical developments of these technologies, it provides information on the ideal conditions to be used for many horticultural commodities. It also outlines the effects of MA and CA on the physiology and biochemistry of these commodities as well as on their flavor and quality. Providing the most comprehensive resource on all basic and applied aspects of these technologies, the text also reviews the vast amount of literature already written on this topic. This extensive work captures, for the first time, the entire subject of MA and CA, presenting a complete review of the technological aspects of this important development in food safety and preservation.

Fresh-Cut Fruits and Vegetables
Author : Mohammed Wasim Siddiqui
Publisher : Academic Press
Release Date : 2019-11-10
ISBN 10 : 0128165391
Pages : 396 pages
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Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables
Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
Publisher : John Wiley & Sons
Release Date : 2010-12-30
ISBN 10 : 047095910X
Pages : 352 pages
GET BOOK!

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Principles and Applications of Modified Atmosphere Packaging of Foods
Author : B. Blakistone
Publisher : Springer Science & Business Media
Release Date : 2013-12-14
ISBN 10 : 1475762526
Pages : 293 pages
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Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very popular means of food preservation in the latter part of the 20th century. Modified atmosphere packaging (MAP) is practised extensively in Europe, Canada and the USo Both vacuum packaging (rem oval of air from the package) and addition of gases within the package are considered MAP.

Postharvest Handling
Author : Ibrahim Kahramanoglu
Publisher : BoD – Books on Demand
Release Date : 2017-09-13
ISBN 10 : 9535135333
Pages : 206 pages
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The world population has been increasing day by day, and demand for food is rising. Despite that, the natural resources are decreasing, and production of food is getting difficult. At the same time, about one-quarter of what is produced never reaches the consumers due to the postharvest losses. Therefore, it is of utmost importance to efficiently handle, store, and utilize produce to be able to feed the world, reduce the use of natural resources, and help to ensure sustainability. At this point, postharvest handling is becoming more important, which is the main determinant of the postharvest losses. Hence, the present book is intended to provide useful and scientific information about postharvest handling of different produce.

Modified Atmosphere and Active Packaging Technologies
Author : Ioannis Arvanitoyannis
Publisher : CRC Press
Release Date : 2012-06-12
ISBN 10 : 1439800456
Pages : 826 pages
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Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies

Fresh-Cut Fruits and Vegetables
Author : Olusola Lamikanra
Publisher : CRC Press
Release Date : 2002-02-14
ISBN 10 : 1420031872
Pages : 480 pages
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Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

Controlled Atmosphere Storage of Fruit and Vegetables, 3rd Edition
Author : A Keith Thompson,Robert K Prange,Roger Bancroft,Tongchai Puttongsiri
Publisher : CABI
Release Date : 2018-11-28
ISBN 10 : 1786393735
Pages : 445 pages
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This book contains 14 chapters focusing on the usefulness of controlled atmosphere (CA) storage in the reduction of postharvest losses and maintenance of the nutritive value and organoleptic characteristics of various fruits and vegetables and extend their season of availability by making good eating quality fruits and vegetables available for extended periods at reasonable costs. The efficacy and shortcomings of various CA storage techniques and their potential as alternatives to the application of preservation and pesticide chemicals are also discussed.

Polymers for Packaging Applications
Author : Sajid Alavi,Sabu Thomas,K. P. Sandeep,Nandakumar Kalarikkal,Jini Varghese,Srinivasarao Yaragalla
Publisher : CRC Press
Release Date : 2014-09-12
ISBN 10 : 1482224550
Pages : 486 pages
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This book focuses on food, non-food, and industrial packaging applications of polymers, blends, nanostructured materials, macro, micro and nanocomposites, and renewable and biodegradable materials. It details physical, thermal, and barrier properties as well as sustainability, recycling, and regulatory issues. The book emphasizes interdis

Novel Postharvest Treatments of Fresh Produce
Author : Sunil Pareek
Publisher : CRC Press
Release Date : 2017-11-22
ISBN 10 : 1315353105
Pages : 702 pages
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Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage and shipment of horticultural crops, including fruit and vegetable products has increased in importance. Novel Postharvest Treatments of Fresh Produce focuses mainly on the application of novel treatments for fruits and vegetables shipping and handling life. A greater emphasis is placed on effects of postharvest treatments on senescence and ripening, bioactive molecule contents and food safety. The work presented within this book explores a wide range of topics pertaining to novel postharvest treatments for fresh and fresh-cut fruits and vegetables including applications of various active agents, green postharvest treatments, physical treatments and combinations of the aforementioned.

Minimally Processed Foods
Author : Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman
Publisher : Springer
Release Date : 2014-10-29
ISBN 10 : 3319106775
Pages : 306 pages
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The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

Minimally Processed Refrigerated Fruits & Vegetables
Author : R.C. Wiley
Publisher : Springer Science & Business Media
Release Date : 2012-12-06
ISBN 10 : 1461523931
Pages : 368 pages
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The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, storage, distribution and marketing of minimally pro cessed refrigerated (MPR) fruits and vegetables. The overall func tion of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accom panied by superior safety are essential requisites of MPR fruits and vegetables. Since refrigeration or chilling is essential to the quality and safety of these food products, "refrigeration" is included in the title of this book, i.e. MPRefrigerated fruits and vegetables. This swiftly emerging area of processing requires organization and unification of thinking concerning fruit and vegetable food products which are not considered commercially sterile from a classical stand point. Fruits and vegetables require very special attention because of the multitude of enzymic and respiratory factors as well as mi crobiological concerns which impact on the safety of low acid and acidified vegetables and on the economic viability of high acid fruit products of all kinds.

Principles and Applications of Modified Atmosphere Packaging of Foods
Author : B. A. Blakistone
Publisher : Springer Science & Business Media
Release Date : 1999-04-30
ISBN 10 : 9780834216822
Pages : 293 pages
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Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.

Global Safety of Fresh Produce
Author : Jeffrey Hoorfar
Publisher : Woodhead Publishing
Release Date : 2014-02-14
ISBN 10 : 1782420274
Pages : 472 pages
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Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safety Examines the production and regulation of fresh agricultural produce Looks at safety and environmental issues surrounding fresh produce processing

Environmentally Friendly Technologies for Agricultural Produce Quality
Author : Shimshon Ben Yeoshua
Publisher : CRC Press
Release Date : 2005-05-26
ISBN 10 : 0203500369
Pages : 552 pages
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While ecology as a whole continues to receive considerable attention, postharvest food handling, until recently, had not been examined from a green perspective. This has changed as health-conscious consumers look to improve both their diets and their environment. Environmentally Friendly Technologies for Agricultural Produce Quality is the first bo

Principles and Applications of Modified Atmosphere Packaging of Foods
Author : R. T. Parry
Publisher : Springer Science & Business Media
Release Date : 2012-12-06
ISBN 10 : 1461521378
Pages : 305 pages
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Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades. Bulk modified atmosphere packs have been an accepted form of packaging for meat and poultry in the USA since the early 1970s, but MAP is only now of being widely adopted. Today there is a substantial wholesale on the verge market for bulk packaged fresh vegetables and fruit, and the most significant retail MAP products are fresh pasta, pre-cooked poultry and sausage, and biscuits (a unique American product). The United Kingdom is the biggest single market for the modified atmosphere packaging of fresh chilled food products, accounting for about half of the total European market. A further quarter is represented by France. The success of MAP in both the British and French markets can be attributed to the large, highly sophisticated food retailing multiples and dense populations existing in both countries.

Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities
Author : Elhadi M. Yahia
Publisher : CRC Press
Release Date : 2009-03-11
ISBN 10 : 9781420069587
Pages : 608 pages
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Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wide range of applications. The increasingly global nature of food production and the increased emphasis on reducing chemical preservatives and pesticides have put the spotlight on these centuries-old technologies. Yet until now, there have been very few current resources available, and none have covered all aspects. Provides extensive background on the theory and application of modified and controlled atmospheres Written by top international experts in research and industry, Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities explores the science and application of the modified atmosphere (MA) and the controlled atmosphere (CA). It covers all technological applications, including storage, transport, and packaging for all fruits, vegetables, and ornamentals of temperate, subtropical, and tropical origin. Tracing the historical developments of these technologies, it provides information on the ideal conditions to be used for many horticultural commodities. It also outlines the effects of MA and CA on the physiology and biochemistry of these commodities as well as on their flavor and quality. Providing the most comprehensive resource on all basic and applied aspects of these technologies, the text also reviews the vast amount of literature already written on this topic. This extensive work captures, for the first time, the entire subject of MA and CA, presenting a complete review of the technological aspects of this important development in food safety and preservation.

Modified Atmosphere Packaging of Food
Author : Ooraikul
Publisher : Springer Science & Business Media
Release Date : 2013-03-11
ISBN 10 : 1461521173
Pages : 293 pages
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At the 50th Anniversary Meeting of the Institute of Food Technologists the ten most significant innovations in food science developed during the past 50 years were named (Food Technology, September 1989). Among the "Top 10" innovations, controlled atmosphere packaging (CAP) for fruits and vegetables was listed 5th in order of importance. Of course, CAP is a forerunner of MAP (modified atmosphere packaging) in which a variety of food products are packaged under selective mixtures of atmospheric gases, but without the on-going maintenance (control) of the gas mixture. Development of packaging systems and films that are selectively permeable to specific gases has been the key element in the commercialization of controlled and modified atmosphere packaging of foods. It may not be far from the truth to say that since then there has been an explosion of activities around MAP/CAP, especially in research and development into various aspects of this technology. The application of MAP to some bakery products, fresh fruits and salads and fresh meats and meat products has reached a significant level both in Europe and North America. The increasing consumer demand for fresh or near-fresh products and convenient, microwavable foods has added impetus to the growth of MAP/CAP technology. It is, therefore, timely that a comprehensive book that provides scientific background and practical applications of the technology should be written.