Effect of Vibration and Package Type on Bruising in Apples PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Effect of Vibration and Package Type on Bruising in Apples PDF full book. Access full book title Effect of Vibration and Package Type on Bruising in Apples by Ming Xu. Download full books in PDF and EPUB format.
Author: Ming Xu
Publisher:
ISBN:
Category : Apples
Languages : en
Pages : 188
Get Book Here
Book Description
Author: Ming Xu
Publisher:
ISBN:
Category : Apples
Languages : en
Pages : 188
Get Book Here
Book Description
Author: Pankaj B. Pathare
Publisher: Springer Nature
ISBN: 9819970962
Category : Technology & Engineering
Languages : en
Pages : 355
Get Book Here
Book Description
This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement. It is essential to detect bruises in the early stages of their formation and conduct a quantitative analysis of the degree of bruising, to ensure the accurate grading of bruised fruits and vegetables and reduce unnecessary economic losses. Bruise damage occurring between the point of harvest and consumption contributes the most to the decrease in fruit quality, reducing the market value and ultimately leading to significant reductions in potential revenue. SDG 12.3 aims to “by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.” This book presents recent technological developments in bruise measurement, detection, and analysis of fresh horticultural produce. Given the rising demand for rapid and accurate methods of quality measurement in the horticultural produce industry, this book covers destructive and nondestructive techniques for bruise measurement. Selected applications of different nondestructive methods for various fresh produce commodities are also included. This book will interest graduate and undergraduate students, researchers, academics and engineers working in different aspects of the mechanical damage affected by postharvest handling practices, professionals working in the governments, and other authorities related to fresh horticultural produce quality, regulations, and safety.
Author: Deanna Joyce Fell
Publisher:
ISBN:
Category : Packaging
Languages : en
Pages : 132
Get Book Here
Book Description
Author: Ramdane Dris
Publisher: Springer Science & Business Media
ISBN: 1402025343
Category : Technology & Engineering
Languages : en
Pages : 525
Get Book Here
Book Description
Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Successful postharvest handling of crops requires careful coordination and integration of the various steps from harvest operations to consumer level in order to maintain the initial product quality. Maturity at harvest is one feature of quality of perishable products, it has great influence on their postharvest behavior during marketing. Safety assurance can be part of quality assurance and its focus on minimizing chemical and microbial contamination during production, harvesting, and postharvest handling of intact and fresh-cut of commodities. Essentially, electromagnetic (often optical) prop- ties relate to appearance, mechanical properties to texture, and chemical properties to flavor (taste and aroma).
Author: Irwin A. Taub
Publisher: CRC Press
ISBN: 9781420048988
Category : Technology & Engineering
Languages : en
Pages : 576
Get Book Here
Book Description
Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.
Author: Persis Subramaniam
Publisher: Woodhead Publishing
ISBN: 0081004362
Category : Technology & Engineering
Languages : en
Pages : 618
Get Book Here
Book Description
The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. - Thoroughly revised and updated edition of a very popular and well regarded book - Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry - Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1040
Get Book Here
Book Description
Author: Sreekumar Ramasubramanian
Publisher:
ISBN:
Category : Corrugated paperboard
Languages : en
Pages : 268
Get Book Here
Book Description
Author: Geza Bujdoso
Publisher: Frontiers Media SA
ISBN: 2832551483
Category : Science
Languages : en
Pages : 141
Get Book Here
Book Description
The fruit production industry has been facing many challenges recently. For example, climate change, the introduction of new fruit-bearing species into production, traits of novel-bred fruit cultivars, innovations in orchard systems, rootstock/scion interactions, effects of fruit-growing technology and growing systems on yield, growing systems on yield, the appearance of new pathogens and pests, as well as birds and mammals in orchards, organic production, fruit quality and compounds, regulatory framework, high labour input, etc. Farmers need to have more up-to-date information and answers regarding these challenges. Modern fruit production is based on an adequate fruit-growing system, supported by many elements that complete this production.
Author: Mohammed Wasim Siddiqui
Publisher: CRC Press
ISBN: 1351389793
Category : Technology & Engineering
Languages : en
Pages : 341
Get Book Here
Book Description
This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment. Key features of the book: • Provides an informative overview of fruit and vegetable requirements and available packaging materials and systems • Provides an understanding of the fundamentals of the impact of packaging on the quality and safety of fruits and vegetables • Covers the fundamental aspects of packaging requirements, including mathematical modeling and mechanical and engineering properties of packaging materials • Presents an in-depth discussion of innovative packaging technologies, such as MA/CA packaging, active packaging, intelligent packaging, and eco-friendly materials applied to fruit and vegetables • Looks at packaging design for better environmental and economic performance
