Minimally Processed Refrigerated Fruits & Vegetables [electronic resource] / edited by Robert C. Wiley
- Wiley, Robert C., 1924-
- Boston, MA : Springer US : Imprint: Springer, 1994.
- Physical Description:
- XIII, 368 pages : online resource
- Additional Creators:
- SpringerLink (Online service)
- 1 Introduction to Minimally Processed Refrigerated Fruits and Vegetables -- Definitions of MPR Fruits and Vegetables -- Approach to Studying MPR Fruits and Vegetables -- 2 Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables -- Major Unit Operations of MPR Fruits and Vegetables -- Distribution and Utilization of MPR Fruits and Vegetables -- 3 Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables -- Mircobiological and Enzyme Considerations to Prevent Spoilage of MPR Fruits and Vegetables -- Heat Preservation -- Chemical Preservation/Preservatives -- Gas and Controlled/Modified Atmosphere Preservation -- Cold Preservation -- Preservation Using Irradiation -- Reduction of Water Activity (a?) -- Oxidation—Reduction Potential -- Preservation by Combined Methods -- 4 Packaging of Minimally Processed Fruits and Vegetables -- Requirements of a Package or Packaging Materials -- Parameters of Produce Quality Loss -- Methods Available for Control of Produce Quality -- Modified Atmosphere Packaging of Fresh and Minimally Processed Produce -- Factors That Influence MAP Induced Atmosphere Within Sealed MA Packages of Produce -- Polymeric Film Permeability -- Polymeric Films Used for MA Packaging of MPR Products -- Moisture Vapor Transmission Rate for MAP of Fresh and Minimally Processed Produce -- Selection of MA Packaging Materials -- Non-Plastic Components of MA Plastic Packaging Material -- Safety Considerations Relevant to MAP of Fresh and Minimally Processed Produce -- Packaging Requirements for Shipping and Distribution of Fresh and Minimally Processed MAP Produce -- Conclusions -- 5 Some Biological and Physical Principles Underlying Modified Atmosphere Packaging -- Biological Responses of Plant Tissues to Low O2 and/or High CO2 -- Determination of Gas Diffusivities in Plant Tissues -- Modeling for Appropriate Gas Environment in Modifying Atmosphere Packaging -- Concluding Remarks -- 6 Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables -- Mechanisms of Quality Deterioration -- Effects of Processing and Marketing Techniques on Quality -- Conclusions and Further Directions -- 7 Microbiological Spoilage and Pathogens in Minimally Processed Refrigerated Fruits and Vegetables -- Importance of Microbiology -- Mircobiology of Minimally Processed Produce -- Factors Which Affect Microbiology -- Spoilage -- Safety -- Summary and Conclusion -- 8 Nutritional Quality of Fruits and Vegetables Subject to Minimal Processes -- Maturity and Cultivar Effects -- Transportation and Marketing Conditions -- Initial Preparation -- Controlled and Modified Atmosphere and Refrigerated Storage -- Irradiation -- Edible Films -- Summary -- 9 Regulatory Issues Associated with Minimally Processed Refrigerated Foods -- Microbiological Hazards of Minimally Processed Refrigerated Foods as Related to Outbreaks of Various Pathogens -- Regulatory and Labeling Issues Associated with Minimally Processed Foods -- Industry Initiatives -- Conclusion.
- Digital File Characteristics:
- text file PDF
- AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
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