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Table of Contents Vii Table of Contents vii Table of Contents 1 An overview of Food Preservation 1 1.1 Introduction 1 1.2 Food Preservation 2 1.2.1 Importance of Food Preservation 2 1.2.2 Duration of Preservation 3 1.3 Methods of Food Preservation 6 1.3.1 Inhibition 7 1.3.2 Controlling the Water Activity and the Structure. 8 1.3.3 Inactivation. 8 1.3.4 Preventing Re-contamination. 10 1.4 Examples of Food Preservation Techniques. 10 1.5 References 12 2 Postharvest Physiology of Fruits and Vegetables 13 2.1 Introduction 13 2.2 Harvesting: Determinants of Maintaining Quality 14 2.2.1 Maintaining Quality of Crops before Harvesting 14 viii A Guide to Food Preservation 2.2.2 Maintaining Quality of Crops During Harvesting 17 2.2.3 Maintaining Quality of Crops after Harvesting 18 2.3 Post harvesting: Mechanism of its Physiology 20 2.3.1 Process of Augmentation or Maturity 20 2.3.2 Metabolism and Respiration 20 2.3.3 Activation and Stress of Water Molecules 21 2.3.4 Ripening and Senescence 21 2.3.5 Cytokinin Effects 21 2.3.6 Physiological Disorder and Breakdown 22 2.4 Reference 23 3 Postharvest Treatment 24 3.1 Introduction 24 3.2 Post Harvest Handling Techniques 25 3.3 Transportation 27 3.4 Necessity of Pre cooling 27 3.4.1 Various Methods of Cooling 28 3.5 Treatment Given after Post Harvesting 29 3.6 Reference 31 4 Postharvest Handling of Grains 32 4.1 Introduction 32 4.2 Properties, Harvesting and Thrashing 33 4.2.1 Structure and Composition of Cereal Grains and Pulses 33 4.2.2 Harvesting and Threshing 37 4.3 Drying 38 4.3.1 Equilibrium Moisture Content 38 4.3.2 Grain Drying System 40 4.4 Storage and Handling 41 4.4.1 Grain Storage 41 4.4.2 Grain Handling 42 4.5 Milling of the Grains 42 4.6 Summary 42 4.7 References 42 5 Review on the Minimal Processing of the Fruits and Vegetables 43 5.1 Introduction 43 5.2 Changes and Responses to the Minimally Processed Foods. 44 5.2.1 Ethylene 44 5.2.2 Oxidative Browning 45 5.2.3 Water Loss 45 5.2.4 Respiration 46 5.2.5 Yellowing of Leaves in the Vegetables. 46 Table of Contents ix 5.2.6 Ascorbic Acid Oxidation 46 5.3 Ways to Extend the Shelf Life 47 5.3.1 Sanitation 47 5.3.2 1-Methyl Chloropropene 48 5.4 Edible Coating 49 5.5 Results of Minimal Processing 50 5.6 References 50 6 Techniques to Preserve Fish and Seafood 51 6.1 Introduction 51 6.2 The importance of Fish production, its Utilization and Trade 52 6.2.1 Global Fish Marketing and Distribution 52 6.2.2 Utilization of Fish 53 6.2.3 How Humans Get Benefited by Consumption of Fish 54 6.2.4 Commercialization of Seafood and Fish 54 6.3 Different Kinds of Spoilage in Fish and Seafood 55 6.3.1 Spoilage due to the Biochemical Changes of Fresh Fish and Sea Food 55 6.3.2 Characteristics of Fish Spoilage 56 6.3.3 Damage done due to Improper Mechanical Handling 56 6.3.4 Some of Biotic, Abiotic Factors for Fish Spoilage 57 6.3.5 Environmental Factors 57 6.4 Physiochemical Changes of Spoilage in Fish and Seafood 57 6.5 Future Prospects for Fresh Fish and Seafood Preservation 58 6.6 References 59 7 Management of Red Meat: Post harvesting 60 7.1 Introduction 60 7.2 Anatomy of the Framework of Muscle 61 7.3 Infection of Carcass of Red Meat 62 7.4 Disinfection of Carcass of Red Meat 63 7.5 Muscular Contraction 65 7.6 Post harvesting Storage System of Red Meat 66 7.7 Conclusion 67 7.8 Reference 68 8 Postharvest Handling of Milk 69 8.1 Introduction 69 8.2 Structure and Composition of Milk 70 8.3 Milk’S Quality Criteria 71 8.4 Raw Milk’s Microflora 71 8.5 How to Control Micro-Organisms in Raw Milk? 73 8.5.1 Sanitizing and Cleaning Process 74 8.5.2 Process to Cool Down Milk 74 x A Guide to Food Preservation 8.5.3 Thermization (Thermalization) 75 8.5.4 Anti-microbial Constituents 75 8.6 Clarification 76 8.7 Reference 76 9 Food Preservation Through Fermentation 77 9.1 Introduction: 77 9.2 Origin of Fermentation 78 9.3 Utilization of Fermentation 79 9.4 Fermentation as a Preservation Technique 79 9.4.1 Infection of Food Due to the Various Microorganisms 80 9.4.2 The Advantages of Fermented Foods: 82 9.5 Microorganisms Used in the Fermentation Procedure 83 9.5.1 Lactic Acid Bacteria: 83 9.5.2 Acetic Acid Bacteria 83 9.5.3 Yeasts 84 9.6 Classification of Fermented Products 84 9.7 Microbial Food Preservatives 84 9.8 Reference 85 10 Natural Antimicrobials for Food Preservation 86 10.1 Introduction 86 10.2 Basic principle for the Utilization of Natural Compounds as Antimicrobial. 87 10.3 Natural Antimicrobials (plant Origin) 88 10.3.1 Phytoalexins 88 10.3.2 Organic Acids 89 10.3.3 Phenolic compounds 89 10.4 Natural Antimicrobials (Microbial Origin) 90 10.4.1 LAB a Protective Cultures 91 10.4.2 Bacteriocins Produced by LAB 92 10.4.3 Natural Formation of Bacteriocins Producers 93 10.5 various aspects of legislation 93 10.6 Future prospective 94 10.7 Reference 95 11 Food Preservation and Anti-Oxidants. 96 11.1 Rancidity and Rancidification of Food Products. 96 11.2 Classification of Rancidity. 97 11.3 Anti-oxidant and its Importance. 98 11.3.1 Dietary anti-oxidants and their Disease Fighting Properties. 98 11.3.2 Synthetic and Natural Antioxidants Used as Food Preservatives. 99 Table of Contents xi 11.4 Antioxidants and Food Preservation. 103 11.4.1 Preservation of Oils and Fats. 103 11.4.2 Anti-oxidants and Fat Emulsions. 104 11.5 Anti-oxidants and Food Packaging. 105 11.6 References 105 12 pH Levels of Food and Food Preservation. 106 12.1 Introduction. 106 12.2 pH level and Micro Organisms 108 12.3 Mode of pH Activity. 108 12.4 pH, Heat Stability and Micro Organisms. 110 12.5 pH Levels and Preservatives. 110 12.6 Enzymes and pH. 110 12.7 pH and Food Components 111 12.7.1 pH and Gel Formation 111 12.7.2 pH Values and Protein. 112 12.7.3 Procedures to Control pH Levels in Food. 113 12.8 References 113 13 Nitrites in Food Preservation 114 13.1 Introduction 114 13.2 Antimicrobial Characteristics of Nitrites 115 13.3 Growth Stage 116 13.4 Factors Affecting the Efficacy of Nitrites 117 13.4.1 pH Effect on Nitrites 117 13.4.2 Effect of Oxygen 118 13.4.3 Effects of Other Food Components 119 13.4.4 Effect of Heating 119 13.5 Inhibition of the Phosphoroclastic System 119 13.6 Inhibition of Enzyme Systems 119 13.7 Nitrites interacting with Food Components 120 13.8 Improving Functional and Sensory Properties 120 13.9 Health Aspects 121 13.10 References 122 14 Modified – Atmosphere Packaging of Produce 123 14.1 Introduction 123 14.2 Modified – Atmosphere Packaging (MAP) 124 14.2.1 Advantages of Modified - Atmosphere Packaging Technology 125 14.2.2 Disadvantage of Modified – Atmospheric Packaging Technology. 125 14.2.3 Different types of Gases Used in MAP 126 14.3 Active Packaging 126 xii A Guide to Food Preservation 14.4 Packaging Materials Used for Modified - Atmospheric Packaging 127 14.4.1 Nature of the Products 128 14.4.2 Disposition of Metabolic Products 128 14.4.3 Permeability of the Packaging Products 129 14.5 The working of Modified – Atmosphere Packaging 130 14.6 Conclusion 131 14.7 Reference 131 15 Glass Transition and State Diagram of Floods 132 15.1 Introduction 132 15.1.1 Background 133 15.1.2 Glass Transition and Glassy state 133 15.2 State Diagrams and its Components 133 15.2.1 Equilibrium and Non-equilibrium State 135 15.2.2 Metastable Equilibrium 135 15.3 Different States of aterW in Foods 135 15.4 Theoretical Progression 136 15.5 Conclusion 136 15.6 Reference 137 16 Membranes in Food Preservation and Processing 138 16.1 Introduction 138 16.2 Principles that Govern Membrane Separation 139 16.3 Modules of Membranes 140 16.4 Membrane Separation System’s performance 141 16.5 Food Preservation and Processing Using Membranes in Food Industry 142 16.5.1 Application in case of Fruit Juices 142 16.5.2 Selection of Membrane 143 16.5.3 Concentration 143 16.5.4 Application in Dairy Industry and Quality of Ultra-filtered Milk 143 16.6 References: 144 17 Stickiness and Caking in Food Preservation 145 17.1 Introduction 145 17.2 Structure of Food Solids 146 17.2.1 Crystalline Structure 146 17.2.2 Amorphous Structure 146 17.2.3 Mixed Structure 146 17.3 Adhesiveness of Food Solids 147 17.3.1 Industries Producing Cereals 147 17.3.2 Industries Dealing with Confectionaries 148 17.3.3 Industries Dealing with Dairy Products 148 17.3.4 Industries Dealing with Powder Products 148 Table of Contents xiii 17.4 Adhesiveness in Packaging Equipments 149 17.5 Caking of Powders 149 17.5.1 Mechanisms Involved in Caking 149 17.5.2 Factors which are Responsible for Caking 150 17.6 Anti-caking Agents 152 17.7 Reference 153 18 Drying and Food Preservation 154 18.1 Introduction 154 18.2 Different Methods of Food Preservation 155 18.3 Drying as a process of Food Preservation 156 18.4 Dehydration as a Source of Drying 157 18.5 Methods of Drying for Food Preservation 158 18.6 Osmotic Dehydration 161 18.7 References: 161 19 Osmotic Dehydration of Foods 162 19.1 Introduction 162 19.2 Working Mechanism 163 19.3 Treatment by Salt Curing 165 19.4 Osmosis Effects on cells, Tissues and Biological Membranes 165 19.5 Application and Advantages of Osmotic Dehydration in Industrial Sector:- 166 19.6 Enrichment of Nutrients and Increased Product Shelf Life 166 19.7 Cost Cutting in Packaging and Distribution Segments: 166 19.8 Curbing the use of Harmful Chemicals 167 19.9 Enhancing the Overall Quality of the Product in terms of Colour, Flavour and Texture 167 19.10 Energy Efficient 167 19.11 The Factors that are Known to exert a Good Amount of effect on the Osmotic Dehydration Process 168 19.12 Problems Encountered While Applying Osmotic Dehydration Process in Food Industry 170 19.13 References 170 20 Activity of Water relating to
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